It’s been awhile since a ffwD recipe highlighted mustard as the dominant ingredient. Back in October, our second ffwD recipe was Gerard’s Mustard Tart. Since I didn’t have many readers back then, I would be remiss if I didn’t expound upon my sincere dislike for mustard. To me, even a teaspoon of mustard is like having FOUR CUPS of the stuff drenched over a dish. The pungent taste and smell do not mesh with my palate or olfactory senses, so I’d sooner stay away from this ingredient.
That being said, this week’s mustard batons posed quite a problem for me. However, Dorie, always understanding, made this appetizer much more pliable and open to interpretation. So, I had to come up with a filling that I liked. My sister (Codename: Gamer Psychologist) has been on a pesto kick lately, even suggesting that I put a bit on scrambled eggs! As such, I used a pesto mix (pre-made from a jar) as the filling for these puff pastry batons.
I went a step further and sprinkled some shredded asiago on a few pesto batons. I thought it best to wait until the batons were halfway puffed to add the cheese since I didn’t want the cheese to burn. However, there was a slight issue with keeping the cheese on top of the baton but it worked out okay.
These batons were extremely tasty and fun to nibble as a snack. Gamer Psychologist and I were quite satisfied after eating only a couple of batons. I’ll definitely be experimenting with fillings and toppings again. Maybe a sweet version with almond paste, similar to a Galette des Rois. Gamer Psychologist suggested adding sun-dried tomatoes to the pesto filling.
Check out other bloggers who followed the rules and made mustard batons at French Fridays with Dorie. As usual, the recipe for this dish can be found in Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.