http://www.greatpartyrecipes.com/teasandwichrecipes.html
Savory Tea Sandwich Recipes
Every tea party deserves mouthwateringly good tea sandwich recipes.
As the first course in the traditional Full Afternoon Tea, it'sup to the tea sandwiches to make a good impression. If you are one whoassumes tea sandwiches are tasteless bits of fluff, you have severalsavory surprises in store!
Traditional Tea Sandwich Recipes Produce Sandwiches that Share Five Characteristics:
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- They're small. Regular-size sandwiches are cut into 4squares or triangles, or about 3 fingers. Less often, they are cut intodecorative shapes with a cookie cutter, but much of the sandwich goesto waste that way.
- They're crustless. Remove the crusts before cutting the sandwiches to size.
- They're thin-sliced. Several types of bread comethin-sliced. Another option is to purchase square-topped unslicedloaves of bread and have the bakery slice them thinly for you. Or youcan do it yourself with a sharp knife or electric carving knife and alittle practice. A 2-pound loaf of bread yields at least 20 slices, 10uncut sandwiches, 40 tea sandwiches.
- They're flavorful. (Yes, even the cucumbersandwiches.) Tea sandwich recipes are savory fare, not sweet, oftenprepared with scallions, garlic, spicy mustard, pepper or hot sauce.
- Each tea sandwich is spread with soft butter or cream cheese,or something similar, to prevent soggy sandwiches. Peanut butter (withbanana slices or jelly) is just right for a child's tea party.
Tea Sandwich RecipesWheat, white, sourdough, pumpernickel, rye…the choice of bread isyours. Or, for a creative checkerboard effect, use one white slice andone wheat per sandwich.
It takes about 1/2 to 3/4 cup of soft butter or cream cheesespread, 1 to 1 1/2 cups of spreadable filling, (2 cups if it is acomposite of spread and meat, seafood, cheese, or nuts, etc.), and 3/4lb. of sliced meat to make 10 sandwiches, 40 quarter sandwiches.
Deviled Egg Sandwiches
3/4 cup soft butter or cream cheese
20 slices bread of your choice
4 or 5 hardboiled eggs
8 ounces canned sardines in oil, oil reserved
2 tablespoons mayonnaise
2 teaspoons mustard
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper, or to taste
Spread 1 side of each slice of bread with butter or creamcheese. Place all the remaining ingredients except reserved oil in afood processor. Whirl until a spread is formed, adding reserved oiland/or mayonnaise to bring it to spreading consistency. Spread themixture evenly over 10 slices of bread, top with the other 10, removethe crusts and cut into tea sandwiches. Makes 40 quarters or 30 fingersandwiches.
Seafood Tea Sandwich Recipe
Shrimp, crab, or lobster may be used in this tea sandwich recipe, or any combination thereof.
3/4 cup soft butter or cream cheese
1/4 cup finely chopped chives
20 slices bread of your choice
2 cups finely chopped crab, shrimp or lobster
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon prepared horseradish (optional)
Salt and pepper to taste
Combine the butter and chives and spread the mixture onto oneside of each slice of bread. Mix the remaining ingredients together ina small bowl, then evenly spread the mixture over 10 of the breadslices. Top with the other 10 slices, remove the crusts, and cut. Makes40 quarters or 30 finger sandwiches.
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Smoked Salmon Sandwiches 1 cup soft cream cheese
20 slices bread, your choice
1/2 cup capers
12 ounces thin-sliced smoked salmon
Juice of 1 lemon
Black pepper
Spread the cream cheese on one side of each slice of bread. Dotwith capers. Arrange the smoked salmon on 10 of the bread slices andbrush with lemon juice. Pepper generously. Top with the other 10slices, remove the crusts and cut. Makes 40 tea sandwiches or 30fingers.
Cucumber Tea Sandwich Recipe
Cucumber sandwiches are still the quintessential tea sandwich recipe. No tea party recipe page would be complete without them.
