Recipes

Cranberry-Mustard Pork Loin

Combine four (4) parts each of City of Roses® All Natural Grand Marnier® Creamy Gourmet Mustard * and cranberry sauce and mix well.  Add 2/3 cup dried cranberries, spread on your selected pork loin, place in baking dish and cover with foil. Bake your pork loin in a 300 degree preheated oven until thoroughly done.

 *Depending on whether your palate is saying sweet, zing or zest will determine which one of our wonderful All Natural Creamy Gourmet Mustards you choose to use.

Cranberry-Mustard-Brown Sugar Glaze

Press 8 oz. whole cranberry sauce through a strainer into a saucepan.  Add 1/3 cup firmly packed brown sugar, 6 Tbsp. City of Roses® All Natural Creamy Gourmet Mustard** and 1/4 tsp. ground cinnamon and mix well.  Warm over low heat, stirring often.  Cool slightly before spooning evenly onto the ham.  Use remaining glaze for basting several times while baking.

Bake your ham in a 300 degree preheated oven approximately 1 hour or until heated through.

To serve, transfer ham to platter and garnish with orange slices and cranberries.

**Using our tasty All Natural GRAND MARNIER® Creamy Gourmet Mustard will give you a hint of orange flavor and be slightly sweeter.  Our All Natural Tangy Triple Sec Creamy Gourmet Mustard will give your glaze a bit of a zing.

City of Roses Ham Glaze

Combine three (3) parts City of Roses® All Natural GRAND MARNIER® Creamy Gourmet Mustard with one (1) part brown sugar in a saucepan.  Warm over low heat, stirring often, until sugar is dissolved.

Spoon glaze over ham and bake in a 300 degree preheated oven for approximately 1 hour or until heated through.

To serve, transfer ham to platter and garnish with cranberries and cloves.

SEAFOOD

All of our mustards are wonderful on any type of fish, from salmon to halibut and tuna.
Spread your favorite City of Roses® All Natural Creamy Gourmet Mustard onto a fish filet, wrap filet in foil and bake.
If you like the zing of capers, try topping your fish with the All Natural Tangy Triple Sec or Mazama Infused Pepper Vodka® Creamy Gourmet Mustard, sprinkle with capers then bake.

SALAD DRESSINGS

GRAND MARNIER®  ~ Red Wine Vinaigrette

Mix together 1 shallot, finely chopped, 1 tablespoon All Natural GRAND MARNIER® Creamy Gourmet Mustard and 2 tablespoons red wine vinegar. While whisking mixture slowly drizzle in 4 tablespoons olive oil. When all of the oil has been added, the mixture should be well emulsified. Add a pinch of salt and pepper, shake and add to your salad. This makes enough for a very large salad. Refrigerate any unused portion of the dressing.

Pinot Noir ~ Balsamic Vinaigrette

Mix together , 2 tablespoons City of Roses® All Natural Pinot Noir Creamy Gourmet Mustard*, 1 tablespoons balsamic vinegar, 3 tablespoons olive oil, 1 teaspoon minced garlic, salt and pepper to taste. Blend, shake and add to your salad. Refrigerate any unused portion of the dressing.

Pinot Gris ~ Basil Oregano Dressing

Mix together 1 tablespoon City of Roses® All Natural Pinot Gris Creamy Gourmet Mustard*, 2 tablespoons Basil Oregano Rice Vinegar, 3 tablespoons Virgin Olive oil, salt and pepper to taste. Whisk all ingredients together and drizzle onto your salad. Refrigerate any unused portion of the dressing.

Tangy Triple Sec Honey Vinaigrette

Blend 1/4 cup City of Roses® All Natural Tangy Triple Sec Creamy Gourmet Mustard, 1/4 cup fresh squeezed lemon juice, 2 tablespoons honey, 2 tablespoons olive oil, 3 tablespoons white vinegar, 1/8 teaspoon salt & cracked pepper. ~ Recipe from Gail in Hillsboro, OR

*You choose which Distilled Spirited Creamy Gourmet Mustard you would like.  They all are wonderful in the recipe.

APPETIZERS

Festive Brie Cheese

Place Brie on ovenproof platter. Remove top rind layer and melt in low oven.  Remove from oven, sprinkle with dried cranberries, garnish with rosemary sprigs or clippings from your tree.  Serve with sliced baguette, sliced apples and City of Roses® All Natural GRAND MARNIER® or All Natural Pinot Noir Creamy Gourmet Mustard. For the 4th of July garnish with dried cranberries and blueberries.  The mix of flavors is simply wonderful.

SAUCES

City of Roses Hollandaise sauce

Melt 1 cup butter and set aside. In a blender or food processor, place 1 egg or 3 egg yolks, 2 teaspoons City of Roses® All Natural Tangy Triple Sec or All Natural Pinot Gris Creamy Gourmet Mustard, and 1 tablespoon lemon juice; whirl on high until well blended.  With blender running add melted butter a few drops at a time, then increase the flow to a steady stream.  Serve at once or cover and refrigerate up to 1 week (bring to room temperature before reheating).  To reheat, set container in hot, but not boiling, water; stir until smooth.  Makes approximately 1 1/2 cups.

Remember to use our delightful distilled spirit City of Roses® All Natural Creamy Gourmet Mustards when preparing your favorite potato or egg salad recipes and deviled eggs. It’s excellent to use as a dip for vegetables, shrimp, salmon, BBQ pork, cheeses and other lovely appetizers. Our gourmet mustards are a wonderful addition to your late night holiday turkey, ham or prime rib sandwiches.

Please send me a recipe that you have prepared using our City of Roses® All Natural Creamy Gourmet Mustards and we’ll give them a try and add them to our Recipe Page.  Thanks, Diane