Supply chain issues (that’s a fancy way of saying “we can’t get any more of what you really want”) have been a nightmare for us and many other businesses but we finally have two popular mustards that were previously out of stock.
Haus Barhyte Spicy Red Jalapeno Mustard (HBT103) is the only pepper mustard to win a Grand Champion award at the annual World-Wide Mustard competition (in 2017). Finding a pepper mustard that balances bold mustard flavor with the taste and appropriate heat of peppers is rare but this one nails it.
One of the most celebrated mustards in the entire world is the grainy Pommery Moutarde de Meaux (PMM100), Grand champion at the 2019 World-Wide Mustard Competition. We ran out of the giant crocks a week before Christmas and we apologize for disappointing so many of our fans and friends. But a new batch arrived the day before Christmas and it is available now.
Here’s a recipe for a Cheese & Mustard Souffle that will not only knock your socks off but we suggest that you hold onto your underwear, too:
1 Tbsp. – Soft butter
¼ cup + t Tbsp. – Freshly grated parmesan cheese
6 – eggs
½ cup – sour cream or light cream
¼ cup – Pommery Moutarde de Meaux
8 oz. – Gruyere cheese, cubed & chilled
8 oz. – Cream cheese, cubed & chilled
Preheat oven to 375 degrees. Butter a 2 quart soufflé dish; dust it with 2 Tbsp of parmesan cheese. Mix eggs, sour cream, 1/4 cup parmesan and the mustard in a food processor. With motor running, add the gruyere and cream cheese and blend 20-30 seconds until well mixed (some shreds and bits of cheese are ok), Pour into prepared dish. Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. Serve immediately.