When December rolls around I am one of two things: Excited because I will spending Christmas outside of Texas or 2, excited because I will be spending it at home. This year it would be the latter that has me happy. I am not one to get all nutty about man-made holidays, but this holiday is one exception to the rule. And one must always have at least one exception to their rules.
One of my favorite things about Christmas is that it offers me the one chance a year to create and maintain a tradition. As we are all propelled into this crazy fast world of tomorrows and the next best things, it is such a lovely moment for me when I have hung the last ornament, plucked the last pine needle from my hair and can curl up to a dear old friend. However, the most anticipated tradition for me is waking on Dec 25th to a mimosa and a massive bowl of pigs n blankets. And no, not gourmet sausages wrapped in freshly made croissant dough. The ones my grandmother used to make which when bitten into make me feel 8 again and transport me to her warm kitchen. Tiny, processed little beef smokies nestled within puffy pillsbury -doughboy -tin croissants. The best part is taking the blanket off, as I prefer to eat my pigs naked- piling up my dough on the side of the plate, or worse reforming it so the husband thinks he missed a few when wrapping. ( he being the one who brings them to me ) The rest of the day, as long as I started it out this way, is cake. And here lies a little confession. If I do manage to skip out on all the fam affairs and stay at home with just my own, those tiny little pigs are the only thing I eat all day. Truly a luxury worth repeating…
Mimosas w Sweet Grapefruit and Pigs N Blankets
For the Mimosas
1 bottle of good quality Champagne or Prosecco ( Its Christmas after all!! )
1 large Ruby Red Grapefruit, squeezed
1 small lime, squeezed
1/4 c sugar * optional
1/4 c water
Combine all ingredients -except the champagne- in a small saucepan and over low heat, reduce by half-
Chill and pour into glasses, adding Champagne when ready to serve!
Pigs N Blankets
1- 2 packages of small croissant dough (in a tin)
1 package of Lil’ Beef Smokies
Preheat Oven to 350
Take the dough and as its already pre cut into triangles, cut once more turning each triangle into two or even three smaller ones.
Starting at a corner, place a mini smokie down and roll up-
Bake until croissant dough is nice and brown usually at least 12 minutes… Remove and serve immediately being careful not to burn yourself if you inhale them like me.
(coming soon-part 2 which covers the other Christmas’ and all the foods I love to make when forced to)
This entry was posted on Friday, December 18th, 2009 at 11:39 am and is filed under Recent Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
