Baked Brie Enrobed with Queen Mary Creamy Crunch Mustard
- 1 small wheel of Brie, about 300 grams
- 1/4 cup Queen Mary Creamy Crunch Mustard
Preheat oven to 275F
Spread the Creamy Crunch Mustard completely over the cheese, as if icing a cake.
Place in an oven-proof dish and put into oven for 10-12 minutes, until the cheese is soft.
Do not be tempted to overheat as it will be too runny and compromise the integrity of the cheese.
Enjoy with crackers, grapes, caramelized pears, or even a pinch of maldon salt.
Serves 8-10 people as an appetizer.
Creamy Crunch Mustard, Garlic Chip, and Walnut Salad Topper
- 1 clove (12-15 g) garlic, thinly sliced
- 2 tbsp (25 ml) extra virgin olive oil, or your favourite oil
- 3 oz (75 g) walnut halves
- 1 1/2 tbsp (20 ml) Queen Mary Creamy Crunch Mustard
- salt and freshly ground pepper to taste
In a small sautÃ© pan, heat oil on medium heat. Add thinly sliced garlic and brown for about 1 minute or until it's golden in colour. Remove garlic from oil and set aside.
In the same pan, add walnut halves and cook for 1 minute, until the walnut changes, becoming fragrant. Stir constantly for the 1 minute to avoid burning.
Add Creamy Crunch Mustard and cook until the mustard evenly coats the walnut halves, about 1 minute. Remove from heat and mix in the garlic. Season with salt and pepper. Allow to cool slightly.
Use to garnish salad and cooked leafy greens.
Keeps for up to 2 weeks if refrigerated.
Bring back to room temperature before using.
Makes 1/2 cup
Classic Dijon Enrobed Salmon with Herb Crust
- Four 4 oz salmon filets, with skin
- 2 tbsp (25 mL) Queen Mary Classic Dijon Mustard
- Zest of 1/2 lemon
- 1 1/2 tbsp (20 mL) finely chopped dill
- 1 1/2 tbsp (20 mL) finely chopped parsley
- 1 1/2 tbsp (20 mL) finely chopped tarragon
- 1 tsp (5 mL)coarsely ground black peppercorn
- 1 tsps (5 ml) sea salt
In a bowl, blend together herbs, lemon zest and seasonings.
Preheat your oven* to 400 degrees. Place the salmon skin down on a piece of tin foil (on top of a cookie sheet or shallow baking dish). Give the top layer a thin coating of dijon mustard evenly all over. Sprinkle the herbs over top. Bake for 10-12 minutes depending on the thickness of each piece of salmon. Allow to rest for 5 minutes. Serve.
For a buffet luncheon, keep the salmon whole.
Serves 4 as lunch.