Friday, June 24, 2011

Honey and Mustard Recipes

4 bacon strips, diced
2 cups honey-Dijon mustard
1/2 cup sugar
1/3 cup orange juice
1 tablespoon cider or red wine vinegar
1/4 teaspoon ground mustard
1/4 cup honey
Torn salad greens or fresh spinach

In a skillet, cook bacon until crisp. Drain, reserving 3 tablespoons drippings; set bacon aside.
To the drippings, add Dijon mustard, sugar, orange juice, vinegar and ground mustard; bring to a boil.
Stir in honey and bacon.
Serve warm over salad greens or spinach. Refrigerate leftovers; reheat before serving. Yield: about 2 cups.



1/2 cup olive oil
3 tablespoons vinegar
2 tablespoons water
1/4 cup honey
1/4 cup prepared mustard (Dijon or other*)
1/2 teaspoon dried basil
1 teaspoon salt
dash of black pepper

1. Combine all ingredients in a bowl and whisk until well-mixed. Or, place ingredients into
dressing bottle/jar, seal with tight-fitting lid, and shake to combine. A glass pint jar with a screw-on lid works well for this recipe!