Phyllis Hoffman, New Year's Appetizers

By: Nicole Peterson | Alabama's13.com
Published: December 31, 2009

RECIPE DEMO #2
Andouille Sausage in Puff Pastry from the Dec/Jan issue Taste of the South magazine www.tasteofthesouthmagazine.com

Yield: 24 servings
Preparation: 10 minutes/ Cook: 22 minutes

1 (17.3-ounce) package puff pastry (2 sheets), thawed
11⁄2 cups diced andouille sausage
1⁄2 cup diced green bell pepper
1⁄2 cup diced red bell pepper
1⁄2 cup diced onion

1. Preheat oven to 400°. Spray 24 mini muffin cups with nonstick cooking spray.
2. On a floured surface, unroll puff pastry sheets. Using a 21⁄4-inch round cookie cutter, cut 24 rounds. Press rounds into bottom and up sides of muffin cups.
3. Bake until golden brown, 10 to 15 minutes. Remove from pan while warm and split in half.
4. In a large skillet, cook sausage over medium heat until it begins to release some fat, approximately 2 minutes. Add bell peppers and onion and cook until vegetables are tender, 3 to 4 minutes. Drain well. Spoon into bottom half of prepared puff pastry cups. Top with remaining half of pastry cups.

Sparkling Pomegranate Cocktail from Jan/Feb issue of Southern Lady magazine
www.southernladymagazine.com
Makes 1 drink
1 1/2 ounces pomegranate juice
1 ounce pomegranate syrup
1 ounce pomegranate liqueur
4 ounces chilled Champagne
Garnish: pomegranate seeds

1. In a chilled Champagne flute, combine pomegranate juice, pomegranate syrup, and pomegranate liqueur.
2. Add Champagne.
3. Garnish with pomegranate seeds, if desired.

Note: Visit torani.com to find sources for the pomegranate-flavored syrup