Piggy Succotash Recipes

THIS BRITTLE PIGGY

Steps:

• Line a large rimmed baking sheet with foil and generously butter it. Working in batches, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, then break each slice in half.
• Combine the sugar, corn syrup and 1/2 cup water in a medium heavy-bottomed saucepan. Cook, stirring occasionally, over medium-high heat until a candy thermometer registers 260 degrees F, 10 to 12 minutes.
• Remove from the heat and add the butter, nuts and 1 teaspoon salt. Stir once, then continue cooking over medium-high heat, undisturbed, until the syrup turns golden and the candy thermometer registers 285 degrees F, 5 to 10 more minutes. Carefully stir in the prepared bacon, the vanilla and baking soda. (The mixture will foam a bit.) Cook, stirring several times, until the foam subsides and the mixture darkens slightly, 1 to 2 more minutes.
• Pour the mixture onto the prepared baking sheet, then carefully tilt to spread it into a thin layer. Use tongs to redistribute the bacon pieces if necessary. Let cool completely, then break into pieces.

PIGGY ROLLS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment and spray with nonstick spray.
• For the heads: Divide the dough into eight 2-ounce pieces. Pinch a marble-size piece of dough from each piece and set aside. Roll each large piece of dough into a tight ball and arrange on the prepared baking sheet about 2-inches apart.
• Beat together the milk, egg and salt in a small bowl.
• Snip a tiny slit in the back of each dough ball, close to the bottom and pull out to make a tail. Working 1 at a time, brush the dough balls all over with the egg wash. Pinch 1 of the reserved marble-size pieces of dough in half. Flatten half into a round pig nose. Stick onto the dough ball where it starts to curve down to the baking sheet opposite the tail. Stick 2 toothpicks in each nose to make nostrils (leave the toothpicks in while the rolls bake). Form 2 triangle-shaped ears from the other half of the reserved piece of dough. Press into the top of the dough ball so that the 2 pieces are touching; stick a toothpick into the back of each ear to keep it in place while baking. Press 2 sesame seed eyes between the nose and ears.
• Bake until the pigs have risen and are golden, 15 to 18 minutes. Cool on a rack. Remove the toothpicks. Serve warm or at room temperature.

SUCCOTASH

Steps:

• Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
• Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
• Stir tomatoes into lima beans and add corn; cook 10 minutes more.

MEDITERRANEAN SUCCOTASH

Steps:

• Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Saute peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer. Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.

FAST SUCCOTASH

Steps:

• In a large skillet fry bacon until crispy and remove to a paper towel-lined plate, reserving fat in pan. To the skillet add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add corn, lima beans, pearl onions, hot sauce and cream. Bring to a simmer and cook until vegetables are thawed and tender. Stir in reserved bacon and season with salt and pepper.