French Fridays with Dorie: Mustard bâtons

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!

 

Around my French Table cover on eatlivetravelwrite.com

 

 

Buy Around My French Table for yourselves Amazon (this link should bring you to the Amazon store in your country) Or for free worldwide shipping, buy from The Book Depository.

 

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50 thoughts on “French Fridays with Dorie: Mustard bâtons”

  1. Oh I love the look of these and the fact that they are not difficult to create. Wondering how they would go with a bit of warm brie? Have a lovely Easter weekend Mardi.

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  2. Love the intercom system…. texting is my fav. Upstairs/downstairs he he
    Beautiful photographs!
    I can’t wait to make these and yes I own the book woohoo
    AmyRuth

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  3. Okay, I really am going to get back on the Dorie train soon! In the meantime, I can enjoy posts like this – love your photos. By the way? You get more done during a study break than most people accomplish in a week!

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  4. I actually tried two versions of this baton with Nutella, and they were irresistible! Your shots and batons are gorgeous, and as per Neil, these have become my husband’s favorite blog food in recent times :-).

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  5. For the record, the pairing with a kir was a good one, I suspect: but if you’re a traditionalist, remember a kir should be made with ugni blanc. Never heard of it? Don’t feel bad, most haven’t. If you cannot find that (and out of France likely you won’t – though Chateau des Charmes locally have released one, much to my delight) stay with something bracingly crisp and dry – almost astringent. No off-dry jobbies or aromatic whites here.

    I actually munched mine paired with a beer – Extra Special Bitter, to be precise – and it also worked beautifully with the mustard.

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  6. That made me laugh too. My husband sometimes texts me at the dinner table. I’m going to have to get some creme de cassis for kir. We just ate them straight.

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  7. Oh man – a Kir. You got that spot on. Nana and her hubby serve them often and I have to remind them how well our newest favorite recipe would go with one 🙂 You also captured it well when you said it was the best and easiest in a while. So nice to have both in one recipe. Another fabulous French Friday…..

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  8. I loved loved loved these! I don’t know how many I had exactly, but I’m ready to have some more! 🙂

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  9. Breaking News.

    Mrs. Phillips (in her 80s) saw these and is doing them for Easter Sunday.

    Now THAT’S a vote of confidence! 🙂

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  10. These look delicious! My kind of no-stress, easy to make bites that surely wouldn’t last more than 10 minutes. And anything slathered with mustard must be good! Well done!

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  11. OK you convinced me. After reading your delicious Dorie posts for a loooong time, I bought the book. And it looks gooooooood.

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  12. Loving my Dorie book and my subscription to her newsletters, etc. Not sure Mardi if you have any ties with Amazon or not, however, the bookstore I use in the UK now has a US office – http://www.bookdepository.com/

    I usually search for my books through http://www.booko.com.au a database of worldwide online bookstores and they come up with the cheapest price for me. I have saved hundreds on my books over the past couple of years by using them.

    PS Book Depository UK and US both ship worldwide for free – The Pefect Scoop was waiting for me when I got back from NZ yesterday!! A great companion to go with my Ben and Jerry’s Ice Cream cookbook.

    Reply

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