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!
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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These are gorgeous and oh so French. You are right. A Kir is in order. I’ll have to give these a try.
Sam
I just love recipes like that… ones that don’t involve stress of any kind. These look fantastic!
No stress and they look more complex than they really are!
I loved these, too! The tapenade is to.die.for!!! Gorgeous photos, Mardi~
Yes we just made them on the weekend – loved the tapenade version too!
Oh yes please! I’ll take a few of these and a glass of Kir. 🙂
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.
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
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!
Oh these really only took 30 minutes!
Mardi – I stayed with the basic, savory version, but I like your ideas for sweet. I’m also all over trying a kir!
Perfect mid-morning snack…or afternoon…or…
Indeed!
Wow these look beautiful! Great job!
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 :-).
Sometimes simple really is the best!
My girl eyed the Nutella comment and wanted to know when that version would be heading her way…
These were great (and so easy).
I think the Nutella ones would be dangerous!
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.
These sound amazing. Definitely the kind of snack I could mindlessly munch on until there are none left- dangerous! 😉
Oooo these look great! Lovely pictures! 🙂
Mardi, your batons are perfect! So glad Neil enjoyed them so much! I made some with tapenade and some with mustard and they were both a hit!
Yes we made them with tapenade and they were delicious!
Those look great. I agree, lots of options with this one!
Bring on the wine and the mustard batons! Such a wonderful, simple recipe. I love your pictures and I have to try Kir, such a great suggestion.
Oh you definitely must try a Kir!
Everyone’s baton’s look so good! I can’t wait to see some of your variations on this 🙂
Yours are the perfect shade of golden brown! It looks like they turned out great! And that’s quite a compliment the recipe got! 🙂
You’re right – these are genius! I am bookmarking to make for our next dinner party.
Total dinner party material!
I send email to others in the house all the time! That made me laugh! Your batons look so good!
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.
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…..
A kir pretty much goes with everything!
I loved loved loved these! I don’t know how many I had exactly, but I’m ready to have some more! 🙂
Mardi, I’ve tag u in an Easter Game @ 5 Recipes To Celebrate Easter!! Pls come & join in the party 🙂
Happy Easter!
Breaking News.
Mrs. Phillips (in her 80s) saw these and is doing them for Easter Sunday.
Now THAT’S a vote of confidence! 🙂
Another super easy recipe by Dorie. she rocks 🙂
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!
I love how easy they are but they look complicated!
OK you convinced me. After reading your delicious Dorie posts for a loooong time, I bought the book. And it looks gooooooood.
I cannot tell you how much I am enjoying this book 🙂
Mmm this looks so flavorful and a great appetizer especially for entertaining. Wish I had the book.
I loved these too Mardi! Yours look wonderful!
Those look so pretty and I love the delicate flaky texture and I am sure they are very delicious 🙂
These look fabulous! I’m really wishing I had some puff pastry hanging around so I could make these tomorrow.
They are SO easy!
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.
Thanks, I do earn a few cents if someone purchases a book through my links on Amazon but I love the idea of free worldwide shipping.
Oh, we’re gonna need these, maybe with some nice soup for dinner tonight.