Dried, pitted prunes
Cheese (Maytag Blue or Pierre Robert work well)
Thick-cut bacon (available via mail order from dartagnan.com)
Fill prunes and with cheese.
Wrap each prune with a slice of bacon and secure with a toothpick.
Cook under the broiler (or in a 450° oven if a broiler is not available) until the bacon is crispy, about 7 to 12 minutes.
Precooked sausage (Calvert recommends duck or wild boar sausage, both available at dartagnan.com)
1 cup flour
½ cup milk
¼ cup beer (your choice—any will work)
Poach the sausage in simmering water for a few minutes to ensure it is cooked through. Remove from water and slice into bite-sized pieces.
Make the batter: Beat eggs with the flour, milk, ¼ cup water, beer, and salt and pepper to taste.
Dip the sausage pieces in batter.
Heat oil in a frying pan over medium heat; when hot, fry the battered sausages until golden brown, and serve on toothpicks with Dijon mustard.