Black Pepper Popovers Filled With Vermont Cheddar And Herb Scrambled Eggs And Maple Mustard Glazed Canadian Bacon Recipes

CHEDDAR-BLACK PEPPER WAFFLES WITH SAUSAGE AND APPLES MAPLE AGRODOLCE

Steps:

• For the sausage and apples maple agrodolce: Put 1 tablespoon of the canola oil in a cast-iron skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until deeply browned, 8 to 10 minutes. Set aside.
• Put the remaining tablespoon of oil in a medium nonstick skillet over medium heat. Add the onions and toss to coat with the oil, then add the apples, 2 tablespoons of maple syrup and some salt and pepper and cook, stirring frequently, until the apples and onions are very soft and caramelized, about 10 minutes. Add 1 tablespoon of the apple cider vinegar and remove the skillet from the heat. Stir the sausage, thyme and parsley into the caramelized apples; transfer to a bowl and keep warm.
• Put the nonstick skillet back over low heat, add the remaining 6 tablespoons maple syrup and 3 tablespoons cider vinegar and swirl a few times to make the agrodolce.
• For the Cheddar-black pepper waffles: Fit a baking sheet with a baking rack, put the baking sheet in the oven and preheat the oven to 200 degrees F.
• Whisk together the flour, Cheddar, baking powder, sugar, baking soda, salt and pepper in a large bowl. Whisk together the buttermilk, melted butter, hot sauce and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and whisk until just combined. Lumps are ok.
• Preheat the waffle maker according to the manufacturer's instructions. Brush the grates with some melted butter. Ladle about 1/3 cup of the waffle batter into each grate, close the cover and cook until golden brown and crispy, about 4 minutes. The waffles will be misshapen, not perfectly square, with rounded corners. When they are cooked, transfer them to the baking rack and continue with the rest of the batter.
• To serve, put 2 waffles on each of 4 plates. Top each with some sausage and apples and a drizzle of the warm maple syrup and cider vinegar agrodolce. Serve immediately.

POPOVERS WITH ROAST BEEF AND HORSERADISH

Steps:

• For the popovers: Preheat the oven to 450 degrees F; position a rack in the lower third with at least 6 inches of clearance above it. Place a baking sheet on the rack and preheat for 15 minutes.
• Meanwhile, melt 1 tablespoon of the butter and pour it in a large bowl with the eggs, milk, salt and sugar. Whisk until very well combined. Add the flour and whisk until smooth; pour into a liquid measuring cup.
• Cut the remaining butter into 12 equal pieces; put one piece in each cup of a 12-cup muffin tin. Set the tin in the oven, on top of the preheated baking sheet, and heat until the butter starts to sizzle, about 3 minutes. Remove the muffin tin from the oven and pour the batter into the cups, filling each about halfway. Return to the oven and bake until the popovers are puffed and starting to brown (do not open the oven door!), about 12 minutes. Reduce the heat to 325 degrees and continue to cook (again, without opening the oven!) until the popovers are golden brown all over, 12 to 15 minutes more. Remove the popovers from the tin onto a cooling rack. Let cool until just cool enough to handle, about 3 minutes.
• For the sandwiches: In a bowl, stir together the horseradish, sour cream and chives. Season with salt and pepper. Working one popover at a time, dollop about a teaspoon of the horseradish cream into the divot on the top of the popover; if the divot is not very deep, push in lightly with your thumb to make a deeper indentation or hole. Top with a slice or two of roast beef and then with another dollop of horseradish cream. Sprinkle with a little finishing salt. Repeat with the remaining popovers and serve immediately.