French Fridays with Dorie: Mustard Bâtons with an Asian Flair

This was actually the first recipe I made after I bought Dorie Greenspan’s Around My French Table, before French Fridays with Dorie even started. I was happy to see this recipe on the docket because they were relatively easy to make and quite delicious.

Mustard Bâtons is yet another one of Dorie’s versatile template-more-than-recipes to add to your repertoire. The first time, I made this recipe “straight” with a fresh bottle of Dijon mustard and a seed medley (flax, toasted sesame, black caraway, midget sunflower, poppy, & anise seeds) on top. They were the perfect elegant nibble to serve at a reception.

This time around I wanted to be a little more creative. I checked out the pantry shelves for inspiration. I found a little jar of something called Goma Shio, also labeled Rice Seasoning. It’s meant to be a Japanese condiment, though my jar was made in China. It contains just black sesame seeds and large crystals of salt and sugar. This inspired me to go with an Asian theme. I had some dried wasabi that I thought I could mix into Dijon mustard, but then I spotted a jar of Trader Joe’s Sake Wasabi Mustard on the condiment shelf of my fridge. A little taste confirmed that this mustard had enough bite to use as is.

The hardest step in this recipe is rolling out the puff pastry. I’m good at rolling things out, though I found it a challenge to get a true rectangle. No worries, I cut the sides straight, and the ends are just a little curvey.

I liked the sweet and salty flavors from my topping. I think a little sprinkle of sugar and salt would be nice with plain seeds. I also think of a light sprinkle of seeds on the inside would be fun. You wouldn’t see them, but they would taste good!

These crispy treats were a treat to nibble on. There were some leftover that I served with salad for lunch the next day. They were a little soft after the night in a plastic container, but a quick crisp-up in the oven would fix that.

Overall, I give this week’s recipe a hearty thumbs up. This is the kind of recipe I love. The steps are simple and anything could go inside or on top of the batons for an endless variety of elegant appetizers.

As always, I love to see my fellow FFwD bloggers did with this week’s recipe. I’m sure they’ve been very creative. Check out their links at French Fridays with Dorie. We don’t post the recipes, but Dorie has posted the recipe on her site, so you can find it here.

First Try at Mustard Batons

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Posted on 22 April 2011, in French Fridays with Dorie and tagged , , . Bookmark the permalink. 22 Comments.

  1. Love the wasabi concept – that is definitely going on my list.

  2. Love Goma Shio! Great interpretation!

  3. I like the thought of sprinkling the seeds inside as well as outside the puff pastry, it gives the baton that extra crunch and flavor. If I had wasabi in the pantry, I think I would’ve gone for that as well…love the idea of a Japanese baton!

  4. Nice batons. I’m getting good ideas for other fillings as I read all these posts…thanks for adding to my list. No more just mustard for me.

  5. What a neat idea to do an asian version of these treats!

  6. Ooh, I bet that mustard was fantastic in these! Your pictures are lovely!

  7. This was my first recipe from the book too. Very appealing and easy to make. I love mustard too so for that reason alone it is a winner. Great job!

  8. As soon as I saw “wasabi” I all but did the “I should have had a V-8” move of hitting my forehead. Genius. We love mustard but also love the extra bite that wasabi has – thanks for the awesome idea. Nana enjoyed these as much as we did and we will each be revisiting this recipe again many times for sure.

  9. Beautiful batons – I love the Asian influence.

  10. Great photos! My kids love to dare each other to see who can eat the most wasabi before running away screaming for a drink (what can I say?!) They would have loved your Asian inspired combinations!

  11. I love your version. I have never heard of Goma Shio, but I think I need to find some. Great post.

  12. It is such a joy to see the variations on such a simple recipe…love your ideas! They turned out beautifully :)

  13. Betsy, your batons look wonderful! I love the sweet and savory combination and have to find that Goma Shio – sounds so good!

  14. I love your creativity here! I followed her recipe to the “T”… didn’t stray off one bit. :) Next time I will.

  15. i love that you can improvise so easily with this recipe. i liked your ideas…off to check my pantry!

  16. Both versions sound great, but your second version is so creative – great job.

  17. I am loving all the different versions I’m seeing. This would be a perfect with a lunch salad. I may have to think about it for a brunch!

  18. I love your version – wasabi sounds really really good and your batons look wonderful with the seeds!

  19. Your batons are adorable! Wasabi would knock me out, but I know my boys would love your rendition!!

  20. hi. looks very good. i mde the almond torte on sun. it looked beautiful – just like the picture. it was a little dry, however, but we ate it with a little whipped cream. love, helyn

  21. Great job! I love that you went shopping in your pantry!

  22. Hi, Betsy! I have tagged you over at my blog. :)

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