1 large cucumber, peeled and sliced very thinly
Salt
3/4 cup soft butter
2 teaspoons minced fresh garlic
20 slices bread
1 tablespoon lemon juice
1 tablespoon olive oil
Pepper to taste
Lightly salt the cucumber slices and place them in a colander todrain for 1 to 2 hours. Then combine the butter and garlic and apply toone side of each slice of bread. In a small bowl, stir together thelemon juice, olive oil, and pepper. Add the cucumber slices, coatingthem well. Arrange the cucumber on 10 of the bread slices, top with theother 10 slices, remove the crusts, and quarter. Serve immediately.Makes 40 tea sandwiches.
Variation: Tomato Tea Sandwich Recipe
Prepare as above, substituting about 2 pounds of seeded, thinlysliced tomatoes for the cucumber. You do not need to drain them as youwould the cucumber slices. These can be messy, though, so it's best toarrange the tomato slices so that each slice touches a portion of theouter spread to keep the filling from slipping.
Almond Chicken Salad Sandwiches
Spread:
Combine 3/4 cup butter, 2 teaspoons lemon juice, a pinch of salt, and 1/2 cup fresh basil leaves or 2 tablespoons dried basil.
Filling:
1 cup finely chopped cooked chicken meat
1/2 cup mayonnaise
1/2 cup slivered almonds
Salt and pepper to taste
20 slices bread, your choice
Combine the filling ingredients. Spread each slice of bread witha thin layer of the butter mixture. Add the filling to half the breadslices and top with the other half, buttered sides in. Remove thecrusts and cut the sandwiches as desired. Makes 40 tea sandwiches.
Pepper Cheese Sandwiches
Spread:
Cream together 1 cup soft butter, 2 teaspoons brown sugar, and 1/4 teaspoon nutmeg.
Filling:
1 1/4 cups Stilton cheese, finely grated
1/2 cup finely chopped walnuts
2 teaspoons lemon juice
1 teaspoon freshly ground black pepper
2 tablespoons brandy
1/4 cup, more or less, heavy cream
20 slices bread, your choice
Combine all filling ingredients except the cream in a smallbowl. Gradually add the cream to bring the mixture to spreadingconsistency. Spread a thin layer of the butter mixture to the edge ofone side of each piece of bread. Top half the slices with the filling.Place the remaining bread slices on top, remove the crusts and cut asdesired. Makes 40 tea sandwiches.
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Pineapple-Cream Cheese Sandwiches3/4 cup soft butter
1 teaspoon cinnamon or nutmeg
20 slices bread of your choice
11/2 cups soft cream cheese
1/2 cup pineapple, finely chopped
1/2 cup finely chopped nuts
Salt and pepper
Combine the butter with cinnamon or nutmeg and spread themixture over 1 side of each slice of bread. In a small bowl, cream thecream cheese, if necessary, and stir in the pineapple and nuts. Addsalt and pepper to taste. Spread the cream cheese mixture evenly over10 slices of bread and top with the other 10 slices. Remove the crustsand cut. Makes 40 quarter tea sandwiches.
Hummus in Pita BreadThis is not a traditional tea sandwich recipe, but it exhibitsthe same features. Any small-portioned, savory (not sweet) sandwich orappetizer may be served with or instead of the traditional tea sandwich.
1 cup canned chickpeas (garbanzo beans), liquid reserved
1/3 cup tahini paste*
1 1/2 tablespoons olive oil
2 tablespoons lemon juice
1 or 2 cloves garlic
1/2 teaspoon paprika
1/4 cup fresh chopped parsley
Salt and pepper to taste
12 mini pitas
Chopped olives and tomatoes, optional
*You can make your own tahinipaste in a food processor or blender by grinding toasted sesame seeds.Toast the sesame seeds over medium heat until golden brown, about 3minutes. In a food processor, puree the chickpeas, tahini, olive oil, lemonjuice, paprika, and garlic until smooth, adding a little of thereserved liquid if the mixture seems too thick. It will be slightlygrainy. Season with salt and pepper. Cut the pita pockets in half andfill each with about 2 tablespoons of Hummus. Top with chopped olivesand tomatoes, if desired. Makes 24 tea sandwiches.
For fun, serve a variety oftea sandwich recipes or a combination of sandwiches and appetizers.Figure that your guests will consume about 4 tea sandwiches apiece, orthe equivalent, depending on the party menu. |
发表于 2010-1-13 02:44:49
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