Recipes

Recipes for Vermont Volcano Mustard - You are going to Lava them …

Stuffed Vermont Brie
-- From Mac, chef/owner of Morning Star Cafeé, Springfield, Vermont

Ingredients:

• 1 oz. wheel of Blythedale Vermont Brie
• 1 Tbsp. Wood's Cider Jelly
• 1 Tbsp. Vermont Volcano Mustard
• 1 egg beaten
• 1 sheet of frozen puff pastry

Directions:

1. Make sure pastry is thawed to room temp.
2. Using brie as an outline, cut 2 pastry circle 1/8" larger than the wheel of cheese.
3. Also cut a strip of pastry 14" long by 1 1/8" wide.
4. Place bottom circle of pastry on a cookie sheet.
5. Brush with beaten egg.
6. Place Brie wheel on top or brushed circle.
7. Brush the pastry strip with egg and wrap around edge of cheese.
8. Mix cider jelly and mustard together and coat the top of the cheese.
9. Place second pastry circle on top.
10. Brush entirely with beaten egg.
11. Chill for 20 minutes.
12. Bake in 375°F oven until nicely puffed and brown.
13. Serve with fresh fruit and crackers.

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Krakatoa Dip
from Andrew, the fruitcake guy

Ingredients:

• 1/3 cup good peanut butter
• 1/3 cup cream cheese
• 1/3 cup Vermont Volcano Mustard

Directions:

1. When all ingredients are room temperature, blend together in a food processor.
2. Serve with fresh veggies and crackers.

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Potato Salad
From Singleton's Store in Proctorsville, Vermont

Ingredients:

DRESSING:
• 1/2 cup mayonnaise
• 1/2 cup Vermont Volcano Mustard
• 1 Tbsp. cider vinegar
• 1 tsp. dill
• pinch of sage

SALAD:
• 2 lb. potatoes
• 8 oz. cob smoked Singleton's ham
• 1 crisp apple
• diced celery and carrots

Directions:

1. Make dressing by whisking together all ingredients until smooth.
2. Cook potatoes in boiling water for 10 to 12 minutes, drain and rinse.
3. Toss ham, potatoes and vegetables with dressing and enjoy.