Customer Service: 907-378-9732 (Alaska standard time 8 a.m. to 9 p.m.)

Cooking Ideas

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 heaping spoons (1/3 of jar) of your favorite Moosetard
  • 1 eight ounce bar of softened cream cheese

Mix well, then refrigerate for an hour so the flavor sets in. Serve as a dip or spread. We like to put it into sandwich wraps or spread on slices of a baguette topped with either a slice of cucumber or tomato. The Alder Smoked mustard is the most popular to use. We make it into a cheese ball during the holidays and roll it in crushed caramelized pecans. If you use the spicy mustards we recommend also adding a small can of crushed pineapple to keep the heat from dropping too much.
– Kasha Ostbloom

You can also mix shrimp and crab with chopped green onion with the cream cheese mix and stuff wontons to make Moosetard Rangoons.

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

Preheat oven to 375 degrees. Melt 2 TB butter in medium skillet over medium heat. Add onion and saute until brown, add pear and saute for another 3 minutes. Transfer to bowl and allow to cool slightly. Stir in cheese, mustard and salt. Melt remaining butter in small sauce pan or in a microwave safe bowl for 30 seconds on High. Place phyllo sheet on work surface. Keep remaining phyllo in a gallon Ziploc to prevent drying. Brush with melted butter then place second sheet of phyllo on top. Brush top layer with butter then arrange pear mixture along short end of phyllo in a log stopping 1 inch from ends. Fold on sides and roll up tightly into log. Brush all over with butter. Place on large baking sheet and repeat with remaining phyllo and pear mixture. Bake until golden brown, about 18 minutes. Allow to cool for 5 minutes then slice each strudel diagonally into approximately 12 pieces. This strudel can be made a day in advance and refrigerated until ready to cook.
– Moreen and Janice

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

Place eggs in saucepan covered with water and bring it to a boil over high heat. Allow eggs to boil for 10 minutes. Remove from heat and run cold water over the eggs then let sit until cool (we add ice to the water to cool the eggs faster). Peel eggs and cut in half lengthwise. Place whites on platter and yolks into a bowl. Mix yolk and remaining ingredients (if you find mixture to be a little dry add another spoon of mayo or two until creamy). Fill mixture back into egg whites and serve. Ginger Birch, Curried Apricot and Alaska Wildfire are our favorites.
– Paul Ostbloom

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

Put peas, eggs, onion and cheese in large bowl and set aside. In a smaller bowl, mix the remaining ingredients until well blended. Pour over peas and stir until evenly coated. Can be served immediately but tastes better if refrigerated for a couple of hours.
– Kasha Ostbloom

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

Cook bacon until crisp, then crumble. Cook onion in bacon drippings until tender. Add crumbled bacon, pork and beans, brown sugar, Worcestershire sauce and Moosetard. Mix well and bake uncovered in 1 1/2 quart casserole dish at 325 degrees for 1 1/2 to 1 3/4 hours.
– Lori Ostbloom

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

Preheat oven to 350. Mix oil and Moosetard then baste roast. Cover with tin foil and cook for two hours or until meat falls apart.
– Deb Cotton


  • 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

Lightly mix ingredients and form a loaf. Place in bread pan and bake at 350° oven.


  • 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

Pour over meatloaf in oven a little at a time. Bake for 1 1/2 to 2 hours at 350°. Serves 6.
– Kasha’s great great aunt Ebba

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

Grease baking dish with spray Pam and pre-heat oven to 350F. Melt butter and stir in Parmesan cheese and lemon. Cut halibut into 1/2 inch thick portions and roll in butter mixture then roll oiled halibut in breadcrumbs until coated. Bake in greased dish for 20 minutes. Remove from oven and generously spread sour cream mixed with Moosetard on the top and sides of halibut fillet. Sprinkle with Cheddar cheese. Return to oven and bake for an additional 20 minutes or until fillet is done. Sour cream should be slightly brown.
– Fred Villa

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)

Spread Moosetard over salmon then place a layer of sliced onions over the top. Grill or bake salmon at 350F for 45 minutes. Baste Salmon with drippings several times while cooking.
– Kasha Ostbloom

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

Brown chicken breasts on both sides in large skillet. Melt butter in sauce pan. Blend flour into milk. Stir mixture into butter and continue to stir on medium heat. Continue until mixture starts to thicken and add spices. Pour Cranberry Sauce over chicken and let cook on low for 10 minutes. Serve chicken with sauce over bed of wild rice or pasta. Garnish with fresh cranberries.
– Kasha Ostbloom

Anna’s Grilled Cheese Sandwiches

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

Spread softened butter on one side of both slices of bread. Spread Moosetard on opposite side of one slice. Place Cheddar cheese inside sandwich with buttered sides out. Fry over medium hear until brown on each side. Eat.
– Anna Villa, age 10

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

Turn oven down to 350F. 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 Chili for a herd

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 sweet onion diced
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 can kidney beans
  • 1 can red beans
  • 1 can black beans
  • 1 can navy beans
  • 1 jar Alaska Wildfire Moosetard
  • 1 can chipotle in adobo sauce
  • 1/4 cup dark molasses
  • 1 block Mexican chocolate (can substitute 1 block bittersweet baking chocolate and 1/4 tsp cinnamon)

Brown beef and pork with onion then drain fat. Add remaining ingredients let simmer for 2 hours.
– Paul Ostbloom

Moosetard Potato Skins

  • 6 medium baked potatoes
  • 3 table spoons olive oil
  • 1/4 tsp garlic salt
  • 1/8 tsp pepper
  • 8 strips thick bacon, cooked and crumbled
  • 1 1/2 cup cheddar cheese, shredded
  • 12 tsp Moosetard
  • 1/2 cup sour cream
  • 4 green onions, diced

Preheat oven to 475F. Cut potatoes in half lengthwise, scoop out about half of potato out leaving at least 1/4 inch shell. Combine oil, salt and pepper. Baste potatoes with oil mixture and place skin side up on baking sheet. Cook for 7 minutes; turn over and bake an additional 7 minutes. Spread 1 tsp of Moosetard inside each potato. Top with bacon and cheddar cheese. Bake for another 2 minutes or until cheese melts. Top with sour cream and onions.
– Grandma O.

