Dear lovely readers,
I wish I could have had all of you over for my Fall Harvest Dinner last weekend in thanks for all the love you have shown me. It was a fabulous evening with all the absolute dinner party essentials – good food, good wine and good company. You can read all about it in this post. (The post also has tips, tools and templates to throw your own fabulous dinner party.) And if you think you would have loved to be my guest, please take a little time to vote for me*. It will help me advance to the next Project Food Blog challenge, where I get to showcase a recipe with step-by-step instructions – I have a fabulous one up my sleeve.
Now we come to the bribe part and there cannot be a better one than this amazingly simple and delicious hors d’oeuvre recipe. The recipe comes from Dorie Greenspan’s new book Around My French Table, which has literally been my bedside companion these last few weeks. As soon as I received the book in the mail, fat and heavy with promise, I knew I was in for a treat. Her previous Baking: From My Home to Yours is my go-to book for baking (as you may have seen already from the numerous recipes on this site). Both the books have some things in common – the recipes are comforting but never plain, luxurious but never fiddly and they always work. This is not the kind of book that you look through once, marvel at all the pictures (sumptuous though they may be) and then relegate to the back of your bookcase. It is a book that will find a home in your kitchen, its pages will be bookmarked and get smudged with flour and eggs and you will cook from it – again and again.
The Mustard Batons are a good representative of this – they are delicious in their simple, golden glory. Store-bought puff pastry sheets (or you can make your own if you’re so inclined) are layered with Dijon mustard, cut into strips, brushed with an egg-wash, sprinkled with poppy seeds and then baked for 10 mins. That’s it – instant hors d’oeuvre! You can make them ahead of time, freeze them (for up to 2 months!) and bake them straight out of the freezer. I don’t have to tell you how convenient this makes it for your dinner parties. Bake them just before your guests arrive and serve them hot and fresh from the oven with your drinks. For my party, I stood them up in wide glasses for a simple yet elegant presentation – they were not there for long, always a good sign.
P.S. I was going to write out the recipe here in my own words when I realized that Dorie has it on her blog. Since I definitely cannot write a recipe better than her, I’m going to redirect you to the recipe on her site.
*You can enter your vote here till Oct 07. Or use the voting widget in the right sidebar. You do have to sign into FoodBuzz to be able to vote, but this only requires your email (which will not be shared) and a password. I presume this is to prevent people from voting for themselves 19,000 times if they are so inclined.