Ingredients:

  • 2 cups cold prepared risotto
  • 0.5 cup freshly grated Pecorino Romano cheese
  • 1 tsp coarsely cracked black pepper
  • 1 cup panko breadcrumbs
  • 1 lb cocktail sausages
  • 12 oz thick-cut bacon, cut into thirds
  • 0.5 cup light brown sugar
  • 0.5 tsp cayenne pepper
  • 8 oz refrigerated crescent roll dough
  • 24 mini cocktail franks
  • 1 tbsp baking soda
  • 1 tbsp coarse sea salt
  • 10 oz large pitted Queen olives
  • 0.5 cup prepared pimento cheese spread
  • 1 tbsp fresh chives, minced
  • 24 wonton wrappers
  • 8 oz cream cheese, softened
  • 4 oz lump crab meat, finely chopped
  • 1 tsp soy sauce
  • 1 lb chicken breast, cut into 1-inch cubes
  • 2 cups Cheez-It crackers, finely crushed
  • 0.5 cup buttermilk
  • 0.5 tsp smoked paprika
  • 2 lbs green seedless grapes, washed and damp
  • 3 oz lime or lemon flavored gelatin powder

Instructions:

  1. Wrap each cocktail sausage with a piece of bacon and secure with a toothpick. Toss in a mixture of brown sugar and cayenne pepper; set aside.
  2. Pipe pimento cheese into the pitted olives using a piping bag or snipped Ziploc bag. Garnish with minced chives and refrigerate immediately.
  3. Prepare the Arancini by mixing cold risotto with Pecorino Romano and extra black pepper. Roll into small balls and dredge in panko breadcrumbs.
  4. For the Cheez-It Chicken, dip chicken cubes into buttermilk seasoned with smoked paprika, then press firmly into crushed Cheez-It crumbs until fully coated.
  5. Assemble the Crab Rangoon cups by pressing wonton wrappers into mini muffin tins. Mix cream cheese, crab meat, and soy sauce, then fill each cup.
  6. Roll cocktail franks in crescent dough triangles. Briefly dip in a water and baking soda bath, then sprinkle with sea salt.
  7. Bake the savory items (Bacon Smokies, Chicken, Arancini, Pigs in Blanket, and Crab Cups) at 400°F (200°C) for approximately 15-20 minutes until golden and crispy.
  8. Toss damp grapes in the dry gelatin powder until evenly coated to create the Sour Patch effect.