When my dinner group celebrated a French Christmas, I researched French recipes for appetizers and found several that use Gruyère cheese to make cheese twists to serve as an hors d’oeuvre for Christmas dinner. Gruyère cheese is one of my favorites. It is a firm, yellow, Swiss-like cheese with a creamy, nutty flavor. As Gruyère cheese matures, its taste becomes more assertive, earthy, and complex. It isn’t a French cheese but is named after the town of Gruyères in Switzerland.
In glancing through several Gruyère cheese recipes, I came upon Ina Garten’s recipe for Mustard and Gruyère Batons (aka cheese sticks). I made her recipe for my dinner group, and it received rave reviews. I made it again for my family but added a sprinkling of sesame seeds for a bit of crunch. If you haven’t tried Ina’s recipe, you must give it a try. It is to die for! Bring in the New Year with deliciousness.
Wishing you health, happiness, love, and laughter in the coming year!
Ina Garten’s Mustard and Gruyère Batons
Makes 10 to 12 batons
Gruyère cheese is a bit pricey, so we want to store it properly to extend its shelf life. I added directions at the end of my recipe on storing and freezing semi-soft to semi-hard cheeses.
Please note that the ingredients listed below are the same as Ina’s although I added a sprinkling of sesame seeds. I did slightly edit the directions in her recipe as I geek out editing recipes.
1 sheet frozen puff pastry, thawed
Flour for dusting
3 tablespoons Dijon mustard (I used 2 tablespoons.)
1 egg, lightly beaten, with 1 teaspoon water for egg wash
3 ounces Gruyère cheese, grated
2 tablespoons freshly grated Parmesan cheese
Salt for sprinkling
Sesame seeds for sprinkling
Line a baking sheet with parchment paper.
Remove the pastry sheet from the freezer to thaw. Pastry sheets will thaw in about 40 minutes. After 40 minutes, unfold puff pastry sheet on a well-floured board. Using a floured rolling pin, roll it into an 11- by 13-inch rectangle. (Diagonal strokes keep the pastry rectangular.)
With the shorter end closest to you, using a pastry brush, brush the lower half of pastry evenly with mustard, leaving a ½-inch border around the edges. (I used about 2 tablespoons of the mustard.)
Using a pastry brush, brush the border of the pastry with egg wash. Fold the top half over the bottom half, lining up the edges. Place the pastry on the parchment lined baking sheet and chill for 15 minutes.
Place the pastry on a board. Using a sharp knife, trim the irregular edges. With the folded edge away from you, cut the pastry in 1- X 6-inch strips. You will have 10 to 12 batons.
Spread the batons on the baking sheet so that they do not touch. Brush the tops lightly with the egg wash, being careful to not let the egg wash drip down the sides. Sprinkle evenly with the Gruyère and Parmesan cheeses and salt and sesame seeds to taste. Chill for at least 15 minutes or for several hours. (I kept these chilled for 6 hours before baking.)
When ready to bake, preheat the oven to 400 degrees F. Bake batons for 15 to 18 minutes, or until golden brown and puffed. Allow to cool on the baking sheet for 3 minutes. Serve warm.
Tips on storing semi-soft to semi-hard cheeses: Semi-soft to semi-hard cheeses like Gruyère, Havarti, Muenster, Gouda, Edam, and Jarlsberg contain more moisture than hard cheeses, so they won’t keep as long. If they are stored properly, you may be able to extend the shelf life 2 to 4 weeks past the “Sell-By” date. Wrap semi-soft and semi-hard cheese in parchment paper and then place in a reusable food storage bag or in a Ziploc® bag. If you think the cheese has gone bad, use your sense of smell and taste. It should not smell putrid and should taste like it did when you brought it home. You can cut mold off semi-soft and semi-hard cheeses, but if the mold looks unusual, it is best to toss the cheese out.
Tips on freezing semi-soft to semi-hard cheeses: The best cheeses to freeze are blocks of semi-hard cheeses like Gruyère, Cheddar, Monterey Jack, Colby Jack, mozzarella, or provolone. Freeze cheese in its original packaging if unopened and place it in a reusable or a Ziploc® freezer bag. Press as much air out of the bag as possible before freezing. If opened, wrap the cheese tightly with plastic wrap or aluminum foil and then place it in a reusable or a Ziploc® freezer bag. Press as much air out of the bag as possible before freezing.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
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