Cocktail Hour: Mustard BatonsPosted on Jun 3, 2011 | 12 comments
Over the last few days I’ve given you recipes for simple syrups, grenadine, and maraschino cherries. You’re all set to get creative with your home bar and make some cocktails. Now I need to feed you. Can’t have all drinks and no food. That’s when things get messy. Not at my party, thank you very much.
These mustard batons are perfect for your next cocktail hour, whether you’re hosting a party or winding down after a long day at work. They make good use of ready-made, frozen puff pastry so you can make them – and enjoy them – with a cocktail in hand. Just spread some good Dijon mustard over half a sheet of puff pastry, fold over, slice, brush with egg, sprinkle with poppy seeds, and bake. How easy is that?
This recipe is from the fabulous Dorie Greenspan‘s fabulous book, Around My French Table. It’s a big book full of wonderful recipes and stories, from salmon rillettes I’ll probably never make to gougeres that I will return to often. I just love to flip through it. I’ve been known to read it in bed. Even if I don’t always cook straight from it, Greenspan’s book never fails to inspire me. I seriously suggest you go out and buy it. In the mean time, I hope you enjoy this recipe! I halved the original recipe, but it can easily be doubled again.
You could have some fun playing with it as well – instead of mustard why not spread pesto, or Parmesan in the middle? For a sweet version jam would be lovely. What other variations would be good?
Adapted from Dorie Greenspan’s Around My French Table
Yield: About 20 batons
1 sheet frozen puff pastry, thawed (about 8½ ounces)
All-purpose flour, for dusting and rolling
¼-½ cup Dijon mustard
1 egg, beaten with a splash of water
Poppy seeds, for topping
Preheat the oven to 400F. Line a baking sheet with a baking sheet or parchment. Roll the puff pastry out on a lightly floured surface until you have a rectangle about 12-by-16 inches. Spread the mustard over half of the dough, leaving a 1/8-inch border. Fold the dough in half. Using a sharp knife or pizza cutter cut the pastry from top to bottom into strips about 1-inch wide (you can use a ruler as a guide). Cut the strips in half if you wish. Carefully transfer the batons to the baking sheet. Brush the egg on top and sprinkle with poppy seeds. Transfer the batons to the oven and bake for 8 minutes. Rotate the baking pan and bake another 7 to 8 minutes, or until the batons are puffed and golden brown. Remove from the oven and allow to rest for a few minutes before serving.