About 90% of the world’s mustard seeds are grown here in Canada, where the cool, temperate climate makes for ideal growing conditions. Mustard plants might just be the only living things that appreciate the Canadian winter — frost even enhances the flavour of the seeds.
Having mustard every day might not keep the doctor away, but the yellow stuff does offer some health benefits, including having lower fat and sugar counts than other condiments such as mayo or ketchup, aiding in digestion and boosting metabolism by as much as 25%. Mustard seeds are also a source of fibre and protein, as well as a variety of beneficial nutrients including iron, magnesium, Omega-3 fatty acids, calcium, phosphorous and selenium.
Before you head out to buy a jar of the good stuff, keep in mind that not all Dijons “cut the mustard.” The flavour of a classic Dijon is derived from a combination of brown mustard seeds, wine, garlic and onion. But like many regional wines — the most famous being, of course, Champagne — Dijon mustard is subject to an Appelation Controlée, meaning that it can only be called “Dijon” if it is made according to specific guidelines and traditions established in the Burgundy Region of France. So the next time you’re shopping for mustard, be sure you’re getting the real thing, instead of Dijon-style imitations.
Enjoy the taste and health benefits of Dijon mustard with this sweet and tangy peach turkey meatballs recipe from the kitchen of Harry Lalousis, in-house mustard sommelier at Maille, the leading and oldest brand of French mustard dating back to 1747. This flavorful appetizer is even gluten-free, making it a great option when you’re unsure if your guests have any dietary restrictions.
Peach turkey meatballs
For the meatballs
- 1 lb ground turkey
- 1 tsp onion powder
- 1/2 tsp. sea salt
- 1/2 tsp garlic powder
- 1 tbsp olive oil
For the glaze
- 2 tbsp Maille Dijon Originale mustard
- 1/4 cup peach or apricot jam
- 1 tsp. honey
- Combine ground turkey and spices in a bowl. Shape into 20 meatballs.
- Heat olive oil in a large skillet over medium-high heat, and brown meatballs on all sides. Cook covered, turning occasionally, until turkey is thoroughly cooked — about 5 minutes.
- Meanwhile, combine Maille Dijon Originale mustard, jam and honey in a bowl.
- Gently toss cooked meatballs with glaze.
Tip: To plate, take a few leaves of arugula and arrange them on top of a meatball before spearing with a toothpick. Serve warm.
Get more mustard-based recipes and learn more about the benefits of mustard at maille.ca.