Blair Sawa is a teacher at St-Peter’s Catholic Secondary School who is involved in planning and maintaning the gardens at The Mount Community Centre. Blair loves to be involved in the community, as well as involving his students in the housekeeping of the gardens. He loves to support local and cook meals with food that is grown locally around the community. Blair absolutely loves gardening, he calls it a “labour of love”!
Here is his famous Rye-Maple Mustard Recipe!
- 3/4 cup of Red Mill Rye-Barrel Aged Maple Syrup
- 1/2 cup of Dijon mustard
- 1 tbsp of mustard seeds
- 1/2 tsp pepper
Step 1 : Bring the rye-maple syrup to a boil in a heavy saucepan over medium-high heat and boil for about 6 minutes, or until the bubbles increase in size.
Step 2 : Remove from the heat, let cool for about 3 minutes, then whisk in the Dijon mustard, the mustard seeds, and the pepper.
Step 3 : Let cool completly before using. Enjoy! Great condiment to marinate chicken breast, or even a nice twist to your classic ham sandwich!
*Note : Rye-Maple Mustard stores well in a tight sealed container in the fridge for at least a couple of weeks.