Grainy Raspberry Mustard Food

RAINBOW FRIES WITH GRAINY MUSTARD AIOLI

Steps:

• Place a baking sheet on the middle rack of the oven, and preheat to 450 degrees F.
• For the aioli: In a small bowl, stir together the mayonnaise, mustard, garlic and a generous grinding of black pepper. Refrigerate while you make the fries.
• For the fries: In a large bowl, toss the carrots, russet potatoes and sweet potatoes with the olive oil, granulated garlic, 1 teaspoon salt and several grinds of black pepper. Divide between the preheated baking sheets. Bake until crisp and golden, rotating the baking sheets from top to bottom and tossing the fries once halfway through, 18 to 20 minutes.
• Transfer the fries to a serving plate and serve with the aioli.

CHRISTMAS HAM WITH RASPBERRY MUSTARD

Steps:

• Preheat the oven to 325 degrees F. Mix together the preserves and mustard in a small bowl and set aside.
• Score the surface of the ham in a diamond pattern, about 1/8 inch deep. Bake according to the package instructions, 2 1/2 hours or longer. About 30 minutes before the cooking time is up, remove the ham from the oven and brush the glaze onto it. Cook until it's nice and glossy. Repeat with another layer of glaze if desired.
• Serve the remaining glaze in a dish alongside the ham.

GRAINY RASPBERRY MUSTARD

Steps:

• Blend mustard seeds, mustard powder and water in blender for 1 minute until you have a coarsely pureed paste.
• Let stand at room temperature at least 2 hours.
• Combine the mustard mixture, wine, vinegar and salt in the top of a small double boiler.
• Cook over boiling water, stirring occasionally, for 10 minutes or until slightly thickened.
• Return to the blender.
• Add raspberry jam.
• Blend until well mixed.
• Refrigerate in a covered container at least overnight or keep up to 1 month.

GRAINY DIJON MUSTARD

Steps:

• Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.
• Transfer mustard seeds and liquid to jar of a blender.
• Add mustard powder, salt and honey.
• Puree until a coarse paste forms, but whole seeds still remain.
• Transfer to an airtight container and let rest in refrigerator for 2 days before use.

HONEY, MUSTARD & RASPBERRY VINAIGRETTE

Steps:

• Mix all ingredients together.
• Store in an airtight container in the fridge.