Favorite Fall Party Appetizers
Our favorite autumn appetizers are family favorites – straightforward, people-pleasing ways to delight and entertain. And of course, we always make sure to pair them with our favorite wines.
Pigs in a Blanket
Pigs in a blanket are loved by young and old alike. It’s nearly fool-proof. This Pigs in a Blanket recipe makes the perfect pop-in-your-mouth snack for game days. Pair these tasty treats with a glass of Tall Dark Stranger Malbec.
1 (8-ounce) can original crescent dough
1 package 8 hot dogs
1 egg, lightly beaten
Preheat the oven to 350 degrees Fahrenheit.
Remove the hot dogs from the package, cut each end off about ½” in at an angle. Cut the hotdog in half in the middle so you’ll have 16 hot dogs.
Carefully remove the crescent roll dough from the tube, cutting each triangle into half lengthwise.
Put the hot dog on each piece of dough and roll up so that the small part of the triangle is on top.
Arrange the crescent dough wrapped hot dogs on a cookie sheet prepared with either a baking mat or a piece of parchment paper.
Crack the egg in a small bowl and whisk with a fork. Brush the egg on each blanketed pig. If you choose to, you could sprinkle with sesame seeds or poppy seeds.
Bake until golden brown, about 12 to 15 minutes, turning once halfway through baking. Serve warm with Girl & Dragon Malbec or Tall, Dark, Stranger, Dijon mustard and ketchup for dipping.
Sausage Bites Recipe
The first time we had these cheesy sausage bites, they surprised us with their perfect mix of Thanksgiving favors and delicious popability (that’s a word, right?). These are a hearty appetizer, that are the perfect thing for when the temperature drops.
1 small onion, grated and drained
2 cups cheddar cheese (shredded)
1 1/2 cups Bisquick baking mix
1/2 lb bulk pork sausage
1/4 cup milk
8 fresh sage leaves, chopped fine
Heat oven to 350ºF.
Grate the onion, set into a colander to drain the extra onion juice off. Shred the cheese.
Add all the ingredients (Bisquick, sausage, milk, sage, onion and cheddar) to a big bowl. Mix thoroughly with clean hands until all the ingredients are blended.
Cover a baking/cookie sheet with parchment paper or a Silpat. Using your hands or a spoon. Shape mixture into 1-inch balls. Line Sausage Bites on the baking sheet.
Bake 20 to 25 minutes, turning once, halfway through baking. When brown and cooked through, remove from pan. Serve right away with Girl & Dragon Sauvignon Blanc or Cabernet Sauvignon and Dijon Mustard for dipping.
Apple-Brie Hand Pie Recipe
When you want something cozy and delicious these cheesy, cinnamon-tinged apple hand pies fill both requirements. Fall fruit pairs beautifully with creamy Brie and a rich Malbec.
1 tsp cinnamon
Pinch of coarse salt
1 tablespoon cornstarch
1 tablespoon granulated sugar + ½ tablespoon for sprinkling on the top
1 package of premade pie dough
¼ pound brie cheese
Preheat oven to 375 degrees Fahrenheit.
Line one baking sheet with a nonstick baking mat or parchment paper.
Peel apples and cut into 1 inch slices. In a large bowl, mix together fruit, cinnamon, sugar, salt, and cornstarch; mix until well combined. Add apples to a small saucepan and cook for low for about 20 minutes. Let cool.
Beat egg in a small bowl, set aside.
Remove pie dough circles from package, trim so that the circle is in a square shape. Cut into four 8”x4” rectangles.
Slice Brie into pieces smaller than ½ of each dough rectangle. Place on the rectangle.
Working with one rectangle at a time, place 2 tablespoons of reserved fruit mixture in the center, on top of the brie.
Brush the three connecting edges with beaten egg and fold over the filling, pressing to seal with the tines of a fork.
Repeat process with remaining rectangles.
Place hand pies on prepared baking sheet. Brush tops of pies with the remaining egg wash and sprinkle with sugar.