Pigs in Blankets
This was me today – a piggie in a blanket – wrapped in fleece, zoning out, sipping Belgian chocolate rooibos and eating toast and jam (and later, nachos with chili con queso and chocolate cake) like it was going out of style.
(Wait. Honestly? Does food go so horribly out of style that one might allow trends to dictate their choice of menu? I think not. Then again, there’s tomato aspic and salmon mousse. Then again, they’re not delicious. Some things dated have moved beyond their eras by virtue of their deliciousness. Case in point: those cocktail meatballs with grape jelly and chili sauce. Love them.)
Hey, I just segued right into the subject of 70s cocktail hour – the theme of the birthday party I cooked for last night – without even meaning to. That was easy.
In honour of the 1970s I made devilled eggs, pigs in blankets, meatballs, cocktail wienies, angels on horseback (dates stuffed with Parmesan, wrapped in bacon and baked), fondue – the entire menu was pretty cheeseball. Oh hey, another segue way.
What we have here is a traditional pecan-encrusted cheese ball made with a large tub of spreadable cream cheese (blocks would have been fine, too) and a couple cups of grated cheddar, spiked with a bit of Worcestershire, finely chopped green onion, and S & P.
For the pigs in blankets, I couldn’t bring myself to go so far as to use crescent rolls – I instead mixed up a batch of biscuits, tossing another handful of grated cheddar in with the dry ingredients before adding the milk, then rolled the dough out about 1/2″ thick and cut it into strips, which I wrapped around halved dogs and baked at 350F until golden. We generally aren’t much of a hot dog-eating family (much to W’s utter disappointment – were it up to him they would constitute our breakfast, lunch and dinner), but I’d make these again, next time W requests (read: begs for) them. Mike suggested wrapping the cheesy biscuit dough around pepperoni sticks (like the honey-garlic bison ones from Valta) or smokies, which is a capital idea indeed.
After the party I was not-so-fashionably late for Tonic for a Cause down at Velvet, where I further aggravated my Marge Simpson voice by yelling over the band until the wee hours; and today was a Sunday full of laundry, tidying, haircuts and homework before a belated birthday dinner for my Mom and sister. Dinner: homemade burgers, salad, oven fries and nachos with chili con queso, in honour of the Super Bowl. And chocolate cake – there must be chocolate cake. (I kind of miss keeping you up to date on our dinners. Food seems to have become an afterthought this week. Not so much that I might have forgotten to eat, mind you.)
In other news, I just read another lovely post about the Blog Aid cookbook, and am completely wowed that five minutes ago it was at 1069 copies. I had secretly aimed for 1000, and we blew that number out of the water in only four days. Wow. Just wow.
February 07 2010 11:00 pm | leftovers
Laurie in Burnaby BC on 08 Feb 2010 at 12:30 am #
Incredible achievement, Julie.
Love your version of pigs in blankets – I’ve never thought of putting them in cheese dough. I don’t know why not – now that I see it, it seems only obvious.
My granddaughter’s seventh birthday is this month. Guess what I’ll be making for her birthday lunch?
Cathy D (Calgary) on 08 Feb 2010 at 7:32 am #
Ms. Modest has neglected to let you all know something else about the Tonic for a Cause event (www.tonicforacause.ca): Julie graciously offered us to auction off a 10 person Dinner with Julie in the live auction. It was the most popular item (and fetched the most money) of the entire evening!!!
Thanks again Julie (and Erin The Wine Girl too). You rock rock rock.
rea on 08 Feb 2010 at 8:09 am #
i’m partial to cheeseball, i am. does that make me horribly out of style?
JulieVR on 08 Feb 2010 at 8:14 am #
Not at all! That’s the whole point – there are foods that might be mired in the 70s (or 50s, or 60s) and were super stylish then, but that doesn’t mean they aren’t delicious and can’t still make our party menus!
Dana McCauley on 08 Feb 2010 at 8:22 am #
How fun to have a retro party – if only I could turn back the clock and look as young as I did when these foods were in fashion!
Nancy on 08 Feb 2010 at 8:51 am #
I love a good cheeseball! In fact, I made a couple over the hols with good old Imperial cheese in a tub, and made piggies in a blanket like mummies with mustard eyes for halloween treats. Go ’70s!!
I also just read a nice plug for you on the Chatelaine food forums! Must go back and put a link to Blurb! Way to go on the book, fantastic work!!!
Alicen on 08 Feb 2010 at 10:25 am #
Oh Julie,
Life is especially stressful right now and I’m so glad to hear about someone relaxing who deserves it as much as you do!
Yahoo BlogAid!
You make me want to have time to veg out and act like a pig in a blanket, only after I’ve finished making these little treats and some nachos and deviled eggs
I bought my cookbook and I convinced 4 other people to pick one up too
Cathy D (Calgary) on 08 Feb 2010 at 11:08 am #
Oppsy: I can’t edit my comment. That meant to say Julie kindly “allowed” us, not “offered” us. Typing + Monday am clearly not my forte.
Erica B. on 08 Feb 2010 at 11:19 am #
I came across another blog post by Andree at ugonnaeatthat.com mentioning the blogaid cookbook. Looks like your good deeds are gaining momentum
Cheeseballs are totally under appreciated
Lately I’ve been making cheese “truffles” (mini cheeseballs) so I can put them out in stages rather than having a sad half-decimated one for latecomers.
This weekend’s festivities focused around Saints inspired food – bourbon glazed wings (baked, and from scratch even woot), bacon wrapped stuffed jalapenos, and chicken jambalaya. My kitchen now looks like there was an earthquake. Thank god for dishwashers.
rea on 08 Feb 2010 at 11:50 am #
cheeseball truffles are a brilliant idea!
Laurie in Burnaby BC on 08 Feb 2010 at 11:57 am #
When local radio stations mention Haiti, I contact them to let them know about blogaid
JulieVR on 08 Feb 2010 at 11:58 am #
Oooh yes! Love the bite-sized versions. They’re also great on salad! http://dinnerwithjulie.com/2009/03/28/big-salad-with-goat-cheese-truffles/
healthy ashley on 08 Feb 2010 at 2:45 pm #
Your food is gorgeous!
KC on 08 Feb 2010 at 8:07 pm #
Does anyone have THE Pampered Chef Cheese Log recipe made with cream cheese, cheddar, chopped ham or bacon, garlic, green onions etc? I’ve never been able to find the recipe nor successfully re-create it…
Jan (Family Bites) on 09 Feb 2010 at 7:36 am #
These look so fun! But to be honest, you had me at the Belgian Chocolate Rooibos – I’m not familiar with the brand so do you know where I might find it (I’m in Ontario). Thanks!
Dandy on 09 Feb 2010 at 10:50 am #
I think you just described our superbowl party. Only we really did use the crescent roll.