Test Kitchen

Approaching the holiday season means lots of parties, which means lots of cooking.  JAK thought it would be fun to try out some new appetizers this past Monday!  Simple (well, if making your own sausage is simple), yet elegant. 

If there was a "star" of the night it would be the phylo dough!

These are the seasonings "J" used in his sausage.

Sausage.

Rolled up and ready for the winter!

The phylo dough rolled out.

Guyre cheese.  One of my personal favorites.

A layer of dijon mustard and salami go on top of the rolled out phylo dough.

The guyre cheese is next.  Then another layer of the phylo dough. 

It bakes until golden brown.  How spectacular!

Next, phylo dough cut into squares.

Each corner is given a slice.

The delicately twisted.

The cooked (homemade) sausage is mixed with cream cheese.

Placed in the center of the fancy phylo shapes and baked.

Two fabulous appetizers.  Both definitely made the "cut" in JAK's test kitchen.  I couldnt' pick a favorite out of the two.  The salami one had such a rich flavor.  The dijon mustard with the cheese was perfect.  The cream cheese and homemade sausage was pretty perfect as well.

JAK hopes you all have a very merry holiday season, full of great parties, appetizers, spirits and bigger pant sizes.  :) 

Next Monday we celebrate our Year Anniversary (can you believe it?)!  Join us as we celebrate the past year, by picking our Top 5 meals of the year.  You won't want to miss it!

Until next time.....A la cuisine!