Chocolate Mustard Conundrum
I recently purchased a jar of AMAZING mustard from a winery called Hop Kiln in Sonoma County. Problem is....it's Chocolate Merlot mustard. The neutral tasting medium of choice was pretzel sticks, and it was amazing on those. Slightly fudgy, salty, and tangy all at once. However, it's the only one they don't have a suggestion for on their website. Most of the others would be good on sandwiches, in salad dressings, or as a condiment for steak or sausage. Their suggestion for this one: "Use imaginatively."
So, any "imaginative" uses you can think of? I'd hate for my new mustard to be relegated to a pretzel dip.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
8 Comments:
Does it resemble mole (Mexican savory chocolate sauce) a little? If so, maybe with chicken....
Blue Iris at 5:31PM on 06/30/08
"Use imaginatively" ...sounds naughty...hehe
Southern_bella at 5:56PM on 06/30/08
wow. I'm watching this space.... cause that sounds SO good- I might need to make room (peering into fridge-pushing condiments around)
....for one..more...mustard!!
I'm interested in the chicken-mole concept that Blue Iris mentioned. If so what about little appetizers on corn tortillas (or those sopes?) with roasted chicken with dabs of that mustard and some cojita cheese?
bisbee at 6:10PM on 06/30/08
I LOVE Hop Kiln! Their Thousand Flowers white blend is the best picnic wine in the whole wide world, IMHO, and I work at a wine shop. As to that mustard, I've had it, and I think it would be lovely on a pulled pork sandwich. Or with cherries and a good mild cheese (to stay regional, howabout a Sonoma Jack)? Cherries are excellent right now...
'Course, I love pretzels, and when I had that mustard, I didn't feel the need to stray from those salty little bites o'goodness.
rosezilla at 6:14PM on 06/30/08
Thousand Flowers is amazing! A blend of all my favorite varietals. I didn't taste anything else there, as I was too busy tasting all the mustards and other sauces.
@Blue Iris: no, not like Mole. It actually just looks like mustard......then when you taste it, you get that nice chocolatey surprise.
After some thinking, some good bread with cheese and that mustard wouldn't be bad. But keep the comments flowing! :)
amanda0730 at 8:04PM on 06/30/08
Based on your description, I say put it on a roast beef or steak sandwich, or beefburger. It would also probably work with game meats like venison or buffalo. And some nice sweet caramelized onions wouldn't hurt either.
Nicholas H at 11:05PM on 06/30/08
Use as a base to glaze chicken, pork loin, or ribs! I bet it would be lovely.
Brownie at 8:35AM on 07/01/08
Thanks for all the suggestions. The sandwich ideas sound fabulous, and I'm definitely putting it on my next grilled steak.
I found some inspiration today and made a fabulous salad with mixed greens, goat cheese and spiced almonds. The piece de resistance? A vinaigrette made with Chocolate Merlot Mustard, blueberry preserves, and balsalmic vinegar. AMAZING! Finally, a use that suits my tastes perfectly.
amanda0730 at 8:23PM on 07/02/08