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
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