Strap in ladies and gents, this one’s a long one. As part of my Mother’s Day brunch this year (MD2017), I thought I’d raise the bar and attempt some of the harder ones in the book–nothing impresses your mother like showing her you can cook (and bake). My mom LOVES pastries, so I made her 17-44: Homemade Danish Pastries to nosh on while I worked on trying to serve up 5-4: Eggs Benedict. Luckily, these turned out better than my hollandaise sauce attempt did.
Obviously, mine look a bit different than what’s pictured on their card–we’ll get into all the decisions and pitfalls that led to that being the case after the jump.
The second of two appetizer dishes I made for Thanksgiving this year (TGV 2016), 1-5: Pigs in a Blanket aren’t a surprise to many who grew up with these being served at various parties & gatherings. I’ve been looking for an event like this to make this recipe for, and I finally found it–it doesn’t get more traditional American than Thanksgiving.
This was the sixth of seven dishes I cooked for this year’s feast, and I made these the day of Thanksgiving (Thursday 11/24) while I waited for the whole wheat kernels I needed for 17-5: Hot Seedy Rolls to finish soaking. I waited until the day of to make these because they really taste best as fresh as you can make them.
Since this is technically being posted after Thanksgiving, these work well for Christmas, parties, or really even just a Saturday night Netflix marathon. The stains and wrinkling of the card (I scanned these over two years ago at this point) tell me someone else may have whipped up some of these sometime in the past, although no other clues exist pointing to whom or when. The tagline at the bottom is right though–most everyone can get on board with these “pigs”.
I had mentioned in 9-26: Crispy Beef Turnovers and 13-13: Spinach Turnovers that there was a third turnover recipe that I had intended to make (for a trio of turnovers), but that the third recipe required a different cooking method (deep-frying versus baking), so I chose to shelve it until I could do it right.
Well, I happened to have a (borrowed, since returned) mini-deep-fryer in my possession recently, so 1-7: Trader Vic’s Crab Turnovers (the fabled third turnover recipe) was finally about to become a reality.
As I said in 13-13: Spinach Turnovers, the holiday season is upon us and therefore, you’ll need some recipes for dishes to take with you to a party, or at least to snack on while you binge-watch Netflix. 9-26: Crispy Beef Turnovers are the heartier, meatier companion to their spinach and crab brothers.
These are remarkably similar in execution to 13-13: Spinach Turnovers, so I suggest cooking the two at the same time if you want to add some variety to your dish. However, these are mighty tasty, and stand just fine on their own as well. If you have access to a deep-fryer, consider 1-7: Trader Vic’s Crab Turnovers for a crispy, Polynesian third option.
It’s the holiday season, so you’ll probably find yourself entertaining (or in the mood for party food, at least). 13-13: Spinach Turnovers are a nice vegetarian option that you can bring to a party or just make for yourself.
I made these along with 9-26: Crispy Beef Turnovers for a get-together I went to recently. The ingredients & method for both are somewhat similar, so I prepared both at the same time, which worked out pretty well. If you find yourself with extra puff pastry (and maybe a deep fryer), consider a third turnover option, 1-7: Trader Vic’s Crab Turnovers.