Pigs in a Blanket

Pigs in a Blanket

Ingredients

2 Packages refrigerated crescent rolls (8 Count)
48 Smoked link sausages or hot dogs
1 jar Any BWF mustard

Directions

Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.

Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.

Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Monte Cristo Strata

Monte Cristo Strata

Ingredients

6 oz Swiss cheese, shredded and divided (4 cups)
1 lb Day-old Italian bread, cut into 24 slices (1/2-inch each)
½ cup Golden Ale Mustard
1 lb Thinly sliced deli or fully cooked ham
½ cup Michigan Cherry Spread
8 Large eggs
3 cups Milk
½ tsp Garlic powder
½ tsp Each, salt and pepper

Directions

Set aside 1 cup Swiss cheese for the top. Spread 12 bread slices with mustard. Layer each with ham and 1/4 cup Swiss. Spread Cherry Spread on remaining bread. Place on Swiss-topped bread slices to make a sandwich. Cut each sandwich diagonally into four triangles. Arrange sandwiches crusts up in a greased 3-quart or 13 x 9-inch baking dish.

Whisk the eggs, milk, garlic powder, salt and pepper in a large bowl. Pour egg mixture over sandwiches. Sprinkle with reserved Swiss. Cover and refrigerate overnight.

Remove strata from the refrigerator 30 minutes before baking. Heat oven to 350°F.

Bake, covered, for 45 minutes. Uncover; bake for 15 minutes longer or until a knife inserted near the center comes out clean and thermometer inserted in egg mixture reads 160°F. Let stand for 10 minutes

Soft Pretzels with Golden Ale Mustard

Soft Pretzels with Golden Ale Mustard

Ingredients

1 cup Warm water
1 tsp Sugar
2 ¼ tsp Active dry yeast
2 ½ cups All-purpose flour
½ tsp Salt
1 cup Boiling water
2 tbsp Baking soda
Course kosher salt
3 tbsp Butter, melted
Brownwood Farms Golden Ale Mustard

Directions

In the bowl of a stand mixer, combine the warm water, sugar and yeast, and let it proof for 5 minutes until foaming.

Add the flour and salt and mix with a dough hook to combine. Then knead for 5 minutes until the dough is smooth and soft. Cover bowl of dough with plastic wrap and let it rest for 30 minutes.

While the dough rests, combine the boiling water and baking soda, stirring until the baking soda is dissolved. Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a silicon baking mat.

Divide the dough into eight equal pieces and roll each piece into a long rope, about 30″ long. Twist into a pretzel shape by making an upside down “U” shape and crossing and twisting the ends, then folding them over to the top of the “U”.

Place the pretzels into the hot baking soda bath for 20-30 seconds, spooning the liquid over the pretzels, then transfer to the baking sheet and sprinkle with coarse kosher salt and bake for 10 minutes until golden brown.

Remove the pretzels from the oven and immediately brush with the melted butter.

Serve with Golden Ale Mustard (or any BWF mustard)

Corned Beef Eggrolls with Golden Ale Mustard Sauce

Corned Beef Eggrolls with Golden Ale Mustard Sauce

Ingredients

Egg Rolls
8 Square egg roll wrappers
8 slices Swiss cheese, diced
12 oz Corned beef, diced
12 tbsp Sauerkraut, diced
1 tbsp Water
Peanut oil, for frying
Kosher salt, to taste
Horseradish-Mustard Sauce
1 cup Sour cream
2 tbsp Prepared horseradish
2 tbsp Brownwood Farms Golden Ale Mustard

Directions

Make the egg rolls: Mix corned beef, sauerkraut and swiss cheese in a bowl. Place an egg roll wrapper on a clean surface oriented like a diamond. Scoop 2 tablespoons and place in center of eggroll wrapper.

In a small bowl add water. Brush the edges of the wrapper with the water. Fold the bottom of the wrapper up and over the filling, then fold in the sides and roll to seal. Repeat with the remaining ingredients to make 8 egg rolls total.

Fill a medium pot halfway with oil and heat over medium-high heat until the temperature reaches 375 °F (190 °C). Set a wire rack over a baking sheet.

While the oil is heating, make the horseradish mustard sauce: In a medium bowl, stir together the sour cream, horseradish and Golden Ale Mustard. Refrigerate until ready to serve.

Fry the egg rolls, 2–3 at a time, in the hot oil for 2–3 minutes, flipping occasionally to brown evenly. Transfer to the wire rack and season immediately with salt.

Serve the egg rolls hot with the horseradish mustard sauce for dipping.