New Year Eve Appetizers That Will Keep The Party Going

+ In a large bowl, combine cream cheese, cheddar cheese, garlic powder, and paprika. Season with salt and pepper. Using a cookie scoop, shape the mixture into 18 small balls, each about 1 inch in diameter, and place them on a parchment-lined baking sheet. Refrigerate until firm, which will take about 1 hour.

+ Meanwhile, in a large nonstick skillet over medium heat, cook bacon, turning occasionally, until crispy, about 8 minutes. Drain on a paper towel-lined plate, then transfer to a cutting board and finely chop. 

+ In a shallow bowl, mix bacon, pecans, and chives.

+ Roll balls in bacon pecan mixture, insert a pretzel stick into each and aloud 5 minutes before serving. (If not serving right away, loosely cover with plastic wrap and return to fridge.)

+ Place the pancetta in a cold medium saucepan and set it over medium heat. This method helps the fat to render, resulting in extra crispy pancetta. Cook for 8 to 10 minutes, or until it turns crisp and golden brown. Use a slotted spoon to remove the pancetta and transfer it to a plate lined with paper towels to drain. Set it aside.

+ In the same pan, melt the butter over medium heat until it starts to foam. Add the nutmeg, mustard powder, paprika, thyme, and 40 grams of flour, and season with salt and pepper. Cook for 1 minute until fragrant. Gradually add the milk, whisking constantly until you achieve a smooth, thick sauce. Remove the pan from the heat and stir in the cranberry sauce, cheddar cheese, and pancetta, mixing well. Adjust the seasoning with a little more salt and plenty of black pepper. Transfer the mixture to a shallow bowl, cover it, and chill in the fridge for about 2 hours until it is cold and solid.

+ Pour the remaining 50g of flour into a shallow bowl, place the eggs in a second shallow bowl, and put the breadcrumbs in a third bowl. Using slightly damp hands, shape the mixture into torpedo shapes, weighing approximately 25g each. Gently roll each shape in the flour, then dip it in the egg, and finally coat it with breadcrumbs. Arrange the coated shapes on a baking tray lined with baking parchment. Refrigerate for at least 30 minutes before cooking. These can be stored covered and frozen for up to three months.

+ Fill a saucepan no more than a third full with oil. Heat to 180C, or if you don’t have a thermometer, a cube of bread dropped in should brown in 15 seconds. Carefully add a few croquettes to the pan, and cook for 4-5 mins, until golden and crisp. To cook from frozen, fry for 5-6 mins. Remove from the oil using a slotted spoon or spider and drain on a wire rack. Sprinkle with a little sea salt and serve with extra cranberry sauce for dipping.

+ Preheat the oven to 180°C (160°C for fan ovens) or gas mark 4. Cut the tops off the rolls and hollow them out. Spread tomato purée inside each roll, then fill them with ham, tomatoes, and mozzarella cheese. Sprinkle dried oregano on top and add an olive to each roll, if desired.

+ Arrange the rolls on a baking tray and bake for 15 minutes until golden brown and the cheese starts bubbling. Allow to rest for one minute, then serve hot with a side salad.