Thanksgiving is almost here! If you’re like me, you look forward to all the gatherings, big and small, that happen this time of year. November and December can be pretty dark and dreary, so cozy, comforting meals, twinkling lights, and festive parties are essential!
Whether you’re heading to a party or hosting an intimate evening with your closest friends, these two recipes are easy and delicious and won’t tie up your whole day with prep. This bourbon Mule variation is a simple but incredibly tasty mix of Maille Old Style Mustard-infused bourbon, lemon juice, and spicy ginger beer. If you’ve never tried a mustard infusion before, don’t be intimidated! It’s very easy and the resulting flavor isn’t overpowering. The combination of zippy mustard with the spice of ginger is a hands down winner, and one I wish I’d tried sooner.
These Mustard Bourbon Mules are very easy to prep and to mix up for a group, you’ll just want to do a little planning ahead. The night before your gathering, combine 1 tbsp of Maille Old Style Mustard for every 8 ounces of bourbon you plan to use. Gently muddle the mustard seeds, stir the mixture well, cover, and let it infuse overnight. The next morning, simply use a fine mesh strainer to remove the mustard seeds and your bourbon infusion is ready to go!
The perfect pair for these spicy Mustard Bourbon Mules is a sweet and savoury Red Pear, Cheddar, and Mustard Galette. A couple tablespoons of Maille Old Style Mustard really brings the flavors of this incredibly easy appetizer to life. I used ready-made pie crusts to make prepping these galettes as simple as possible, and because they often come in 2-packs, it’s very easy to double this recipe for serving a larger group. The only planning ahead required here is to make sure to allow at least 15 minutes for your frozen crust to thaw to a more pliable consistency. Check the package for instructions. Then just whisk together a few ingredients, slice a couple of pears, sprinkle some cheddar, and you’ll have a beautiful and festive galette in no time!
Mustard Bourbon Mule
Yield: 1 cocktail
2 oz Maille Old Style Mustard-infused bourbon
.5 oz lemon juice
6 oz ginger beer, preferably a spicy one!
To create the mustard-infused bourbon: Add 1 tbsp of Maille Old Style Mustard per 8 oz of bourbon you intend to use to a glass mason jar. Gently muddle to break up some of the seeds. Pour the bourbon over the mustard and stir well. Seal the jar and let the mixture sit overnight. In the morning, strain the infusion through a fine mesh strainer to catch any large particles. Store the bourbon in a sealed jar until you’re ready to use it.
To make the cocktail: Fill a mule mug or double rocks glass with ice. Add bourbon and lemon juice and stir to chill. Top with chilled ginger beer and garnish with a slice of lemon.
Red Pear, Cheddar and Mustard Galette
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 20 minutes
1 ready-made 9” pie crust, thawed according to package
2 ripe red pears
½ cup sharp cheddar cheese, shredded
2 tbsp Maille Old Style Mustard
1 tbsp honey
1 tbsp butter, melted
Preheat to 400°F.
Slice pears thinly and add to a medium-size mixing bowl.
In a small bowl, whisk together melted butter, mustard, and honey. Pour mixture over pears and toss to coat.
Carefully place thawed pie crust on a parchment-lined baking sheet and gently flatten into a circle. Spread cheese evenly onto the crust, stopping 2” from the edges.
Add pear filling. You can simply pour the pears on top of the cheese for a rustic look, or lay them in even layers for a more intentional look. Tip: the more evenly the pears are distributed, the better the final galette will hold together when slicing.
Gently fold over the edge of the crust, working your way around the circle. Don’t worry if it isn’t very pretty, or if the edge break apart. Simply press them together as best you can. It will look great once it’s been baked!
Whisk the egg in a small bowl and brush egg onto the crust. If you have little cracks where the crust has come apart, add a little extra egg wash there, it will seal them right up.
Bake the galette for about 20 minutes, rotating half-way through. When finished, the crust will be a golden brown.
Let cool for at least 15 minutes before slicing. Serve warm or room temperature.