#confits

Habanero Mustard

Flavor Profile

Our Habanero Mustard is the perfect blend of sweetness and heat that will take your taste buds on a fiery adventure! It tastes like a tangy, earthy, and slightly sweet premium mustard that finishes with a fiery, fruity kick.  It's robust, pungent, and has a bit of a textured bite from the coarsely ground mustard seeds. The sharpness of the vinegar and pungency of the mustard seeds hit first, followed immediately by the bright, tropical, and intensely hot burn of the habanero. It is zesty and sharp with a lingering habanero aftertaste.

Use habanero mustard just like regular mustard, but expect a fiery kick and fruity flavor. It is an ideal spread for grilled meats, hot dogs, and sandwiches. For a quick dip, mix it with equal parts mayonnaise and ketchup, or add honey and maple syrup to create a sweet-and-spicy glaze.

Fat-Free, Saturated Fat-Free, Cholesterol-Free, Sodium-Free, Gluten-Free, Dairy-Free, Paleo, Vegetarian

Pairs well with refreshing options include Lassi, Horchata, Coconut Water, fruity tropical cocktails, creamy dairy or coconut-based drinks, crisp Mexican lagers, or chilled fruit-infused hard ciders, Hefeweizen, Pineapple Habanero Margarita, Mango or Peach Daiquiri, Aperol Spritz, Boulevardier, Classic Martini, Dirty Martini, Gimlet, Gin & Tonic, Hugo Spritz, Manhattan, Mojito, Negroni, Old Fashioned, Paloma, Sazerac, Sidecar, Tom Collins, Whiskey Sour

Suggestions for Uses

Add Habanero Mustard to elevate pastrami, smoked salmon, egg salad, or standard burgers by using it as your primary spread.

Brush it onto chicken, pork chops, or roasted vegetables before cooking to build a spicy, caramelized crust.

Blend it with mayonnaise and lime juice to create a creamy sauce for fish or shrimp tacos.

Whisk it with olive oil and apple cider vinegar to give your green salads or potato salads a bold, spicy kick

Spice up your chicken, invigorate your egg rolls or add some zest to your veggies.

Sausages

Pretzels

Egg dishes

Grilled pork chops

Add it to your marinades for meats, fish, or vegetables to infuse them with heat and flavor

Use it as a condiment for your sandwiches, burgers, or hot dogs to bring a spicy note

Incorporate it into sauces, dressings, or dips for a bold and original spicy touch

Spread habanero mustard on toasted bread, then add slices of grilled chicken, melting cheese (such as cheddar), avocado slices, and crunchy vegetables (lettuce, tomato)

Make a quick dipping sauce for chicken nuggets or fried fish by mixing habanero mustard with a bit of honey and mayonnaise

Add a touch of habanero mustard to your burger to spice up the flavors. Spread it directly on the burger bun before adding the beef patty, melted cheese, caramelized onions, and lettuce

Spicy mussels with mustard

Egg salad

Pastrami 

Smoked salmon

Dill Honey Mustard

Flavor Profile

Dill-icious! 

Our Dill Honey Mustard combines the aromatic freshness of dill with the sweet smoothness of honey and the tangy zip of premium mustard. A tangy, herb-infused mustard crafted with dill for a fresh, zesty twist on a timeless condiment. Dill Mustard is a bright, tangy, herbaceous, and layered twist on classic mustard. It is zesty and briny, balancing the sharp, vinegary kick of mustard with the savory, freshness of dill pickles with visible flecks of dill weed.  It leans closer to a smooth, creamy Dijon or yellow mustard rather than a spicy brown. Lingering notes of fresh dill leave a zesty aftertaste. It's universally appealing without overwhelming a dish. It is incredibly versatile and commonly used to elevate hot dogs, burgers, ham sandwiches, and potato salads.

