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Birthday Wishes for…

The National Mustard Museum in Middleton, Wisconsin is celebrating their 24th Birthday this month!  They carry more than 5800 different varieties of mustard in their shop, including both our classic old-world flavored Boetje’s Mustard, as well as our newest Bourbon Barrel Aged Boetje’s. If you are ever going to be in the area, stop by and tell them Boetje’s sent you.  And if it’s in April, wish them a Happy Birthday too!

 
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A Little Mustard Humor

Published on March 30, 2016 in Media, Mustard

What goes great with mustard?  Why, Onions of course!  This post from TheOnion.com had us laughing.

http://www.theonion.com/article/man-on-internet-almost-falls-into-world-of-diy-mus-17013

 
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Easter Recipes Get Tangy With Boetje’s

We all know that you can braise your burgers with Boetje’s Mustard, but what about your Easter ham or lamb chops? Here is a delicious recipe that you can easily be used on either pork or lamb and is sure to delight your guests at Easter dinner.

Send us a picture of your Boetje’s inspired dinner, along with your recipes, and we just might post them here!

lamb

 
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Happy Anniversary to Boetje’s Bourbon Barrel Aged Mustard!

One year ago yesterday we introduced our new Bourbon Barrel Aged Boetje’s Mustard, and it sold out within hours! We’ve upped our production of the tangy taste treat and these days you can find it on the grocery store shelves in most Quad City Area groceries.  You can also order it by giving us a call at the plant and we can ship it to you.

Click on the link below for a fun throwback to a live taste testing as we introduced the new flavor.

 

 

For a reminder of the WQAD news item that kicked off the frenzy, check out this link:

Boetje’s teams up with local Distillery to make bourbon mustard

 
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Boetje’s Mustard Marches Into March

Published on March 1, 2016 in Gourmet, Mustard, Recipes

It’s a new month and it’s time to “march” back into our Boetje’s classics!  The next entry in our “Back to the Boetje’s Basics” is a mouth watering barbecue sauce, perfect for slathering on chicken, burgers, or whatever your heart desires.  Try it out, post a picture of your barbecue creation, and tag us on Facebook.  You can also tweet it using the hashtag #boetjesrecipes.  And if you tweak this recipe to make it your own, share that with us as well and we just may post it here!

bbq

 
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Boetje’s On The Way to World Wide Mustard Competition

Every year the National Mustard Museum in Middleton, Wisconsin holds the World Wide Mustard Competition. Flavors are fierce and competition is strong, and Boetje’s Mustard has come out as a top contender multiple times throughout our history.  The heat is on over the next few weeks, with all entries due in to Wisconsin by March 2nd. We will once again be entering the contest and hope to find our name on the list of winners which comes out by the end of April. We’ll keep you informed!

137

 
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Boetje’s Super Snacks

Did you know that Super Bowl Sunday is the second largest day of the year for food consumption in the United States?  It’s true!  It’s second only behind Thanksgiving in sheer food consumption volume.

It’s not too late to spice up your snacking for the day.  If you haven’t yet figured out what you’re taking to your Super Bowl party today, here are a couple easy ideas that will have your friends inviting you back next year.  Share your favorite Boetje’s Super Snack with the hashtag #BoetjesRecipes and send it to us on Facebook!

Boetjes Honey Mustard Sausage Bites
     3 TBS honey
     1.5 TBS Boetje’s mustard     (Use 1-2 Tablespoons depending on your preference.)
Use pre-cooked sausage pieces or cut up bratwursts and brown.
Mix honey and mustard well. (You can microwave it about 45 seconds to get the honey to melt if you need.)
Pour mixture over sausage pieces until they are all coated.
Bake in 350 oven for 5 minutes, stir, then bake an additional 5-10 minutes.
Serve with toothpicks.
””

Raspberry/Honey/Boetje’s Dip
     
1/2 cup Boetje’s mustard
1/2 cup honey
3 TBS red raspberry preserves   (Use preserves so you get the seeds)
Mix together & serve as dip for pretzels or wings.  (If you want it to look fancier, add a tablespoon of mustard seeds.)


Boetje’s Sandwich Spread

     1 TBS mayo
     1 tsp Boetje’s mustard
Mix them together and use them on your sandwiches.

Boetje’s Grill Burgers
     1 pound ground beef
     1 TBS Boetje’s mustard
Mix together before throwing your burgers on the grill.

 

 

 
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Back to the Boetje’s Basics – Part 2

When we first posted this site, we posted a few pages of recipes from our original recipe brochure.  In our first few posts of the new year we will be revisiting some of those delicious classic recipes to bring you some creative ideas for meals.  And remember, you can always download the entire brochure on our recipes page.

lamb

 
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Back to the Boetje’s Basics

When we first posted this site, we posted a few pages of recipes from our original recipe brochure.  For our next few posts we will be revisiting some of those delicious classic recipes to bring you some creative ideas for meals in the new year.  And remember, you can always download the entire brochure on our recipes page.

rouladen

If you try this tantalizing recipe, post a picture to our Facebook page so we can share it with others!

 

 
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Boetje’s Gourmet Grilled Cheese

 

Our Facebook friend Josh sent us these pictures of his gourmet grilled cheese creation.  He created a triple grilled cheese sandwich of Sharp Cheddar, Monterey Jack, and Colby.  Then he added a slice of grilled, apple smoked ham which he heated up and then used the juice to fry up a couple over medium eggs.  Add those to the grilled cheese and top with mayo and Boetje’s old world style Dutch mustard, and enjoy the delectable flavor!

sandwich

 

Josh also shared this tasty bit of his personal history:
When I was a chef in the Army, I had my mom ship me a dozen bottles a year from the Quad Cities. I use Boetje’s Mustard in tons of my cooking, including my award winning Texas BBQ smoked pork butt. The mustard makes a freaking fantastic bark when you mix it with brown sugar and worchestire sauce, but that’s a totally different monster!

Thank you for sharing your story and your recipes, Josh!

 

 
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