Dijon: The Mustard Society Game by Ruth Paget

Dijon: The Mustard Society Game by Ruth Paget 

Number of Players: 

Unlimited as long as the mustard lasts 

Materials Needed: All the materials you need for this game can be ordered from the Mustard Museum in Wisconsin (mustardmuseum.com). 

-3 different kinds of mustard 

-pretzel sticks Game 

Preparation: 

-On a sheet of paper, note the name of the three different mustards with a line after it where players will note a number of a matching mystery mustard. Make copies of this game sheet for the number of guests coming to your game 

-Put out a dish with many pretzels so people dip once to avoid double dipping and germ spreading -cover the jars with paper so you cannot see the labels. Number them 1 – 3. 

Game Play: 

-Each guest will use one pretzel stick per mustard jar to scoop out a taste. -Guests will discuss mustards and note on their game sheet what mustard they think the mystery mustards are. 

-Take the white paper of each jar to reveal the mystery mustard. 

Everyone is a winner if you set all the mustards out to go with brats, hot dogs, or kielbasa and potato salad, coleslaw, and chips. 

People who got everything right can take a jar of mustard home, if there is any left. 

Mustards you can order from the Mustard Museum in Wisconsin include: 

-Colman’s Original English 

-Bornier Original Dijon 

-De Echte Zaanse Mustard 

-Löwensenf Bavarian 

-Lakeshore Wholegrain with Irish Whiskey 

-Bacik Spicy Horseradish and Honey 

-Amora 

-Clovis Herbes de Provence 

-Edmond Fallon Honey 

-Delicious Gourmet Big Easy Cajun 

-Pommery Moutarde de Meaux 

-Inglehoffer Sriracha 

-Kocsiusko Spicy Brown Mustard 

-Australian Outback Mustard 

-Baumgarten Horseradish Mustard 

-Löwensenf Extra Hot 

-Sierra Nevada Stout and Stone Ground 

The Mustard Museum has an online catalog that you can request to make unique parties with society games. 

Happy Gaming! 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France 

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Arkansas Appetizer Lunch by Ruth Paget

Arkansas Appetizer Lunch by Ruth Paget 

The heat and humidity in places like Arkansas where it is already in the 80s at 7 am make cooks rise early to get baking and cooking done for light lunches on screened-in porches to keep mosquitoes out and lunches untouched by flies. Pitchers of icy sun tea to drink keep you from dehydration. 

Main dishes in Arkansas mostly feature rice, duck, and chicken according to Gwen McKee and Barbara Moseley, the editors of Best of the Best from Arkansas Cookbook. Rice is the major cash crop of this state that lies along the Mississippi River. 

There are recipes for many chicken dishes and casseroles in this cookbook, but I love mixing appetizers and muffins to make light lunches. (This is a habit I learned from eating appetizer platters at Middle Eastern restaurants as a child in Detroit, Michigan.)

I thought the following the following recipes make a very healthy appetizer table with items that you can prepare ahead of time: 

-dilly garden dip made with blended cottage cheese, lemon juice, carrots, green onions, parsley, and dill 

-cheese and bacon spread made with cheddar cheese, cooked bacon, green onions, almonds, and mayonnaise 

-homemade Boursin made with blended butter, cream cheese, garlic, basil, chives, dill, marjoram, thyme, and pepper. Very easy to make if you have an herb garden 

-Monterey cubes – baked eggs, Monterey Jack cheese, flour, cottage cheese, and mild green chilies that are cut into cubes after bakin 

-spinach cheese squares – baked onion, cheese, spinach, eggs, flour, and milk that is cut into squares into squares after baking 

-marinated whole mushrooms 

-crabmeat mold – a refrigerated gelatin spread made with crabmeat, cream of mushroom soup, cheese, onion, and celery 

-Mexican corn bread made with green chilies, corn meal, creamed corn, skim milk, cheddar cheese, and egg whites 

-peach muffins – made with peaches and almonds -blueberry oatmeal muffins 

-applesauce muffins

-apple muffins made with raw apples 

-black cherry almond coffee cake -sour cream coffee cake – I lived on this in high school

-spicy pineapple zucchini bread made with walnuts, raisins, cinnamon, and nutmeg 

-turkey cranberry sandwiches - taste great with sun tea

-watermelon rind preserves – a delicious no-food-waste item 

Cooks interested in using garden fresh ingredients and orchard fresh fruit will find many useful recipes in Best of the Best from Arkansas Cookbook edited by Gwen McKee and Barbara Moseley. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Florida's Tropical French Food by Ruth Paget

Florida’s Tropical French Food by Ruth Paget 

Florida’s tropical French food comes in two forms either as Creole or Cajun dishes as part of cultural influence from New Orleans or as French food that uses seafood and fish in place of beef and chicken in dishes. Sauces are often piquant with the addition of Vitamin C rich tropical fruits to go with grilled or seared fish and seafood. 

The 400 recipes from The Special Taste of Florida by G. Dean Foster come from elite resorts and restaurants and record the food of Floridians, who love glamorous well-coiffed hairdos, tailored linen suits, deluxe Italian cars, and Fort Knox condominiums. People who liked watching the television series Miami Vice will find much to love in this cookbook. 

