This week’s French Fridays with Dorie recipe – Mustard Bâtons (p. 15) was yet another recipe I was able to make during a study break. I took the puff pastry out of the freezer early afternoon and we were munching on these by apéritif time…
Another simple, “make-aheadable” Dorie recipe, this simply involves rolling out the pastry, slathering it with Dijon mustard, folding it back over itself, cutting strips of pastry with a pizza cutter (genius!), brushing with them egg wash and sprinkling poppy seeds over the top.
Pop them in the oven for 8 minutes, turn the trays and bake for another 8 minutes. Let them cool for a few minutes (if you can resist!) and enjoy with a Kir (one part crème de Cassis with four to five parts of white wine).
As Dorie says, “it doesn’t take much to make something great tasting and good-looking too!”
Neil and I were enjoying our apéritifs in our respective offices and all of a sudden I received an email (a sad admission but you know, sometimes it’s easier to send an email than walk up the stairs!) saying “WOW”. In fact, these are Neil’s favourite “of all the recent blog food” (ummm, that’s a lot of food and quite the compliment to this humble apéritif snack of Dorie’s!). I love this recipe because I see endless flavour possibilities – think tapenade, cheese, sun dried tomatoes, olives, pâté… Or how about a sweet version – chocolate, Nutella, jam… The possibilities really are endless! I see a lot of these in our future!
Want to join French Fridays with Dorie? Join here.
French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Go on, treat yourself – join us in 2011! There are some GREAT recipes coming up!
Looking for some more great quick and easy appetizers? Head on over to my latest article for Food Network Canada…
* Don’t forget to check out next month’s “Forever Nigella” event – I’m hosting a street party in honour of the Royal Wedding and would love for you to join me. All the details here.