Mustard Batons

These were deemed "lovely" additions to both of our cooking arsenals.  While we will have more than enough sweets with the Easter Holiday this week, we typically enjoy savory treats more often.  Not to mention that a good "nibbly" to go with a nice glass of wine is pretty well at the top of our list.  This recipe delivers on all counts.  Unbelieveably easy, impressive looking results, amazing taste and flexibility for ingredients and toppings to keep us trying this one over and over. Which we definitely will....



Per Tricia:

Nana told me that these would be easy and she

 was right on target. With the exception of the puff pastry,

the other ingredients are ones we always have on hand.

  In fact, I was delighted to break out my collection of "Maille"

 mustard procured in person during a trip to Paris. 

My folks have made a habit of stopping in the Maille shop

each time they would visit Paris and they would bring us

 home the traditional crock. We would tease about the

 store's policy of refilling these crocks, and say that we had

 to go back since we were "out of mustard".  The last time

Nana and I visited, I brought home several different

 flavored mustards and they are perfect for this recipe.

I decided to work with the "Au Bleu" for the

 first try of this recipe and it was truly amazing. 

 I used sesame seeds on some batons and caraway

seeds on others.  Only my older son was home to test

 this recipe and he easily agreed to, stating that he was

always available to try "Dorie Food". 

 He declared them "amazing". 

He also said that while he originally suggested no

 caraway seeds in the future (they remind him

 a bit too much of mice - enough said) it turns

 out that he liked the flavor of the caraway much

 better. I agree.  I also think that having them on

 a lovely cheese plate could be a wonderful

"mouse and cheese" themed treat :)

Per Nana:

This is a fun recipe to make.

After I divided the first sheet of puff pastry, I spread

 a different type of mustard on each piece.  I separated

each half into about 8 strips and brushed them with the

 egg wash and topped with poppy seed. 

Unfortunately, I had forgotten to refrigerate

the second sheet of puff pastry while I worked on the

 first one.  I eventually had to roll it out to the proper

 size for batons.On this second group I decided to try

 using some Red Pepper Spread from Trader Joe's,

 which is very good.  I sprinkled grated Pecorino Romano

 on top and folded the dough.  On one half I used the

 poppy seeds and on the other I used some garlic powder. 

 Both tasted pretty good but I think I added way

 too much Pepper Spread.  I am very pleased

with all of the batons, however I do think the mustard

was the best choice all around. 

 I will definitely do these again.