Sausage and Egg Casserole

This basic breakfast casserole has been a staple dish for as long as I can remember. Either that, or due to its simplistic nature, a lot of other casseroles were so similar to it that I always thought they were variations of the same thing. This sausage and egg casserole can be made the night before you want to eat it, then baked up in about an hour the next morning. You can always count on a casserole like this when you're feeling like a warm and delicious breakfast, without having to get up early to make it.

With a recipe like this, it's very easy to adapt it and make it your own. If you want some spice, add some jalapenos or chili powder. If you want to make it vegetarian, maybe substitute some mushrooms and spinach instead of the sausage. Play around with cheese choices, add in some onions and tomatoes. The recipe I'm sharing is one at its most bare form, so feel free to add to it and make it your own.

Recipe:
1 lb. bulk pork sausage
6 eggs
2 cups milk (I prefer whole)
1 teaspoon salt
1 teaspoon ground mustard
6 slices bread (I prefer sourdough), cut into 1/2-inch cubes
1 cup (4 oz.) shredded cheddar cheese

Butter a 9x13-inch baking dish. In a large skillet over medium heat, brown the sausage and stir until crumbled and cooked through. Drain and set aside on top of paper towels to wick away excess grease. In a large bowl, beat together the eggs, milk, salt, and mustard powder. Stir in the bread crumbs, cheese, then cooled sausage. Mix until incorporated and pour into the baking dish. Cover with foil and refrigerate for at least 8 hours, or overnight. Remove from the refrigerator 30 minutes before baking, and preheat oven to 350ºF. Bake, uncovered, for 35-40 minutes, or until a knife inserted in the middle comes out clean. Serves 8-10.

Cinnamon Squares

This week's Tuesdays with Dorie recipe was selected by Tracey of Tracey’s Culinary Adventures. These tasty squares have cinnamon and sugar mixed into the batter, as well as a layer of chocolate, with even more cinnamon and sugar added to it. This dessert (breakfast?) is pleasantly light, and easy to put together.

I opted not to add the espresso powder, nor the chocolate icing at the end. I stole a bite from a corner after the squares had cooled, and felt that there was a nicely subtle chocolate background to the dish, and decided adding more icing might overdo it.

I'm assuming that this treat was initially created as a dessert, as it is fairly sweet and has a lot of chocolate, but I don't see a reason why it couldn't be a decadent breakfast. It's fairly light, and the strong cinnamon flavor is definitely reminiscent of cinnamon rolls.

Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 210-211

Baked French Toast with Pralines

I've been delaying my postings for far too long. I originally baked this breakfast over 6 weeks ago, but haven't gotten around to posting until now. My brother and sister-in-law don't live too far away from me, and I made this the week that my niece was born. I knew it'd be a struggle for them to find time to bake or cook with a newborn on their hands, so I asked my sister-in-law what her favorite breakfast was, and ended up making this baked french toast.

This recipe is based off Paula Deen's Baked French Toast, and is an easy way to make a large batch of french toast at once, covered with a sweet praline topping.

French Toast:
Dash of salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tablespoon vanilla extract
2 tablespoons sugar
1 cup whole milk
8 large eggs, room temperature
2 cups half and half
1 loaf (16 oz.) sourdough, cut into 1-inch slices

Stale bread soaks up the liquid better, so if time permits, let the slices sit out overnight covered with a tea towel. Butter a 9x13-inch baking dish, and place the sourdough slices into the dish, making sure slices don't overlap. Into a large bowl add the salt, nutmeg, cinnamon, vanilla, sugar, milk, half and half, and eggs, then mix until combined. Pour over the sourdough slices and cover with foil. Refrigerate at least 8 hours. Remove from refrigerator to warm to room temperature, preheat oven to 350ºF. Spread praline topping over bread. Bake, still covered with foil, for 45 minutes.

Pralines:
2 lbs. unsalted butter, room temperature
1 cup packed light brown sugar
1 cup pecans
2 tablespoons corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Using a stand mixer fitted with a paddle attachment, combine all ingredients until a homogenous paste forms, then spread over the french toast before baking.

As you can see, this is fairly easy to put together, especially if you know that you're going to bake it ahead of time. This is one of those dishes that could be a treat for a holiday morning, or just a really good weekend breakfast. Scoop some ice cream on top, and you might just have dessert too.

