This month we’re excited to launch a new Blogger Tasting Panel. A select group of passionate food bloggers got a sneak preview of an ingredient in this month’s Tasting Box and played around in the kitchen to come up with a recipe that made it shine! This month it was all about Horseradish Dill Mustard from SchoolHouse Kitchen.

Our winning recipe came from Nicole Dula from Dula Notes with her Savory Mustard Palmier. We loved the simplicity of the ingredients and how she made the mustard stand out in a new creative way. Nicole’s recipe can be found in the April Tasting Box and posted here. We also had awesome entries from other bloggers who participated that we’ll feature here for more ideas. Enjoy!

Pepper-crusted Pork Salad – Fois Gras & Flannel

Schoolhouse Pasta Salad – Healthy Exposures

Cauliflower Mash – The Year in Food

Grilled Salmon with Mustard Sauce – Forever and a Year

Homemade Horseradish Hummus – Une Vie Saine

Black Bean Mustard Veggie Burger – Of Cookies & Carrots

Ham on Pretzel with Mustard, Pickle and Chip – Go Meat Yourself

Savory Mustard Palmier

Serving: 18 palmiers

Adapted from Dorie Greenspan

Recipe from Nicole Dula

• 1 sheet all-butter puff pastry (2 come in a package)
• 1/4 C. SchoolHouse Kitchen Horseradish-Dill Mustard (or Dijon)
• 1 T. poppy seeds

1. Defrost frozen puff pastry in the refrigerator overnight or let it sit out at room temperature for 40 minutes.

2. Unfold the puff pastry and using a rolling pin, roll the puff pastry out to smooth the seams. Try your best to make the seams come together so your palmiers retain their beautiful shape during baking.

3. Add mustard to the rolled-out sheet of puff pastry and using a pastry brush or back of a spoon, smooth out all over the dough, making sure it is not too thick at the ends.

4. To create the palmier shape, fold one side of the square in a quarter of the way. Repeat on the other side. Go back to the first side you folded and fold it in again until it meets the middle. Repeat on the other side so you now have two rolls of dough side-by-side. Keeping the dough attached at the bottom, now place the one roll directly on top of the other. It will look a bit flat, but they will puff when baking. Wrap the roll in plastic wrap and put in the freezer for 30 minutes to firm up. Preheat oven to 400 degrees F.

5. Prepare two cookie sheets with silpats or parchment paper.

6. After 30 minutes, remove roll from the freezer. Using a sharp knife, cut off excess dough from the ends. Then cut the rest into 1/4 inch pieces and place on the two prepared cookie sheets one inch apart. Sprinkle generously with poppy seeds. Bake for 10 minutes, rotating your cookie sheets top to bottom and front to back half-way through the baking time for uniform browning.

7. Serve warm or at room temperature. They make a wonderful appetizer or look pretty placed on the side of a green salad for an impressive, but simple lunch.