Cozy up on Christmas Eve with some fire-side treats

Now that the Christmas parade has made its successful return to beautiful downtown Creemore, the holiday season is now in full swing. I see the beautiful mittens hung on Mill Street and store windows decorated, so I hope that everyone enjoys their local shopping. I have been madly making gingerbread men, and lots of mini-mincemeat tarts before I make a start on the shortbread. My Christmas puddings are finished and in the freezer, awaiting their reappearance as our favourite Christmas dessert.
When we lived in the city, Christmas Eve was always a busy time when we either visited family and friends, or hosted them in our home. While my family tradition of a Christmas Eve meal consisted more of tourtière or an English style meat pie and a hearty selection of Christmas cookies, my husband’s family favourite was always a smorgasbord of sliced meats, and cheese, lots of pickles, also followed by a hearty selection of Christmas cookies.
Because we are so busy during most of the winter season here at the B&B, we try to take a break at Christmas to recharge, prior to the crazy ski season. Stephen and I now look forward to snuggling down in front of a good wood fire with our spiked eggnog and a coffee table full of hot and cold appetizers, and other tasty finger foods. With the Christmas tree twinkling and our two golden retrievers vying for anything that drops on the floor, we can breathe a sigh of contentment. I always try to switch things up food wise from year to year, but not too much because traditions are important at Christmas time. I usually start with a big crockpot of my Sweet & Spicy Meatballs, and many times I will make the appetizer rolls I’m about to share with you. I usually have to make extra because they are way to easy to pop in your mouth and enjoy over and over and over again. Crispy buttery outsides and creamy mushroom mix on the inside – yummy! These mushroom rolls are also a good vegetarian substitute for traditional sausage rolls.
I hope you enjoy this Christmas appetizer recipe, although I have to admit you can make them any time of year and they are just as good. From our home to yours, wishing you all a very happy and healthy holiday season. May your days be merry and bright and hopefully our Christmas will be white! And as always, don’t forget to live well, eat well…
Steve and Elaine Collier are the hosts at Avalon Clearview Studio B&B, where she puts her culinary skills to good use.

Mushroom rolls

¼ cup unsalted butter
¼ cup very finely chopped green onions
2 ½ cups finely chopped mushrooms ( I use white but you can use any kind you like)
1 tablespoon chopped fresh parsley
2 tablespoons all purpose flour
¾ cup 35% cream
1 tablespoon port or sherry (optional)
½ teaspoon salt
¼ teaspoon white pepper
1 loaf thinly sliced white or brown bread
½ cup melted butter

Melt ¼ cup unsalted butter in a large frypan over medium heat. Add onions and cook until soft. Add mushrooms and parsley, then cook over medium-heat high heat until moisture has evaporated, stirring often. Stir in 2 tablespoons flour, salt and pepper and cook for 1 minute. Add cream, stir and bring to a boil, stirring constantly. Reduce heat and simmer the mixture until it thickens slightly. Remove from the heat and add port or sherry if using. Let mixture cool. You can put it in the fridge and make the rolls the next day if you wish.
Cut the crusts off the bread slices. Using a rolling pin, roll each slice out until flat. Then spread each slice with a thin layer of mushroom mix and roll the slices up jelly roll style. If they start to unroll, you can use toothpicks to hold together. I usually push each roll down a bit with the seam on the bottom, then wrap all the rolls up tight and put in the refrigerator for at least 1 hour.
When ready to bake, cut the mushroom rolls in half. Place rolls on a parchment covered cookie sheet and brush with melted butter. Bake in a preheated 425F oven for 10 minutes, or until they are crispy and golden. Remove with a metal spatula and serve immediately.
You can also make these ahead of time and freeze. When ready to bake, defrost the rolls completely first before brushing with butter.
Makes Approximately 40