Best 3 Mustard And Gruyere Batons Recipes
Mustard and gruyère batons are a delicious and easy-to-make appetizer or snack. They are perfect for parties and potlucks, or just for enjoying at home with your family. This article will provide you with a step-by-step guide to making the perfect mustard and gruyère batons, as well as some troubleshooting tips in case you run into any problems. So gather your ingredients and let's get started!
Let's cook with our recipes!
TRIPLE MUSTARD AND GRUYERE BREAD THINS
As a bread baker, I'm always experimenting with new flavor combinations. My mustard and Gruyere bread has become my all-time favorite for sandwiches. The bread elevates every sandwich to gourmet status. -Veronica Fay, Knoxville, Tennessee
Provided by Taste of Home
Time 1h30m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine egg, oil, minced onion, stone-ground mustard, ground mustard, onion powder, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls, about 2 ounces each. Flatten each ball to a 4-in. circle. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until slightly puffed, about 30 minutes., Preheat oven to 375°. Brush rolls with Dijon mustard; if desired, sprinkle with seeds. Bake until lightly browned, 15-18 minutes. Remove from pans to wire racks to cool completely., Freeze option: Freeze cooled rolls in freezer containers. To use, thaw at room temperature or, if desired, microwave each roll on high until heated through, 10-15 seconds.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 423mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
MUSTARD BATONS
These batons - a zippy rework of the cheese stick - are a go-to hors d'oeuvre. Baked until golden, these snacks have Dijon mustard folded into the pastry. Thank Dorie Greenspan as you enjoy a few with a cocktail on hand.
Provided by Julia Moskin
Categories easy, appetizer
Time 40m
Yield 24 batons
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Line two baking sheets with parchment paper or baking mats.
- On a lightly floured surface, roll out one sheet of pastry into a rectangle, about 12 by 16 inches. Turn so that a short side is facing you. Spread half of the mustard over the lower half of the rectangle, leaving a 1/8-inch margin around the edges. Fold the top half over the lower half. Using the tip of a sharp knife and a straight edge (such as a clean ruler), cut it into 1-inch-wide strips from top to bottom. Transfer to prepared baking sheets, leaving a bit of space between batons, and refrigerate until ready to bake. Repeat with remaining pastry and mustard.
- Beat the egg with a splash of cold water, and brush mixture lightly onto batons. Sprinkle with poppy or sesame seeds, if using. Bake about 15 minutes, rotating pans after 8 minutes, until puffed and golden brown. Let rest a few minutes before serving.
Nutrition Facts : @context http, Calories 17, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams
POTATO GRATIN WITH MUSTARD AND GRUYERE CHEESE
A former co-worker of mine hosted an Octoberfest party a few years ago and served this potato dish. It was a huge hit with everyone who attended! It is, by far, the most creamy and flavorful potato dish that I have ever eaten. The recipe is from the October 1992 issue of Bon Appetite.
Provided by Southern Polar Bear
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Butter 13x9x2 inch glass baking dish.
- Overlap 1/3 of potatoes in prepared dish.
- Season generously with salt and pepper.
- Sprinkle with 1/2 teaspoons dillweed and 1 cup cheese.
- Repeat layering twice, using 1/4 cup of potatoes, 1/2 teaspoon dillweed and 1 cup cheese for each layer.
- Whisk cream, stock, and mustard in bowl.
- Pour over potatoes.
- Bake until potatoes are tender and top is crusty and brown (about 1 hour).
- Cool 10 minutes and serve.
Nutrition Facts : Calories 477.1, Fat 28.8, SaturatedFat 17, Cholesterol 100.1, Sodium 309, Carbohydrate 37.9, Fiber 4.7, Sugar 2.4, Protein 18.3
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Use high-quality ingredients: The better the ingredients, the better the final dish will be. Look for fresh, flavorful ingredients that are in season.
- Don't overmix the dough: Overmixing the dough will make it tough. Mix it just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help it hold its shape and prevent it from spreading too much in the oven.
- Bake the batons until they are golden brown: The batons should be golden brown on the outside and cooked through on the inside. This will take about 15-20 minutes.
- Serve the batons warm: The batons are best served warm, so they are gooey and flavorful. You can reheat them in the oven or microwave if necessary.
Conclusion:
Mustard and Gruyère batons are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a simple meal. With a few simple ingredients and a little bit of time, you can create these tasty treats that are sure to please everyone.
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