Tired of the same old rut? Go Wild with Moosetard!

Anyone can put mustard on a sandwich, so be creative and go Wild with Moosetard. Use our mustards to make a glaze for roasts and fish. Substitute it for your usual mustard in potato, noodle and egg salad dishes. Dress up your bratwurst and other sausages with your favorite flavor. Mix it with mayonnaise or cream cheese to make a tasty spread in a tortilla wrap. Even tofu dogs and garden burgers get rave reviews from non-vegetarians with a little of our mustards. Fairbanks locals enjoy it on game meats, such as moose, bison, caribou, duck and grouse.

These are some recipes from family and friends. If you find something new to cook with Moosetard let us know, we would be glad to share it with our visitors.

Moosetard Dip

• 3 teaspoons full of your favorite Moosetard
• 1 eight ounce bar of softened cream cheese

Moosetard Pear/Onion and Cheese Strudel

• 6 TB (3/4 stick) butter
• 1 Sweet onion, chopped
• 1 Pear, peeled, halved, cored and sliced
• 3/4 cup grated Parmesan or dry Jack cheese
• 1/4 cup grated sharp white cheddar cheese
• 3 tsp Moosetard (Spruce is our favorite)
• 1/2 tsp salt
• 4 sheet frozen phyllo pastry, thawed

Deviled Eggs

• 1 dozen eggs
• 1/3 cup mayonnaise
• 2 TB Moosetard
• 1 TB pickle relish or 1 tsp vinegar (no pickles if using Curried Apricot)
• 1/4 tsp garlic salt
• pinch of pepper

Pea Salad

• 1 lb frozen peas, thawed
• 4 hard boiled eggs, coarsely chopped
• 1 1/2 cups Cheddar cheese, small cubes
• 1/2 cup mayonnaise
• 2 tsp milk
• 1 tsp Ginger Birch Moosetard
• 1/4 tsp garlic powder
• 1/8 tsp celery salt
• 1/4 small onion, chopped fine
• 1/8 tsp pepper
• salt to taste

Alaska Baked Beans

• 4 slices bacon
• 2 TB bacon drippings
• 1/2 cup onion, chopped
• 2 (1 lb) cans of pork and beans
• 1 TB brown sugar
• 1 TB Worcestershire sauce
• 1 TB Ginger Birch Moosetard

Moosetard Roast

• 2 lb Pork or Beef Roast (in the Beck house we use our farm raised Bison)
• 2 TB Olive oil
• 2 TB Your choice of Moosetard

Meatloaf

• 2 lbs ground beef
• 1 1/2 cup fresh bread crumbs
• 1 medium onion, chopped
• 1 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 small can tomato paste

• 1/2 can tomato paste
• 2 TB Ginger Birch or Savory Spruce Moosetard
• 2 TB brown sugar or molasses
• 1 TB vinegar
• 1 cup water

Fred's Baked Halibut

• 1 to 2 lb halibut fillet
• 1/8 lb butter
• Parmesan cheese to taste
• 1 tsp lemon juice
• 1 cup breadcrumbs (we like Italian breadcrumbs)
• 1 (16 oz) container sour cream
• 2 TB Cranberry Northern Da'Light Moosetard
• 1/2 cup Cheddar cheese, shredded

Glazed Salmon

• Salmon fillet or steaks
• 2-3 TB Savory Spruce or Ginger Birch Moosetard
• 1 large sweet onion, sliced (Walla Walla or even a red)

Cranberry Chicken

• 4 chicken breasts

• 1/4 cup butter or margarine
• 2 cups milk or 1 pint heavy cream
• 1/4 cup flour
• 1/2 tsp parsley
• 1/2 tsp sweet basil
• 1/2 tsp garlic salt
• 1 tsp honey
• 2 TB Cranberry Northern Da'Light Moosetard

Anna's Grilled Cheese Sandwiches

• 2 slices bread
• 2 TB butter
• 1 tsp Ginger Birch Moosetard
• 2 slices Cheddar cheese

Grilled Sausages

• 1 package polish or kielbasa sausage
• 1/2 lb dried apricots
• 1/2 lb dried apples
• 2 TB cooking or olive oil
• 3 TB Curried Apricot Moosetard

Slice sausages and thread onto skewers alternating sausages and fruit. Mix oil and Moosetard then brush onto kabobs. Refrigerate for 1-2 hours then grill.
- Kasha Ostbloom

Moosetard Caramelized Onions

• 1 Sweet onion
• 1 tsp butter or 1/8 tsp olive oil
• 1 TB Moosetard

Cut your onion like a blooming onion, making slices from top to bottom without cutting all the way through the bottom. Put either a pat of butter or brush the top with olive oil. Put one spoonful of any Moosetard on top. Place in the center of a square of tin foil and pull the corners to the center and twist the top. Place on the grill or in the oven with your roast for approximately a half hour until it's soft and slightly browned.
- Kasha Ostbloom

