Condiments

There's nothing like a good mustard on cold leftover roast meat. Sometimes it's hard to say whether the sharpest or the sweetest is best. As a rule of thumb, we go sharper with red meat and sweeter with white meat or sharp cheese. Then there's sausage, which can go either way. Besides slathering it on sandwiches, you might use our mustards to begin your own salad dressings. Just mix a teaspoonful with some vinegar and finely chopped shallots, then stir in your oil of choice (olive, vegetable, or nut), and use on green salads, cooked vegetable salads (i.e. beet, potato, green bean), or main course salads.

Don't ignore the obvious uses for these items, but don't limit yourself to them either. We've found that you get the most out of our Clarke Brothers Maple Rosemary Grill Glaze (original or spicy) by dipping grilled or smoked meats in a pool of it right on your plate, or by adding three quarters of a cup of glaze to a pound and a half of cubed pork shoulder and simmering it all day in the crockpot or in a covered dish in a very low oven. Our Vermont Epicurean Maple Dijon Grilling Sauce works splendidly when you pour it over chicken or the other white meat before roasting in a 400 degree oven.

When you say 'holidays', some people think of December, some of November, some of September, and some of Spring. Let's face it - holidays are whenever you celebrate them. No matter what the month or season, a central feature of holidays is folks gathering for festive meals, which someone has to cook. We devised our seasonal specialties to help you deliver the goods without quitting your job or hiring a caterer.