Fresh Mango Bread

This week's Tuesdays with Dorie recipe was selected by Kelly of Baking with the Boys. This was a new treat for me - I had never heard of mango bread, let alone attempt to make my own batch. Come to think of it, I don't think I'd even bought a whole mango before I set about baking this bread. Regardless, the end product was ultimately delicious, and makes for a great breakfast bread.

In this bread, Dorie brings together both fresh mango and raisins, giving the bread a light fruity flavor. I don't know how other mango breads taste in comparison to this one, but if they're anything similar, then I'm surprised they haven't spread more. I now have no reason to shy away from the mangoes when I see them in the grocery.

Recipe: Baking: From My Home to Yours, by Dorie Greenspan, p. 45

Kugelhopf

This week's Tuesdays with Dorie recipe was selected by The All-Purpose Girl. It's a simple sweet bread, or cake, with the flavor of butter, sugar, and raisins. However, this is the first time I had a serious problem with one of Dorie's recipes. It may be because I don't have a Kugelhopf pan and used a Bundt pan instead, but the dough didn't rise as expected. When it was freshly made, it doubled and I punched in down as per directions. When it was in the fridge, same story. When I took it out the next day to rise in the bowl...nothing. It still tastes delicious, but it's probably not as light and airy as it should be.

Lack of a rise aside, this cake is very flavorful in its simplistic way. The top is brushed with butter as soon as it comes out of the oven, then sprinkled with sugar to form a thin glaze (at least in my case). After it's cooled to room temperature, it's sprinkled with confectioner's sugar for decor and served. Small slices are perfect, giving you a few bites to satisfy your sweet tooth.

Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 61-63

Pumpkin Muffins

Nothing says fall like pumpkins. Well, maybe the turning of the leaves, or the weather getting cooler. Or maybe the end of daylight savings time. But when it comes to cooking, pumpkins show that fall's arrived. This week's Tuesdays with Dorie recipe, Pumpkin Muffins, was picked by Sounding My Barbaric Gulp.

The mix of spices in these muffins are perfect to accompany the pumpkins. Allspice, cinnamon, ginger. I skipped on the nutmeg, because I still haven't gotten around to buying one. Biting into these muffins was reminiscent of eating pumpkin pie, but with a warm soft texture. The orange color that the pumpkins bring to the muffins definitely stands out, though it may not translate as well through pictures.

Come to think of it, that's pretty yellowish on the inside. But anyways, the outside is nicely orange. The addition of pecans, golden raisins, and sunflower seeds add to the texture, giving the muffin some good mouth-feel. These treats are perfect for any fall get together.

Recipe: Baking: From My Home to Yours, by Dorie Greenspan, p. 13

Almond Biscotti

Wow, I've been too busy. I don't even know where the time is going, but I have several recipes with pictures waiting to be posted. I really need to get around to updating this blog more often - this Tuesdays only thing isn't enough for me. Anyways, back to this post: this week's Tuesdays with Dorie recipe was almond biscotti, selected by Canela & Comino.

Almonds are always delicious, in my opinion. My almond extract is almost gone because I keep adding it into things, and I tend to have a stash of almonds somewhere in the cupboard at all times. These biscuits are packed with almond flavor, and have just the right amount of sweetness. The texture is perfect, with a lightly crisp outside and a soft chewy interior.

I ended up slicing these on a 45º angle to get longer strips - the cuts looked a little too small without doing this. I also added just a few extra almonds (1 cup instead of 3/4 cup) to make sure every bite had a little crunch.

Recipe - Baking: From My Home to Yours, by Dorie Greenspan, p. 141

Mixed Berry Cobbler

Has it really been a week since my last post? The last 7 days really flew by fast, and I haven't had all that much time to cook. The upcoming week is also going to be slow - I'm going to a family reunion for the first time in a couple days, and I'll be cooking a few things up there, but I won't really be able to write about them until I get back. I feel like this poor blog isn't getting enough attention from me. Anyways...this week's Tuesdays with Dorie recipe was a cherry rhubarb cobbler.

