These recipes began life as part of quest to use locally produced goods in my recipes whilst at the same time peddling for some coverage (I am a “struggling artist” after all!) Using unexpected ingredients in unexpected places is something that I love doing- creating a talking piece as well as something delicious. The recipes here take mustard, an ingredient traditionally confined to the realms of condiment and served in unadulterated accompaniment with (mainly) savoury dishes and use it an ingredient in ways elevated beyond that of a cold cuts sidekick.

From the outset I wanted to include a “sweet” dish or bake in this bunch of recipes. The turnovers drew inspiration from that quintessential combination of pork, apple and mustard. What would happen if I removed the pork element of the dish? A juicy fruit pocket with a comforting earthy taste and slight sweetness. Lightly warm them and you have a great coffee break treat.

My cheese, herb & mustard biscuit recipe is my take on that stalwart recipe of any Canadian baker- the savoury biscuit. The flavour of the mustard adds a depth of flavour so that it’s like sampling the most perfect cheeseboard in each bite. By sheer coincidence (and luck?) they go very well with the last recipe for Dutch Mustard Soup.

This soup is based on a traditional soup from the Netherlands that I came across in the course of researching uses for mustard as an ingredient. Don’t be put off by the name. It is no way pungent or strong flavoured like you might imagine. The dairy elements of the soup give it a mildness and creaminess that help to highlight the mustard seeds flavours, without letting it take over.

Apple & Cranberry Turnovers

Makes 8

Ingredients

• 2/3 cup dried cranberries
• 2 Tablespoons butter
• 2 cups chopped Granny Smith apple (peeled) (2-3 apples)
• 1/4 cup dark brown sugar
• 1/4 cup granulated sugar

• 1/4 cup Maple flavor mustard (I used Kozliks Amazing Maple)
• 1 lb puff pastry, thawed
• 1 large egg white
• sugar for sprinkling

Method

1. Melt the butter in a pan over a medium heat. Once melted add apples, sugars and mustard. Fry until apples are softened and other ingredients start to thicken. Remove from heat and cool
2. Line two baking trays with baking parchment
3. Preheat the oven to 375 degrees F
4. Make an egg wash with one large egg white and 1 tablespoon of water by whisking them together
5. On a lightly floured work surface, roll out one sheet of puff pastry into a 12 x 10-inch rectangle. Cut the dough into four equal rectangles measuring 5 x 6 -inches each. Place 2-3 Tablespoons of cooled apple filling on one side of the rectangle and brush edges with egg wash. Fold the dough over the filling to make a 5 x 3-inch rectangle. Press to seal the edges and using a fork to crimp and seal the edges. Use a sharp knife to cut a few slits in the top of each hand pie for ventilation
6. Repeat with the second sheet pf pasty
7. Brush pies with egg wash and sprinkle with sugar
8. Place 4 turnovers on each baking tray
9. Bake for 15 before rotating trays and swapping shelves minutes. Bake for a further  or  minutes until golden brown and puffed up
10. Remove from the oven and let cool for at least 20 mins before trying

Cheese, Herb & Mustard Biscuits

Makes 12

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold butter cubed
• 1 cup strong cheddar cheese, shredded
• 2 tablespoons mustard (I used Kozliks Balsamic Fig & Date)
• 1 cup buttermilk
• 1 egg

Method

1. Line a baking tray with baking parchment. Preheat your oven to 400°F (200°C)
2. In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs
3. In a separate jug whisk together the buttermilk, egg and mustard
4. Stir into flour mixture with fork to make soft doughWith lightly floured hands, press dough into ball. On lightly floured surface, knead gently to a maximum of 10 times
5. Pat into 3/4-inch (2 cm) thick round. Using floured 2-1/2-inch (6 cm) round cutter, cut into rounds
6. Place on lined baking tray and bake in oven until golden, 12 to 15 minutes
7. Remove from the oven and leave to cool on a wire rack

Dutch Mustard Soup

Ingredients

• 4 ounces streaky bacon, chopped
• 2 TB unsalted butter
• 2 TB all-purpose flour
• 1 onion, chopped (about 1 cup)
• 4 TB coarse grain mustard (I used Kozliks Triple Crunch)
• 1/4 cup heavy cream
• 2 ounces goat cheese
• 4 cups vegetable or chicken stock

Method

1. In a medium saucepan over medium-high heat. Add the bacon, and cook until the fat is rendered and the pieces are crispy. Once cooked, remove from pan and set aside, and drain pan of all bacon grease
2. In the same pan, add the butter and the onion. Melt the butter butter and saute the onions until translucent, about 5 minutes. Sprinkle with the flour and coat the onions, stirring until the flour is a cooked, about 2 minutes. Add the stock and mustard, and bring to a boil
3. Reduce the heat to medium and, using a stick blender, puree until smooth. Add the cream and the cheese and stir constantly until the cheese is melted and well incorporated
4. Top with a sprinkling of the bacon, and serve

I’d like to state that although these recipes use Kozliks Canadian Mustard, this post was in no way paid for or sponsored by the people at Kozliks.

If you are interested in collaborating with me at Mr. Mom’s on a project, whether it’s food, baking, photography or writing,  you can contact me at chef@mrmoms.kitchen