Bacon-Wrapped Smoked Sausage with Spicy Cane Syrup Glaze
Bacon-Wrapped Smoked Sausage with Spicy Cane Syrup Glaze
Serves: 6 to 8 servings
Ingredients
- 8 to 9 slices bacon, halved crosswise
- 1 (16-ounce) package smoked sausage, cut into 1½-inch pieces
- ½ cup cane syrup
- ¼ cup unsalted butter, cubed
- ½ teaspoon smoked paprika
- ¼ teaspoon ground chipotle chile powder
- 2 tablespoons finely chopped pecans
Instructions
- Heat a 12-inch cast-iron skillet over medium heat. Wrap 1 piece of bacon around each piece of sausage. Working in batches, cook, seam-side down, until bacon is browned and crisp, 3 to 4 minutes per side. Let drain on paper towels.
- In a small microwave-safe bowl combine cane syrup, butter, paprika, and chipotle powder. Cover and microwave on high in 15-second intervals, stirring between each, until butter is melted (30 to 45 seconds total). Stir in pecans until well combined.
- Transfer bacon-wrapped sausages to a serving platter, and spoon a little glaze over each. Serve with remaining glaze for dipping.
Baked Eggs and Grits Casserole
Baked Eggs and Grits Casserole
Serves: 6 servings
Ingredients
- 2 tablespoons unsalted butter
- ¾ cup chopped red bell pepper
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1¼ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 1½ cups stone-ground grits
- 2 cups shredded smoked Gouda cheese
- 1 cup shredded sharp Cheddar cheese
- ½ teaspoon hot sauce
- 6 large eggs
- Garnish: quartered cherry tomatoes, chopped green onion, ground black pepper, hot sauce
Instructions
- In a 12-inch cast-iron skillet, melt butter over medium heat. Add bell pepper; cook until lightly browned, about 4 minutes. Add garlic; cook for 1 minute. Add broth, milk, salt, and pepper; bring to a simmer. Whisk in grits; simmer, stirring occasionally, until thickened and tender, about 45 minutes. Stir in cheeses and hot sauce. Loosely cover with foil.
- Preheat oven to 350°. Bake for 20 minutes. Uncover and bake 15 minutes more.
- Crack eggs over grits. Bake until <g class=”gr_ gr_115 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-ins replaceWithoutSep” id=”115″ data-gr-id=”115″>desired</g> degree of doneness is reached, about 8 minutes for soft-set eggs. Let stand for 5 to 10 minutes before serving. Garnish with tomatoes, green onion, pepper, and hot sauce, if desired.
Orange Rolls with Cream Cheese Icing
Orange Rolls with Cream Cheese Icing
Serves: 8 servings
Ingredients
- Dough:
- 3½ cups all-purpose flour
- 1 cup warm water (105° to 110°)
- 6 tablespoons unsalted butter, melted
- ¼ cup nonfat dry milk
- 3 tablespoons sugar
- 2½ tablespoons orange zest
- 1 (0.25-ounce) package
- active dry yeast
- 2 teaspoons kosher salt
- ½ cup orange marmalade
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- Icing:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups confectioners’ sugar, sifted
- 1 to 2 tablespoons orange juice
- Garnish: orange zest
Instructions
- For dough: In a large bowl, beat flour, 1 cup warm water, melted butter, dry milk, sugar, zest, yeast, and salt with a mixer at low speed until combined.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour
- On a lightly floured surface, knead dough until smooth and elastic, 5 to 7 minutes. Roll dough into a 20×12-inch rectangle, about ¼ inch thick.
- In a small bowl, stir together marmalade, ginger, and cardamom. Spread marmalade mixture onto dough. Starting at one long side, roll up dough, jelly-roll style. Lightly moisten dough edge with water, and seal. Cut into 2-inch-thick slices.
- Spray a 10-inch cast-iron skillet with cooking spray. Place rolls in prepared pan. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
- Preheat oven to 350°. Bake until lightly browned, 30 to 35 minutes.
- For icing: In a large bowl, beat cream cheese and butter with a mixer at medium speed until creamy. Gradually add confectioners’ sugar, beating until smooth. Beat in orange juice. Spread icing onto warm rolls. Garnish with zest, if desired.