But wait a second...the recipe was cherry rhubarb, and your title is mixed berry? Yep, I had to pull an audible. I was really looking forward to the cherry and rhubarb combination, but going to a few local grocery stores I couldn't find rhubarb. I remember it being around a few weeks ago, so I must have just missed the season. I ended up seeing some more today, but it didn't really look too appetizing. Instead, I bought some raspberries and blackberries (12 ounces, each) and followed the rest of Dorie's recipe. I love how the lime and raspberry flavors mix, so I also got some limes and zested them, using the zest in place of the ground ginger the recipe calls for.

I traveled up to Los Angeles this weekend to see some friends, and while I was there I spent the night at my aunt's house. I decided to bring the cobbler as a thank-you-for-the-hospitality gift. My mom also randomly stayed the same weekend, so she got to taste this as well. Everyone that had some for breakfast said they enjoyed it, though it was a bit too tart for my own taste.

I thought about adding more cornstarch to the recipe, since the berries were definitely going to be runnier than rhubarb and cherry, but decided against it. If I were to repeat the recipe, I definitely would have added it. Soupy filling isn't necessarily bad, but it's not great either. We just dug in with spoons to compensate.

Recipe: Baking: From My Home to Yours, Dorie Greenspan, p. 415

Butter Croissants

Having the time to spare on this long weekend, I decided to make some more puff pastry dough and try my hand at making some homemade croissants. I only made 6 or so before I got bored with that shape and tried my hand at a couple others. I don't actually know the names for the other shapes, and google didn't help me, so if anyone can let me know what it is that I've made - please let me know!

I made sure to specify that these croissants came out tasting very buttery. Were I to make them again, I'd add some sugar or some other flavor to them. They're just a bit too strong on the butter side, so you have to eat them along with something sweet or savory.

Recipe for the puff pastry:
2 c. all-purpose flour
1/2 T. salt
1/2 c. cold water
2 sticks butter, shredded and chilled

In a food processor, combine the flour and salt, then pulse to combine. Add the water all at once and pulse until the dough forms into a ball. Turn out and knead just to bring together any excess flour, the dough should not be over-worked. Chill in the refrigerator for 30 minutes, then roll flat. Add the shredded butter to two-thirds of the dough and fold like an envelope (see Danish Braid for more specifics on turns). Chill 30 minutes between every two turns, or more frequently if your dough begins to warm, butter squirts, or you take a long time to roll the dough. I started with a double-turn, then added four more single turns for my puff pastry. Roll flat, then chill for an hour (I covered mine in plastic wrap and let it chill overnight).

To form the croissant shape, cut a right triangle about the length and width of your hand. Take the narrow end and face it to you. Begin rolling the far end, and as it comes closer begin to stretch the dough so it thins. This can take a bit of practice, and I'm sure there are instructional videos available for free online - those could explain it much better than words.

With the leftover puff pastry dough, I just made some other random shapes as I mentioned before. I'm positive that these have been made before and have names, so if anyone could tell me what they're called, again please let me know.


Preheat the oven to 350ºF. When ready, throw it into the bottom third of the oven for 25 minutes, or until golden brown on top. No matter how delicious they look right out of the oven, it is best to let these cool until nearly room temperature before devouring. Yields approximately 1 dozen croissants.

I enjoyed snacking on this delicious flaky buttery goodness. The recipe will definitely be repeated, though I'll switch up some shapes and find some fruits and/or preserves for fillings. Who couldn't love puff pastry?

Apple Cheddar Scones

I've always been intrigued by ingredients that seemingly wouldn't work together, but really do. Blue cheese with a sweet jam on some nice sourdough, peanut butter and bologna sandwich (don't ask!), that sort of thing. When I saw this week's Tuesdays with Dorie recipe ended in scones made of cheddar and apples, I was excited. I had heard of this flavor combination before, but never tried it out for myself.

I have yet to find a recipe in this book that I haven't enjoyed, and this is no different. The tart/sweet dried granny smith apples pairs wonderfully with the white cheddar. Who can say no to a nicely browned scone for breakfast? Or two...or three, for that matter.

I've made biscuits on several occasions, but never scones...but they really were basically the same thing in my experience. Different ingredients, sure, but same mixing method and consistency of the final batter.

On a side note, this was my first time buying cheese from grass-fed animals. I don't know if it was the diet, or the fact it was from New Zealand, or it could well have just been the brand...but damn, I think it was the best cheddar cheese I've ever had.

