Hollis Wilder, the first two-time champion of Food Network’s Cupcake Wars takes the traditional sweet cupcake in a new direction, with fresh flavors and a new savory look. The trusty cupcake pan works just as well for satisfying mini meals as it does for decadent sweets. Small, uniform portions make it easier to avoid overeating, and the meals are perfect for making ahead of time and freezing for the week in single or family-size portions. Hollis provides tips for having children help with the cooking to make a more enjoyable family mealtime. With 100 exciting recipes for breakfast, lunch, and dinner, such as Apple-Sausage Breakfast Cakes, Fig and Blue Cheese Tarts, Pumpkin Risotto, and Curried Chicken with Mango, Savory Bites proves a cupcake pan isn’t just for sweets and is sure to please any palate or budget. Praise for Savory Bites : “While Wilder channels her inner Julia Child with updated aspic recipes featuring roasted vegetables, other dishes are simply comfort foods in cupcake tins.” ―Today.com Hollis Wilder is the first three-time Cupcake Wars champion and owner of the bakery SweetbyHolly, with locations in Orlando and Jacksonville, Florida. A former L.A.-based private chef, she has appeared on Food Network, the Cooking Channel, CBS, NBC, ABC, and Fox News. She lives in Florida. Savory Bites By Hollis Wilder, Dervla Kelly Abrams Books Copyright © 2013 Hollis Wilder All rights reserved. ISBN: 978-1-61769-019-8 Contents PREFACE, INTRODUCTION, ESSENTIALS, Chapter One BREAKFAST, Chapter Two EGG & CHEESE, Chapter Three PASTA & RICE, Chapter Four VEGETABLES, Chapter Five SEAFOOD, Chapter Six POULTRY, Chapter Seven MEAT, ACKNOWLEDGMENTS, CONVERSION CHARTS, INDEX OF SEARCHABLE TERMS, CHAPTER 1 BREAKFAST Apple Sausage Breakfast Cakes Mexican Breakfast Rolls Mushroom & Potato Charlottes Topped with a Fried Egg Savory Pudding Charlottes French Toasters Spanish Tortillas Tomato Basil Charlottes Savory Apple Tarts Three-Cheese Tarts with Pear & Fig Compote Pineapple Upside-Down Cakes Wafflinis Apple Currant Spoon Breads Egg Mini Muffins Biscuits & Gravy I ALWAYS TELL MY CHILDREN TO POWER UP IN THE MORNING! My husband pulls together breakfast for our family, but I like to help out by having some savory mini meals ready for him to reheat in the oven or bake fresh for the children come morning so that when they wake up, they have a warm, sometimes sweet, sometimes savory meal to start the day on an upbeat note. The savory breakfast bites that follow are so convenient, you can have them ready within an hour, or even sooner if you bake them the night before and reheat them in the A.M. It beats pulling out the cereal box every morning and gives your family a chance to sit down together before dashing off in different directions. Most of the meals in this book can be prepped the day before and placed in the refrigerator, unbaked, until you are ready to bake them the following day. (I've specified if a meal should not be prepped the night before — some ingredients can get soggy!) My children love the Apple Sausage Breakfast Cakes (this page) and the Egg Mini Muffins (this page) because they are filled with their favorite flavors. I love them because I wanted to find a simpler way to make breakfast using ingredients already in my pantry and freezer, staples that make meals better, faster, smarter, and tastier. Many of these dishes can be eaten out of hand, so a good breakfast is still possible on the busiest of days. And you have the benefit of starting your morning with something that doesn't come from a drive-through window. These mini breakfasts are a portable feast! Don't limit these recipes to just breakfast, either. An assortment of these mini meals makes a great brunch for a large gathering of people. Apple Sausage BREAKFAST >CAKES< OVEN: 350°F (75C) > PREP TIME: 1 hour > BAKING TIME: 20 to 25 minutes > YIELD: 12 cakes APPLES AND CHICKEN SAUSAGE in cornmeal cake look so elegant. This mini meal resembles pineapple upside-down cake or apple tarte tatin, but the variety of tastes and textures make it something completely different. Everyone has a favorite apple, but I suggest using Granny Smith because of its firm texture, which is retained after it cooks. As alternatives, use Pink Lady or Honeycrisp apples. The recipe for Maple-Glazed Apples makes about twice as much as you need, so you can bathe the Cornmeal and Currant Cake in as much of it as you like. I also love to use the apples as a topping for waffles or oatmeal, on toast, mixed with yogurt, or even just as a yummy dessert. FOR THE MAPLE-GLAZED APPLES 1/3 cup (75 ml) pure maple syrup 1 tablespoon brandy 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon freshly grated nutmeg Pinch of kosher salt 8 large Granny Smith or other favorite tart apples, peeled, cored, and cut into 1/4-inch (6-mm) dice FOR THE CORNMEAL AND CURRANT CAKE 1 cup (125 g) all-purpose