Cranberry-Mustard Glaze
Great with Roasted Pork, Chicken or Turkey

Yield: 2 qt. or 32 servings, 1/4 cup each

Ingredients
6 oz.         Butter
9 oz.         Onions, chopped
¼ cup       Garlic, minced
1 cup        Light brown sugar
4 tsp.        Fresh thyme, chopped
4 tsp.        Poultry seasoning
4 lb.          Jellied cranberry sauce
1 cup        Grey Poupon® Dijon Mustard
1 cup        Dry white wine
½ cup      Cider vinegar

Procedure
Melt butter in heavy saucepan on medium heat. Add onions and garlic; sauté until tender. Stir in brown sugar, thyme and poultry seasoning; cook 1 minute, stirring frequently. Add cranberry sauce, mustard, wine and vinegar. Bring just to boil, stirring occasionally. Cook until sauce is heated through and well blended. Reduce heat to low. Keep warm until ready to use.

How To Use Glaze:
Serve as a finishing glaze for roasted pork, chicken or turkey.

Make-Ahead: Prepared glaze can be stored in a tightly covered
container in the refrigerator for up to 4 days.

Crispy Chicken Strips
with Tangy Apricot Mustard Sauce

Yield: 24 servings, 3 chicken strips and 2 Tbsp. sauce each

Ingredients: Sauce
1 cup        Grey Poupon® Dijon Mustard
1½ qt.       Apricot preserves
½ cup       Prepared horseradish

Ingredients: Chicken Strips
8 ea.         Eggs
½ cup       Grey Poupon Dijon Mustard
1½ qt.       Flour
1½ qt.       Italian-seasoned dry bread crumbs
¼ cup       Creole seasoning 
4 lb.          Chicken tenders or boneless skinless chicken breasts, cut into 72 thin strips

Procedure: Sauce
Mix all ingredients until well blended. Cover and refrigerate until ready to serve.

Procedure: Chicken Strips
Beat eggs and mustard in shallow dish until well blended; set aside. Combine flour, bread crumbs and Creole seasoning in separate shallow pan; set aside. Dip chicken in mustard mixture, then in flour mixture, turning over to evenly coat both sides of each piece. Cook, in small batches, in 350°F-oil in deep-fat fryer until chicken is golden brown and cooked through. Serve with the sauce.

Variation:
Prepare as directed, substituting 4-lb. cleaned tail-on extra-large shrimp (16 to 20 count) for the chicken.

Dijon-Encrusted Filet Mignon

Yield: 25 servings

Ingredients
1½ lbs.     Red bell peppers, cut into thin strips
1½ lbs.     Yellow bell peppers, cut into thin strips
1½ lbs.     Green bell peppers, cut into thin strips
3 lbs.        Cherry tomatoes, halved
12 oz.       Frisée
3½ cups   Grey Poupon® Dijon Mustard
1½ cups   Champagne vinegar
1 Tbsp.     Salt
1 Tbsp.     Pepper
25 ea.       Filet mignon steaks (8 oz. each)
3¼ cups   Flour
3¼ cups   Peanut oil

Procedure
Mix bell peppers, tomatoes and frisée.

For each serving:
Place 1 cup of the bell pepper mixture in a small bowl. Add 1 tsp. of the mustard, 1 Tbsp. of the vinegar and 1/8 tsp. each salt and black pepper. Spread 2 Tbsp. of the mustard evenly onto both sides of 1 steak, then coat evenly with about 2 Tbsp. of the flour. Heat 2 Tbsp. oil in small skillet on medium-high heat. Add steak; cook until browned on both sides. Place in shallow baking pan. Bake at 375°F for 2 to 3 minutes or until medium doneness. Remove from oven; let stand 3 minutes. Cut steak diagonally in half; place, cut-sides up, on serving plate. Spoon bell pepper mixture onto other side of plate.

