Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
Cornmeal Sausages
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℉.
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)
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.
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.
Peel and trim carrots and parsnips. Cut into 2" lengths and then slice a small amount from one side to allow the piece to sit flat. Slice a small amount off remaining 3 sides to square up the piece (see note). Cut into 1/4" slices and then cut each slice into 1/4" batons.
Heat butter in a medium skillet until foamy, add garlic and sauté for 30-60 seconds, stirring once or twice. Add in carrots and parsnips, stir to coat with butter and garlic. Add water, cover and cook over medium heat for about 4-5 minutes, stirring once or twice.
Remove cover and increase heat to high to evaporate any left over water and allow the vegetables to finish cooking, about 3-4 minutes ( they will start to caramelize slightly).
Once they are cooked to your liking, remove from heat and stir in honey, parsley, salt and pepper. Serve immediately.
Recipe Notes
-if using salted butter, adjust additional salt to taste.
-the 2" sections do not need to be perfectly square as that much trimming creates a lot of waste. What is important, is to make sure they are similar in size for even cooking.
In a small sauce pan combine dry cereal and 2/3 cup of water. Bring to a simmer and cook for approximately 5 minutes until visible moisture is gone. Remove from heat and set aside to cool to 95-110℉
In the bowl of a stand mixer fitted with a dough hook, stir together buttermilk, 1/2 cup water, honey and yeast. Allow to ferment for 5-6 minutes until frothy. Add whole wheat flour, 1 cup bread flour, cooked cereal, butter and salt. Stir to combine. Add 1/2 cup bread flour and begin kneading until flour is absorbed. Continue adding bread flour by the 1/4 cup until dough is supple and pulls away from the bowl, approximately 7-9 minutes.
Grease a large bowl with oil or non stick spray. Remove dough from mixer and form into a ball, placing into greased bowl. Cover with plastic wrap or kitchen towel and allow to rise in a warm draft free area until double in size, 60-80 minutes.
Line a large baking tray with parchment. Remove dough from bowl and knead 3-4 times to remove air. Weight out dough into 12 equal size portions of approximately 85grams. Arrange dough balls with even spacing 4x3 on baking sheet. Cover with greased plastic wrap or kitchen towel and allow to rise until puffed and double in size, approximately 45 minutes.
Preheat oven to 400℉. Bake buns for 18-20 minutes until golden. Remove from oven and slide buns onto cooling rack. Brush with melted butter if desired. Allow to cool to room temperature.
Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
Almond Topping
Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
Warm buttermilk in microwave to an approximate 100℉. In the bowl of a stand mixer fitted with a dough hook whisk together buttermilk, orange juice, honey and yeast. Allow to rest for 10 minutes.
To the bowl whisk in egg, butter, ginger, salt, orange zest and 1 cup of flour. Place bowl on mixer and knead in remaining flour a 1/4 cup at a time, making sure each is absorbed before adding more. Knead for approximately 5-7 minutes until dough is pulling away from the sides, adding small amounts of additional flour if required.
Grease a large bowl with oil or non stick spray and turn out dough into bowl, flipping dough to cover with oil. Cover bowl and allow to rise in a warm draft free area until double in size, approximately 1-1 1/2 hours. If your oven will allow, proof at 85℉-90℉.
Deflate dough by gently kneading. Lightly dust your rolling surface with flour and roll out dough to an approximate 14"x11" rectangle. Spread filling marmalade evenly onto dough and sprinkle with brown sugar.
Starting with the long end, roll dough jelly roll style placing seam at the bottom. Using a sharp knife cut a small amount of approximately 1/2" off of each end to clean up the roll. Cut roll into approximately 1"-1 1/4" slices. Place cut rolls into prepared pan with topping. Cover and allow to rise for 30 minutes in a warm draft free area.
Topping
Preheat oven to 375℉. In a small bowl whisk together all topping ingredients and pour into a 9"x13" pan sprayed with non stick spray. Place cut rolls on top of topping mixture, spacing out evenly. Cover with plastic wrap and allow to proof for 30-40 minutes in a warm draft free area.
Remove plastic wrap and bake rolls in preheated oven for approximately 25 minutes until topping is bubbling around the rolls and rolls are puffed and starting to brown. Remove from oven and immediately invert pan onto a slightly larger baking sheet. Allow to cool slightly before serving.
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