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By Claire Hopley
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Additional resources for Making and using mustards
SERVES 4. CREAMED LOBSTERS 1 tablespoon butter 1 shallot, chopped, or 2 teaspoons finely chopped onion 4 tablespoons dry white vermouth 2 teaspoons flour 1 cup cream salt, pepper, and nutmeg to taste 1 tablespoon Dijon mustard 1 tablespoon grated Parmesan cheese 2 small to medium boiled lobsters � cup fresh breadcrumbs 1 tablespoon cold butter, cut into tiny bits Preheat the oven to 300°F. Heat the butter in a saucepan and add the shallot (or a little onion). Pour in the vermouth (or dry white wine) and let it bubble for a minute.
Stir the apples and the juice into the mustard along with the syrup. Serve hot with the chops. This sauce can also be used with ham or spareribs. SERVES 4–6. DAISY ROLL HAM WITH PINEAPPLE MUSTARD SAUCE 1 daisy roll ham, 2–3 pounds 1 small can crushed pineapple in juice 1 tablespoon brown sugar 1 teaspoon mustard powder � cup maple or spice mustard Preheat the oven to 375°F. Remove the wrappings from the ham. Drain the pineapple, keeping the juice and the fruit separate. Put the brown sugar and mustard powder in a small bowl and add 1 teaspoon or so of the pineapple juice to mix to a medium-thick paste.
Remove the wrappings from the ham. Drain the pineapple, keeping the juice and the fruit separate. Put the brown sugar and mustard powder in a small bowl and add 1 teaspoon or so of the pineapple juice to mix to a medium-thick paste. Brush this all over the ham. Place the ham in a shallow baking dish. Pour 2 tablespoons juice in the bottom of the dish. Cover with foil or a lid and bake for 30–40 minutes. Slice the ham onto a platter. To make the sauce, mix ½ cup of drained crushed pineapple with the maple or spice mustard.