Mustard has been around since Jesus was a baby, but that doesn’t mean we should take it for granted! And it’s not just for sandwiches. Vermonter’s have whipped up some specialty mustard concoctions that make for delicious marinades, salads, and dressings. Take a peek at some of our favorites!
Franklin’s Own Potato Salad
You will need:
5 pounds of cooked, cubed potatoes
½ cup of Butternut Mountain Farms Maple-Horseradish Mustard
2 cups of your favorite mayonnaise
6 chopped hard-boiled eggs
1 cup of chopped onion
3 chopped dill pickles
Salt and pepper to taste
Boil potatoes for about 12 minutes or until tender. Drain well, and place in a serving bowl. Stir in onion, salt and pepper, then set aside to cool.
After cooled, remainder of all ingredients, then chill.
Foxy mustard-glazed chicken breasts
You will need:
6 boneless chicken breast halves, skinless
½ cup Fox Mustard
½ cup honey
1 tsp dried basil
1 tsp paprika
½ tsp parsley
Preheat oven to 350 degrees. Combine all ingredients and smooth half of this mixture over the chicken. Bake for 30 minutes. Turn chicken over and brush with the remaining mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Bon Appétit!
All of our Vermont-made, specialty mustards are sold in our store on Main Street in Middlebury and online at www.VermontsOwnProducts.com! Online be sure to use promo code Vermont50 to take 20% off orders $50 or more!
Franklin’s Own Potato Salad
You will need:
5 pounds of cooked, cubed potatoes
½ cup of Butternut Mountain Farms Maple-Horseradish Mustard
2 cups of your favorite mayonnaise
6 chopped hard-boiled eggs
1 cup of chopped onion
3 chopped dill pickles
Salt and pepper to taste
Boil potatoes for about 12 minutes or until tender. Drain well, and place in a serving bowl. Stir in onion, salt and pepper, then set aside to cool.
After cooled, remainder of all ingredients, then chill.
Foxy mustard-glazed chicken breasts
You will need:
6 boneless chicken breast halves, skinless
½ cup Fox Mustard
½ cup honey
1 tsp dried basil
1 tsp paprika
½ tsp parsley
Preheat oven to 350 degrees. Combine all ingredients and smooth half of this mixture over the chicken. Bake for 30 minutes. Turn chicken over and brush with the remaining mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Bon Appétit!
All of our Vermont-made, specialty mustards are sold in our store on Main Street in Middlebury and online at www.VermontsOwnProducts.com! Online be sure to use promo code Vermont50 to take 20% off orders $50 or more!
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