Seasonings Greetings?

With the festive and office party season well and truly upon us (ours is tonight, hic!), why not try something a little different for your pre-dinner cocktail and for that all-important hangover cure the next morning.

Have a Merry Christmas with condiments of Mustard!

Mustard Punch Cocktail

Weirdly delicious, nicely acidic with just a bit of heat and a generous amount of Christmas spirits. Make this cocktail for friends and see if they can guess the secret ingredient…

3 tbsp. gin
2 tbsp. freshly squeezed lime juice
1 ½ tbsp. peach brandy
¾ tbsp. honey
¼ tsp. spicy Dijon mustard – or more to your taste
1 wheel or wedge of lime
1 sprig mint

Combine the first 5 ingredients in a cocktail shaker filled with ice. Shake vigorously for 30 seconds. Strain into a rocks glass filled with ice. Garnish with the lime slice and sprig of mint and enjoy.

Eggs Benedict with Dijon and Smoked Salmon

Not only is this dish classy, all the B vitamins in the eggs, rye/soda bread and salmon are sure to wake you up. Not to mention, the mustard and the biotin in the salmon which will speed up that metabolism and bring a healthy glow back to your cheeks!

¾ cup (190g) plain low fat yogurt
2 tsp. lemon juice
3 egg yolks
1 tsp. Dijon mustard
¼ tsp. salt
¼ tsp. sugar
a pinch of pepper
8 eggs
8 slices of rye or soda bread
8 oz. (225g) smoked salmon cut into thin slices.
Finely chopped chives and capers to garnish

To make the sauce, in a bowl above a pan of simmering water, whisk the yogurt, lemon juice, egg yolks, mustard, salt and pepper for about 8 minutes or until sauce is thickened. Fill a large pot to an inch or so from the top with salted water and bring to the boil. Break the eggs one at a time into the water. Reduce heat to medium. When the eggs float to the top, remove them with a slotted spoon. Finally, toast your bread slices and arrange them on plates. Top each piece of bread with a slice of salmon and an egg. Drizzle with the sauce and a sprinkling of chopped chives and capers to garnish.

Tip: Cook the sauce first, and while toasting the bread begin the eggs to keep your toast from getting too soggy or too hard and the eggs are still warm.