The following recipes from The Special Taste of Florida illustrate the French connection with the state: 

-rouille sauce used in bouillabaisse made with egg yolks, garlic, roasted red pepper, lemon juice, Tabasco sauce, and bread crumbs. Mixed in a blender and stirred into the famous Marseilles soup transplanted to the Americas 

-country ham tapenade spread for roasted or grilled vegetables. This traditional black olive spread has chopped Virginia ham or prosciutto added to it for a flavor and big protein boost for the tropics 

-roasted red pepper coulis for grilled fish like swordfish made with roasted and peeled red peppers, olive oil, and white wine 

-Kiss Yo Mama Soup made with corn, poblano chiles, onion, butter, sour cream, goat cheese, Louisian crawfish tails, and chives. Moms who make this are loved for peeling crawfish tails and chopping them up. 

-shrimp and crab phyllo pies with béchamel sauce 

-pistachio crusted tuna with tropical fruit beurre blanc. The tropical fruit beurre blanc is made with mango, kiwi fruit, pineapple, key lime juice, shallots, white wine, and butter. 

-Florida pompano with orange mango beurre blanc. The orange mango beurre blance is made with shallots, white wine, fish stock, orange juice, and mango purée 

-broiled snapper with mango melon sauce – the sauce is made with cantaloupe, mangoes, chile peppers, onions, brown sugar, butter, orange juice concentrate, and heavy cream 

-shrimp and salmon cakes made with fruit salsa. The fruit salsa has mango, papaya, rice vinegar, honey, and lemon 

-grilled grouper with mango beurre blanc. The mango beurre blanc is made with mangoes, Chablis, cream, shallots, and butter. 

-pork Boursin with Boursin sauce made with heavy cream, bouillon, roux, and Boursin cheese -caramelized pineapple soufflé 

-seared sea scallops with citrus vinaigrette. The citrus vinaigrette is made with walnut oil, orange juice and zest, lime juice, lemon juice, and grapefruit juice. 

Chefs interested in being part of Florida’s tropical French food culture will enjoy making the recipes in The Special Taste of Florida by G. Dean Foster. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Missouri's Crossroads Cuisine by Ruth Paget

Missouri’s Crossroads Cuisine by Ruth Paget 

Missouri’s position in the center of the United States next to the Mississippi River has made it a crossroads of commerce and exploration of the American West, commemorated by the towering Gateway Arch in St. Louis. 

The Pony Express was started in Missouri and connected the state via pony relays with the Pacific. Cosmopolitan traders worked in St. Louis and their cuisine seems to influence Missouri to this day with many very good dishes to prepare ahead and serve immediately to satisfy hunger with the exception of meat dishes that take a little longer to cook. 

The following recipes in Best of the Best from Missouri edited by Gwen McKee and Barbara Moseley might interest readers who would like to prepare some deli and bakery items at home in addition to main dishes: 

-saganaki – Greek Kasseri or Kefalotiti cheese ignited with brandy and doused with lemon juice when the flames die make this a sour and savory appetizer. I ate saganaki all the time as teen in Detroit, Michigan’s Greektown. It was a popular appetizer and blackened the ceilings over customers’ tables. Everyone in the restaurant yelled, “Opa!” when the saganaki came out. 

-Missouri pâté – made with butter, mushrooms, shallots, bourbon, liverwurst, cream cheese, and dill -smoked fish pâté – made with salmon or trout, scallions, cream cheese, and mayonnaise 

-Armenian white bread 

-Jewish challah bread – egg bread made with poppy seeds -pimiento cheese bread 

-wild rice soup made with milk and cheddar cheese 

-Clamato aspic salad – lemon jello made with oyster and tomato flavored Clamato juice, chopped artichoke hearts, green pepper, and avocado 

-pasta with vodka sauce and sun-dried tomatoes -rice and noodle casserole made with chestnuts and mushrooms 

-horseradish mousse made with cottage cheese and onion 

-Clinton County pork chops with sour cream sauce 

-pork medallions with mustard cream sauce – I ate these in Germany to win instant acceptance at weinstubs like Trollinger in Stuttgart, Germany 

-mustard mousse made with heavy cream – very welcome on dish on hot summer days Travelers might also like to sample the multicultural fare described in Best of the Best from Missouri edited by Gwen McKee and Barbara Moseley. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Georgia's Peachy Cuisine by Ruth Paget

Georgia’s Peachy Cuisine by Ruth Paget 

Georgia’s state nickname is the Peachtree State. Its juicy, yellow peaches that taste like mangoes tempt you to live on them year-round with a few other Georgia specialty items mixed in like pecans, peanuts, and sweet Vidalia onions. 

