Fancy Up Your Apps (Rachael Ray Show)

Everyone loves a mini hot dog but the usual condiments can be a real yawn. Mustard and ketchup have their rightful places at the table. No argument there! But when I visited the Rachael Ray Show I showed everyone how to put a twist on basic hors d'oeuvres. Here are two new ways to pretty up pigs in blankets (think: pigs in cashmere throws). Enjoy!

Cordon Bleu Pigs In A Blanket Clinton Kelly on Rachael Ray

Cordon Bleu Pigs In A Blanket

Ingredients

  • 1 sheet puff pastry
  • All purpose flour, for work surface
  • 24 mini hot dogs
  • ½ c. gruyere cheese, grated
  • 3 slices thinly sliced ham, cut into 3-in. rectangles
  • 1 large egg
  • 1 tbsp. water
  • Maldon salt, for garnish

Spicy Mustard Gruyere Fondue

  • 2 tbsp. unsalted butter
  • 2 tbsp. all purpose flour
  • 1 tbsp. spicy brown mustard
  • 1 ¼ c whole milk
  • 1 c. gruyere cheese, grated
  • Kosher salt & freshly ground pepper to taste

Directions

  • Preheat oven 450°F degrees.
  • Prepare a cookie sheet with parchment paper and cooking spray.
  • Lightly flour a work surface. Roll out puff pastry into a large rectangle about 14 by 11 inches. Cut lengthwise into 6 (1 inch strips). Cut each strip crosswise into 4 rectangles.
  • In a small bowl, whisk together egg and water to create an egg wash. Set aside.
  • Place 1 piece of ham followed by 1 tsp. of grated gruyere onto a rectangle of puff pastry. Place mini hot dog on top and roll to enclose the hot dog, using the egg wash to seal. Repeat with remaining rectangles. Place onto cookie sheet about 1 inch apart from each other. Egg wash the top of each pig in a blanket. Sprinkle with maldon salt. Bake for 15 minutes. Serve warm with Spicy Mustard Gruyere Fondue.

Spicy Mustard Gruyere Fondue

  • In a medium saucepot melt butter over medium heat.
  • Whisk in flour and mustard.
  • When mixture begins to bubble slowly add in milk, whisking constantly.
  • Cook until mixture begins to thicken. Remove from heat and stir in gruyere cheese.
  • Season with salt and pepper.
Reuben Pigs In A Blanket Clinton Kelly on Rachael Ray

Reuben Pigs In A Blanket

Ingredients

  • 1 sheet puff pastry
  • All purpose flour, for work surface
  • 24 mini hot dogs
  • ½ c. Swiss cheese, grated
  • ½ c. sauerkraut
  • 1 large egg
  • Poppy seeds, for garnish

Apple Onion Chutney

  • 2 granny smith apples, peeled and diced
  • 1 onion, diced
  • 1 c. apple cider
  • 3 tbsp. apple cider vinegar
  • 2 tbsp. sugar
  • Hot pepper flakes, to taste
  • Kosher salt & freshly ground pepper to taste

Directions

  • Preheat oven 450°F degrees.
  • Prepare a cookie sheet with parchment paper and cooking spray.
  • Lightly flour a work surface. Roll out puff pastry into a large rectangle about 14 by 11 inches. Cut lengthwise into 6 (1 inch strips). Cut each strip crosswise into 4 rectangles.
  • In a small bowl, whisk together egg and water to create an egg wash. Set aside.
  • Place about 1 tsp. of grated cheese and 1 tsp. of sauerkraut onto a rectangle of puff pastry.
  • Place mini hot dog on top and roll to enclose the hot dog, using the egg wash to seal. Repeat with remaining rectangles.
  • Place onto cookie sheet about 1 inch apart from each other. Egg wash the top of each pig in a blanket.
  • Sprinkle with poppy seeds. Bake for 15 minutes. Serve warm with Apple Onion Chutney.

Apple Onion Chutney

  • In a medium saucepot over medium heat, add all ingredients. Bring to a boil, lower to a simmer.
  • Cook for 45 minutes until apples are tender and almost all liquid is evaporated.

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