Spiced Maple Mustard Recipes

SPICED MAPLE & MUSTARD GINGER CUPCAKES

Steps:

• Instructions
• Preheat the oven to 350°F. Line pan with cupcake liners.
• In a small bowl, whisk together Dijon mustard, buttermilk, and baking soda and set aside.
• Using an electric mixer fit with a paddle attachment, beat together the butter, brown sugar, maple syrup, and molasses on high until fluffy.
• Meanwhile, in a medium bowl, sift or vigorously whisk the flour, baking powder, ginger, cinnamon, nutmeg, and salt to thoroughly combine. Set aside.
• When butter mixture is well blended, add the eggs one at a time, until incorporated.
• Fold the chopped dried fig into the butter and egg mixture. Alternate adding the mustard-buttermilk mixture and the flour mixture until everything is combined. Avoid over-mixing.
• Divide batter evenly among the prepared cupcake tins (about 1/4 cup per cupcake). Bake in the center of the middle rack of the oven until a toothpick inserted into the center of each comes out with moist crumbs attached, 15 to 20 minutes. Let cool in the pan for 5 to 10 minutes, and then remove from pan and place on a wire rack to cool completely before frosting.
• While cooling, make the frosting. In the bowl of the mixer fitted with the paddle, beat cream cheese, butter, maple syrup, fig jam, and dry mustard powder until soft and fluffy. Carefully incorporate powdered sugar in 3 additions, beating until combined. Adjust consistency with more syrup or sugar, if necessary. Set aside for assembly.
• Prepare garnish by heating butter, maple syrup, and dry mustard powder in a small sauce pan until bubbling. Drop in the fresh figs, stirring gently with a rubber spatula until figs are thoroughly coated and cooked for 1 minute. Lift figs out of syrup mixture and cool on a wire rack or parchment paper.
• To assemble, spread the buttercream evenly over tops of the cupcakes. Place the cupcakes in the refrigerator and chill until ready to serve. Prior to serving, decorate with the maple butter basted figs, cookies, and/or toasted yellow mustard seed "sprinkles." Serve and enjoy!

SPICED MAPLE MUSTARD

Steps:

• Place allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. In a small bowl, mix 3/4 cup water, vinegar and maple syrup until blended; set aside. In a small saucepan, mix flour, cornstarch, mustard, turmeric, salt and remaining water until smooth. Gradually whisk in vinegar mixture. Add spice bag. Simmer over medium heat until thickened, 5-10 minutes, stirring occasionally., Discard spice bag. Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 month.

SPICED SALMON WITH MUSTARD SAUCE

Steps:

• Preheat broiler.
• Combine all ingredients except the salmon in a small bowl, stirring well with a fork.
• Rub mustard mixture evenly over each fillet.
• Place fillets, skin side down, on a jellyroll pan coated with cooking spray.
• Broil 8 minutes or until fish flakes easily when tested with a fork.

SPICE-CRUSTED HAM WITH MAPLE MUSTARD SAUCE

Steps:

• Preheat oven to 350°F.
• Remove any thick skin from ham and all but about 3/4-inch layer of fat.
• Mince and mash garlic with salt to a paste. Coarsely grind coriander and peppercorns in coffee/spice grinder and stir together with flour, butter, and garlic paste in a bowl.
• Spread spice paste all over ham, then put ham, cut side down, in a greased large roasting pan. Bake in middle of oven until crust is golden and an instant-read thermometer inserted into center (do not touch bone) registers 150°F, about 1 1/4 hours.
• Transfer ham to a platter and let stand 15 minutes before slicing.