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
SQUASH, MUSTARD & GRUYèRE GRATIN
Layer up squash or pumpkin with a rich, creamy sauce and bubbling melted cheese to make this indulgent side dish - serve with a Sunday roast or sausages
Provided by Cassie Best
Categories Side dish
Time 1h40m
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10-15 mins until golden and soft.
- Meanwhile, put the garlic and half the sage in a saucepan, add the cream and milk, and heat gently, not allowing the mixture to boil, for 5 mins. Remove from the heat and set aside to cool for 10 mins, then fish out the sage and garlic. Stir in the mustard and season well.
- If cooking straight away, heat oven to 180C/160C fan/gas 4. Layer the pumpkin slices, onions, most of the cheese and the infused cream into a large baking dish, finishing with a layer of cream. Once you've used the ingredients up, scatter with the remaining cheese and put the remaining sage leaves on top. Cover the dish with foil and bake for 45 mins.
- Uncover the dish and increase the heat to 200C/180C fan/gas 6. Cook for a further 20-30 mins until golden brown and tender all the way through. Leave to cool for 10 mins before serving.
Nutrition Facts : Calories 443 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
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