EVERYTHING-SPICED PIGS-IN-A-BLANKET WITH CHERRY PEPPER RELISH AND HORSERADISH HONEY MUSTARD
Steps:
- For the relish: Add the cherry peppers, garlic, honey, cider vinegar, olive oil and salt to the bowl of a food processor. Pulse to combine. (Makes 2 cups.)
- For the mustard: Add the whole-grain mustard, yellow mustard, honey and horseradish to a small bowl. Stir to combine. (Makes 2 cups.)
- For the everything spice: Add the poppy seeds, sesame seeds, dried garlic, dried onion, salt and pepper to a small bowl. Stir to combine. (Makes 1 cup.)
- For the pigs-in-a-blanket: Preheat the oven to 400 degrees F.
- Cut each piece of puff pastry in half, and roll each half around a sausage link, using a bit of egg wash to adhere. Place the piggies seam-side down, brush with egg wash, and sprinkle each with 1 teaspoon of the everything spice. Transfer to a parchment-lined baking sheet and bake until golden and puffy, 15 to 20 minutes.
- Serve the pigs-in-a-blanket with the cherry pepper relish and horseradish honey mustard.
CREAMY HORSERADISH SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the mayonnaise, horseradish, mustard, cherry peppers and honey in a small bowl. Taste and season with salt and pepper as needed. Use for topping steak or any favorite protein.
HOT PEPPER HONEY MUSTARD BUTTER FOR CANNING
Yummy end of pepper season mustard dipping sauce. Would be delish with soft pretzels or as a glaze for grilled chicken or pork.
Provided by Suzanne H
Categories < 60 Mins
Time 35m
Yield 8 Pints
Number Of Ingredients 11
Steps:
- Seed Peppers if you like, I didn't. Finely Chop Peppers (I used a food processor to chop the peppers tiny) Example of Mixture of Peppers I used: Jalapeño, Banana Pepper (Sweet & Hot), Cherry Bombs,Cubanelle & Chili Peppers.
- Mix mustards, vinegars, honey, coconut sugar, coconut oil, flour, water and kosher salt in the pan. Whisk mixture together well to dissolve the flour and then stir in the finely chopped peppers. Once combined place on the stove and stir frequently to avoid sticking to your pan. Once mixture comes to a boil continue to boil and stir for five minutes or until desired thickness.
- Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in a hot water bath for ten minutes.
Nutrition Facts : Calories 507.1, Fat 9.3, SaturatedFat 2.1, Sodium 1499.9, Carbohydrate 100.6, Fiber 5.9, Sugar 69.7, Protein 9.1
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HONEY MUSTARD GRILLED PORK CHOPS WITH CHERRY SAUCE
From stripedspatula.com
- In a small bowl, whisk together whole grain mustard, honey mustard, and olive oil. Season pork chops with a few pinches of salt and pepper. Brush pork chops with about half of the mustard mixture on all sides. Let stand at room temperature, loosely covered, for 30 minutes before grilling.
- Melt 1 tablespoon butter in a saucepan until foaming subsides. Add shallot and cook until softened, about 3-4 minutes. Stir in cherries, red wine, honey, honey mustard, and rosemary sprig. Bring to a boil, reduce heat, and simmer until sauce is reduced and thick enough to coat the back of a spoon, about 30 minutes. Remove sauce from heat and discard rosemary sprig. Whisk in remaining 1 tablespoon butter. Season to taste with salt and pepper. Keep sauce warm, spooning over grilled chops when ready to serve.
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