Happy Christmas and Holiday Greetings! On behalf of all of us here at A Matter of Taste (Our Amazing Staff, Myself, Mark and our fluffy greeter Izzy), we would like to give a huge thank you to all our wonderful customers and followers for your continued support and loyalty year after year. We are truly grateful for each and every one of you and look forward to seeing you in the near future. Best wishes for much peach, love, health & happiness this holiday and the New Year.
For this month's recipes we chose a few family recipes that reminded us of our holidays as children. We hope you will enjoy these recipes as much as we have over the years.
eat, drink & be merry, Gayle, A Matter of Taste
1 Package Puff Pastry
18 Breakfast Sausage, cooked (turkey or pork) Roasted Garlic Onion Jam or Brown Mustard (jam if you like a little sweetness or mustard for savory)
Simple Herbs Mixture (rosemary, sage & thyme)
1 Egg for egg wash
Place puff pastry on a floured surface. Cut pastry along the seams of each sheet to make 3 pieces. Roll each piece to approximately 3.5" x 10.5". Cut each of those strips into 3 pieces 3.5" x 3.5".
Top each pastry square with 1/2 tsp of jam or mustard and sprinkle with a pinch of herbs. Place sausage on top of jam. Roll pastry over sausage and crimp ends together with a fork. Continue till all pieces are made.
At this point the sausage rolls can be frozen. If baking right away, place on silpat lined baking sheet. Cut 2 slits on top of each sausage roll. Brush with egg wash. Bake at 400 degrees for 20-25 minutes or until golden brown.
Nana Bea's Shortbread Cookies
Picture by Anne Rogers (best cookie maker EVER!)
1 cup Butter (2 Cubes)
2 cups Flour
3/4 cup Powdered Sugar
2 Tbsp Cornstarch
1/2 Tsp Salt
1 Tsp Vanilla (I like to use Vanilla Bean Paste)
2 Tbsp Milk (Half n Half or Heavy Whipping Cream)
Cream together butter and powdered sugar. Add rest of ingredients and blend until smooth. Drop by teaspoons onto ungreased cookie sheets and mash down with a fork dipped into powdered sugar. Sprinkle with decorative sanding sugar. Bake at 350 degrees for about 10-12 minutes. Do not overbake. Store in airtight container.
Can be frozen.
Tips: I use a small melonballer and roll into balls (then mash with fork) to measure out cookies to equal size. This will make approximately 60 cookies.
Below are pictures of my Nan (Gwendoline) and Nana Bea (Mark's Grandmother).
**COOKING CLASS AT OLALLIEBERRY INN** Tentatively scheduled for Monday January 25th, 2016
More details to follow