Mustard Seed Cheddar Sticks Recipes

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MUSTARD CHEDDAR CRACKERS



Mustard Cheddar Crackers image

Categories     Mustard     Bake     Vegetarian     Cheddar     Spring     Gourmet

Yield Makes about 120 crackers

Number Of Ingredients 9

1 pound sharp Cheddar
2 sticks (1 cup) unsalted butter, softened
1 large egg yolk
1/4 cup Dijon mustard
2 tablespoons dry mustard
1/4 cup black* or yellow mustard seeds
2 teaspoons salt
2 cups all-purpose flour
*available at East Indian markets

Steps:

  • Coarsely grate Cheddar. In a food processor fitted with steel blade blend butter and cheese until smooth. Add remaining ingredients, pulsing until just combined. In a bowl chill dough, covered, 15 minutes.
  • Halve dough and on a lightly floured surface roll into two 12-inch logs. Chill logs, wrapped in wax paper and foil, until firm, at least 2 hours, and up to 1 week; or freeze logs up to 2 months.
  • Preheat oven to 350°F.
  • With a sharp thin knife cut dough into 1/8-inch slices and arrange about 1 inch apart on greased baking sheets. Bake slices in batches in middle of oven until golden, about 12 minutes. Transfer crackers to racks to cool. Crackers keep in an airtight container at room temperature 1 week.

MUSTARD CHEDDAR CRACKERS



Mustard Cheddar Crackers image

Categories     Mustard     Bake     Cocktail Party     Cheddar     Seed     Gourmet

Yield Makes 10 to 12 dozen

Number Of Ingredients 10

2 sticks (1 cup) unsalted butter, softened
1 lb sharp Cheddar, coarsely grated (preferably in a food processor; 5 cups)
1 large egg yolk
1/4 teaspoon Dijon mustard
2 tablespoons dry mustard
1/4 cup brown or yellow mustard seeds
2 teaspoons salt
2 cups all-purpose flour plus additional for dusting
Special Equipment
parchment paper

Steps:

  • Blend together butter, cheese, and yolk in a food processor until smooth. Add remaining ingredients and pulse until just combined. (If you have a small processor, divide butter mixture after blending and pulse with remaining ingredients in 2 batches.) Transfer dough (it will be very soft) to a bowl and chill, covered, 15 minutes.
  • Halve dough, then shape each half into a 12-inch log on a lightly floured surface. Wrap logs in wax paper and foil, then chill until firm, at least 4 hours.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  • Unwrap logs and cut into 1/8-inch-thick slices with a sharp thin knife, then arrange slices about 1 inch apart on baking sheets. Bake in batches, switching position of sheets halfway through baking, until pale golden, 12 to 15 minutes. Transfer crackers to racks to cool, about 5 minutes. Line sheets with clean parchment between batches.

SPICY BEEFSTICK



Spicy Beefstick image

Spicy beefstick, great for camping, tailgating, or just hanging out with buddies drinking beers.

Provided by BUCKS45

Categories     Appetizers and Snacks     Spicy

Time 6h15m

Yield 15

Number Of Ingredients 13

4 pounds ground beef
1 pound spicy pork sausage
2 ½ teaspoons mustard seed
2 ½ teaspoons liquid smoke flavoring
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
5 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon cracked black pepper
1 tablespoon caraway seed
2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons red pepper flakes

Steps:

  • In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.
  • For the next three days, knead the meat for 5 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
  • Preheat the oven to 200 degrees F (95 degrees C). Place the logs onto a broiler pan to catch the grease. Bake for 6 hours in the preheated oven. Turn off the oven, and leave the logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.3 g, Cholesterol 90.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 24.9 g, SaturatedFat 8 g, Sodium 2680.7 mg, Sugar 0.4 g

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