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Recipes

How to use up August's leftover ingredients

How to use up the loose ends left over from this month's recipes.
How to use up August's leftover ingredients

In partnership with Triscuit

Leftover ingredients: pickles, mascarpone, cinnamon, dijon mustard, maple syrup
From top left: Dijon mustard, mascarpone, dill pickles, maple syrup, cinnamon.

DIJON MUSTARD Green Bean Sauté Cook 300g trimmed green beans in  2 tbsp butter in a large frying pan over medium-high for 3 min. Stir in 1/4 cup water, 1 tbsp Dijon and 1/8 tsp salt. Cook, stirring often, until saucy, 2 to 3 min.

MASCARPONE Grilled Rarebit Bring cup milk to a simmer in a saucepan. Reduce heat to medium-low. Whisk in 1/2 cup mascarpone. Simmer until thickened, 5 min. Remove from heat. Whisk in 1 cup grated white cheddar, 1/2 tsp Dijon and 1/4 tsp Worcestershire. Season with fresh pepper. Spread over sliced crusty bread. Barbecue over medium, lid closed, until bread is toasted.

DILL PICKLES Ultimate macaroni salad Whisk 1 cup mayonnaise with 1/4 cup diced dill pickles, 2 tbsp pickle juice, 1 tbsp Dijon and 1/2 tsp salt in a large bowl. Season with fresh pepper. Stir in 450g cooked macaroni, 4 finely chopped celery stalks and 4 thinly sliced green onions.

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MAPLE SYRUP Maple-whiskey BBQ sauce Cook 1 diced onion in tbsp canola oil in a large pot over medium, until browned, min. Stir in 796-mL can whole tomatoes, 1/2 cup maple syrup, 1/4 cup cider vinegar, 2 tbsp whisky, 1 sliced garlic clove, 2 tsp Worcestershire and 1/4 tsp salt. Boil, then simmer until thickened, 20 min. Transfer to a blender and whirl until smooth.

CINNAMON Blueberries & cream Whisk 2 egg yolks with 1/4 cup sugar, 1 1/2 tsp cornstarch and 1/4 tsp cinnamon in a bowl. Bring 3/4 cup milk to a simmer in a saucepan over medium-high. Whisk milk into yolk mixture. Return to saucepan over medium-low. Whisk constantly, 2 min. Whisk in 1/4 cup 35% cream. Spoon over blueberries.

More ideas with Triscuit

Triscuit_leftover mascarpone
Mascarpone + berries + hazelnuts

Stir 85g each blackberries and raspberries with 2 tbsp sugar and 1 tbsp lemon juice in a bowl. Let stand, stirring often, until syrupy, 15 min. Top Triscuit Original Crackers with 1 tsp each mascarpone, then mixture. Top with 3 tbsp chopped toasted hazelnuts.

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Triscuit_leftover dill pickle Pickles + white cheddar + caramelized onions

Cook 2 thinly sliced onions with 1/4 tsp salt in 2 tbsp butter in a pan over medium, until dark brown, 20 min. Top Triscuit Original Crackers with 12 squares aged white cheddar, then onions and dill pickle slices.

Triscuit - leftover dijon
Dijon + sour cream + smoked trout

Stir 1/4 cup sour cream with 2 tsp Dijon in a bowl. Season with fresh pepper. Divide 125g flaked smoked trout among Triscuit Original Crackers. Top with mixture and 2 tsp finely chopped chives.

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