It was a full-on kitchen day to close out 2022 last Saturday. The overall goal was to get a suitable party-like dinner plan to come together so that the year-end celebration with all the most regular regulars could occur. The heart of the matter was Meal No. 3263, featuring cheeseburger sliders and barbecue chicken sliders.
I had it in my head that these handy sandwiches should be served on my first attempt at Hawaiian sweet rolls, one pan of which was a slightly larger size to better accommodate the chicken:
...and a smaller White Castle size for the cheeseburger sliders:
Those Hawaiian rolls were absolutely incredible, with a pillow softness and melt-in-your-mouth texture. As for dessert, I made my second Atlantic Beach Pie of the week:
I thickened up the crust a bit while still depending on fresh-squeezed Meyer lemon juice. Those slices were de nicest.
Somewhere along the way, with all the lemon squeezing, I went ahead and made a fresh batch of lemonade that turned out terrific:
Not pictured are the homemade pimento cheese and Mexican restaurant white dipping sauce that were the appetizers before we sat down to supper. (Although it comes out slightly different every time, I sure am glad to have worked out a basic pimento cheese recipe back in 2011 that endures as a regular delight!) The evening was filled with rollicking laughter with yet another round of Collins Against Humanity, followed by pool and music videos while we waited for the midnight celebration moment to arrive.
"Hawaiian Sweet Rolls," from Kate Dean of I Heart Baking. [Published 15 March 2017 / Modified 15 March 2022]
"Cheeseburger Sliders" [Published 27 March 2020] and "Slow Cooker BBQ Chicken" [Published 11 August 2015], by Natasha Kravchuk of Natasha's Kitchen.
"Beef & Cheddar Melts Sauce," a Roediger House creation.
"South Carolina-Style Pimento Cheese." Recipe worked out by me, based on Sharon's Palmetto Pimento Cheese.
"Mexican Restaurant White Dipping Sauce," a recipe worked out by me, sampled by Spring Street, and approved of by all.
"One Phenomenal Pie: Atlantic Beach Pie," from Chef Bill Smith. Published in Our State Magazine, May 2014. Also featured in "Found Recipes" on All Things Considered from National Public Radio, broadcast April 13, 2013.
Meyer Lemonade was made with 6 cups (divided) of cold filtered water; 1.5 cups of fresh-squeezed Meyer lemon juice; 1.25 cups of granulated sugar, and a scant half-teaspoon of lemon oil. Heat 2 cups of the water over medium heat with the sugar until the sugar completely dissolves; allow to cool a bit. Combine lemon juice and lemon oil with 4 cups cold water in pitcher. Add cooled water-sugar mixture and stir to thoroughly combine. (I like my lemonade on the sweeter side.) Chill completely before serving if you want it to taste good on the tongue.
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