Archive for the ‘mustard’ Category

FFwD: Mustard Batons

Hello fellow bakers!

Today is mustard baton day and I really enjoyed making these. My big splurge included going to a gourmet grocers to find that elusive Maille mustard so my batons could “be all they can be”. Seriously, I am a mustard lover so I thought I should use this as a perfect excuse to purchase some real French Dijon mustard when it is featured so prominently in a recipe. So I did, score one for me. Let’s with a look at the ingredients below -most of which are kitchen tools of some fashion. This my friends was an easy recipe! 

 I started by sprinkling a piece of parchment paper with flour, removing the packaging from one sheet of puff pastry and very carefully unfolded it on top of the parchment. I rolled it out into a long rectangle close to the 12×16 inches that Dorie suggests. 

I opened our star ingredient and spooned a few tablespoons onto the bottom half of the puff pastry and used a brush to smooth it into a thin layer over the lower half of the dough.

I carefully folded the non mustard side over the top of the mustard side and then transferred the dough to another piece of parchment so I could make the cuts without running off the edge of the paper.

Using a ruler and pizza cutter, I sliced up the dough and then carefully moved each one apart from its neighbor so they would have room to “puff’ in the oven.

Taking another pastry brush, I then painted the surface of each strip with the egg wash and sprinkled a few with the poppy seeds for contrast. Into the 400 degree oven they went for about 20 minutes.

Into the 400 degree oven they went for about 20 minutes.

They smelled very good while in the oven, something about all that butter I guess…

They puffed so nicely.

These were perfect for munching on and so easy to make. I did like that the mustard flavor really came through. I think the next time I entertain these easy appetizers will be on the menu!

French Friday’s with Dorie: Gerard’s Mustard Tart

The next recipe the FFwD bakers made this week is Gerard’s Mustard Tart. This was a very interesting tart for me to try since I could not think of anything that I had ever tasted that had this flavor profile. This very interesting tart included these ingredients: carrots, leeks, fresh rosemary, eggs, heavy cream, Dijon mustard and grainy mustard, salt and white pepper. 

We start with Dorie’s Tart Dough on page 498 which calls for flour, a little sugar, salt, unsalted butter, eggs and cold water. I filled the bowl of my food processor with the flour, sugar, salt, and butter, and pulsed it just until the butter was mixed into the flour. Next I added the egg and water and pulsed until it was just incorporated. I dumped the contents onto the countertop and pressed the dough into a ball. While I was preparing the ingredients for the tart I let the dough chill in the refrigerator before I rolled it out.

Once the dough was rolled to the approximate size I needed, I placed it in a tart pan with a removable bottom and put it back in the freezer for about an hour.

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