Fat-Free, Saturated Fat-Free, Cholesterol-Free, Sodium-Free, Gluten-Free, Dairy-Free, Paleo, Vegetarian

Pairs well with Riesling, Sauvignon Blanc, Cabernet Sauvignon, Zinfandel, Chianti Classico,  Beaujolais, Pinot Noir, Hefeweizen, Aquavit, gin, pickle-infused vodka, Dry Cider, Saison, Farmhouse Ale, Aquavit Mules, Dill Gimlet, Pickle / Dill Martini, Aperol Spritz, Boulevardier, Classic Martini, Dirty Martini, Gimlet, Gin & Tonic, Hugo Spritz, Manhattan, Mojito, Negroni, Old Fashioned, Paloma, Sazerac, Sidecar, Tom Collins, Whiskey Sour

Suggestions for Uses

Use it on everything from grilled salmon to sandwiches

Seafood, especially shrimp and fish tacos

Perfect for wraps, paninis, sausages, dressings, vinaigrettes, and marinades

Grilled meats, chicken, and vegetables

Charcuterie boards and cheese plates

Dipping sauce for pretzels, vegetables, and crostini

Spread on burgers or hot dogs

Pair with pretzels or sausages as a dip

Whisk into vinaigrettes or creamy dressings

Use as a glaze for salmon or roasted vegetables

Mix into potato salad for extra flavor

Spoon Dill Mustard over grilled, roasted, air-fried vegetables, rice, or noodles.

Dip zucchini fries, tofu nuggets, vegan potato croquettes, chickpea fritters, or raw vegetables on a charcuterie board.

Add a little more water to thin the mustard dill sauce recipe to make a dressing. Then, pour it on your favorite raw salads, cooked greens, or inside a loaded baked potato.

Or add 2 teaspoons of maple syrup to give it a maple flavor.

Try on egg rolls

Serve alongside extra virgin olive oils and aged balsamic vinegars on a charcuterie spread with Sourdough Bread, Rosemary Bread, Fig Spread, and Cherry Scotch Bonnet Preserves for a stunning entertaining board.

Mix it with the cranberry pear vinegar and dip my sourdough bread in it

Zesty spread on tuna sandwiches

Over grilled or pan-fried fish such as halibut or cod

Dip for cold poached shrimp

Over steamed vegetables like asparagus, broccoli or green beans.

Mix into your egg salad, potato salad, or chicken salad

Add to your deviled egg mix

Thin with buttermilk for a creamy dressing over crisp greens

Add sour cream and top baked potatoes or steamed baby potatoes

Use as a sandwich spread to liven up your ham or turkey sandwich

Mix with a little cream cheese and serve with smoked salmon on crostini

Veggies

Dip

Chicken

Potatoes

Tofu

Beans

Lentil Salad

Tuna Salad

Cucumber Salad

Marinade

Smoked Salmon

Add Mayo to it and use it as a spread

Green salads, pasta salad, rice bowls, grilled proteins, or cooked veggies.

Gravlax

Dip for cocktail sausages or crudites

Baste/glaze for chicken or pork

Spread it on any fish before baking or broiling. 

As a sandwich spread with cold cuts

Use it on little roasted potatoes

In a shaved carrot salad

Crab, shrimp, marinated meats, ham and as a salad dressing

Warm potato salad

Salt-cured, unsmoked fresh Swedish Christmas ham with a coating of egg, mustard, and bread crumbs

Over sliced avocado

Prawn cocktail

Smoked salmon on rye bread

Canapes with beetroot cured Gravlax on lavash crackers

Dill Honey Mustard chicken wraps

Serve with some freshly shucked oysters

On roasted delicata squash

Over quinoa tofu salad

A shrimp katsu sandwich

Dill Mustard Sauce: Whisk together ½ cup organic vegetable broth, ½ cup Dill Mustard, 2 teaspoons fresh lemon juice, and ½ teaspoon smoked paprika and cover and refrigerate until ready to use. Serve cold with cold dishes or, heat the dill mustard sauce in a saucepan on medium-low until heated through (approximately 5 minutes) or microwave for 30-45 seconds.

Dill Mustard Sauce 2: Place 1/4 cup of Dill Mustard, 3 tablespoons white balsamic vinegar, 1/4 cup extra virgin olive oil, 1 large minced clove garlic, 1/4 teaspoon salt, and 1/8 teaspoon chili flakes in a container that may be sealed with a lid. Seal the container and shake it vigorously for a few seconds until the sauce is emulsified and smooth.

Dill Mustard Sauce 3: In a small bowl mix together 1/2 cup mayonnaise, 1/2 cup sour cream , 3 tablespoons fresh parsley leaves, minced, 4 tablespoons Dill Mustard, 2 teaspoons lemon juice, fresh-squeezed, salt and freshly-ground pepper to taste. Cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.

Dill Mustard Sauce 4: Whisk together 3/4 cup mayonnaise, 2 tbsp sour cream, 1/4 cup of Dill Mustard, 2 tsp fresh lemon juice, 2 tsp coarsely chopped capers, 3/4 tsp granulated sugar, 1/4 tsp turmeric, generous pinch white pepper, and a pinch sea salt in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavors to meld. Serve garnished with additional fresh dill.