Moosetard Glazed Chicken Thighs

  • 6 boneless and skinless chicken thighs
  • 1 tbsp honey (liquid)
  • 1 tbsp Ginger Birch Moosetard
  • 1/2 tsp salt and pepper (optional)

Preheat oven to 350F. In a medium size bowl, combine honey, mustard, salt and pepper. Add chicken thighs; stir until thighs are coated with glaze. Grill or bake chicken at 350F for 20-30 minutes. Serve chicken on a bed of wild rice with side of fresh garden salad.
– Lori & Michael Fine Ottawa, Canada

Hot bacon salad

  • Two rashers of smoked bacon
  • Two tablespoons of Bold -n- Gold Moosetard
  • spoon of oil to fry.
  • Bowl of chopped green salad.

Chop the bacon into small pieces and fry till it’s the way you like it, add the Moosetard (Careful it spits) Stir quickly covering the bacon in Moosetard lift out the bacon and put onto salad, quickly stir the stuff in the pan then pour over the salad. . . . . . . . . and eat.. . . . . . . it is great.
– Annie Taylor, Northunberland, England

Salt Suggestions

Use to make oven fries
Seasoning steaks, and burgers
Add crushed pepper and brown sugar to make a dry rub for ribs
Season fish like salmon or halibut (use with a little oil for halibut and other white fish to retain moisture)
Sprinkle on tomatoes or cucumbers

Roasted Asparagus

  • 1 large bunch of asparagus
  • 1 red bell pepper, sliced into strips
  • 1 onion, halved and sliced to make strips
  • 1 TB olive oil
  • 1 tsp smoked salt

Preheat oven to 400F. Toss veggies with olive oil and place in roasting pan, sprinkle with salt and cook for 25 minutes or until asparagus becomes tender. The veggies can also be place in a foil packet and put on the grill or in a grilling basket.
– Kasha

Butternut Squash oven fries

  • 1 large butternut squash (try to find the one with the biggest neck)
  • 1 tsp Alder Smoked Sea Salt
  • Olive oil or spray Pam

Peel squash, cut it in half and remove seeds. Cut into steak fry size slices. Drizzle with olive oil or use spray oil and toss to lightly coat. Spread on baking pan and sprinkle salt over fries, cover with foil and bake at 400 degrees for 25 minutes. Uncover and bake another 10 minutes or until starting to crisp and brown.

Kalua Pig -Arctic Style

  • 5 pound pork tenderloin
  • 1 TB Smoked Salt
  • 1 TB Sugar in the Raw (turbinado)

Place pork loin in crock-pot, sprinkle sugar and salt over top. Cook on high for about 5 hours or until pork falls apart.
– Kasha Ostbloom

Smoked Salt Caramelized Onions

  • 1 Large Sweet onion
  • 1 tsp butter or 1/8 tsp olive oil
  • 1/4 tsp salt

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. Crack some of the sea salt 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

Bearinade Cherry Tomato Salad

  • 1 pint cherry tomatoes cut in half
  • 1/8 cup fresh chopped basil
  • 1 small cucumber peeled and halved and cut into slices

Toss ingredient together and refrigerate for 1/2 hour before serving.
– Kasha

Avocados with Bearinade

  • 1/2 avocado per person
  • 1 tsp sauce per person

Cut avocado in half and remove seed. Slice into strips and remove from shell. Arrange slices like a fan on the plate and drizzle sauce back and forth over it. Or if no one is looking just pour the sauce in the halfshell and eat it.
– Kasha

Teriyaki Pasta Salad

  • 5 cups cooked pasta drained and rinsed in cold water (we use Fusilli)
  • 4 roma tomatoes diced
  • 1 English cucumber diced
  • 1 large red bell pepper diced
  • 1 cup sweet onion diced
  • 1 cup Teriyaki sauce

Toss all ingredients together until lightly coated with sauce. Refrigerate for an hour prior to serving.

To create a more Asian version use Ramen noodles and add diced bok choy then top with fresh basil and toasted sesame seeds.
– Kasha

Chicken Kabobs

  • 1/2 to 3/4 cup Teriyaki Sweet Basil sauce
  • 2 chicken breasts cut into cubes
  • 1 large Green Pepper
  • 1 large Red Pepper
  • 1 small yellow zucchini
  • 1 small green zucchini
  • 1 med red onion

Marinate chicken cubes in Teriyaki sauce for about 3 hours. Cut veggies into chunks. Alternate chicken and veggies on kabob sticks and grill. Baste three or four times during grilling with sauce. (if using wooden sticks soak them in water for about 10 minutes prior to use to help keep them from burning)
– Paul Heggem

BBQ cabbage

  • 1 cup Teriyaki sauce
  • 1 small or med green cabbage
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup potatoes diced
  • 1 small red onion diced

Clean outer layer of leaves off cabbage. Core out stem and pull leaves apart to create a “bowl”. Place veggies in the hollowed out area. Pour Teriyaki sauce over veggies and wrap entire bowl with aluminum foil. Its best to put a couple of extra layers on the bottom. Grill over low heat or roast in the oven at 350 for 2 hours or until potatoes and cabbage are tender.
– Janet Carter