An amusement of the mouth


“Hey, Joe, what happened?”

“Oh, that Jim Williams went and shot somebody. Canapé?”

– Midnight in the Garden of Good and Evil

Seasons’ greetings ample darlings! I hope this blog finds you all festive and well. As promised, this latest edition to the ample servings blog collection, samples a few canapé favourites in order to make sure you pick the right little nibbles for your Christmas party this year. Believe me when I say it was an absolute pleasure to act as a culinary Sherlock Holmes and sift through various recipes, the good, the bad and some just plain silly! The three recipes that I have chosen for today will hopefully be to your liking however, fret not if you detest the idea of fruit and cheese (food sacrilege!) because I have a few more coming your way next week. I have noticed that many canapés involve cheese so, vegans may want to look away!


The Good.

bad taste

The bad. Found at a wake.


The Silly. Who would want to eat these? Looks like a Bush Tucker Trial!

I can’t quite remember where I heard this but a canapé is supposed to be devoured in one bite. The idea is that a guest should be able to hold good conversation and a glass of something bubbly (could be seen as the same thing) and yet, still be able to pop a tasty morsel into ones mouth. As previously mentioned, a cocktail sausage is simply delightful. Nigella does an excellent sausage on a stick (why does her name always follow with a nudge, nudge, wink, wink comment!?) of which you can find in her Christmas cookbook. An excellent read if I do say so myself!

me with stick

One bite. Otherwise you look like this.


Goose fat potatoes all the way!

Cocktail sausages aside, the following recipes are just as delicious and warming. Do note that all these canapés must be served hot from the oven! Figs are a fantastic fruit and made just that little bit better with a goats cheese filling, a parma ham jacket and a sprinkling of pine nuts and honey. Stuffed dates with manchago cheese, wrapped in bacon and brushed with a little maple syrup are perfect to eat in number and on a stick. Finally, a maple glazed camembert stuffed with a little rosemary and garlic served with homemade soda bread for dipping. This is ‘what I like to call’ cheese heaven. Unfasten your belts friends; it’s easier this way….

fig main

Stuffed Figs:

Two figs

Two pieces of parma ham

Tbsp. of pine nuts

Two tbsp. of honey

Two tsp. of goats’ cheese

This recipe is the easiest thing in the world to make. Cut off the stalk of the fig and cut a cross shape on the top, no more than half way down the fruit. Using your finger, push the bottom of the fig together so that the cuts you made sort of ‘open’. Place a tsp of cheese into each fig maybe a little more if you just LOVE goats’ cheese. Drizzle in a tbsp of honey and wrap around a piece of ham. Use a cocktail stick to keep the ham in place, place the figs on a baking tray and season with salt and pepper. Toast the pine nuts in a pan and sprinkle on top of the figs. Place in the oven for 10 minutes and 180ºC and serve immediately.

wrap fig

done fig

wrap date

A Christmas Date:

Ten stoned dates (a Christmas joke hoho)

Maple syrup

Small block of manchego cheese

Five rashers of bacon or serrano ham

Once again this is terribly simple. Cut a portion of cheese that is able to fit into the date with ease and wrap up with half a slice of bacon. Season with salt and pepper, brush with a little maple syrup and place in the oven for 8-10 minutes at 180ºC. Serve with cocktail stick and a cheeky smile.

cooked figs and dates

cam cheese

Glazed Camembert

One camembert

Maple syrup

A few sprigs of rosemary

One garlic clove

Homemade bread (see recipe link below)

Take the wrapper off the cheese but keep it in its wooden container and make very small incisions all over the surface. They should be no more than half way down. Into your incisions stuff tiny pieces of chopped garlic and bit of rosemary. Brush with a generous helping of maple syrup and pop in the oven at 180ºC for ten minutes of so. You want the surface to darken and the cheese to be wobbly and melting. Serve on a pretty board or plate with warm pieces of fresh bread.

cooked am

It’s quite nice with chorizo too.

I am slightly concerned that all I have offered you this week is savoury so, before I scamper off in search of further recipes I want to leave you with my gingerbread house recipe. The decoration side to this activity is well worth doing with little ones however, the construction side can be incredibly frustrating at times therefore, it should be left to the bigger ones. I once made a gingerbread house with my brother Henry when he was very small and when I wasn’t looking he ate part of the roof. Needless to say, the construction was a little trying! In the words of my stepfather, my finished version looked like a nuclear reaction had taken place. Unfortunately, I had to agree but hey, you can always say the kids did it. Laugh away at my decoration but respect my gingerbread.

golden syrup
gingerbread house

rolling pin

me and rolling


great shot

makin my house


gingebread done


Far to go on the decoration front but I’m proud nonetheless!

Thank you Grace for all the wonderful pictures and thank you to all my lovely followers for reading my blog.

E. Wells X


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