Happy 4th of July

Everyone at Mustard Girl wishes all of you a very Happy Fourth of July and a big Happy Birthday to our Beautiful America, land of the brave and home of the free! We are so blessed to live in one of the best countries on the planet, and give great honor to our ancestors, troops and servicemen, who selflessly protect our freedoms. Here's to all the wonderful citizens of the United States who make our country so great!

Over the Fourth of July I adore spending time with my family and friends in Laona, the heart of Wisconsin. There's quite a display of the biggest and brightest fireworks, and we always have a huge barbecue. Here are some other places to enjoy fireworks across the country.

And here's one of my all-time favorite holiday recipes, which goes perfectly with brats.

Mustard Girl Sweet N Fancy Yellow Potato Salad

2 1/2 pounds russet potatoes, 3 medium-large potatoes, peeled and cubed
2 ribs celery, finely chopped
1/2 cup small to medium yellow skinned onion, finely chopped
3 Tablespoons chopped pimento, drained
2 Tablespoons sweet pickle relish
2 Tablespoons sweet pickle juice
1/3 cup light mayo
Salt and Pepper
2 Tablespoons chopped parsley, optional
1 Tsp paprika
6 hard boiled eggs

1. Boil potatoes in salted water 10 to 12 minutes, or until tender.

2. Drain the potatoes and spread out on to a cookie sheet to cool quickly, about 10 minutes.

3. In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.

4. Combine cooled potatoes with other ingredients. Stir in pickle juice and season with salt and pepper.

5. Peel hardboiled eggs, place each egg in egg slicer.

6. Decorate egg slices in a circle on top of potato salad in the bowl then sprinkle with parsley and paprika on top.

7. Enjoy!

Serves 8-10

TIP: For perfect hard boiled eggs every time, follow these instructions...1. Place the eggs in a saucepan and enough cold water to cover the eggs plus an extra inch.  2. Let the water come to a boil. 3. After 3 minutes remove the pan from the heat and put the lid on. 4. Let the eggs sit in the pan with the water for 8 minutes. 5. Run cold water over the eggs and let them sit for several minutes. 6. Peel and eat.

June News

June has been an exciting month for Mustard Girl. It was  a great honor to be asked to be an exhibitor at Food & Wine magazine's annual Aspen Classic and be a part of an event that draws America's leading culinary artisans and chefs. We served up some delicious Alpine Sausages, Organic Potato Pops, Aged Wisconsin White Cheddar Cheese, and Bavarian Pretzels to accompany our mustards. It was a huge success and we even got a write up in The Aspen Times! I couldn't have done it without my sweet Mustard Girls, Phoebe Macmillan, Carrie Connor, and Lilly Bickers, not to mention the wonderful Caribou Club, who helped me cater. I'd also like to thank Wesley, darling owner of www.bundlescolorado.com, who helped me do the intricate design work of our chalkboard. Grateful to be spreading the sunshine in such a beautiful town with incredible inspirations all around ! We look forward to returning!

Earlier this month I threw the first opening pitch for the Madison Mallards, (over the plate thank goodness!). I also was honored to participate in a very successful Culinary Women of Wisconsin event fundraiser for the Madison Public Library, with Gourmet editor and author Ruth Reichl, who was promoting her delightfully savory new book, Delicious.


We want to also give a big shout out to the Chicago Blackhawks for bringing Lord Stanley back to Chicago and becoming the  NHL Stanley Cup Champions for 2015!!  We are sending buckets of sunshine to the heroic players and of all the amazing fans who make this team so great!  Tampa Bay gave a good fight, and were hard to beat—all incredible athletes. We look forward to seeing them on the ice next season again!


Happy Father's Day

All of us at Mustard Girl headquarters want to wish all of those very special dads out there a very Happy Father’s Day this Sunday!  What a great weekend to let all of those dads, uncles, grandfathers, and step-in dad’s know how much we care and honor them for what they bring to our lives. Although my father died when I was a young girl, I carry him with me in my heart every day.  I am so grateful and blessed to have had such a wonderful dad, amazing uncles, grandpas and step-in dads along the way. All of them have given me so much strength and happiness and helped me become the person I am today. Here's a picture of my father being thrown into the pool on his wedding day, and then reuniting with my mom afterwards. That day marked the beginning of their fun, loving marriage and the beautiful journey they had together. My dad was  one-in-a-million to all who knew him and felt his guiding light of love. He always showed us the way and continues to shine bright to this day.



