Roast Pork and Cranberry Jelly Christmas Canapés
For the Mayonnaise:
1 Egg Yolk
2 Teaspoons Mustard
Juice from 1 Lemon
For the Canapés:
6 Slices Martin's Potato Bread
12 Slices Pork, cold roast
1 Small Jar Cranberries, with sauce
7 Ounces Young Gorgonzola
For the mayonnaise:
Whisk together the egg yolk and the mustard.
Stir in the oil a drop at a time until a yellow cream is formed. (Be sure not to add too much at once.)
Season with a pinch of sugar and the lemon juice.
For the canapés
Using a cookie cutter of your choice (we used a Christmas tree shape), cut the bread slices into 12 small to medium-sized shapes. (Try to get 2 shapes out of each slice of bread).
Spread the mayonnaise onto each bread slice and top with the pork.
Add a spoonful of cranberry sauce and add the cheese.
Serve garnished with fresh herbs and arrange on a plate.