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BACON WRAPPED LITTLE SMOKIES
Ingredients
20 mini smokies/sausages
10 bacon strips
⅓ cup maple syrup
⅓ cup brown sugar
½ tsp cayenne pepper
½ tsp smoked paprika
Directions
Preheat your oven to 350° F and line a baking sheet with parchment paper. Cut each bacon strip into half. Wrap each smokie with half a bacon strip and place on the baking sheet seam side down.
Combine maple syrup, brown sugar, cayenne pepper and smoked paprika in a bowl. Roll each bacon wrapped smokie into the mixture and bake for 30-35 minutes.
BRIE PUFF PASTRY BITES
Ingredients
Two sheets of Puff Pastry
125 grams of Brie
Fig Jam
100 grams of Fresh or Dried Fig
50 grams of Pecans
Directions
Preheat your oven to 400° F
Cut the brie into 1/2 inch cubes
Cut the figs and pecans into small pieces
Cut the pre-rolled puff pastry into 3 inch squares
Make diagonal cuts toward the center on all four corners using a knife without cutting through the center
In the center, place a cube of brie cheese, ½ tsp of fig jam, a piece of cut fig and 2 or 3 pieces of cut pecans.
With both hands, take two corners that are on opposite ends and bring them towards the filling without covering it fully.
Repeat the process with the opposite corners.
Secure the corners by tucking them under the pastry.
Place the brie bites in a muffin tray, cover with foil and refrigerate for minimum 15 minutes.
Bake in a preheated oven for 10 minutes at 400° F then lower the temperature to 375° F and bake for an additional 12 – 15 minutes.
PEACH & PROSCIUTTO CROSTINI
Ingredients
1 sliced baguette
200 grams of prosciutto
2 tbsp olive oil
¼ cup of melted garlic butter
5 peaches sliced
¼ cup of baby arugula
1 ½ cup ricotta cheese
2 tbsp balsamic glaze
Directions
Preheat the oven to 375ºF.
Mix the olive oil with the melted garlic butter.
Arrange the baguette slices on a baking sheet.
Brush one side of the bread with the garlic butter mixture
Bake the crostini for 6 – 8 minutes until they are lightly golden and broil for 1 minute.
Spread some of the ricotta cheese over each crostini and top them with a slice of prosciutto, two slices of peaches, 2 baby arugula and drizzle with balsamic glaze.
CRANBERRY & GOAT CHEESE WREATH
Ingredients
900 grams of goat cheese
800 grams of fresh cranberries
50 grams of sugar coated cranberries
50 grams of chopped dried cranberries
50 gram of pecans
50 grams of chopped pistachios
3 stalks of Rosemary
SWEETENED AND SUGAR COATED CRANBERRIES
Take two cups of water, two cups of sugar and heat till boil. When the sugar is dissolved, remove from the stove and soak the fresh cranberries into the sugar mixture. Refrigerate overnight. Drain the syrup the next day to make sweetened cranberries.
For sugared cranberries, role the sweetened cranberries in sugar and leave to dry.
Directions (WREATH)
In a bowl, mix the goat cheese, dried cranberries and pistachio till well combined.
With the help of plastic wrap, form the goat cheese mixture into logs and refrigerate for 30 minutes.
Unwrap the logs and on a serving platter, combine the logs to form a wreath shape.
Now decorate the goat cheese by placing cranberries, pistachios, pecans and sugared cranberries.
Cut the rosemary stalks into 2 inch pieces and insert into the wreath
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Music Credits
Song Christmas Canon
Artist. Trans-Siberian Orchestra
Album The Christmas Trilogy
Writers Paul O’Neill
Licensed to YouTube by The Orchard Music, WMG, UMG (on behalf of SAOL); CMRRA, UNIAO BRASILEIRA DE EDITORAS DE MUSICA – UBEM, Warner Chappell, BMI – Broadcast Music Inc., LatinAutor – Warner Chappell, PEDL, LatinAutorPerf, and 9 Music Rights Societies