One of my favorite Father’s Day Recipes is Mustard Girl Marinated Pork Ribs!  Here is a recipe we hope you enjoy!  Big love to everyone on Father’s Day!


Mustard Marinated Girl Pork Ribs


Honey-Mustard Glaze
1/2 cup apple cider vinegar
2 tablespoons light brown sugar
1/3 cup clover honey
¼ c Mustard Girl American Dijon Mustard
Salt and freshly ground black pepper


2 racks St. Louis Style/Country Style pork ribs (12 ribs each)
4 tablespoons canola oil
Salt and freshly ground black pepper
1 cup soy sauce
4 cups water
2 to 3-inch piece ginger, skin-on and sliced



Honey-Mustard Glaze
Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5

Remove from the heat and whisk in the honey and Mustard Girl Mustard.  Season with salt and pepper, to taste. Let cool to room temperature.

Preheat the oven to 500 degrees F.

Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.

In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger, and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.

Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.






Happy Memorial Day Weekend!

“Four things support the world: the learning of the wise, the justice of the great, the prayer of the good and the valor of the brave.”  Gerald Ford



Memorial Day Weekend has finally arrived!  What a special occasion to take the time to reflect and honor those who have died in all American Wars, and those in the military who may not have died in combat, but have passed on afterwards. They are  all heroes to us in every way. We give these fine veterans the greatest thanks and praise for the selfless sacrifices they made protecting our freedom for future generations. 

I always spend this holiday honoring my father.  His favorite book growing up was “ The Red Badge of Courage,” which inspired him to begin his patriotic journey by working his way up from Boy Scout to Eagle Scout tout de suite.  He graduated from business school, enlisted as an officer in the Navy, worked his way up to  becoming Captain of a minesweeper during the Vietnam War with high honors. He also ran for Congress, and lost by only a handful of votes.  He was a stalwart and courageous leader, a loyal and enthusiastic comrade, and a treasured son, brother, husband, father, and friend. He always did the right thing, always loved and never gave up—which made him such a tremendous inspiration.  I felt so blessed to have had such a wonderful All American Dad, my hero. This weekend we will be  raising our glasses high with blessings to all of those honorable American heroes up above who courageously protected our freedoms for future generations fighting in honor for our country.  God Bless our troops and God Bless America!


Memorial Day is also a favorite holiday for the opening of Grilling Season and for Mustard Girl’s Squeezin' Season!   Grilling up those yummy brats, burgers, hotdogs, and chicken are all part of the fun, as are delicious sides such as cole slaw, and potato and egg salads.  One of my favorite burger recipes (below) was created by our sweet Cali girl, Missy Powers a.k.a. Waves N Craves Girl!  She is one of my most favorite people on the planet, and a ray of sunshine to your heart and tastebuds with her delish recipes.  For more info check out Missy’s sunny website here www.wavesncraves.com . One recipe in particular we love is her All American Turkey Burger recipe adorned with Mustard Girl Sweet N Fancy Yelllow! ( I have also included an out-of-this world Mustard Girl Potato Salad in case you are looking for a great side!)

Waves N Craves Mustard Girl All American Turkey Burger


 2 tbs olive oil
1 large red onion, finely chopped
3 tbs low-fat mayonnaise
1 tbs ketchup (Red 78 Ketchup is our favorite!)
1 tbs sweet pickle relish
½ tsp white vinegar
1 lb ground turkey
2 Whole wheat hamburger buns
4 Sliced dill pickles
1 cup Spinach
1whole sliced tomato
Ground pepper
¼ cup Sweet & Fancy Yellow Mustard Girl All American Mustards
2 slices sharp cheddar Wisconsin cheese


1. Heat oil med-low, add onions and salt to taste, cook until soft & golden about 25 until caramelized

2. Mix Mayo, ketchup, relish & vinegar in a bowl, set aside.

3. Prepare 2 turkey patties, heat grill & toast buns on the grill. Spread toasted bun bottom with 1 tbs mayo/ketchup mixture, layer with pickles, spinach, and tomato.

