There is a recipe for a maple and roasted garlic mustard in my next book that I made three times before I got it right. The final result is a great condiment, but all that testing left me with a veritable bounty of mustard to use up. I’ve been plugging away at it, making salad dressings and decanting it into smaller jars to give to friends.
One of my favorite uses for this mustard is a super simple marinate for chicken. I use a wide mouth half pint jar as both a measurement device and a mixing bowl. I use about a 1/2 cup of the mustard (filling the jar about half full) and then pour in 2-3 tablespoons of honey.
I stir it the two together until they seem mostly integrated. Sometime before I started making the honey mustard, I pulled an appropriately sized baking dish out and set the oven to 375 degrees F. Once the sauce is ready, it’s just a matter of arranging the chicken in the pan, rubbing the sauce into the chicken, washing your hands, and then applying an even dusting of salt and pepper.
Baked until the skin browns and bubbles and the meat is cooked through, it makes a delicious dinner that reminds me of the food my mom used to cook when I was growing up. I serve it with whatever vegetable I can pull together and call it good. In the summer, it’s particularly good with corn on the cob and sliced cucumbers.
How are you using up your preserves these days?