wrap up 2012 tonight by including on your menu mini piggy wellingtons–a childhood favorite (a.k.a. pigs in a blanket) dressed up with gourmet chicken sausages and a side of whole-grain mustard dipping sauce. and they prove that pigs really can fly when served alongside the ultimate in old school new york city cocktails, the rob roy.
and for tomorrow…we of course have you covered. the quickest path to recovery from all the fun finery may be as easy as having a few of your nearest and dearest over for 1 bloody mary, 2 slices of our egg strata with all the fixings, and 3 back-to-back films viewed from the comfort of your own sofa. (first on our playlist: designing woman, starring lauren bacall.)
recipes below. enjoy!
2 oz blended scotch whiskey
3/4 oz italian vermouth
1 dash orange bitters
1. fill a metal shaker with cracked ice, whiskey, vermouth and bitters.
2. shake and strain into a chilled cocktail glass.
3. garnish with a maraschino cherry and serve.
mini piggy wellingtons
1- 12 oz package fully cooked chicken sausage links (or any variety you prefer)
1- 8 oz sheet frozen puff pastry, thawed
1/3 cup whole-grain mustard
1. pre-heat oven to 350F.
2. using a sharp knife or kitchen shears, carefully trim the puff pastry into 3-inch by 1-inch strips.
3. cut sausages in quarters lengthwise, then again in half across.
4. roll sausage piece in single pastry strip and transfer to non-stick baking sheet. repeat.
4. bake for 15-20 minutes, until golden brown and fluffy.
5. serve with mustard sauce on the side.
ingredients (for 1 pitcher, serves 6):
4 cups chilled, fresh tomato juice with pulp (no seeds!)
9 oz vodka
1/3 cup fresh lemon juice
1/2 tbsp worcestershire sauce
3/4 tsp tabasco sauce
3/4 tsp black pepper
1/2 tsp celery salt (optional)
1. stir all ingredients together in pitcher.
2. fill glasses with chunky ice and serve.
8 slices white bread, cut into cubes
1 lb chddar cheese, grated
1 tsp mustard
1 tsp salt
2 cups milk
any of the following: sausage, ham, pepper, onion, and any other veges you love
1. fill a 13″x19″ pan with half of the bread cubes, and top with half of the grated cheese.
2. in a separate bowl, beat together eggs, mustard, salt, milk and all additional ingredients. pour over mixture in pan and sprinkle remaining cheese and bread on top.*
3. bake in pre-heated oven for 1 hour at 325F.
*it’s even easier to enjoy if you make this dish the day before. simply cover pan with cling film after finishing step 2 and refrigerate overnight. then, bake when ready.
Filed under: deliberate polish