4. Salt & Pepper both sides of patties, grill for 4 minutes, brush on 1 ½ tsp 'SWEET N’ FANCY YELLOW, MUSTARD GIRL' Mustard on the uncooked side of each patty, then flip & top with cheese, cook 2 to 4 more min,

Serves 2, but you'll want way more than that.

Mustard Girl Potato Salad


4 pounds russet potatoes

2 ribs celery, finely chopped

1/2 cup yellow onion chopped

3 Tablespoons chopped pimento, drained

2 Tablespoons sweet pickle relish

3 Tablespoons sweet pickle juice

3/4 cup light mayo


Salt and Pepper to taste
2 Tablespoons chopped parsley
1 tsp paprika
6 hard boiled eggs


1. Boil potatoes in salted water 10 to 12 minutes, or until tender.

2. Drain the potatoes and spread out on to a cookie sheet to cool quickly, about 10 minutes.

3. In a bowl, combine celery, onion, pimento, relish, mayonnaise, and mustard.

4. Combine cooled potatoes with other ingredients. Stir in pickle juice and season with salt and pepper.

5. Peel hard boiled eggs, place each egg in egg slicer.

6. Decorate egg slices in a circle on top of potato salad in the bowl then sprinkle with parsley and paprika on top.

Serves 8-10

Hope you enjoy! 

Wishing everyone a Happy and Safe Memorial Day Weekend!


PS. For those in Madison Area,  Mustard Girl Mustards will be the official mustard for the Wurst Times Festival! This wonderful festival will have over 10,000 bratwursts and 40 bands. All proceeds raise money for kids who are in need of instruments for schools.  We hope you can join us for this great cause and celebrate a good start to Memorial Day!:)

Happy Mother's Day

                                                             My mom on her wedding day with my grandmother

                                                             My mom on her wedding day with my grandmother

Mother's Day is such a special day to honor our dear mothers. They not only raised us and cared for us, they are also our Rocks of Gibraltar when we need them most. Moms help us learn right and wrong and encourage us to believe in ourselves and grow, so we can go out there and give our unique gift to the world and make it a better place.  

My father  died when I was young, so my mother had to raise my brother and me all by herself. I am so blessed to have had such a strong, independent mother who, despite the crushing loss of her husband, didn't give up and focused her energies on raising her kids, instilling the kind of good values, morals and manners that money can't buy. She encouraged us to get a good education and learn about the world so we could give back. 

I feel so grateful and blessed to have had my mom, as well as many other wonderful aunts, grandmothers, and mentors along the way. Today, I feel so blessed to be an auntie and godmother to many so I can share the love and pass it along to my little angels below me.

Not all of us had moms growing up. But all the mother figures who became our step-in moms are just as important. They also offer that maternal bond of protection, nurturing and love that is crucial to a child's development. So this weekend Mustard Girl celebrates all the different kinds of moms in the world, including the angel moms in heaven. We honor you today and every day and thank you for all that you are and all that you did to help make us who we are ! We love you!

If you decide to plan a nice dinner for your mom this weekend, here are two of my family's favorite recipes.


Serves 8


2 Frenched 8 bone racks of lamb (approximately 2 to 2 ¼ pounds each)

Kosher salt and freshly ground pepper

Olive Oil for searing
3 Tablespoons of honey
4 Tablespoons of olive oil
4 large roasted garlic cloves (put in aluminum foil and bake in 400 degrees oven for 20 minutes – can be done in advance)
5 anchovy fillets
1 ½ cups panko bread crumbs (or matzah made into crumbs)

3 tablespoons of finely chopped parsley
1 tablespoon of minced fresh rosemary leaves
2 tablespoons of finely minced chives
2 tablespoons of finely chopped mint leaves
2 tablespoons of finely chopped parsley
Kosher Salt


1. Score the fat covering on the lamb racks in a ½” diamond shape pattern. Be careful not to cut into the meat. Season the lamb racks on all sides with kosher salt and fresh ground pepper.

2. Set a roasting rack into a roasting pan. Heat a large sauté or frying pan over medium high heat. Add enough olive oil to coat the bottom of the pan well. Allow for the olive to get hot. Put 1 lamb rack fat cap down into the hot olive oil and sear until golden brown. This should take about a couple of minutes. Keep moving the rack around the pan in order to sear as much of the fat golden brown as possible. Repeat with second lamb rack.