Warm Potato Salad
 
Yield: 1-1/2 gl. or 48 servings, 1/2 cup each

Ingredients
4½ lbs.     Idaho potatoes, cut into 1/4-inch cubes
3 lbs.        Purple Peruvian potatoes, cut into 1/4-inch cubes
1½ cups  Champagne vinegar, divided
3 lbs.        Red onions, cut into thin wedges
1 lb.          Carrots, cut into 1/4-inch chunks
4 oz.         Garlic, minced
1½ cups   Olive oil, divided
2¼ cups   Grey Poupon® Dijon Mustard
8 oz.         Green onions, sliced
6 oz.         Butter, melted
1½ tsp.     Salt
1½ tsp.     Pepper

Procedure
Toss potatoes with half of the vinegar; place in full hotel pan fitted with perforated pan insert. Place in steamer; cook, uncovered, 7 to 10 minutes or until potatoes are tender. Remove from steamer; cover loosely to keep warm. Sauté red onions, carrots and garlic in half of the olive oil in large sauté pan on medium-high heat until vegetables are crisp-tender. Remove from heat. Add mustard to skillet; mix lightly. Place potatoes in large bowl. Add red onion mixture and the green onions; mix lightly. Set aside. Beat remaining vinegar and the butter with wire whisk until well blended. Add to potato mixture along with the remaining olive oil, salt and pepper; toss to coat. Serve warm.

Lobster and Celery Risotto
with Grey Poupon® Butter Sauce

Yield: 2-1/4 gl. or 24 servings, 1-1/2 cups each

Ingredients: Risotto
2½ cups     Shallots, sliced
1/3 cup        Extra virgin olive oil
2 qt.             Arborio rice, uncooked
2/3 cup        Dry white wine
1¼ gal.        Lobster stock
2¾ qt.         Cooked lobster meat
1¼ qt.         Celery, thinly sliced
2 2/3 cups  Mascarpone
2/3 cup       Fresh chives, chopped
1/3 cup       Grey Poupon Dijon Mustard
¼ cup         Fresh tarragon, minced
2½ tsp.       Kosher salt
½ tsp.         Black pepper

Ingredients: Butter Sauce
1/3 cup       Grey Poupon Dijon Mustard
1/3 cup       Shallots, minced
1/3 cup       Olive oil
1¼ cups     Dry white wine
1¼ qt.         Lobster stock
2½ cups    Cold butter, cut into 1-oz. chunks
3 Tbsp.       Fresh tarragon, minced
1/3 cup       Fresh chives, chopped
                   Salt and pepper (optional)

Procedure
Risotto: Sauté shallots in hot oil in large saucepan on medium-high heat until shallots are tender and golden brown. Stir in rice; sauté an additional 2 to 3 minutes or until lightly browned. Deglaze pan with wine. Add lobster stock, 1 cup at a time; cook until heated through and absorbed by the rice mixture after each addition. Continue to cook just until rice is tender. Add lobster meat, celery, mascarpone, chives, mustard, tarragon, salt and pepper; mix well. Cook until heated through, stirring occasionally.

Butter Sauce: Sauté shallots in hot oil in mrdium sauté pan on medium-high heat until tender. Deglaze pan with wine. Add lobster stock; cook until mixture is reduced by half. Add mustard; beat with wire whisk until well blended. Remove from heat. Add butter, 1 oz. at a time, beating constantly with wire whisk after each addition until mixture forms an emulsion. Stir in chives and tarragon. Season with salt and pepper to taste. For each serving: Spoon 1/4 cup of the sauce over each 1-1/2-cup serving of the risotto.

Cauliflower Gratin
with Rosemary, Grey Poupon® and Parmesan Cheese

Yield: 18 servings

Ingredients
4 heads    Cauliflower
1 cup        Shallots, minced
2 Tbsp.     Olive oil
1 qt.          Whipping cream
2 Tbsp.     Fresh rosemary, chopped
2 Tbsp.     Grey Poupon Dijon Mustard
1 Tbsp.     Prepared horseradish
2 tsp.        Kosher salt
2 tsp.        Ground black pepper
½ tsp.       Ground nutmeg
1 cup        Plain dry bread crumbs
1 cup        KRAFT 100% grated Parmesan cheese

Procedure
Cut cauliflower into small florets. Finely chop the stems; set aside. Blanch the florets 5 minutes or until tender. Immediately rinse under cold water; drain. Set aside. Sauté shallots in hot oil in large saucepan on medium heat 2 minutes or until tender. Stir in the cream and chopped cauliflower stems. Bring to boil. Reduce heat to low; simmer 6 minutes or until stems are tender. Beat with electric hand mixer until smooth. Add rosemary, mustard, horseradish, salt, pepper and nutmeg; beat on low speed until well blended. Add cauliflower florets; stir until well blended. Pour into lightly oiled full hotel pan. Sprinkle with combined bread crumbs and Parmesan cheese. Bake in 350°F-convection oven 15 to 18 minutes or until topping is golden brown and vegetable mixture is hot and bubbly.