Recipe: Baking: From My Home to Yours, by Dorie Greenspan, p. 32

Danish Braid

This month's Daring Bakers challenge was to create laminated dough and form at least one danish braid. Since there is enough dough for two, I decided to make both a savory and a sweet one.

The sweet one was filled with a mixture of black raspberries and ricotta, heated with sugar and vanilla to form a jam-like consistency. Because options of fillings can vary so much with these danishes, it's a great way to clean out the refrigerator (I happened to have the raspberries and ricotta sitting in the fridge, and couldn't think of what else to do with them). This one was a great breakfast or dessert snack, with friends and family loving it.

I was planning on doing another sweet danish after the first received such good reviews, but then a friend of mine requested I make something savory for a potluck. I decided to just use the rest of the danish dough I had laying around, and filled it with ham, gruyere cheese, mixed greens, and grilled white onions.

I got compliments at the party, but personally didn't like how it came out. The gruyere was much more pungent than I was expecting (and it wasn't my first time using this type of cheese, so it could very well have been the brand). If I were to do this again, I'd definitely use something a bit more fitting, perhaps a simple cheddar or provolone.

Recipe:
Detrempe (dough):
1 T. active dry yeast
1/2 c. whole milk
1/3 c. sugar
zest of 2 small lemons
1 1/2 t. vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs (cold)
1/4 c. lemon juice
3 1/4 c. all-purpose flour
1 t. salt

Combine yeast and milk in a stand mixer with paddle attachment, and stir at low speed for a few minutes until creamy. Rub together the lemon zest and sugar until homogenous and VERY fragrant - a little tip I picked up from Dorie Greenspan's book (will make the whole area smell like lemons, it's great).

Slowly add this sugar to the stirring yeast mixture along with the vanilla extract and scrapped innards of the bean, eggs, and lemon juice. After it is well mixed, remove the paddle and add the hook attachment. Add the salt and flour, 1 cup at a time, while mixing at low speed. Once all the flour is incorporated, increase speed to medium and knead for 5 minutes, or until a smooth dough ball forms. Add flour as necessary 1T at a time until the dough is not sticky. Transfer to a baking sheet and cover with plastic wrap, then refrigerate for 30 minutes.

Beurrage (butter brick):
2 sticks (16 T.) unsalted butter, room temperature
1/4 c. all-purpose flour

With a paddle attachment in a stand mixer, beat the flour and butter together until a smooth paste forms. Scrape the sides and attachment of the bowl, and beat again to make sure everything is incorporated.

Take the detrempe out of the refrigerator, and move to a floured surface. Roll into a rectangle, approximately 18"x13" and 1/4" thick. If sticky, dust lightly with flour. Spread the beurrage evenly over two thirds of this.

Fold in letter fashion, so the unbuttered third goes halfway into the buttered side (left to right), then the remaining buttered dough is folded on top of this new fold (right to left). Should be left with a rectangle 6"x13". Refrigerate for 30 minutes to firm the butter, then remove and roll the dough into another 18"x13" rectangle (the long point - 13" - will remain the long point - 18" - on this new roll; in other words, when the next folds come, the sides that were previously open should be closed). Fold in the same manner as before to make a 6"x13" rectangle. This is now the second turn. Repeat until 4 turns have been completed, refrigerating 30 minutes between each turn. When the final turn is done, refrigerate for at least 5 hours.

Raspberry and ricotta filling:
1 c. black raspberries
1/4 vanilla bean, split and scraped
1/2 c. sugar
1/4 c. ricotta

The raspberries were previously frozen, so there was no need to mash them to get the juices flowing. Added all the ingredients in a small pot and stirred periodically over medium-high heat. Continue heating until most of the liquid has come off, leaving you with a filling the consistency of jam.

Forming the braid:
Remove the dough from the refrigerator and cut in half. Wrap up the remaining dough and store airtight in freezer, or refrigerator if it will be used within a few days. Roll the dough into a 14"x17" rectangle (does not need to be exact). Make diagonal cuts into the dough on the lengthwise side, going a bit more than 1/4 of the way into the center (I cut a bit too far into it my first go-around, so don't go as far in as the cuts pictured - also, I did thicker braids my second time).

Pour on the raspberry filling, and spread evenly on the uncut surface.

