Crunchy Potato Bites

Ingredients
1/2 cup Dijon-style mustard
1/3 cup honey
2 tablespoons plus 1/2 cup mayonnaise, divided
2 large potatoes or 2 cups mashed cooked potatoes
2 cups finely chopped ham
1 cup shredded Swiss cheese
1/4 cup milk
1/4 cup finely chopped onion
1 large egg, beaten
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 cups crushed cornflakes or Panko

Step-By-Step
For sauce, combine Dijon-style mustard, honey and 2 tablespoons mayonnaise in a small bowl and mix well.Chill, covered, to allow the flavors to blend, about 2 hours

For potato balls, peel the potatoes and cut into chunks, Combine the potatoes with enough water to cover in a medium saucepan. Bring to a boil. Boil until easily pierced with a fork but not mushy, about 20 minutes; drain well.

Preheat the oven to 350 degrees. Grease baking sheet

Mash potatoes in a medium bowl with a masher. Stir in ham, Swiss, remaining mayonnaise, milk, onion, egg, mustard, salt and pepper; mix well.

Shape the potato mixture into 1 inch balls. Roll the balls in the cornflakes or panko. Arrange the balls 1 inch apart on prepared baking sheets.

Bake until browned, about 30 minutes. Arrange on a serving platter. Serve with the sauce.

Hollandaise Sauce

The kids over this on Eggs Benedict and Asparagus

Ingredients

• 4 egg yolks
• 2 Tbs. fresh lemon and lime juice
• 1 Tbs. water
• 1/8 tsp. salt
• Pinch of cayenne pepper
• 2 pinches of freshly ground white pepper
• 16 Tbs. (2 sticks) unsalted butter, melted

Step-by-step

In a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.

Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, or transfer to a cast-iron sauce warmer until ready to serve.

Makes 2 cups.