413 apple custard recipes

German-style microwave spareribs on a bed of sauerkraut with chopped apple and caraway seeds, topped with a ketchup-mustard-brown sugar barbecue sauce. Ready in under 45 minutes.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.

Scored ham rubbed with brown sugar and dry mustard, studded with whole cloves, and served with a glossy Cumberland sauce of apple jelly, citrus, and honey. A British classic for holiday feasts.

Chicken breasts in cider cream sauce: pan-seared chicken paired with sauteed apple slices in a Dijon-spiked reduced apple cider cream. A bistro-style autumn dinner.

Simple honey-glazed ham with brown sugar, cinnamon, and Dijon mustard. Score the surface, brush with glaze, baste with apple juice for a sticky-sweet holiday centerpiece.

A copycat of Houston's famous honey mustard dressing.

Sweet pineapple preserves and apple jelly glazed with horseradish heat over cream cheese, perfect party dip for crackers in 5 minutes

A fruity spread that is perfect for the summer, and the barbecue!

A delicious mustard that can be used to flavor any type of meat or add a kick to a sandwich.

Homemade wine mustard made with dry mustard, white wine, apple cider vinegar, and eggs cooked in a double boiler until thick and smooth. A sweet-hot condiment that keeps for months.

Robb's creamy Southern coleslaw tossed in buttermilk ranch, apple cider vinegar, whole mustard seeds, and celery seeds. Best when chilled overnight for a tangy, crunchy BBQ side.

Kansas City baked beans: navy beans baked low with bacon, bell peppers, barbecue sauce, molasses, and apple cider. Sweet, tangy, and smoky KC-style beans built for BBQ plates.

Ice water pickles, classic homestead cider-vinegar pickles with cucumber spears, onions, and mustard seed. The ice-water soak gives them crisp snap that lasts in the jar.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

Sweet and sour apples, crunchy and savory celeries, nutty and salty peanuts, and a lemon-dijon dressing make a delicious, light yet refreshing salad.

Ham barbecue sandwiches: chopped ham simmered in a tangy ketchup-mustard-vinegar barbecue sauce, piled into hot dog buns. A retro Pennsylvania potluck classic that feeds a crowd for pennies.