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Cranberry Apple Mustard

Flavor Profile

Experience the sophisticated fusion of flavors in our Cranberry Apple Mustard. This premium condiment balances the sweetness of honey and the bright, fruity notes of cranberries and apples with traditional mustard tanginess. The beautiful pink color and coarse texture make this an elegant addition to your table. Perfect for dressing up chicken sandwiches, as a unique dipping sauce, or whisked into vinaigrettes.

Cranberry apple mustard is a tangy, semi-sweet condiment that perfectly balances the sharp kick of mustard with the bright, fruity flavors of apples and the natural tartness of cranberries. The apple brings a mellow, natural sweetness and texture, while the cranberry provides a crisp, slightly bitter or acidic tang. It offers a sharp, pungent bite with a slight earthy warmth, resulting in a sweet-and-savory profile. It is incredibly versatile and pairs best with roasted pork, baked ham, poultry, cheeses, and charcuterie boards.

Fat-Free, Saturated Fat-Free, Cholesterol-Free, Sodium-Free, Gluten-Free, Dairy-Free, Paleo, Vegetarian

Pairs well with sparkling cranberry apple spritzer garnished with a cinnamon stick, spicy ginger beer, Crisp Hard Ciders,  Riesling, Gewürztraminer, Pinot Noir, Gamay, Beaujolais, Apple Cranberry Moscow Mule (vodka, cran-apple juice, and ginger beer), Piña Colada, Mai Tai, Daiquiri, Cosmopolitan, a simple bourbon with a splash of apple cider, Aperol Spritz, Boulevardier, Classic Martini, Dirty Martini, Gimlet, Gin & Tonic, Hugo Spritz, Manhattan, Mojito, Negroni, Old Fashioned, Paloma, Sazerac, Sidecar, Tom Collins, Whiskey Sour

Suggestions for Uses

Use it as a gourmet glaze for pork loin, a spread for turkey sandwiches, a dip for charcuterie boards, or whisked into a vinaigrette for a seasonal green salad.

Brush it onto chicken breasts during the last 10 minutes of cooking to create a sticky, caramelized glaze.

Serve it alongside sharp white cheddar, creamy brie, or goat cheese. It perfectly cuts through the richness of the dairy.

Use it in place of standard yellow mustard on Thanksgiving leftover turkey sandwiches, ham and Swiss melts, or chicken salad.

 Whisk 1 tablespoon of cranberry apple mustard with 3 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and a pinch of salt. Use it to dress a kale or mixed green salad.

Toss cubed butternut squash or Brussels sprouts in olive oil, roast them, and toss with a spoonful of the mustard just before serving.

Stir into chicken salad

Spoon over baked brie

Add to grilled cheese sandwiches

Serve as a condiment alongside tender pork chops, pork roast, and pan-fried chicken breasts.

Dipping sauce for appetizers like ham and cheese crescent rolls, pigs in a blanket, chicken tenders.

Sauce for Brussels sprouts, green beans, roasted cauliflower, or pan-fried asparagus.

Eat it with roast beef

In a pan sauce for roast chicken

On pork roast with sauerkraut

With potato knishes

Rub it on lamb chops before roasting

Have it at breakfast with eggs over hard, sausage, hash browns covered with melted American cheese, and white toast

On a grilled breakfast sandwich with  eggs, American cheese, sautéed onions, sliced tomato, and garlic mayo

Swipe some onto a corned beef sandwich, pastrami, or tongue

Great with salmon 

Cuban or Italian sandwiches

Burgers, meatloaf, sweet potato oven fries, and onion rings

Make into a barbecue sauce

On a toasted bagel with smoked sable, sliced tomatoes, and my pickled onions

Can’t make it to the farmers market? We’ve got you. You can still get your favorite tropical preserves and local honey 🍯

✔ Free delivery in Broward County ✔ Pickup in Davie ✔ Catch us this week at Cauley Square Market

📍 Miami 🕖 10–4 PM

Come say hi and taste something tropical 🌴

In #June, we told you all about our #local #honeys; in #July, it's #mustard time! Did you know that JP's Delights also #handcrafts 7 different types of #organic #mustards? 🌭💛🔥 #Cranberry #Apple Mustard, #Country #Beer Mustard, #Dijon Mustard, #Dill Honey Mustard, #Fermented Mustard, #Peach #Ale Mustard, & #Yellow Mustard

