Kozlik's Tasting Project Menu

Mustard Beurre Blanc:

  • 3/4 Cup Dry White Wine
  • 1/4 Cup White Wine Vinegar (can use Apple Cider or Champagne Vinegar)
  • 1 Shallot Finely Chopped
  • 2 Tablespoons Kozlik’s Amazing Maple Mustard
  • 2 Teaspoons Maple Syrup
  • 1/2 Cup Unsalted Butter (cold, cut into 8 pieces)

Bring wine, vinegar and shallots to a simmer and let reduce until approx. 2 tablespoons of liquid remain.  Add butter 1 piece at a time over low heat, whisking constantly.  Add each piece after the previous piece has just melted completely.  Be sure to stay on low heat and whisk constantly.  Once butter is incorporated add mustard and maple syrup and salt to taste.  Use immediately.

Rooibos Rub:

  • 2 Teaspoons Rooibos Tea (looseleaf; crushed between fingers or in a mortar + pestle)
  • 3 Teaspoons Brown Sugar
  • 1/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Coriander
  • 1/4 Teaspoon Dry Mustard Powder
  • 1/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Sea Salt

Combine all ingredients thoroughly.  Rub into fish, meat or chicken and let stand 15min-3hrs (the flavour will deepen a little with more time). 

Kozliks Kettle Corn:

  • 2/3 Cup Canola Oil
  • 2/3 Cup Honey
  • 1/4 Cup Kozlik’s Sweet + Smoky Mustard
  • 1 Teaspoon Kosher Salt
Combine all ingredients with whisk.  Pour over 100G (approx. 9 cups) Popped Corn and toss until evenly distributed.  Bake on parchment paper 12-15min at 325F mixing around every 5-6 min. 

Orange Ginger Dressing:

  • 1 Teaspoon Orange Zest
  • 1/4 Cup Orage Juice
  • 3/4 Cup Extra Virgin Olive Oil
  • 3 Tablespoons Honey
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Finely Chopped Shallot
  • 1.5 Tablespoons Grated Ginger
  • 2 Teaspoons Kozlik’s Dijon Mustard
  • 2 Teaspoons Kozlik’s Orange Ginger Mustard
  • 2 Cloves Roasted Garlic
  • 3/4 Teaspoons Kosher Salt
  • 1/2 Teaspoon Black Pepper

 Blend all ingredient together in blender or whisk.  Best to let sit overnight.


Recipes created for Kozlik's by: Jack and Lils