3. Combine the MUSTARD GIRL AMERICAN DIJON  mustard and honey in a small bowl, set aside. Combine the 4 tablespoons olive oil, roasted garlic and anchovy fillets in a small food processor and puree until smooth. Transfer the puree into a medium bowl and stir in matzah crumbs, parsley, and rosemary. Do not over mix, the crumb and herb mixture may not all come together, but should still stick to the rack.

4. Press the mixture evenly over the fat cap and meat – but do not coat the underside of the rack, you made need to gently press the crumb mixture on to the rack so that it adheres. (The lamb racks can now be refrigerated, on the roasting rack in the pan for up to 6 before cooking.) Be sure to remove the rack 30 minutes to allow the rack to get back to room temperature before roasting.

5. Preheat oven to 425 degrees Fahrenheit. Put the roasting pan with the lamb racks into the lower portion of the preheated oven. Roast until the center temperature of the racks reaches 128 to 130 degrees Fahrenheit with a meat thermometer. This should take about 25 to 35 minutes for a lamb rack that weighs about 2 to 2 ¼ pounds each. Remove the roasting pan from the oven and allow the lamb racks to rest on the roasting rack (in a warm place) for about 20 minutes for medium – rare doneness.

6. Carve each rack (slice between every other bone) into four 2 bone chops and arrange on platter. Sprinkle with Kosher salt and serve with fresh lemon wedges. Enjoy one of our most favorite holiday recipes.

SERVING SUGGESTION: Fresh salad, or roasted vegetables


For Dessert, my mother would always make this  Classic Angel Lemon Merengue Pie, one of our favorites!


Angel Lemon Meringue Pie



1 cup Flour

1/2 teaspoon salt

1/3 cup plus 1 Tablespoon Shortening

2-3 Tablespoons cold water


3 egg yolks

1 1/2cups sugar

1/3 cup plus 1 tablespoon cornstarch

1 1/2cups water

3 Tablespoons butter

2 teaspoons grated lemon peel

1/2 cup fresh squeezed lemon juice


3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 teaspoon vanilla


1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease onto plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

4. Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

5. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.

6. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

7. Bake 8 to 12 minutes or until meringue is light brown. Cool away in refrigerate for at least  2 hours.

8. Cover and refrigerate cooled pie until serving.

Bon Appetite and have a  wonderful Mother's Day!


Feliz Cinco de Mayo!

Cinco de Mayo is a wonderful celebration across the United States and Mexico, honoring the anniversary of the Battle of Puebla, which resulted in the unlikely victory of Mexico over France in 1862.


In 1861, Mexico defaulted on a number of foreign debts that it owed to England, Spain, and France. All three countries invaded Mexico, but England and Spain retreated within a year. France, however, stayed in hopes of creating a monarchy in Mexico. When General Charles Latrille de Lorencez's 6,000 French soldiers met General Ignacio Zaragoza's far fewer — and poorly trained — Mexican troops, Zaragoza's forces triumphed. Close to 500 French soldiers were killed in the battle fought at Puebla, while the Mexicans lost less than 100 men.


Although the battle was small, it lent support to Mexico's resistance against the French, and no one has messed with them since. For more than 150 years, Cinco de Mayo has been honored, celebrating this great victory!

Not only do I love  this holiday so much because of the Mariachi bands,  tequila, cervezas and dancing, but also because it is a celebration for happy times and happy food too!  So  grab those maracas and let's shake it up today  with some delicious Cinco de Mustard Girl Pork and Pineapple Tacos!



Cinco De Mustard Girl Pork Pineapple Tacos



  • 1 large white onion, halved
  • 1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
  • 3/4 cup fresh orange juice
  • 1/4 cup distilled white vinegar
  • 1/4 cup guajillo chile powder
  • 3 garlic cloves, halved
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon ground cumin
  • 1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
  • 1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
  • 1/4 cup chopped fresh cilantro
  • Soft corn tortillas
  • Lime wedges
  • ½ cup Mustard Girl Sweet n Spicey Honey
  • 1 tsp Brown Sugar
  • 2 tsp Apple Cider Vinegar
  • ¼ cayenne pepper
  • 1 avocado
  • Serve with a Smokey Salsa of your choice


Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add ½ cup orange juice and the next 7 ingredients listed underneath the OJ and include ¼ cup  Mustard Girl Sweet N Spicey Honey.  Puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.

Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter.

Toss the pork with a dressing made from 3 Tablespoon Mustard Girl Sweet N Spicey Honey, 2 tsp Apple Cider Vinegar, 1 T Orange Juice, ¼ tsp cayenne pepper,  1 tsp Brown Sugar.

Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.

Serve pork-pineapple mixture with onion-cilantro relish, your choice of smoky salsa, and lime wedges.  Serve with sliced avocados on the side.

Test-kitchen tip: To make your own guajillo chile powder, finely grind about 6 large dried seeded guajillo chiles in a spice mill to yield about 1/4 cup powder.

Felix Cinco De Mayo!






Rites of Spring

Kentucky Derby

In the South,  this week  is Kentucky Derby Time! The Kentucky Oak's Race is on Friday, May 1, and the Kentucky Derby is on May 2nd. This classic  May opener is held at  Churchill Downs, in Louisville, Kentucky, and is an exciting way to celebrate the beginning of Spring. The ladies bring out their big, beautiful hats, dazzling dresses, and the men look sharp wearing their seersucker suits and fedoras. We especially are big fans of the Kentucky Oaks Race, the fillies race,  where attendees adorn pink to support breast cancer awareness, and where part of the event's proceeds goes to Breast Cancer Research.  And let's not forget the food and yummy cocktails: Mint Juleps, Lilys, and traditional Kentucky Hot Browns.   If you are planning a Derby Party, here are some of my favorite Kentucky Derby recipes to try! 



Kentucky Oaks Lily 




  • 1 ¼ oz Vodka
  • 1 oz Sweet and Sour Mix
  • ¼ oz Triple Sec
  • 3 oz Cranberry Drink
  • Lemon wedge
  • Blackberries

 Mix ingredients and pour into a Lily Glass with crushed ice. Add a straw and garnish with a blackberry and lemon wedge.



Kentucky Derby Mint Julep

  • 8-10 mint leaves
  • 1oz simple syrup
  • 3oz bourbon (Our favorite is Pappy Van Winkle)
  • crushed ice
  • additional mint sprig for garnish/aromatics
  • 1 stainless steel julep cup or other drinking vessel of your choice 

Take the mint leaves and gently muddle them in your julep cup, then add  simple syrup. I like to give a little stir here too to combine the mint and sugar water.  Add crushed ice.  The next ingredient is the star of the show—bourbon. Finding a good, smooth bourbon is key. Mustard Girl recommends Pappy Van Winkle.  Add a little spring of mint to the drink and you are off to the races!



Mustard Girl Kentucky Hot Browns


  1. Preheat the broiler. Place the bread on a cookie sheet and broil until a light brown. Turn the bread over and broil the other side until light brown as well. Remove the bread and set aside.
  2. In a medium sauce pan, melt the butter over medium heat. When the butter is completely melted, whisk in flour. Continue to whisk until the mixture turns a light tan (approximately 2 minutes). Add the warm milk one cup at a time and whisk after each addition. Cook for 2 minutes. Whisk in 6 tablespoons of the parmesan cheese, egg, and MUSTARD GIRL AMERICAN DIJON MUSTARD. Season with salt and pepper. Cook the mixture for 5 minutes, stirring constantly and being careful not to let the mixture boil. Remove from heat.
  3. Preheat the broiler once again. Place a slice of bread in each of four oven safe plates or large bowls. Top each piece of bread with a slice of tomato and a liberal amount of turkey. Ladle a generous amount of sauce over the top of the turkey, covering the bread and toppings. Sprinkle with the remaining parmesan. Place the dish under the broiler until the top is lightly browned and bubbly. Remove from the broiler, place two pieces of bacon crossed over the top, and serve immediately.

Fishing Opener

In the North Country it's also Fishing Opener Weekend, where camouflage is always in season! Here is a delicious Mustard Girl Ina Garten Snappy Snapper recipe for to try. It can be used with any trout, walleye, whitefish, or lake bass. Perfect for a Friday Night Fish Fry!

