Ham and Swiss Sliders
3 tablespoons unsalted butter, at room temperature
2 tablespoons Dijon mustard
1 ½ tablespoons sweet pickle relish
Kosher salt and freshly ground pepper, to taste
1 (12 count) package King’s Hawaiian original Hawaiian Sweet Dinner Rolls, halved lengthwise
¾ pound thinly sliced smoked deli ham
8 slices swiss cheese
2 tablespoons unsalted butter, melted
1 teaspoon poppy seeds
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, combine butter, dijon and relish; season with salt and pepper, to taste. Spread mixture on top half of dinner rolls, set aside.
Place bottom half of rolls onto the prepared baking sheet. Top with ham, cheese and top of dinner rolls. Brush tops of dinner rolls with butter; sprinkle with poppy seeds.
Place into oven and bake until golden brown and toasted, about 15-18 minutes. Let stand 5 minutes.
Glazed Lemon Pound Cake Loaf
1/2 cup butter (at room temperature)
1 cup white sugar
3 large eggs (at room temperature)
2 Tbsp lemon zest (from about 1 large lemon)
1 Tbsp lemon juice
2 tsp table salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup sour cream (removed from fridge 15 minutes before using)
1/2 cup icing/confectioners' sugar
1 Tbsp lemon juice (plus more, as needed)
1. Preheat oven to 325 F. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed (about 4 or 5 on a KitchenAid mixer) until light colored and fluffy. (Don't skimp on the process. It should cream about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
3. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternating with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
4. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the center comes out clean.
5. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
6. While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.
3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn
2 cups red or orange grape tomatoes, halved
8 ounces fresh mozzarella, cut into small cubes
1 bunch scallions (white and green), thinly sliced
1 1/2 cups fresh basil leaves
Whisk together the vinegar, 2 teaspoons salt, and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella, and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.