Armed with $10 from my dad and a newfound sense of independence, I spent many preteen days roaming Friendly Shopping Center in Greensboro. My mom dropped my friends and me off to explore our favorite stores — Woolworth, Wills Book & Stationery, Potpourri — but we always ended up at Hickory Farms, where my money didn’t go very far, but the free samples certainly did.
Inside, there were wooden barrels of hard candy, wheels of cheddar cheese, and prepackaged gift boxes everywhere. We followed the smoky, spiced scent to the good stuff. We’d snatch up Swiss cheese balls, tiny bites of summer sausage, and a variety of smoked cheeses. A jar of their signature Sweet Hot Mustard and a plate of crackers sat next to the sausage display — a true bounty of bites. I’d prepare two pieces of summer sausage with a sample of smoked cheddar while dredging a cracker through the mustard for one glorious combination.
Watch as Lynn Wells prepares her Sweet & Spicy Mustard.
Now a grown-up with my own money, I’ve noticed that my fascination with meat-and-cheese pairings has taken a new form. When entertaining friends, I’ll often cover a platter with a selection of cured meats, cheeses, fruits, pickled vegetables, nuts, olives, spreads, and good crackers. My guests and I will crowd around the kitchen island, sharing plates and stories throughout the evening. As I nibble on sweet salami and smoked Gouda with a fruit spread or spicy mustard — an elevated version of my middle school treat — my mind drifts back to those days of sneaking samples at Hickory Farms, where I first learned the joy of snacking with friends.
photograph by Matt Hulsman
Yield: 2 cups.
4 ounces cream cheese, softened
4 tablespoons mayonnaise
2 teaspoons dill pickle juice
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
1 celery stalk, diced
1 small carrot, peeled and diced
¼ red bell pepper, cored and diced
¼ green bell pepper, cored and diced
6 green olives, pitted and diced
2 green onions, thinly sliced
Salt and pepper to taste
In a medium bowl, stir together cream cheese, mayonnaise, pickle juice, mustard, garlic powder, and onion powder. Mix until well blended.
Stir in all the vegetables until well incorporated. Salt and pepper to taste. Serve on your favorite crackers. Spread may be refrigerated for up to 3 weeks.
photograph by Matt Hulsman
Yield: 1½ cups.
1 cup light brown sugar
3 tablespoons dry mustard
3 large eggs, beaten
1 cup rice vinegar
½ teaspoon kosher salt
In a saucepan, combine all ingredients and whisk until well incorporated. Cook over medium heat, stirring often, until mixture begins to thicken, about 10 minutes. Do not allow mixture to boil.
Remove from heat and strain mustard through a fine sieve to remove any lumps.
Place in a clean glass jar and let cool. Seal with lid and refrigerate until ready to use. Mustard may be refrigerated for up to 1 month.
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