Tuesday, April 07, 2009

Pigs-in-a-Blanket Revisited

If you’ve been reading From “I Will” to “I Do” for a while now you’re familiar with my strong feeling that serving pigs-in-a-blanket (PIBs) during your cocktail hour is a definite wedding do.

A couple weeks back I attended a press luncheon at BLT Market and in addition to bread and butter, the restaurant also put these fancy PIBs on the table as an appetizer. The “blanket” was made of phyllo dough and there was a dollop of sauerkraut and mustard (the right kind) on top of each one. They were delicious.

At a wedding we went to last weekend, in addition to the seafood buffet, carving station, Italian buffet, sushi and dim sum stations at the cocktail table, one of the passed hors d’oeurves was pigs-in-a-blanket. And the waiter who was passing PIBs around was the most popular guy in the room.

I’m telling you that you can’t go wrong with serving PIBs at your wedding so ask your caterer if they can add it to the cocktail hour menu. And remember that you need to have deli not “fancy” mustard for dipping.


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