Our mustards are sugar-free and have no carbs to make your blood sugar spike! That's not the only way we differ from the typical mass-produced supermarket mustards. Our small-batch mustards are significantly more potent and customized than store-bought varieties. By blending whole #seeds & mustard powder with #vinegar & #water, we perfectly control the #texture and #heat. Conversely, commercial brands prioritize shelf stability instead, utilizing emulsifiers and milder #vinegars that result in a uniform, flatter flavor profile. Freshly ground/cracked mustard seeds release volatile #oils that provide a sharp, nasal-clearing punch. Commercial mustards are #pasteurized and contain stabilizers to maintain the taste over months, sacrificing that intense, fresh #horseradish-like #spice heat. Since we love playing with textures, we have a mix of mustards that range from full, intact seeds (for a #caviar-like crunch) to smooth #pastes. We rely on whole ingredients like mustard seeds, #salt, vinegar, & sometimes honey or #wine, but never any artificial ingredients, colors, flavors, additives, #corn #syrup, or preservatives, unlike store-bought mustards, which often incorporate thickeners (like xanthan gum) and preservatives to extend shelf life.

Summer recipe idea 🍍

Add a spoonful of JP’s Delights to: ✔ sparkling water ✔ cocktails ✔ lemonade ✔ yogurt bowls ✔ marinades ✔ salad dressings

Sweet. tropical. bright.

More than a preserve, it’s a flavor for everything.

The Pursuit of Hungriness: 250 Years of American Food Innovation

America’s food history is short, compared with the ancient cuisines of the world. Some of its greatest hits were imported, and not everyone loves its outsize influence on the rest of the globe. But one thing is clear: 250 years of eating, cooking and innovating have produced a distinct and abundant culinary culture.

With help from several food historians and writers, we’ve developed a decade-by-decade tour of the most important dishes, books, movements and inventions that have shaped the national diet.

Like anyone who declares they’ve found the best burger or the perfect restaurant, we are prepared for a fight over our selections. See you in the comments section. At the end of this article, you can cast your vote on the next big innovation.

1770s The Johnnycake

Native American cooking and farming techniques were essential to the survival of the colonists, even though European diseases and violence had diminished tribal populations by the 1770s. Heritage Images via Getty Images

1780s Mac and Cheese

A kitchen at Monticello, where James Hemings, as head chef, mastered open-hearth Virginia country cooking and introduced elements of French cuisine. Daniel Wilson/Alamy

1790s A Revolutionary Cookbook

Only four copies of the first edition of the 48-page cookbook exist, including one at the New York Public Library. Library of Congress

1800s The Ice Trade

Ice was cut and harvested from bodies of water like Spy Pond in Arlington, Mass. Old Paper Studios/Alamy

1810s Canned Food

Early attempts at canning were tedious, expensive and sometimes dangerous, with each tin-coated iron can made by hand. By the early 1900s, when this photo was taken, the cans were made of steel and the process was automated. Historic Illustrations/Alamy

1820s The Dawn of Fine Dining

Delmonico’s started as a small but groundbreaking restaurant that went on to become the toast of the Gilded Age, with several locations in New York City. Underwood Archives/Getty Images

1830s The Graham Cracker

Sylvester Graham viewed the commercial version of his crackers as a violation of his spiritual and dietary philosophy. Transcendental Graphics/Getty Images

1840s The Arrival of Chinese Food

The chefs and owners of America’s first Chinese restaurant were from Guangdong province in southern China. Public Domain

1850s The Automated Harvest

The mechanical reaper was invented in 1831, and an automated thrasher that extracted grain from the cut stalks came a few years later. Neither of the expensive machines were widely adopted by farmers until the 1850s. Minnesota Historical Society/Corbis, via Getty Images

1860s Mass Immigration

Mulberry Street in Manhattan’s Little Italy was a commercial hub for the more than four million Italians who immigrated to the United States by 1920. Universal History Archive/Getty Images

Coming to America, a Global Spread

From top left to bottom right: Josef Scaylea/Corbis, via Getty Images; Hulton Archive/Getty Images; Associated Press Photo; Ira Gay Sealy/The Denver Post via Getty Images; Jerry Cooke/Getty Images; Dick Whittington Studio/Corbis, via Getty Images; Underwood Archives/Getty Images; Matt Stone/Boston Herald via Getty Images, Kevin Fujii/Houston Chronicle, via Associated Press; Ross D. Franklin/Associated Press; Jim Heimann Collection/Getty Images and AP Photo/Richard Drew.

