Vintage Hostess

Vintage Hostess with the Most-est!
 

 

What are some of the hors d'oeuvres that you remember your mother or grandmother serving for those special occasions when guests arrived?  This year’s Super Bowl party might be the time to bring out some of those old favorites.  How about trying a fondue with chocolate or cheese, a cheddar cheese ball, cheese straws, rumaki, meatballs, deviled eggs, or stuffed mushrooms?

Here’s an updated version of Pigs in a Blanket by Martha Stewart:

Pigs in a Blanket
 

By Martha Stewart
Ingredients
• All-purpose flour, for surface
• 2 sheets puff pastry (about 1 pound), preferably all-butter
• Honey Dijon mustard
• 18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
• 1 large egg, beaten
• Poppy seeds, for sprinkling (optional)
• Flaky sea salt, such as Maldon, for sprinkling (optional)
• Mustards, such as brown or whole-grain, for serving (optional)
Preparation
On a lightly-floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.
Serving Size
Makes 54

Hope you enjoyed this trip down memory lane!