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Add an extra layer of flavor to your holiday recipes with Colman’s mustard.
As the holidays approach putting together, your holiday menus and recipes become a priority. While you are doing your holiday cooking add an extra layer of flavor to your traditional recipes with Colman’s mustard. It is a delightful ingredient to add to your favorite sandwich, marinade, and other recipes.
Colman’s is not your everyday mustard it is known as the English mustard because it offers a fiery hot kick. Colman’s flavor is perfected by the combination of high-quality brown mustard seeds and white mustard seeds that produce a versatile fiery mustard perfect to add to your traditional recipes for an extra layer of flavor.
The Original Colman’s Prepared Mustard is kosher, cholesterol free and fat-free. It is the perfect accompaniment to sausages, cold meats and more. Colman’s Double Superfine Mustard Powder is an ultrafine mustard powder that is made of 100% sure mustard flour from a combination of brown and white mustard seeds. The mustard powder is a fantastic addition to your favorite vinaigrette dressing, dry rub, dips and more. The powder contains no dyes, no preservatives, and no chemicals. It is also a long-lasting powder perfect to have as an essential spice in your spice rack. It is available in 2 ounces and 4-ounce distinguishing yellow tins.
Not sure how to incorporate Colman’s into your cooking?
Take a look at this zesty Colman’s Rosemary Mustard Chicken recipe:
Colman’s Rosemary Mustard Chicken
- 3-4 large chicken breasts
- 3 TBS Colman’s Mustard
- 2 TBS honey
- 8 sprigs rosemary, divided
- 1 tsp salt
- 1/2 tsp pepper
- Preheat oven to 350 degrees.
- Chop up the leaves from 4 of your rosemary sprigs.
- Combine chopped up rosemary, mustard, honey, salt and pepper in a small bowl.
- Using a silicone pastry brush, coat both sides of the chicken with mustard sauce.
- Put chicken into a baking pan and top each with an additional rosemary sprig.
- Bake chicken for about 30 minutes, or until chicken reaches an internal temperature of 165 degrees.
Looking for a recipe for gingerbread? The Colman’s Mustard Gingerbread recipe is sure to add an extra layer of flavor and kick that will surprise your guests.
Colman’s Mustard Gingerbread
- 1 stick (1/2 cup) unsalted butter, room temperature
- 2/3 cup unsulphured molasses
- 2/3 cup packed brown sugar
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 2 tsp. ground ginger
- ¼ tsp. ground cloves
- ½ tsp. salt
- 1 ½ tsp. Colman’s Dry Mustard Powder
- 2/3 cup hot coffee
Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
Using an electric mixer, beat together the butter and brown sugar until light and creamy. Beat in the molasses and eggs until well combined.
Reduce speed to low and sift in the flour, baking soda, spices, Colman’s Dry Mustard Powder, and salt. Mix until smooth, then add hot coffee and stir until combined. Pour the batter into the prepared pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 30 to 40 minutes.
Cool on a rack. Cut into 9 squares. Top with whipped cream or vanilla ice cream or dust with powdered sugar.
As you can see, Colman’s mustard is extremely versatile. Who would’ve thought about putting the mustard powder in a dessert? Not only is Colman’s mustard essential for holiday cooking and traditional recipes it would also be a delightful addition to a gift basket for a foodie. To learn more about Colman’s and view a variety of recipes visit the website.