This week's FFWD is a very simple recipe,
Mustard Batons. A nice change from cheesy hors d'eouvres and they are very tasty. Made with just puff pastry, mustard, and an egg, the ingredients are always on hand. The batons would look more interesting with a sprinkling of poppy seeds but my husband doesn't like them so I didn't use them. Another winner from
Around My French Table!
These look so good! I wish I liked mustard more...that's my only hesitation. But I'm glad they were a winner for you! It does seem like a great recipe to have to hand,
ReplyDeleteI love your two bite size batons! Wasn't it great to have a simple yet fabulous recipe this week?
ReplyDeleteAudrey - Thanks! I don't know if you would like them much since they are very mustardy...makes for an unusual and pungent snack, though.
ReplyDeleteLizzy - thanks :) - I am sooo glad it was such an easy recipe. My kitchen is slightly under construction this week (countertop backsplash being installed). I actually like the shorter batons...easier to eat as I am not crazy about flaking puff pastry crumbs.
I liked these shorter & found they were a perfect size for nibbling (I folded mine the opposite way).
ReplyDeleteGood luck with the kitchen renno - there are few things that throw me off more than having my kitchen out of order :-)
These look great!
ReplyDeleteWhat a neat size you chose. Glad you enjoyed these!
ReplyDeleteI love the golden brown color yours have! Mine just didn't want to get that pretty.
ReplyDeleteGood idea to make short ones...nice idea for a munchie.
ReplyDeleteSuch an easy recipe, right? I like the minis you made. Great idea.
ReplyDeleteWhat a fast and easier appetizer! I made mine short, but yours are even shorter, and cuter.
ReplyDeleteYour photo of the bowl full of these little tasties made me want to reach out and grab one ! These were so delish...I actually would have made them again even if the recipe was a bit harder. Although I am delighted at how easy it was. Nana and I both love mustard so this was a huge hit in our homes. Another great French Friday...
ReplyDeleteI like the size of your batons - perfect for an appetizer tray. They browned beautifully, too.
ReplyDeleteThanks, all, for the nice comments. I guess short batons are the way to go!
ReplyDeleteI forgot to add that I left the pastry on the counter for a very long time while it was defrosting...several hours. It was a bit dried out and I think that is why the pastry didn't puff much. They still tasted great so that was okay, they were just quite flat compared to everyone else's!
ReplyDeleteYes...I think short is practical. With all my grandkids around here I think I'll go for shorter next time...good idea.
ReplyDeleteThey look so appetizing. I'm dying to try this recipe!
ReplyDeleteOn another subject, yay! Glad you liked the ziti. I'm always nervous about quirky recipes like that, but it's a good one.
ReplyDeleteAudrey