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Winning Recipes from the 2005 Mustard Cookoff Contest -
National Mustard Day at the Mount Horeb Mustard Museum
Julie Nemecek and Andy Snyder teamed up to take first place honors in the 2005 Cookoff Recipe Contest. Their entry was named "Eggs Chesterfield"
 Other winning recipes were:
Lime Mustard Chocolate Truffles
by Randi Johnson Hanson
Mustard Slathered Low Carb Dinosaur Bones
by Jeff Blessinger
Stuffed Jalapenos with Roquefort Mustard
by Maline Robinson
Triple Mustard Mushroom Fritters
by Amihan Huesmann
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Eggs Chesterfield
created by Julie Nemecek & Andy Snyder
- This recipe serves 4 -
Ingredients
Pesto sauce
1 cup packed fresh basil leaves
1 large clove garlic, peeled
2 tablespons grated parmesan cheese
1/3 cup olive oil
8 teaspoons pine nuts
1 heavy pinch kosher salt
1 tablespoon Silver Spring Chipotle Mustard |
Sauce moutarde
1 tablespoon butter
1 tablespoon flour
1 cup milk
2 teaspoons Laurent du Clos Shallot and Chive Dijon
1 teaspoon Plochman's Premium Classic Yellow Mustard
2-3 heavy pinches kosher salt |
4 ounces small ("baby bella") portabella mushrooms, sliced
4 1/2-inch thick slices of tomato, seeded
Small amount of olive oil for brushing veggies
4 3/4-inch thick slices, Stella's German Beer Bread (or another nice bread)
4 eggs
Butter for greasing pan |
Cooking Instructions
Pesto sauce:
In a food processor, puree basil leaves and garlic. Add parmesan cheese and puree. Drizzle in olive oil through food processor spout, and continue pureeing. Add pine nuts and continue pureeing. Finally, season with salt and add mustard. Pulse in processor to blend thoroughly.
Sauce Moutarde:
In a 1 quart saucepan, melt butter over medium heat. Slowly blend in flour. Stir in milk, being careful to avoid lumps. Stir constantly until sauce thickens. Remove from heat and blend in both mustards. Season with salt. If you will not be using sauce immediately, keep warm in a double boiler over simmering water.
Vegetables, Eggs, and Bread:
Brush mushrooms and tomatoes with olive oil. Broil for 3 minutes. Keep warm.
Lightly brush bread with pesto. Toast bread under broiler (1-2 minutes).
Lightly brush 3 quart saucepan with butter. Fill with 1 1/2 inches of water. Bring water to a boil and then reduce to a simmer. Break eggs onto a saucer and then gently ease eggs from saucer into the water. Poach for 3-5 minutes, to desired doneness. Remove with a slotted spoon. Drain
Place bread on plate (pesto side up). Laayer each slice with 1/4 of veggies and one poached egg. Finally, top with sauce moutarde.
Serve immediately.
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Key Lime Mustard Chocolate Truffles
created by Randi Johnson Hanson
Ingredients
Truffles
8 oz of good quality semi-sweet chocolate (Randi uses Ghiradelli)
2/3 cup heavy cream
1/3 cup East Shore Key Lime Mustard
1 ½ teaspoons lime zest
1 tablespoon lime juice |
Truffle Coating
4 oz sweet dark chocolate (Randi again recommends Ghiradelli)
1 Tablespoon heavy cream
1 Tablespoon Slimm & Nunne Sweet & Nicely Hot Mustard |
Cooking Instructions
Truffles:
In a double boiler set over simmering water melt the chocolate and stir until smooth. In a small saucepan, scald the heavy cream (heat until it just starts to boil). Add the melted chocolate to the cream and whisk until smooth. Add Key Lime Mustard, lime zest, and lime juice and blend until smooth. Chill the mixture overnight in an airtight container.
The next day set the airtight container in the freezer for 30 minutes. Use a melon baler to drop mixture onto a foil-lined cookie sheet and freeze an additional 15 minutes. Roll the frozen drops into balls, freeze until firm, and store in an airtight container in the freezer until you are ready to coat them
Truffle Coating:
Over simmering water in a double boiler, melt the cholcolate and stir until smooth. Add cream and Slimm & Nunne Mustard and whisk until smooth. Drop frozen truffles one at a time into the melted coating. Stir quickly to coat, then remove with fork, shaking off excess. Store in refrigerator.
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