Tuck in the top and bottom ends (forgot to do that with this first braid), then start braiding by folding one of the right braids to the center, covering it with a braid from the left, covering that with a braid from the right, and repeat until the last braid has crossed. At this point, you can brush the top with an egg wash (1 egg yolk + 1 egg), though I avoided this and my braid still browned nicely. Spray cooking spray onto plastic wrap and cover the braid, then proof at room temperature for approximately 2 hours (could take longer or shorter depending on the temperature of your house - wait until it is risen and very soft to the touch). Towards the end of proofing, preheat oven to 400ºF. Bake the braid for 10 minutes, then pull out of the oven and rotate front to back, left to right, before putting back in. Decrease temperature to 350ºF and bake for another 10-20 minutes until crispy (mine was complete after 10). Once golden brown and delicious, remove from oven and allow to cool.

The savory filling is easy enough. I opened a small pack of ham and stacked it until it evenly covered the uncut dough, covered with a medium layer of gruyere cheese, roughly chopped a handful of greens and placed on top, followed by 1/3 of an onion, sliced and grilled.

As before, tuck in the ends and then cross over the cuts to form the braid.

Allow to proof as specified above, and bake in the same manner. Once complete, cut and serve. I prefer to cut between the braids if I can, so a clean cut and nice presentation is observed, but this can be difficult due to the nature of the braiding.

Remember, the fillings on these braids are completely up to you. The important part is to learn how to correctly make the laminated dough, and find out how to handle it. Once the method of laminated dough is learned, there are several pastry goodies you can make, such as croissants, moulins (windmills), turnovers, et cetera. With the various fillings available, the possibilities really are endless.

Banana Nut Muffins with Raisins

I had some bananas that had gone nicely brown, so I threw them in the freezer for a few days and decided to make some banana bread. I always freeze bananas before using them in a cake or bread - the ice crystals that form inside break down all the cell walls, so all the delicious juices come out without having to bother with mashing. When I'm ready to use them, I take them out of the freezer, let them get too room temperature, snip the top end off, then squeeze the banana out almost like squeezing toothpaste out of a tube.

I had leftover pecans and raisins, so I knew I'd end up throwing those into the dough. I also have a silicone muffin tray that I had yet to use, so I decided to make muffins instead of the standard loaf. As far as the recipe goes, I adopted this one after seeing something similar at Barbara Bakes.

Recipe:

1 c. mashed bananas (I used 2 medium)
1/2 c. sugar
1/2 c. yogurt
1/4 c. butter, room temperature
2 eggs
2 c. flour
1/2 t. baking soda
1 t. baking powder
1/4 t. salt
1/3 c. pecans, chopped
1/3 c. raisins

Combine the bananas, sugar, yogurt, butter, and eggs in a stand mixer bowl and whisk together for approximately 5 minutes, medium speed. Sift together the flour, baking soda, baking powder, and salt. Remove bowl from stand mixer, and pour the sifted dry ingredients on top. Add the pecans and raisins, then fold with a rubber spatula until all the ingredients have just come together. Do not overmix! There may still be clumps of flour; there is no need to make the mixture homogenous. Preheat oven to 350ºF, then pour into a muffin tray (depending on size, you may have leftover batter - I made 6 muffins, but could have made 7). Bake for 25 minutes, or until tops are golden brown and a knife inserted into the middle of a muffin comes out dry. Allow to cool before removing from the tray.

Pecan Honey Sticky Buns

Time for another Tuesdays with Dorie recipe! This week's recipe was Dorie Greenspan's Pecan Honey Sticky Buns, using brioche as the dough.

The making of the brioche did scare me a bit. Even with a professional KitchenAid stand mixer, I could hear that it was struggling to get everything kneaded together nicely. I'll take the advice of some of the other bakers and make the brioche by hand next time - I'll just sit down in front of the TV with a pound of butter next to me and slowly work it together (that sounds so fatty). The recipe for the Pecan Honey Sticky Buns calls for half of Dorie's brioche recipe, so I had to figure out something else to do with the other half. Earlier last week, I took half the dough that I had made and decided to play catch-up with the group, making some Brioche Raisin Snails.

After rolling out the dough, layering on the butter and cinnamon-sugar mix, rolling it all up and slicing it, my buns looked tiny. I was hopeful that they'd rise up and spread, but my baking tray was larger than suggested so I knew they wouldn't fill the pan. After warming them up a bit in the oven to get a quick rise out of them, I was a little more hopeful, but they still looked smaller than I was expecting.

