Here I am, back from vacation – a road trip to Ontario to visit family and attend a cousin’s wedding.
Back in the day, a road trip would’ve involved my dad packing the day before, and all of us piling into the car before dawn to “make time” or “beat the traffic” or some such (no doubt very good) reason.
Said trip would also, more than likely, involve a stop at a Howard Johnson’s restaurant for lunch.
Howard Johnson’s is pretty much history at this point, but, fortunately, and with all thanks to Uncle Phaedrus, consulting detective and finder of lost recipes at hungrybrowser.com, we have the ability to recreated some of HoJo’s faves.
Such as their spicy sweet mustard.
I gotta say, this recipe is almost deceptively simple, and, mebbe because I used Trader Joe’s horseradish-y Dijon mustard, it packs a nice bit of a bite.
•1/4 cup Dijon mustard
•1/4 cup yellow mustard
•1/4 cup Honey
•1/2 tsp Aleppo pepper*
*This was not part of the original HoJo’s recipe, but I think it adds a nice touch of smoky flavor to stuff, so, I added it.
Place the honey and the mustards in a bowl or beaker and stir to combine. I used my immersion blender.
Give it a taste.
Transfer to a jar and stir in the Aleppo pepper, if you’re using it, then cover and stash in the fridge for a couple of hours to allow the flavors to blend.
This is my second HoJo’s recipe from Uncle Phaedrus, the first being Thousand Island Dressing and Double Decker Burger Secret Sauce, which was also quite nice.
If I recall correctly, HoJo’s grilled their hot dogs, but this mustard worked a treat on Polish sausages simmered in beer and butter and served on lightly toasted poppy seed rolls. I imagine it would also be very good on your Easter ham, or even a roast beast.