Mustard Girl/Ina Garten Snappy Snapper Recipe

4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Mustard Girl American Dijon mustard
1 tablespoon Mustard Girl Stoneground Deli mustard
2 tablespoons minced shallots
2 teaspoons drained capers
1 lemon


1.Preheat the oven to 425 degrees.

2. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

3. Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top. Adorn with lemon slices. This dish goes well with asparagus or French green beans.

Thanks so much for stopping by. Have a wonderful week!


Mustard Girl

Take Us Out to the Ball Game!


Take Us Out to the Ball Game


The ground is thawing and baseball lovers across the country are excited to get in the swing of our national pastime.

In our home state of Wisconsin, Mustard Girl is proud to be the official mustard for the Madison Mallards, Wisconsin Timber Rattlers (based in the beautiful town of Appleton), and the Green Bay Bullfrogs. We’re also thrilled to be the mustard of choice for the Charleston RiverDogs in North Carolina.

These small teams embody a civic spirit that’s uniquely American. Not only are they a source of pride for their hometowns, their games are wonderful bonding opportunities for families and friends. Like Mustard Girl, they spread sunshine to their fans and communities.

Here’s a tailgating recipe from Mustard Girl pal and World Famous Ball Park Concession Guru John Schumacher at Dog World, the most delicious of all the yummy concessions stands at the Charleston RiverDogs Joseph P. Riley Park.

Kenchi Kimchi Meets Mustard Girl Hot Dog

1 All Beef Hot Dog
1 Hot Dog Bun
2 oz Kenchi Kimchi (An amazing local kimchi. Substitute if you can’t get it.)
1/2 oz Mustard Girl Sweet & Spicy Honey Mustard
1/2 oz Mustard Girl Stone Ground Deli Mustard

We also received some good sandwich news today!  Mustard Girl Sweet N’ Spicey Honey was recommended as a perfect sandwich fixing in today’s New York Times ! A truly unbelievable honor, and so grateful to have been chosen as one of their top sandwich accoutrements! I hope you get a chance to try  some delicious spreadable Mustard Girl sunshine on your sandwich too, I promise  it will keep your tastebuds smiling!


It's Easter Week




Easter is one of my favorite celebrations.  I grew up in the Midwest, so I always associate it with the end of a long winter and the arrival of sunnier days, with a whisper of joyful Spring just around the corner.  I also love all the rituals surrounding this time of rebirth. Here are a few of my favorite traditions from around the world:

Swedes don’t believe in the Easter Bunny, but they do believe in the importance of the Easter egg, which is a symbol of death and resurrection. (The shell symbolizes a tomb. The chicken growing inside is a symbol of the new life that breaks free of the tomb.)  To celebrate Easter, a Swedish child receives a påskägget (Easter egg). It’s usually made from either paper or plastic and is decorated with pictures of chickens and filled with candy. 


Semana Santa

Semana Santa

Towns all over Latin America celebrate Holy Week, or Semana Santa with processions that are experienced by the entire town. One of the most famous celebrations takes place in Antigua, Guatemala.  The marchers in the parade walk over intricate Alfombras, which are carpets made of colored sawdust. When the pattern is complete, they are decorated with flowers. Families, businesses, and organizations take weeks to work on the designs, only to see them ruined by the processions in a matter of minutes.


Easter Egg Tree

In Germany, one way to celebrate Easter is to decorate trees and bushes (or cut branches that are brought inside) with mouth-blown Easter eggs that are individually decorated.


Connor Easter

Easter Basket

According to German folklore, it was customary to take baskets of early seedlings to the fertility goddess Eostre (or Oestre), who carried a basket of eggs, to increase the chance of a good harvest. As this tradition developed in Germany, a white hare would leave Easter baskets filled with candies and brightly colored eggs for children on Easter morning. When German settlers moved to U.S., the hare turned into a bunny. That’s Mustard Girl in the photo, showing my early love for the color yellow, making sure my cousins don’t get anything from my Easter basket.  


The Ethiopian Easter Festival is called Fasskia. During Lent, Christian Ethiopians abstain from eating any animal products, including meat and all types of cheese, yogurt, and milk. On Easter morning, Ethiopians eat special sourdough bread called Dabo, which is eaten at every holiday. A priest or the man of the house says a prayer over the uncut bread. Then a slice is offered to everyone.