Fast forward a half an hour of baking, and voila, sticky buns. As mentioned, my pan was larger than suggested, so not only did my buns not spread into each other, but the glaze didn't bubble up through everything.

As can be seen in the picture above, the glaze really did try to make an attempt at getting up...it tried bubbling its way, but just couldn't make it. Still, it didn't affect the buns too badly - they still came out nicely on the inside, pleasantly moist. I let the mass cool for about a minute before putting a piece of parchment paper on top, followed by a half-sized sheet pan, and inverting it all so the pecans would fall on top. Or rather, that was the idea. Since everything was loosely packed together (again, because the pan was too large), everything sort of fell all over the place, and the pecans all fell back underneath the buns. Simple solution is that I just spoon on some of the pecans when I'm serving it.

This is one I'll have to make next time I have a reason to put together a fancy breakfast. I'll either force myself to go out and get the right sized pan, or multiply the recipe by one and a half so I fill up the pan that I already have.

Recipe: Baking: From My Home to Yours, Dorie Greenspan, pp. 51 - 53.

Brioche Raisin Snails

The upcoming Tuesdays with Dorie recipe is Pecan Honey Sticky Buns. I read through this recipe earlier this week, and saw that it called for half of Dorie's Golden Brioche dough. Well, what am I to do with the other half of the brioche dough? I guess I could make brioche, and while I'm sure that's delicious, it doesn't sound very exciting. At the same time, I want to catch up on previous TWD posts that I missed since I'm a recent addition. Conveniently, the March 18 recipe was for Brioche Raisin Snails - perfect!

I'll probably talk a bit more about the dough itself in the upcoming sticky bun post, but suffice it to say that it was delicious even by itself. After sitting in the refrigerator overnight, I cut the dough in half (effectively giving me enough for 1 loaf), and set it out to warm up slightly before rolling it out.

The previous night, I made the rummed up raisins, as well as the vanilla pastry cream, and stored them in the fridge. The rum raisins call for dark rum in plumped up raisins. It wasn't until I got home that I realized we don't have any dark rum. Sure, we have a TON of rum, but not the dark stuff. Looking for substitutions, I could only find the non-alcoholic variety...but then I wouldn't get to play with a big flame! I finally came across a substitution list in one of my Alton Brown books: light rum can be substituted with pineapple juice flavored with almond extract; dark rum can be substituted with molasses thinned with pineapple juice and flavored with almond extract. So, I simply added some molasses to light rum, and voila! dark rum (2 tablespoons + 2 teaspoons light rum, plus 1 teaspoon molasses). After making up this concoction and adding it to the heated raisins, I lit it on fire (a first for me!) and got a surprisingly blue flame. Luckily, I didn't singe any hairs, but I could definitely feel the heat. If you're doing this, make sure you use a very long lighter.

Back to the assembly, I then rolled out the dough and topped it with the vanilla pastry cream, followed by the rum raisins, and topped with cinnamon sugar. If you're making this, don't forget to leave an inch bare at the top of the roll so everything comes together.

After rolling tightly, I cut off the edges, and then sliced the roll into 1-inch portions. I ended up with 10 of these snails. It was getting pretty late, and I didn't want to wait an hour and a half for these to rise, so I put them in the oven on the warm setting, with the door cracked open, and left them there for about 20 minutes. At this time, they about doubled in size, and were very soft. I took them out of the oven, preheated to 375 degrees, and then put them back in for 20 delicious smelling minutes.

After taking them out of the oven, I set them on a cooling rack to come to room temperature. Unfortunately, I couldn't enjoy them at that moment (it was getting a tad late to be snacking), so I stored them in the refrigerator overnight. Come to think of it, I haven't even tasted one yet!

One second...

There, much better! It's very raisiny, and the brioche makes it great. Lots of flavor, even after-taste. I decided to take a bite from the runt of the litter...I'll leave the big ones for later! Maybe I'll even bring them in to work this morning, if I'm feeling generous.

I didn't bother making the glaze for this recipe. I feel that the tight rolled snails look good enough without, and they're plenty tasty without having to add more sugar to it.

Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 56-57.