I know I’ve written about it many times, but I thoroughly adore Tapas Mondays. Even though it means not eating dinner until after 9:00, it is such a wonderful way to start the workweek. The kids are in bed, working on homework, or entertaining themselves on a different floor of the house. The dining room is lit by candles, and my husband and I sit down to a delicious dinner and some prosecco.
Many of these nights involve a fair amount of cooking. While the kids eat their dinner, I am working on that night’s menu. However, sometimes there are other events on a Monday, which means that we need to reconfigure our dining. This past Monday was one of those nights. With a high school sports night from 7:00-9:00, I knew that my cooking time would be almost nonexistent.
So, we planned a simple menu. On Sunday afternoon we shopped for an assortment of cheeses, sausage, crackers, and fruit. A quick batch of maple-glazed almonds and walnuts was made. Thinking about the assortment of cheeses, I thought that mustard would be a nice accompaniment, but why settle for something simply out a jar? I wanted to add something that had my fingerprint.
Considering possible mix-ins, I ended up with Maple Apple Mustard. It was a great compliment to some aged cheddar, providing a little sweet and a little vinegary pop.
- 1 apple, peeled & diced
- 1/4 cup mustard
- 1-2 Tb. maple syrup
- Place apple in a small saucepot and cover with water.
- Boil until apple is fork tender, approximately 5 minutes. Drain apple and place in a blender.
- Add mustard and 1 tablespoon maple syrup. Purée until smooth.
- Add second tablespoon of maple syrup if you prefer a sweeter flavor.
- Refrigerate or use immediately.