These Appetizers are both Fun to Make & Delicious to Eat for Your Summer Entertaining with Colman’s Mustard
Here are two mouthwatering recipes for bite sized appetizers guaranteed to make everyone dig in for seconds (and possibly thirds!)
Colman‘s Mustard, known for its distinct zesty flavor, is the secret ingredient which packs a punch in the below must-try recipes: a modern take on Gougers (Cheese Puffs) and classic Deviled Eggs. These delectable bites are perfect to serve to family and friends for any special occasion!
Colman’s Mustard – Gougers (Cheese Puffs)
¾ cup whole milk
¼ cup water
1 stick (4 ounces) unsalted butter
½ tsp. salt
1 cup all-purpose flour
4 tbsp. Colman’s Dry Mustard Powder
4 large eggs, at room temperature
¾ cup finely grated gruyere cheese
½ cup finely grated Parmigiano Reggiano cheese
1 package, 8 ounces cream cheese
1 cup sour cream
¼ cup finely chopped chives
- Position racks in thirds and preheat oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- Combine ½ cup milk, ¼ cup water, salt and butter in a medium saucepan over high heat.
- In a separate bowl mix together the flour and Colman’s dry mustard.
- When the saucepan is at a rapid boil, add the flour mixture all at once and reduce heat to medium low. Keep stirring vigorously with a wooden spoon until the mixture forms a thick ball of dough and coats the sides of the pan, 2-3 minutes. The dough will be very smooth. Remove from heat and let cool to room temperature.
- Beat in eggs one at a time, ensuring each egg is completely incorporated into the dough and becomes smooth before adding each egg. Add ½ cup gruyere and ½ cup parmigiana cheese and beat until well mixed.
- Spoon 1 tablespoon of dough or use a small ice cream scooper and drop on to parchment lined sheet pans. Using remaining milk and cheese, lightly brush the dough with milk and top with grated gruyere cheese. Leave approximately 1” each between each.
Yield: 36 puffs
Heat Scale: Mild
Colman’s Mustard – Mustardly Deviled Eggs
For an even spicier recipe, add a teaspoon or two of habanero hot sauce.
6 large hard-boiled eggs, shelled
1/4 cup mayonnaise
1 tablespoon grated onion
2 tablespoons Colman’s Original Prepared Mustard
Salt and pepper to taste
· Cut the eggs lengthwise in half.
· Scoop out the yolks and place them in a bowl.
· Mash the yolks with a fork and add the mayonnaise, onion and the Colman’s Original Prepared Mustard and mix well.
· Add salt and pepper to taste.
· Divide the filling among the egg halves, mounding it slightly.
· Garnish with dried pepper flakes or paprika powder.
· Arrange the eggs on a platter, cover, and refrigerate.
Yield: 3 servings
Heat Scale: Mild
**Full Disclosure: This is a sponsored post for Colman’s Mustard. I received no product or compensation in exchange for this post.
About Colman’s Mustard
Established in 1814, Colman’s Mustard of Norwich has been recognized widely as the iconic English mustard in the U.K. Using a unique and zesty blend of brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba), Jeremiah Colman created a mustard with a flavorful heat sensation that has become an essential condiment and paramount ingredient for favorite recipes, even to the highest royal order. In 1866 Queen Victoria bestowed the ultimate seal of approval – the Royal Warrant – galvanizing Colman’s Mustard as the crown jewel of mustards and securing its place in the most discerning kitchens around the world. Sold as dry powder mustard and prepared liquid mustard, Colman’s Mustard provides a pure, fiery and complex condiment for all recipes and dishes. Visit www.colmansusa.com for more information.