A Garlic Mustard Cocktail to Celebrate, Plus a Few More Good Recipes

When the Garlic Mustard Challenge was just beginning, I posted a few garlic mustard food recipes. Now that the Challenge is coming to a close, there’s no better time to share a garlic mustard cocktail recipe to celebrate all our hard work in the field!

Garlic Mustard Cocktail:

1 oz Brugal white rum
¾ oz blanco tequila
½ oz creme de moutard*
2 dashes orange bitters
3 garlic mustard leaves, muddled

*Creme de Moutard:

(1) Place 1 cup cleaned garlic mustard leaves into 1 cup pure grain alcohol. Let sit 18 hours, then strain and set aside.

(2) Chop 1 cup garlic mustard roots, cover with 1 cup water, and bring slowly to a simmer, but do not boil. Add 1 cup granulated sugar and stir to combine. Let cool one hour and strain.

(3) Combine the alcohol infusion with 1 cup 2 oz of the syrup. Let sit overnight to allow the flavors to marry.

Stir. Strain. Serve garnished with a floating garlic mustard leaf.

In my quest to find more cocktail recipes, I came across a wonderful lamp chop recipe, and potato salad recipe! Enjoy!

Garlic Mustard Encrusted Lamb Chops
Serves: 6                        Preheat oven at: N.A.

Ingredients:

Garlic mustard greens
Fresh rosemary
Fresh chives
Fresh thyme
2 tbsp Dijon mustard
2 lamb chops
2 tbsp
Pasteurized egg yolk
Pinch of salt and pepper
1-cup fresh breadcrumbs

Directions:  In a food processor, add garlic mustard, rosemary, chives, thyme, Dijon mustard, pasteurized egg yolk, salt and pepper, and breadcrumbs.  Pulse machine until blended well.  Mark 2 lamb chops on grill.  Let set, then add mixture to lamb, and bake at a desired temperature.

From: Steve Wecker, the Iron Bridge Wine Co.

Warm Potato Salad with Wilted Garlic Mustard Greens
Time required: 45 minutes                 Serves: 6                   Preheat oven at: 350

Ingredients:

2 Red bliss potatoes (quartered)
½ cup Caramelized onions
¼ cup rendered bacon
½ cup garlic mustard greens
3 tbsp red wine vinegar
Salt and pepper

Directions:  Quarter potatoes, and toss in canola oil.  Roast for about 30 minutes.  In a sauté pan, heat bacon. Add onions and potatoes, and add salt and pepper to taste.  Deglaze with vinegar, and toss in garlic mustard.  Serve warm.

From: James Jennings Belmont – 2004 recipe

Wash it all down with the garlic mustard cocktail, and give yourself a pat on the back for all your hard work!