1870s The Refrigerated Rail Car

Early refrigerated cars, or “reefers,” were airtight units that stored huge blocks of harvested ice in ceilings or V-shaped bunkers at the ends. Universal History Archive/Universal Images Group, via Getty Images

1880s Coca-Cola

Asa Candler, who bought the formula for Coca-Cola from the pharmacist John Stith Pemberton, believed that consumers should never be able to look anywhere without seeing the brand name. Bettmann/Getty Images

1890s Home Economics

Ellen Swallow Richards, the first woman to graduate and teach at the Massachusetts Institute of Technology, organized a conference where the term home economics was coined. Periscope Film Llc Archives/getty Images

1900s The Pure Food and Drug Act

Just a few months after Doubleday released “The Jungle,” it had sold 150,000 copies and was one of the defining books of 1906. Public Domain

1910s Piggly Wiggly

Shoppers at the first Piggly Wiggly stores used hand-held baskets. The grocery cart, introduced in the 1930s, was initially unpopular because men thought they made them look weak and women thought they were too much like baby carriages. Poland, Clifford H./Library of Congress via Getty Images

1920s Sliced Bread

The first sliced loaves were sold as Kleen Maid Sliced Bread. Public Domain

1930s ‘The Joy of Cooking’

The first, self-published edition of “The Joy of Cooking” featured a paper cut done by Irma Rombauer’s daughter of St. Martha of Bethany, the patron saint of cooks, slaying a dragon that symbolizes kitchen drudgery. The Joy of Cooking

1940s Cheetos

The inventor of Cheetos, Charles Elmer Doolin, didn’t have the capacity to produce and ship them nationwide. So he teamed up with the potato chip tycoon Herman W. Lay, a partnership that led to the creation of Frito-Lay in 1961. Frito-Lay

1950s McDonald’s

White Castle became the country’s first fast-food chain in 1921. But McDonald’s took the form to new heights of popularity and systemization, using the “Speedee” assembly-line method developed by Richard and Maurice McDonald. 

1960s Soul Food

The Sisters, a soul food restaurant owned by Marion and Toots Evans, was popular in Harlem in the 1960s. Patrick A. Burns/The New York Times

1970s Farm-to-Table

Alice Waters, far right, with her crew of chefs in 1982. She has stepped away from the kitchen at Chez Panisse, but still serves as the restaurant’s figurehead and philosophical compass. Susan Wood/Getty Images

1980s Lean Cuisine

Lean Cuisine started out with 10 entrees, each of which contained fewer than 300 calories. Stouffer's

1990s Food Network

Emeril Lagasse’s Food Network shows made him so popular that NBC gave him a sitcom in 2001 called “Emeril.” It was canceled after seven episodes. Chris Hondros/Getty Images

2000s Organics

About five million acres, less than 1 percent of all farmland in the United States, is certified organic. By Getty Images

2010s The Delivery App

DoorDash remains the king of delivery apps, accounting for two-thirds of all U.S. food delivery sales. Uber Eats is a distant second. Kenneth Cheung/Getty Images

2020s

A.I. Impacts?

Just halfway through this decade, Americans are being bombarded by scientific and technological advancements that promise to radically change the way they eat. More than 12 percent of the population suppresses hunger with the jab of a needle, and others are experimenting with food and supplements to maximize health. Algorithms spark viral cooking trends and run the restaurant industry. Robots cook. Scientists can make real dairy and meat from cells. And who knows what impact artificial intelligence will have?

Which do you think will have the most impact on the future of American food?

A.I. impacts on groceries, recipes and restaurants

Agricultural biotechnology

Algorithm-driven social media

Biohacking and health-maxxing

With breakthroughs in cellular agriculture, precision fermentation, drone technology and the rise of GLP-1 medications, this decade is already seeing a radical transformation in how food is produced and consumed. Getty Images

Special thanks to the journalist and culinary historian Laura Shapiro; Ashley Rose Young, a food historian, author and curator of American history at the Library of Congress; Paula Johnson, the curator of food history at the Smithsonian’s National Museum of American History; Helen Zoe Veit, an author and professor of history at Michigan State University; and Leni Sorensen, a scholar, historian and food provisioner.

Designed and produced by Umi Syam. Photo editing by Gabriel H. Sanchez. Editing by Patrick Farrell and Brian Gallagher.