Deviled Eggs

Sure, deviled eggs are associated with summer holidays like July 4th. But I love them at Easter celebrations, too. Here’s my favorite recipe:


Mustard Girl Fancy Deviled Egg Recipe


  • 6 eggs
  • 1⁄4 cup mayo  (do not use Miracle Whip)
  • 3 tablespoons Mustard Girl Sweet N Fancy Yellow Mustard
  • 1 tablespoon pickle relish, sweet
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vidalia onions, finely diced
  • 2 dashes of cayenne pepper
  • 1 dash of salt and
  • 1 dash of ground pepper
  • 1 teaspoon Hungarian Paprika
  • Garnish with 1 tablespoon chopped  Parsley over finished Eggs



  1. Hard boil eggs. I place the eggs in cold water in a pot, bring it to a boil and continue to boil for 2 minutes. Then I remove from heat and cover for 7 minutes. Rinse under cool running water to keep the yolk from turning dark. Tap the eggs to make peeling easier, and peel them while they are still warm. Cut them in half lengthwise, placing the yolk in a separate bowl.
  2. Place the egg yolks, mayonnaise, mustard, pickle relish, apple cider vinegar, onion, and cayenne, salt and pepper to taste in a bowl. Mix well.
  3. Spoon the yolk mixture into the egg-white halves neatly, filling the inside. Sprinkle the top with paprika for color and garnish with parsley.


Cheers and Happy Spring to All!



Have Faith in the Mustard Seed: Mustard Girl is Now at Target!

Like most small businesses, Mustard Girl has gone through its ups and downs. I’ve never doubted that my 5 recipes make the most delicious mustards on the market. And it’s been incredibly gratifying to see my products in restaurants I love and on the shelves of the country’s most prestigious grocery chains.

But those successes don’t mean life has always been easy at Mustard Girl Headquarters. In fact, there was a time last year when I worried I wouldn’t be able to grow the brand the way I’d always hoped— to make it a household name that people associate not only with incredible taste, but also happy and positive energy.  

 That I was worried was ironic. Mustard Girl was founded, after all, on the parable of the mustard seed, which teaches us not to lose faith in the face of adversity. The mustard seed is extremely hard to crack. But when it does get pried open, it grows and spreads like lightening.

 That’s what’s happening today, as Mustard Girl hits the shelves of Target stores across the United States. This is a moment of pure joy for my entire company. We have worked tirelessly to make it happen and couldn’t be happier that our message of delicious taste and faith is spreading.

To celebrate, here’s a special St. Patrick's Day recipe. Enjoy!


Corned Beef Ingredients:

1 (4-5 pound) corned beef
2 Tbsp. canola oil
1 onion, peeled and quartered
8 whole cloves
4 cloves garlic, minced
3 sprigs fresh thyme
3 bay leaves
1 Tbsp. whole black peppercorns
3 carrots, peeled, quartered and chopped into 4-inch pieces (optional)

Mustard Girl American Dijon Blackberry Glaze Ingredients:
1/2 cup blackberry preserves, or favorite flavor of preserves
2 Tbsp. Mustard Girl American Dijon mustard
2 Tbsp. brown sugar, packed
1 Tbsp. soy sauce
1/2 tsp. freshly-ground black pepper


To Make The Corned Beef:

1. Use a sharp knife to carefully trim off the excess fat on the corned beef.

2. Heat oil in a Dutch oven or thick-bottomed stock pot over medium-high heat. Place corned beef in the pot, and cook for 1-2 minutes on each side until browned. Add the next six ingredients (onion through peppercorns), then fill pot with water until the beef is completely covered. Bring water to a boil. Then either reduce heat to low and simmer for about 3-4 hours, until meat is fork-tender. Or transfer to a 300-degree oven, and cook for 4-5 hours, or until the meat is fork-tender. If you would like to make cooked carrots as well, add them to the pot about an hour before the beef is finished cooking.

3. In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes.

4.Remove the beef and carrots, and set the carrots aside. Place the beef on an aluminum-foil covered baking sheet. Brush with glaze, then place under the broiler for 5-7 minutes, until the glaze begins to caramelize.

5.Remove from oven, and let the corned beef sit for at least 10-15 minutes before carving. Brush with additional glaze if desired. Serve with roasted cabbage, herbed potatoes and carrots if desired.