My parents entertained their friends in our home several times a year. Bringing together old friends for drinks and appetizers, listening to great music, laughing and dancing the night away always brought them great joy.

This must be where I get it! Even as a child, I loved the energy that the planning and preparations brought to our home. My mom spent the days leading up to the event cleaning the house, organizing her platters, bowls, and glassware, and making sure every detail was just perfect. Preparing the appetizers and desserts was left to the day before. and Mom took full advantage of our local, family- owned market, Noonan’s, to deliver the freshest meats, fruits and vegetables right to our door. She took it from there creating wonderful party nibbles and treats. She wanted to give her guests a special evening. I credit my Mom for instilling my love of entertaining. She made it look elegant—and effortless (although I know different.) A lot of planning and hard work went into each of these special evenings. My dad’s job was always to prep the bar, making sure it was fully stocked with all the liquor, mixers, and garnishes he needed to serve the perfect cocktails. I loved all the pretty bottles, swizzle sticks, and fancy straws he had for his guests. Following his lead, I also have a wonderful collection of pretty picks, straws, and vessels. Mom and Dad taught me a lot about entertaining but the number one lesson was to always make your guests feel special and at home.

Inspired by their parties, the Figgy Piggies in a Blanket is my throwback to one of their 1970’s cocktail party. It is so fun to take a classic recipe and add a twist from the Curious Kitchen.

INGREDIENTS

1 package (8 ounce) crescent rolls

1 package (14 ounce) Lit’l Smokies smoked mini sausages

1/2 cupsfreshly grated parmesan cheese

Fig Jam

1 egg, whisked

1 tablespoon poppy seeds

DIRECTIONS

1. Preheat oven to 350 degrees, add parchment to cookie sheet, set aside.

2. Prepare rolling pin and work surface with flour.

3. Open can of rolls. Remove one section (the rectangle of two triangles) of the dough, sprinkle with flour, pinch seam together to create a rectangle out of the two triangle sections.

4. Roll each section to at least a 4x6 rectangle.

5. Spread Fig Jam on the dough, edge to edge, sprinkle grated cheese over jam. Cut dough into 1/2” strips.

6. Place a mini sausage at one end of the dough, roll up until the sausage is covered, repeat.

7. Place bundles on parchment lined cookie, brush each sausage bundle with egg wash, sprinkle with poppy seeds

8. Brush each sausage bundle with egg wash, sprinkle tops with poppy seeds

9. Bake at 350°F for 15 minutes until dough is golden brown.

   Want a delicious cocktail to go along with this delicious small bite. You will want to try the Fig & Bourbon cocktail.

Yield: 32 servings

Serve warm or at room temperature. Add mustard in a bowl, my favorite is Dijon.