Category Archives: Thanksgiving

Nov 11 Class – Maddy’s Sausage Rolls

Delicious and Decadent

MADDY’S SAUSAGE ROLLS

 

(from A Compilation of Various Family Recipes)

Makes about 20 sausage rolls

One “tube” of pork breakfast sausage (I use Jimmy Dean)

One package of Pepperidge Farm Puff Pastry

1 Onion – finely chopped

½ cup unflavored breadcrumbs

1 ½ Tablespoon fresh parsley, finely chopped

½ teaspoon thyme, dried, crushed

¼ teaspoon each of ground sage, nutmeg, pepper and cloves

 

¼ cup Dijon mustard

1 egg, lightly beaten

 

Coleman’s hot mustard powder

Preheat oven to 400 degrees.  Lightly butter or grease a baking sheet.

Put the sausage and dry ingredients into a large mixing bowl.  Pour in half of the beaten egg and mix well.  Unfold the puff pastry sheets (roll out slightly if necessary) and cut into 1- inch wide strips.  Spread a bit of the Dijon mustard on each strip.  Place a one inch mound of sausage mixture in the middle of each strip of pastry.  Brush the edges of the pastry with the beaten egg and roll up the pastry into cylinders.  Place the seam on the bottom of the roll.

Brush the pastry rolls with a bit of the egg mixture and place on the prepared baking sheet.  Bake the rolls for about 10 minutes at 400 degrees, then reduce the heat to 350 degrees and bake about 10-15 minutes more until the sausage rolls are golden brown.

Mix a desired amount of Coleman’s hot mustard powder with water in a small dish or cup and mix until smooth.  Serve with a tiny spreader alongside the sausage rolls for those who like it a bit hot!

These keep and re-warm well if they are leftover.  At our house they are generally eaten up while warm or snuck in before breakfast, straight out of the refrigerator.

 

 


The Way the House Smells

The house smells of tonight’s activities.  We created so many wonderful and savory appetizers.  From the quick divine bit of smoked duck and pear to the absolute sinfulness of blue cheese and caramelized onions.  The curry, the sausage, the caramelized onions, the crunchy sweet & spicy nuts, the mulled wine, the blue cheese.  Tonight was an orchestra of flavors and textures!  It was a sensation of curries and onions and sweet and spicy.  Appetizers to suit everyone’s taste buds.  All the smells are wafting up the back stairway as I sit here and type.  The smells of cooking are one of the most wonderful take aways.  I imagine when I open my bedroom door to come down for my morning tea – that I will still smell curry.  It will make me smile.  Smells bring back wonderful memories.

But now, I am sipping a glass of wine.  I am reflecting on the evening.  Reflecting on the people and the activities. The dishwasher is running.  The dog is snorkling in the chair beside me in the reading room.   There are remnants of glassware yet to be washed.  The savory tidbits of leftovers are tucked away for us to enjoy over the next few days.  The sound of friends and laughter and the clatter of the kitchen and the cooking rings still in my ears.

What I know about this gathering is that it is positive energy.  It is bringing a different group of people together each week.  Some are quite skilled in the kitchen, some are just getting their feet wet.  But it is all a positive energy.  It is a gathering of souls and personalities.  It is a celebration of food and conversation.  It is about learning and sharing.  It is about laughter.  It is about hands on.  It is about taste and smell and pleasure.  It is about wonderful company and people creating something in common.

Recipes go up this weekend.  Share them; cook them; change them.  Hopefully I can add some good pictures of our time together tonight.  Thank you to our photographer!  I look forward to and welcome your comments.  We now have two weeks off.  Enjoy your Thanksgiving.  Cook something new!

I will bring new ideas home from Germany.  Cabbage? Schnitzel?  Apple Strudel?  The days are growing shorter.  The weather colder.  Time to snuggle in and explore some comfort food.


November 11 Class

Thanksgiving is just around the corner!  Not only is it time to start thinking about all the prep required to pull that off, if you are hosting, but it is also time to consider the “in betweens” of  Thanksgiving Day.  Whether you dine at noon or at 6:00 p.m., there is more food required than just the centerpiece meal.  We will be considering savory, satisfying tidbits to fill the gaps.  Check out some of the things we will be making this week.

Smoked Duck and Pear Spoons

Parmesan and Sage Wafers

English Sausage Rolls

Blue Cheese and Caramelized Onion Squares

Prosciutto Wrapped Dates with Pecan and Parmesan

Baked Curried Brie

Sweet & Spicy Sesame Walnuts

photo via