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Sunday, April 24, 2011

Mustard Batons

This weekend we welcomed a new addition to our mustard family.  Some of you might be wondering how we can accept any more members into our family.  Each one brings something to our lives, sometimes it is as simple as a little spice, maybe some sweetness, maybe a little French attitude but we relish each member of our family.  

This week's French Fridays with Dorie was a simple recipe for Mustard Batons.    I took my visiting brother in law to Rustlin Rob's in Fredericksburg, TX.  Rustlin Rob's is a condiment heaven.  I knew that I was making mustard batons for an appetizer for Easter so I visited the mustard section.  Maybe that was a mistake.  How many mustards are too many mustards?

When I tasted the Creole Cognac mustard  I knew that she had to come home with us.  The tangy, delightful flavor would be perfect for an appetizer.

 I unfolded some thawed puffed pastry and rolled it out to the required size.

 Mustard was spread on half of the pastry, it was folded, cut into one inch strips and brushed with a beaten egg.

I grew up outside of Philadephia, we used to go downtown to ride the escalators and eat hot pretzels.  When I hear mustard and bread, I can only think of topping it with flaky salt.

Delicious easy recipe.


  1. Your batons look delicious! Mine ended up being rather short.

  2. Nice! I like the idea of salt on top - a more refined cousin of the pretzel, then.

  3. Nice job!! We enjoyed them too.

  4. Fun excuse to try out a new mustard! Yours look delicious and I like the idea of adding salt.