Bite by Bite by Peter Callahan

Author:Peter Callahan
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2017-08-22T04:00:00+00:00

FOR THE CLASSIC PIGS IN BLANKETS

1 12-ounce package all-beef cocktail franks

1 sheet frozen puff pastry, thawed

1 large egg

2 tablespoons Dijon mustard

FOR THE PIGS IN A FIELD

4 tablespoons (½ stick) unsalted butter, at room temperature

1 teaspoon brine-packed capers, drained and finely chopped

1 tablespoon grated lemon zest

12 slices pumpernickel bread

12 ounces sliced smoked salmon, such as lox

24 black sesame seeds

2 ounces wasabi caviar (or 2 tablespoons finely chopped fresh dill)

pigs in blankets | Remove the cocktail franks from the package and place them on a paper-towel-lined plate to absorb any extra moisture. Place the puff pastry on a cutting board and slice it into twenty-four 2-inch-long, ¾-inch-wide strips. Place a frank horizontally in the center of a strip. Bring the edges of the pastry over the frank, pinch together, and set the pastry, seam side down, on a parchment-paper-lined rimmed baking sheet. Repeat with the remaining franks and puff strips, placing the pigs in blankets about 1 inch apart. Place the baking sheet in the freezer and chill for 20 minutes.

Preheat the oven to 350°F.

In a small bowl, whisk 1 tablespoon water with the egg to make an egg wash. Remove the baking sheet from the freezer and brush the egg wash over the pastry. Bake, rotating the pan midway through, until the pastry is golden brown, about 24 minutes. Set aside to cool.

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