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Maille Maverick

When you think Maille, do you only think mustard? I did until I was offered the chance to be a Maille Maverick through the Food Bloggers of Canada ,and was able to choose 3 Maille products for tasting/testing. I choose the old style mustard, the cornichons (very hard to find!) and the balsamic vinegar.

Did you know that Maille has been in existence for 265 years? I didn’t.  I routinely used their balsamic vinegar when making my own vinaigrette, usually with their iconic grain mustard.  In fact, there are over 9 different mustards and different vinegars in the Maille family and I stumbled upon four of them while in Montréal last summer. Pictured below are  the ones I had never seen: Pesto and roquette, Honey  and balsamic, Fig and coriander and Basil parmesan. I had a lovely and informative tasting at la Fromagerie Hamel within the Marché Atwater.

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The wall of Maille products at La Fromagerie Hamel at Marché Atwater, Montréal

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Best though was that this Fromagerie was one of the few with the Limited Edition Moutarde fraïche au Chablis!

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This special mustard is flown directly from France to the Fromagerie where it is dispensed into special jars and topped with a cork.  The jars are important as it was explained to me that the mustard can lose its peppery taste as it ages, and light can change the colour due to oxidation. This mustard is actually a softer mustard from the inclusion of the chablis which also makes it creamier.  I definitely left with my own little pot!

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Moutarde au chablis

I also left with a box of three mustards and the mango vinegar, which I used in the recipe below (pictured top left in the first picture).

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Thank you Maille for this opportunity and the great customer service at Fromagerie Hamel, I really enjoyed getting to know more of the products. 🙂

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Adapted from: She Cooks and Bakes (Her recipe is for 4lbs, mine for 2lbs or 24 wings and drumsticks)

WHAT YOU’LL NEED:

2 lbs of chicken wings
1/2 tablespoon canola oil
1/2 small Spanish onion, cut into chunks
1 whole cloves of garlic
1 package  (12 oz) of pre-chopped pineapple and mango
1 habanero, chopped (I included some seeds)
1/2 cup  Maille Mango Pulp Vinegar (or white wine vinegar)
a splash of water (about 1 tablespoon)
Salt
2 tablespoons of honey (to mask the acid of the vinegar) **I did not do this

WHAT YOU’LL NEED TO DO:

  • Season chicken wings with garlic, salt, and pepper and set aside.
  • In a medium saucepan, heat oil in medium saucepan over medium heat.
  • Add onions, garlic, mangoes, habanero, fresno pepper, and vinegar and cook over low heat for 15 to 20 minutes.
  • Place the mixture in a blender add honey and water, then blend until smooth.
  • If the mixture is too thick, add a few tablespoons of warm water or vinegar.
  • In a large bowl mix together wings and half or prepared sauce. Let sit for about 30 minutes.
  • Preheat oven to 400 degrees
  • Place chicken wings in a single layer on baking sheet.
  • Bake for about 10-15 minutes until wings are cooked(baking time will depend on the size of wings)
  • Once baked broil wings until they are golden.
  • Serve hot with the other half of the sauce.

**I was given recipes, information and coupons to compensate me for 3 Maille products.  All Maille products found in Montreal were by chance and in no way part of my compensation.  All thoughts are my own.  Product information supplied by Maille.

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