Extreme Cuisine — Mustard

By / Food / March 3rd, 2010 / 2

Here’s one for you trivia buffs: where is the most mustard seed grown? According to Wikipedia, the answer is Saskatchewan! Apparently, that province grows half of the world’s supply.

Everyone’s probably most familiar with the classic sweet, yellow mustard that seems to be the quintessential accompaniment to hamburgers and hotdogs. Or perhaps you’re most familiar with the next most famous type — dijon, a particularly pungent version of this creamy spread. Although I would argue that hot Russian mustard must be the most pungent of them all. There are quite literally hundreds of different types of mustards out there. The next time you have an opportunity to try some different kinds, do so. They range from hot and spicy to mild and sweet, from crunchy to smooth. Although some bottles of high quality mustard might demand high, if not outrageous, prices, making your own at home really isn’t that difficult.

1. Pour about one cup of colourful mustard seeds into a bowl.
2. For hot, spicy mustard add a little cold water; for a milder version, add a little hot water. Crush the seeds and water to make a thick paste. If you like the way it tastes, add a drop or two more water to bring the mustard to a spreadable consistency, or move on to Step 3.

3. Add a drop of two of vinegar, to taste.
4. Add a drop or two of white or red wine or dry or sweet sherry, to taste.

As I’m sure you’ve figured out by now. There’s no right or wrong or hard and fast rules. Throughout the ages, there have been some fabulous mustard combinations, such as mustard poured over hot baked Brie and mustard and salami. But, have you ever thought of combining fruit, cheese and mustard? Done right, it’s a wonderful and delicious way to create an unexpected and subtly sweet and tangy dessert.

Here it is.

Apple, Mustard and Cheese Streusel

Serves 8

1/2 cup butter
2/3 cup sugar
2-1/2 Tbsp flour
1-1/2 tsp dry mustard
2 Tbsp prepared yellow mustard
1 egg
4 cups apples, peeled and chopped

1-1/3 cups flour
1/4 cup butter, cold and cut into pieces
1 egg yolk

Cheese Streusel
1 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/4 cup butter, cold and cut into pieces
1/2 cup sharp cheddar cheese


1. In a large pan set over medium heat, melt butter; cook until golden brown, about 5 minutes. Remove from heat.
2. Beat sugar, flour and dry mustard until well blended. Beat in prepared mustard and egg. Add hot butter in a tin, steady stream, beating until mixture is cool, about 2 minutes. Gently stir in apples.
3. Spoon apple mixture into the warm baked pastry and spread evenly. Sprinkle cheese streusel evenly over the top. Set tart on a baking sheet.
4. Bake in a 350°F oven until streusel is golden brown, about 45 minutes. Cool for 1-1/2 hours. Cut tart into wedges.


1. Combine flour, sugar and butter in a food processor. Add egg yolk and process until dough is blended and comes together.
2. Press pastry evenly over the bottom and up the sides of a 10 inch tart pan with removable rim. Bake in a 350°F until golden, 15 minutes.

Cheese Streusel
1. Combine flour, sugar and brown sugar in a bowl until blended. Cut in butter and cheese with a pastry blender until fine crumbs form.


Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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