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
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. Preheat oven to 350°. Bake for 20 minutes. Uncover and bake 15 minutes more.
  3. Crack eggs over grits. Bake until desired 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
  1. 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.
  2. 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
  3. On a lightly floured surface, knead dough until smooth and elastic, 5 to 7 minutes. Roll dough into a 20x12-inch rectangle, about ¼ inch thick.
  4. 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.
  5. 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.
  6. Preheat oven to 350°. Bake until lightly browned, 30 to 35 minutes.
  7. 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.

 

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