/ Thursday, February 7th, 2013

Fran's Version of Boma Mustard SauceHi Everyone! This week, let’s “craft” something different. How about an idea for mid-winter BBQ dish using my new favorite Disney food condiment~ Boma Mustard Sauce? I became a huge fan of it the first time I stayed at Disney’s Animal Kingdom Lodge and ate dinner at Boma. I had to ask my server for a copy of the recipe.

Winter weather is a “practically perfect” time for us to break out our Webers, Stok Towers or Foreman Grills. So, if you want to marinate your favorite meats in this spicy sauce, let’s get started together!

 

Boma Mustard Sauce

Makes 6 cups

Ingredients:

  • ½ cup Teriyaki sauce (I use Kikkoman Low Sodium Teriyaki Sauce)
  • ½ can (approx. 3 ounces) Chipotle pepper (I use Goya Chipotles in Adobo, and personally, I only use < ¼ of the can because they tend to be super spicy)
  • 1 ½ cups Dijon mustard (I use Grey Poupon)
  • 1 tablespoon dry mustard (I use McCormick’s)
  • 1 cup brown sugar
  • 1 ½ cups honey (I use a local Floridian orange blossom honey)

Place the chipotles in a blender, then pour the teriyaki sauce over them. Puree this until smooth. Take a fork and realign the chipotles, if necessary, to get them properly pureed. Add the rest of the ingredients and continue to puree until smooth. Stop and taste along the way to check the flavors. Seal well in a glass jar or container. I find this sauce keeps in my fridge for up to 3 weeks.

Note: Boma Mustard Sauce is definitely on the bold side, so please use much less of the chipotles in the recipe to get it to turn out more mild. However, do not exclude them completely. I would start out with 1/4 of one chipotle and add more as you go to get the flavor the way you want it. You can also add more or less of each other the other ingredients as well. The beauty of this recipe is that you don’t need to worry about blending the ingredients in order, as long as it purees smooth.

Serving suggestion: I marinate chicken cutlets in the Boma Mustard Sauce for about 30 minutes to an hour on the counter while I prep. Grill the chicken as you normally would. I like to put up some Texmati Rice (an American grown Basmati rice) and serve a salad on the side. Don’t forget to put extra sauce out for everyone at the table.

Enjoy “crafting” this or any new Disney recipe!

 

Boma logo photo courtesy of Pinterest

Recipe provided by Boma – Flavors of Africa at Disney’s Animal Kingdom Lodge

Photo and layout by Fran Cassano

 

For Fran Cassano, paper crafts have kept the magic of Disney a part of her everyday life. Fran invites us capture our own memories through Practically Perfect DISNEY Crafting… Break out the tools that have been gathering dust. And let’s figure out how, together!

2 Responses to "Practically Perfect DISNEY Techniques: Boma Mustard Sauce for a Mid-Winter BBQ"

  1. Sandi Faulk says:

    Thanks! Boma = best dining in Walt Disney World!

  2. What a great idea! I love trying to imitate my favorite dishes and flavors from Disney dishes!

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