Mini Cornmeal Sausages with Creamy Honey Mustard


Mini Cornmeal Sausages with Creamy Honey Mustard
Print Recipe
    Servings Prep Time
    48 pieces 30 minutes
    Cook Time
    30-40 minutes
    Servings Prep Time
    48 pieces 30 minutes
    Cook Time
    30-40 minutes
    Mini Cornmeal Sausages with Creamy Honey Mustard
    Print Recipe
      Servings Prep Time
      48 pieces 30 minutes
      Cook Time
      30-40 minutes
      Servings Prep Time
      48 pieces 30 minutes
      Cook Time
      30-40 minutes
      Ingredients
      Cornmeal Sausages
      Creamy Honey Mustard
      Servings: pieces
      Instructions
      Creamy Honey Mustard
      1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
      Cornmeal Sausages
      1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
      2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
      3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
      4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
      Recipe Notes

      -use a deep fryer if desired.

      -I found cocktail sausages at Costco.

      -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

      -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

      Cranberry Pork Rib Roast


      Cranberry Pork Rib Roast
      Print Recipe
        Servings Prep Time
        6-10 people 30 minutes
        Cook Time Passive Time
        120 minutes 20-30 minutes
        Servings Prep Time
        6-10 people 30 minutes
        Cook Time Passive Time
        120 minutes 20-30 minutes
        Cranberry Pork Rib Roast
        Print Recipe
          Servings Prep Time
          6-10 people 30 minutes
          Cook Time Passive Time
          120 minutes 20-30 minutes
          Servings Prep Time
          6-10 people 30 minutes
          Cook Time Passive Time
          120 minutes 20-30 minutes
          Ingredients
          Servings: people
          Instructions
          Pork Rib Roast
          1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
          2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
          Cranberry Apple Sauce
          1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
          2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.

          Broccoli Cheddar Soup


          Broccoli Cheddar Soup
          Print Recipe
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time Passive Time
            35 minutes 5 minutes
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time Passive Time
            35 minutes 5 minutes
            Broccoli Cheddar Soup
            Print Recipe
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time Passive Time
              35 minutes 5 minutes
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time Passive Time
              35 minutes 5 minutes
              Ingredients
              Servings: people
              Instructions
              1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
              2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
              3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
              Recipe Notes

              -recipe yields 5 1/2- 6 cups.

              -for vegetarian option, use vegetable broth instead of chicken broth.

              -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.

              Mustard Herb Skillet Bread


              Mustard Herb Skillet Bread
              Print Recipe
                Servings Prep Time
                12-16 wedges 25-30 minutes
                Cook Time Passive Time
                20-22 minutes 80 minutes
                Servings Prep Time
                12-16 wedges 25-30 minutes
                Cook Time Passive Time
                20-22 minutes 80 minutes
                Mustard Herb Skillet Bread
                Print Recipe
                  Servings Prep Time
                  12-16 wedges 25-30 minutes
                  Cook Time Passive Time
                  20-22 minutes 80 minutes
                  Servings Prep Time
                  12-16 wedges 25-30 minutes
                  Cook Time Passive Time
                  20-22 minutes 80 minutes
                  Ingredients
                  Bread
                  Mustard Topping
                  Servings: wedges
                  Instructions
                  Mustard Topping
                  1. In a small bowl whisk together all ingredients except for cheese and set aside until ready to use.
                  Bread
                  1. In the bowl of a stand mixer fitted with a dough hook stir together water, yeast and sugar. Allow to ferment for 5-7 minutes. Stir in 1 cup of flour, olive oil and salt. Begin kneading, adding additional flour by the 1/4 cup until dough starts to pull away from the sides. Continue to knead until dough is soft and silky, about 5-7 minutes.
                  2. Turn out dough into a large greased bowl, cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
                  3. Preheat oven to 425℉. Oil a 10" cast iron skillet and push dough evenly into pan with oiled fingers, creating dimples as you go. Allow dough to rest a few minutes to relax dough if having trouble pushing it out to the edge. Cover and allow to rise for 20 minutes.
                  4. Brush dough with mustard topping and sprinkle with parmesan cheese. Bake in preheated oven for 20-22 minutes until golden. Remove from oven and allow to cool a few minutes in pan before lifting out onto cooling rack. May be eaten slightly warm or at room temperature.
                  Recipe Notes

                  Recipe yields approximately 490 grams of dough.

                  Baked Apricot Mustard Ham


                  Baked Apricot Mustard Ham
                  Print Recipe
                    Servings Prep Time
                    12-15 people 20 minutes
                    Cook Time Passive Time
                    3 hours 15 minutes
                    Servings Prep Time
                    12-15 people 20 minutes
                    Cook Time Passive Time
                    3 hours 15 minutes
                    Baked Apricot Mustard Ham
                    Print Recipe
                      Servings Prep Time
                      12-15 people 20 minutes
                      Cook Time Passive Time
                      3 hours 15 minutes
                      Servings Prep Time
                      12-15 people 20 minutes
                      Cook Time Passive Time
                      3 hours 15 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 325℉. Remove ham from packaging and dab dry with a paper towel. Score ham by cutting just through the skin in diagonal lines about 1" apart. Repeat diagonal line in the opposite direction to create a diamond pattern.
                      2. In a small bowl whisk together mustard, half the apricot jam, chopped fresh herbs, olive oil, garlic, lemon juice, salt and pepper.
                      3. Lay ham face down in roasting pan and scatter a handful of fresh herbs around the ham. Smear half of the mustard rub evenly over ham. Add 3/4 cup water to the pan and cover tightly with foil.
                      4. Bake for approximately 2-2 1/2 hours until warmed through and an internal temperature of 135℉ is reached. Increase oven temperature to 400℉ and strain liquid from pan. Rub ham with remaining mustard rub and continue to bake uncovered for 20-30 minutes until golden and browned and the internal temperature is 145℉. Remove from oven and recover with foil and allow to rest 15 minutes. Slice and serve.
                      5. While ham is resting, reduce liquid from pan by 1/3. Whisk in 1/4-1/3 cup apricot jam to taste and serve along side the ham.