Bacon-wrapped Cocktail Sausages

During the holiday season, we have many occasions to serve appetizers. Here's a tasty number that is simple to prepare and a great addition to the appetizer buffet table.

• 1 package cocktail smoked sausage links (500 g or 1 pound)
• 1 lb bacon, any kind 
• 1 1/2 cups brown sugar, not packed  

1. Preheat oven to 350°F degrees.
2. Spray 9x13 inch oven-proof pan with cooking oil.
3. Open package of bacon and cut the entire slab into thirds.
4. Wrap a third of a slice of bacon around each cocktail sausage.
5. Place each bacon wrapped sausage in pan, crowding them together to fit in pan.
6. Spread brown sugar over entire surface.
7. Bake for 40-45 minutes, basting with 'drippings' several times to dissolve the sugar.
8. Cook until sugar is completely melted and bacon is thoroughly cooked.
9. Remove cocktail sausages to serving platter, using toothpicks to serve as appetizers.

Serves 10.

We enjoyed these tasty little morsels at our MGCC Christmas party over the weekend...along with so many other wonderful eats and treats.
  

 If you need an idea for a festive way to serve cheese...

...here's a simple one!

Chocolate Pate

Just recently I had the privilege of taking in a cooking class at The Dirty Apron culinary school in Vancouver.  The chef demonstrated all of the dishes, and then we each replicated them at our own station.  The dessert was so simple...and yet elegant...and just perfect for Christmas. I've changed it up a wee bit...and will share it with you today.

• 500 g dark sweetened chocolate
• 1/2 cup butter
• 2 tablespoons sugar
• 1 1/3 cups heavy cream 
• fresh raspberries (for garnish)
• roasted hazelnuts (for garnish)
• additional whipped cream (for garnish)
• mint leaves  

1. Microwave the chocolate (in chunks or pieces), butter, and sugar in large bowl for 2-3 minutes at medium power, stirring occasionally. (Or melt over hot water in a double boiler.)
2. Once smooth, cool to room temperature.
3. In a separate bowl, beat the heavy cream until soft peaks form.
4. With a spatula, fold the cream into the dark chocolate.
5. Line a loaf pan with plastic wrap, so sides and bottom are covered...or line several mini-loaf pans.
6. Spoon the chocolate mixture into the loaf pan, smoothing the top.
7. Cover with plastic wrap and refrigerate for several hours or overnight.
8. Before serving, carefully remove the pate from the loaf pan and place on work surface.  Then slice the pate (at least 1/2 inch pieces) with a hot thin-bladed knife and place on dessert plate.  Serve with raspberry coulis, whipped cream, fresh raspberries and toasted hazelnuts Add mint leaf for a splash of color. Dust with icing (confectioner's) sugar if you wish.

Raspberry Coulis

• 1 1/2 pint raspberries (fresh or frozen)
• 1/2 cup confectioner's sugar (icing sugar)

1. Cook the berries and sugar over low heat for 10-15 minutes, stirring occasionally.
2. Strain through a fine sieve to remove seeds.
3. Chill. 

Serves 8-10

Using good quality chocolate is important!  I visited our local chocolate shop, and purchased Belgian chocolate to make this dessert.  It made a melt-in-your-mouth pate that even a non-lover of chocolate could appreciate.  This dessert can be prepared in advance...as it keeps well for four or five days. 

Hazelnut Holiday Trifle

This recipe came about as a result of an 'oops' in my kitchen.  The plan was to make the hazelnut roll (also found on page 154 of the MGCC cookbook) for a holiday gathering.  After removing the cake from the pan, I rolled it up to cool.  I realized too late that it should have been rolled starting at the short end...and I rolled it the long way.  I un-rolled...and re-rolled...and cracked the cake in the process.  At that point I decided it would become a hazelnut trifle...and so the hazelnut holiday trifle was born!  Like the log roll...it is gluten free for those who are on a GF diet. Equally good, is a trifle made up the same way but using banana cake instead of the hazelnut cake. 

Ingredients:

• 1 hazelnut sheet cake, cubed (recipe below)...or your favorite banana cake
• 1 package vanilla instant pudding, 6 serving size
• 3 cups milk
• 1 1/2 cups Nutella hazelnut spread (soften slightly in microwave oven)
• 2 cups whipping cream, whipped and sweetened

Method:

1. Place 1/3 of cake cubes in the bottom of clear glass trifle bowl.
2. Spread with a layer of Nutella, 1/3 of the pudding and 1/3 of the whipped cream.
3. Repeat layers, spreading whipped cream over the entire top of bowl.
4. Garnish with coarsely chopped hazelnuts and raspberries, if desired.

Hazelnut Sheet Cake:

• 6 egg yolks
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/4 cups finely ground hazelnuts
• 1 teaspoon baking powder
• 1/4 teasoon salt

1. Line 10 x 15 inch bar pan with parchment paper and spray with Pam.
2. In mixer, combine sugar and egg yolks; beat on high speed for 5 minutes.
3. Add extracts and beat well.
4. Combine ground hazelnuts, baking powder and salt. 
5. Add to sugar mixture and beat 2 minutes longer.
6. Beat egg whites until stiff.
7. Fold into cake batter by hand.
8. Spread batter in prepared pan.
9. Bake at 350°F for about 20 minutes. 
10. Run knife around outer edge once slightly cooled; flip from pan to cool completely.
11. Cut into cubes when ready to assemble trifle.