Asking a critic to name his favorite book is like asking a butcher to name his favorite pig.

Pigs in a Blanket


2 1/4 cups all-purpose flour
4 tablespoons vegetable shortening cut into 1/2 inch pieces and chilled
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 cups heavy cream
1 large egg, lightly beaten
6 hot dogs

Make Dough: Line rimmed baking sheet with parchment paper. Pulse 2 cups flour, shortening, baking powder, salt, and cayenne in food processor until mixture resembles coarse meal. Transfer to large bowl. Stir in cream until completely combined.

Shape and Freeze: Roll dough into 15 x 10 inch rectangle. Brush dough with egg and cut into six 5-inch squares. Place remaining flour in shallow dish. Pat hot dogs dry with paper towels and coat with flour, shaking off excess. Arrange 1 hot dog in center of each dough square. Roll dough around hot dog and pinch seam closed. Cut each hot dog into 4 rounds and place o prepared baking sheet. Freeze until firm, about 30 minutes. Transfer to ziplock bag and freeze for up to one month.

Bake: Adjust oven rack to middle position and heat oven to 425 degrees. Arrange rounds, seam side down, on parchment-lined rimmed baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool 10 minutes. Serve warm.