Southern Protocol

What is the one appetizer that equally delights adults and children? Pigs in a Blanket, obviously! Not to mention they are quite possibly the easiest food items to make – I remember assembling the savory, bite size treats was always my responsibility when I was younger and wanting to assist with party prep.

After years and years of using the tried-and-true recipe of Lil Smokies and Pilsbury crescents, my mom – the Queen of Cooking – stumbled upon a recipe in a St. Louis Junior League cookbook that mixed things up a bit. So while I can’t give her credit for the following recipe, I can credit her for the clever title of the appetizer: Pigs in a Cashmere Blanket… an obvious upgrade from Pigs in a Regular Cotton Blend Blanket. The main differences? Phyllo dough instead of crescent rolls, and a handful of more sophisticated ingredients.

Pigs in a Cashmere Blanket (makes 4 dozen)
8 oz cream cheese, softened
2 tablespoons dijon mustard
1 tablespoon prepared horseradish
Chopped fresh chives to taste
2 sheets puff pastry, at room temperature
1 egg
1/4 cup cold water
48 smoked cocktail frankfurters

Beat the cream cheese, dijon mustard and horseradish in a bowl until smooth. Stir in the chives. Cut each puff pastry into thirds, then cut each third into 6 strips. Beat the egg and water in a bowl to form an egg wash. Brush over the pastry strips. Spread with the cream cheese mixture. Wrap each frankfurter into a puff pastry strip, pinching the ends to seal. Brush with the egg wash. Place on a baking sheet and bake at 400 degrees for 12-14 minutes (or until golden brown).

It’s Cinco de Mayo week! OLE! For those of you who have opted to throw a fiesta in the comfort of your own home as opposed to heading out to all the super crowded Mexican haunts this Wednesday, here’s a delicious (and so pretty!) appetizer to try. It’s simple and fresh, which honestly is a great improvement over the greasy quesadillas and burritos that you would get at traditional restaurants.

Crab and Avocado Margaritas (Makes 4 servings, recipe courtesy of gourmetfood.com)
1/2 cup kosher salt (for salting grass rims)
2 limes
3 avocados, thinly sliced
1 tsp homemade seasoning (mix the following to taste: paprika, chili powder, onion powder, garlic powder, cumin, salt)
1 pound lump crabmeat
2 tablespoons lime juice
3/4 cup diced tomatoes
4 margarita glasses

Pour the salt onto a dinner plate. Slice one lime into four wedges, and rub one wedge around the rim of each glass. Twist each rim into the salt.

Fill the bottom of one glass with avocado slices, then sprinkle 1/4 teaspoon of the seasoning onto the avocado. On top of the avocado, spread two tablespoons of diced tomatoes.

Spread approximately 2 tablespoons of the crab on top of the tomatoes, and sprinkle with one teaspoon of lime juice. Create a second layer in the same glass. Repeat in other glasses.

Garnish each glass with 3 slices of avocado. It can be served either as a dip (with simple Tostitos) or as a salad (with a fork!).

Yum! Enjoy, and Happy Margarita Day!

I realize that posting a crowd pleasing appetizer as Taste of the Week the day after the Superbowl is not the most time effective choice, but now you can be ready for your next big party! These delicious wonton-filled hors d’ouerves look much more complicated and chic than they are, and I promise regardless how many you make there will be no leftovers!

Sausage Stars (makes roughly 30 depending on how much of the mixture you place in each wonton. Super easy to increase the size of the recipe!)
1 pound Italian sausage (ground makes it much easier)
1 package wonton wrappers
1.5 cups shredded Monterey Jack cheese
1.5 cups shredded cheddar cheese
1 mini can sliced black olives
1 red bell pepper, diced
Ranch dressing

Preheat oven to 350 degrees. In greased mini muffin/cupcake pans, press one wonton wrapper into each spot. Bake for five minutes, or until slightly browned and crispy. (Note: this can be done a few days in advance, as long as you make sure to store them in an air tight bag or bowl!)

Brown sausage and pat dry to remove excess grease. Place in a large bowl, and add both cheeses, olives and red bell pepper. Squeeze in a decent amount of the Ranch dressing, mixing all the ingredients together; use enough Ranch to hold the mixture together, slowly adding a little bit at a time until fairly well coated.

Using a small spoon, fill each baked wonton with the sausage mixture. When all are filled, place back in the oven for five minutes, until the cheese is melted. Remove and serve – but don’t worry, they’re still just as addicting when not warm (if bringing to a tailgate or party and you don’t have access to an oven to warm them, no worries! They’re still good to go without that final five minutes in the oven).

Enjoy!

(Note: the picture above is a variation of our recipe that also uses green onions. Feel free to add those if you want some more color!)

Dips and salsas are definitely staples in the party and get-together scene; whether it’s just something to munch on during the big game or an elegant appetizer to prepare you for the main meal, everyone appreciates a good something to dip their chip into.

Not only does this fresh take on salsa taste delicious, with its sweetness in the cranberries and apples and bite from the limes and cilantro, but it has a stunning presence on your buffet table! It looks beautiful, and tastes even better – what more could you ask for?

Cranberry Salsa
1 bag (12 oz) fresh or frozen cranberries (no need to thaw)
1 granny smith apple, peeled, cored and cut into eighths
1/2 large red pepper, cut in large chunks
1/2 red onion, cut in large chunks

Put above items in food processor and pulse until chopped. Transfer to a large glass bowl. Stir in remaining ingredients (below) until blended:

3/4 cup sugar
1/3 cup apple juice
5 tablespoons chopped cilantro
2 tablespoons chopped pickled jalapeno peppers
1 teaspoon grated lime zest

I would highly recommend using fresh cranberries if you make the salsa now, seeing as how they’re so abundant during the holiday season. Enjoy this festive treat!