Our friend Peter created this horseradish hot mustard. It is full of flavor and wholesome- a natural condiment that has no added sugar, fat or preservatives. Tangy enough for a ham sandwich or chicken marinade, or go wild with our local recipes.
Stuffed Vermont Brie
1 8 oz. wheel Blythedale Vermont Brie,
1 Tbsp. Wood’s Apple Cider Jelly, 1 Tbsp. Vermont Volcano Mustard mixed together
1 egg beaten
1 sheet of frozen puff pastry
Make sure pastry is thawed to room temp. Using brie as outlline, cut 2 pastry crust circles 1/8 inch larger than the wheel of brie. Also cut a 1 1/8 inch larger than the wheel of brie. Also cut a 1 1/8 inch belt of pastry 14 inches long. Place bottom circle of pastry on cookie sheet. Brush with beaten egg. Place wheel of brie on top of brushed pastry. Brush the belt with beaten egg. Wrap around endge of brie. Add mustard and jelly mixture to top of brie. Place second pastry circle on top. brush entirely with beaten egg. Chill for 20 minutes. Bake in 375 degree oven until nicely browned and puffed. Serve with fresh fruit and crackers.
Blend together equal parts cream cheese, peanut butter and Vermont Volcano Mustard for an addictively delicious dip! Serve with fresh crunchy vegetable for a good-for-you snack!
Apple juice, mustard, honey, horseradish, apple cider vinegar, whole wheat flour, salt.
"Make Cake Not War"
Let's eat cake. Cavendish Fruitcake.