Bacon wrapped food her own version of Devils on a Horseback where the prunes are soaked in a mixture of Earl Grey tea, Chile de árbol, allspice, and brandy prior to being wrapped in bacon and cooked, and is described by the Metro as “The most modern, racy spin” on Devils on Horseback. Chef Martha Stewart’s version of this dish involves stuffing dates with Stilton cheese before wrapping them in bacon. The name Devils on Horseback is derived from Angels on Horseback, a similar dish that uses seafood instead of dried fruit. Pigs in a Blanket is a dish commonly served in the
Schlachteplatte Schlachteplatte A Schlachteplatte, Schlachtplatte, Schlachtschüssel (Southern German) or Metzgete (Swiss and southwestern part of Baden-Württemberg in Germany) is a hearty German mixed grill dish that primarily consists of boiled belly pork ("Kesselfleisch") and freshly cooked "Blutwurst" and "Leberwurst" sausages. The cooking process produces sausage juices which, together with any split sausages, are used as a soup known as "Metzelsuppe". As a result, in many places, e.g. in parts of the Palatinate, the entire festival and the meal in particular, is known as metzelsupp. Common accompaniments to a "Schlachtplatte" are "sauerkraut" and bread or potatoes or, in South Germany, potato pancakes