68 sweetmeat recipes

A 4-ingredient salad dressing with picante sauce, orange marmalade, soy sauce, and fresh ginger. Sweet heat meets tangy citrus in 5 minutes flat.

Strawberry sauce with grenadine, cinnamon, and a dash of hot sauce blended smooth. A sweet-heat dessert topping inspired by Pittsburgh's Union Grill.

Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.

Pork loin fajitas with a sweet-heat sauce of chunky salsa and peach preserves, loaded with seared peppers, onions, cilantro, and a cool sour cream finish.

Baked spicy chicken wings marinated in soy sauce, honey, and dry mustard. Crispy oven-baked drumettes with a sweet heat glaze that sticks to every bite.

Lemon cayenne cookie press cookies with bright lemon zest and a spicy kick from cayenne pepper. Buttery, crisp, and sweet-heat in every bite.

Smoked salmon steaks rubbed with hot sweet mustard, dill, lemon, and minced onion. Low and slow in the smoker until flaky and loaded with sweet heat.

Spicy ginger chicken stir-fry with bell peppers, pineapple chunks, and picante sauce. A sweet-heat skillet dinner with fresh cilantro, ready in 35 minutes.

Baked chicken legs glazed with raspberry jam, balsamic vinegar, and red pepper flakes for a sticky sweet-heat finish that caramelizes beautifully in the oven.

Pan-seared pork chops glazed with a sweet-tart pineapple ginger pan sauce, topped with a cool watermelon relish spiked with jalapeño and lime. Sweet heat meets smoky crust in 30 minutes.

Florida fruit salsa with fresh mango, pineapple, peaches, dates, and hot salsa blended with cilantro and garlic. A sweet-heat condiment for grilled fish, chicken, or pork.

Spicy green beans glazed with orange juice, brown sugar, and butter with serrano chiles. Marinated for an hour, then simmered into a sweet-heat side dish.

The full showpiece version of Bruno's flourless Italian chocolate cake: three layers filled with rum-spiked chocolate whipped cream, wrapped in alternating dark and white chocolate strips, and garnished with chocolate leaves.

Spicy shrimp kabobs marinated in a sweet-heat glaze of apricot preserves, honey, hot sauce, and fresh herbs. Grilled until just white throughout for tender, juicy results.

Mu shu-style beef roll-ups in flour tortillas with orange marmalade-salsa glaze, spinach, mushrooms, and sliced almonds. A sweet-heat fusion wrap baked until warm.

Corned beef simmered with garlic, cloves, and dried chilies, then glazed with bitter orange marmalade and roasted. Sweet heat meets briny, fork-tender beef in every slice.