Moosetard and Peaches Pork Chops

• 4 pork chops
• 2 TB olive oil
• 2 fresh peaches, peeled and diced
• 4 spoonfuls Moosetard (we use the Pick Axe Porter with Molasses)

Heat olive oil in a skillet and brown the pork chops on both sides. Top each chop with a spoonful of Porter Moosetard and spread it evenly. Place 1/4 of the peaches on top of each chop. Turn the heat down to low and cover. Allow to simmer for about a half hour
- Gretchen Pearce

Potato Salad

• 6 cups small Red or Yukon Gold potatoes
  Cook until tender (leave peels on)
  Cool then quarter
• 4 eggs Hard Boil - Cool, shell then slice
  
• 10 slices of bacon
  Cook until crisp, drain, then crumble
• 1/2 of a large red onion
  Dice small
• 6 stalks of celery
  Chop quite small
• 1/4 cup Pickle Relish
• 3/4 Cup Real Mayonnaise
  (please don't use the fake stuff)
• 1 Tbsp of your favorite Moosetard
  Some of our favorites are: Alder Smoked and Dineega Dill
  - Alaska Wildfire is awesome - best to use plain pickle relish

Cook potatoes (need 6 cups when cooked and quartered), eggs and bacon. In a large bowl - combine the ingredients and gently mix. Cover and allow the flavors to mingle for a few hours in the fridge.

Enjoy! Makes 10 -- 1/2 cup serving
-Scott and Cherie Stihler

Stir-fry Veggies

• 2 cups cut broccoli
• 1/2 cup sliced celery
• 2 cup sliced carrots
• 1/2 onion, sliced
• 2 cups sliced zucchini
• 1 cup snow peas
• 3 TB Moosetard (I use the Alder Smoked)

Heat a little bit of oil in a pan and in the onions, celery and carrots until the carrots are just barely tender. Add the broccoli, zucchini and peas. As soon as the broccoli starts to turn dark green add the Moosetard and quickly mix it in
- Lori Chase

Moosetard Omelet

• 6 eggs beaten or the equivalent in Egg Beaters
• 2 TB Milk or 1/4 cup non fat cottage cheese
• 1/2 cup shredded cheddar cheese or Jarlsberg lite
• 1/4 onion, chopped
• 1/2 red/green bell pepper diced
• 1 TB Moosetard (the hot ones are what we use)

Mix eggs and milk or cottage cheese in a bowl. Spray pan with cooking spray, saute onions and peppers on medium heat (if it starts to get too hot sprinkle a little water in). When they start to soften and onion become clear place to the side on plate or in bowl and mix in Moosetard. Wipe out pan, spray again and return to medium heat. Pour in egg mixture, cover with lid and reduce heat. When eggs start to become solid sprinkle with cheese and onion/pepper mixture. Cover again for 2-3 minutes. Use spatula to flip one side of egg onto the other.

For a healthier version exchange the eggs for Egg Beaters, the milk for 1/4 cup non fat cottage cheese and the cheddar for 2 slices of a lite Jarlsberg.
- Rebecca Mulholand

Alaska Wild Fire Ribs with Onion Sauce

• 3 lb spareribs, cut in pieces
• (used large pkg country ribs-boneless)
• 2 Cup Onion slices (used 2 large onions which is more than two cups)
• 2 cloves garlic, minced (used six or so small ones)
• A little olive oil for sauteing the Onion and Garlic (I used non stick pans so I don't need much oil)
• 1/2 Cup Vinegar (Used white)
• 1/2 Cup Water
• 1/4 - 1/2 C Alaska Wild Fire Moosetard
• (Orig recipe called for 1/4 C chili sauce)
• 2 Tbsp lemon juice
• 2 Tbsp Worchestershire sauce
• 3 Tbsp Brown Sugar
• 1 1/2 Tsp salt
• 1 Tsp dry mustard

Preheat oven to 450° and bake ribs in shallow pan for 30-40 minutes. Meanwhile, cook onion & garlic in a little olive oil til tender. Add next ingredients to 2 C measuring cup (so you can measure as you go) and whip or stir til blended. Add to skillet and simmer for ten minutes.

Turn oven down to 350°. Drain off excess fat from the pan of meat. Clump onions/garlic from sauce onto ribs evenly and pour remaining sauce over all. Bake 1 1/2 hrs or till well done, brushing occasionally with the sauce.
- KC McDonald

Moosetard
2298 Stevens Ave.
Fairbanks, AK 99709
1-866-261-6142 (Alaska standard time 8 a.m. to 9 p.m.)
mustards@moosetard.com