I've come into a half pound of wet Cascade hops I'm going to use for some non-beer applications. I've come across mustard recipes and marinades that seem pretty safe bets. Risotto with hop shoots sounded the most enticing, but I only have the flower/cones. The aromas and flavors are very citrusy. Here is what I'm considering making, but I would welcome any input from anyone with more experience or a sense of direction. These recipes are merely from googling. Mustard with Wet Hops: I'd either grate hops into the mustard or extract it into a liquid and use that. I'd prefer to use the actual hop material and not just an infusion. That said, I really like the vinegar infusion posted on here by Chrisbelgium and think that might work well here. Deep fried hops: similar to how brussels sprouts can be deep fried, whole, just the plant into the oil. I'm not sure what oil temperature would be preferable, as these hops I have are not at all cruciferous. Any hops recipes youve ever seen that you've really enjoyed or wanted to try?