I have tried many of the following recipes during extended stays in Atlanta over the years and think these recipes from Georgia Hometown Cookbook by Sheila Simmons and Kent Whitaker may interest readers:  

-peach guacamole 

-banana – pecan pancakes 

-peach muffins 

-sweet Vidalia soup 

-peach bread 

-peach-apricot green salad with feta cheese 

-carrot, broccoli, chopped pecan salad with mayonnaise 

-peach coleslaw 

-peach pasta salad -peach jello with cream cheese, marshmallows, and chopped pecans 

-sweet Vidalia onion soup -fried green tomatoes 

-North Georgia apple pork chops 

-Bourbon pork kebabs 

-peach wings -peach fried pies 

-peach cobbler 

-peach crisp 

Diners interested in following the Georgia Diet can find much to love in the Georgia Hometown Cookbook by Sheila Simmons and Kent Whitaker. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Mississippi Church Suppers Aplenty by Ruth Paget

Mississippi Church Suppers Aplenty by Ruth Paget 

The beauty of the recipes in Mississippi Church Suppers cookbook published by Great American Publishers is that many of them can be easily doubled to feed more people for buffet lunches or picnics.

The church suppers described are recorded by the members of various Baptist churches. The recipes are interspersed with church descriptions, Bible verses, and reminders of why it is good to go to church. The recipes are easy to follow with delicious results. 

Some of the dishes I thought looked appealing for hot weather in coastal communities include: 

-chicken Rotel dip – made with cooked and cubed chicken breast, cream of chicken soup, sour cream, cream cheese, spicy Rotel tomatoes, and sliced mushrooms. You heat this dip till the cheese melts. 

-Polynesian dip – made with pineapple, cream cheese, red bell pepper, onions, and chopped pecans served in a fresh pineapple half. The Panama Canal leading to Polynesia is not that far away by ship for Mississippi, making Polynesian food easy to obtain in Mississippi. 

-crab dip – made with cream, cheese, crabmeat, lemon, tomatoes, and bell peppers 

-pineapple cheese ball – made with pineapple, cream cheese, and bell peppers. The cheese ball is chilled and rolled in chopped in pecans before serving.

-roasted cauliflower and white cheddar cheese soup 

-creamy crawfish bisque 

-creamy seafood bisque with shrimp and crab 

-seafood gumbo – made with crawfish tails, crabmeat, and filé powder to thicken the soup 

-apple, carrot, and raisin salad with Miracle Whip 

-Cajun shrimp pasta salad – made with cooked shrimp, rotini pasta, red bell peppers, green onions, mayonnaise, and sour cream 

-squash delight casserole

-turkey lasagna – made with turkey breast and sausage 

-Swiss bliss steak – made with green bell peppers, chopped tomatoes, mushrooms, and cubes of steak that you bake for 2 hours. Easy dinner. 

People interested in easy, comfort food dishes might enjoy reading Mississippi Church Suppers published by Great American Publishers. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Alabama's Hot Summer Food by Ruth Paget

Alabama’s Hot Summer Food by Ruth Paget 

A meal of fried chicken, corn on the cob, cornbread, stewed collard greens with ham hock pieces, and iced tea is always welcome in Alabama, but cooks in summer there tend to do barbecue and cold foods to deal with the sweltering heat. 

As the world grows hotter, some of Alabama’s traditional ways of dealing with extreme heat and humidity might be appealing to chefs in other parts of the country and world. 

I thought the following recipes in Alabama Hometown Cookbook by Sheila Simmons and Kent Whitaker give a good picture of Alabama’s cool cuisine for beating summer heat: 

-Crawfish cornbread – the sweet, cooked tails of the “crayfish” are chopped and added to the batter in this recipe. Jalapeño peppers, cream style corn, and cheddar cheese also go in this dish. This recipe qualifies as a simple man’s hidden luxury. 

-Crawfish hushpuppies – “crayfish” hushpuppies made with chopped crawfish tails, onion, and buttermilk that are deep-fried balls of crunchy delight 

-peach preserves – made simply with chopped peaches, sugar, and water by boiling and storing in hot jars. These are perfect on pancakes, French toast, waffles, and ice cream 

-Creole eggs – a sauce made with onion, Andouille sausage, and Ro-tel tomatoes is poured over raw eggs in ramekins and baked. 

 -marinated slaw – this is just the thing to go with BBQ. It is made with shredded cabbage and chopped green bell pepper, onion, and celery with a vinegar and oil dressing. It is refrigerated overnight and served cold with BBQ. 

-cranberry salad – set in cherry Jell-O with cranberries, celery, pecans, and chopped oranges 

-orange gelatin salad – made with orange Jell-O, orange juice, cheddar cheese, crushed pineapple, mayonnaise, and evaporated milk 

-grape salad – made with green and purple seedless grapes, cream cheese, sour cream, sugar, vanilla, and chopped pecans 

-stewed collard greens with ham hocks – stew made with ham hocks and collard greens 

-muffeletta sandwiches – Louisiana’s heat beater is a favorite in Alabama, too. It is made with a black and green olive salad, pickled Italian vegetables, ham slices, salami, Swiss cheese, and provolone cheese on deli rolls. 

People who are looking for heat beater recipes can find many in the Alabama Hometown Cookbook by Sheila Simmons and Kent Whitaker. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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