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Tea Recipes

 

CHEDDAR CHUTNEY TEA SANDWICHES

 

Makes 24 tea sandwiches
One 9-ounce jar Major Grey's chutney (about 1/2 cup),
pieces chopped1/2 pound sharp Cheddar cheese (preferably white),
grated coarse (about 2 cups)1/2 cup sour cream3 ounces cream cheese,
softened12 very thin slices homemade-type whole-wheat bread1/2 cup minced fresh cilantro leaves1/3 cup mayonnaise  In a bowl stir together chutney,
Cheddar, sour cream, cream cheese, and salt and pepper to taste until combined well. 
Make 6 sandwiches with filling and bread, pressing together gently. 
With a 1 1/2 inch round cutter cut 4 rounds from each sandwich.
Put cilantro on a small plate and spread edges of rounds with mayonnaise to coat well.
Roll edges in cilantro. 
Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

 

 

MINTED RADISH TEA SANDWICHES WITH LEMON MAYONNAISE
Makes 24 tea sandwiches
1 cup mayonnaise2 tablespoons sour cream
1 tablespoon freshly grated lemon zest
2 teaspoons coarse-grained mustard
2 teaspoons fresh lemon juice, or to taste
24 very thin slices homemade-type white bread
1 cup mint leaves (from about 1 large bunch)16 radishes,
trimmed and sliced as thin as possible.

In a small bowl stir together mayonnaise,
sour cream, zest, mustard, lemon juice, and salt and pepper to taste. 
Spread bread generously with lemon mayonnaise.
Top half of slices with a layer of mint and top mint with overlapping rows of radish. 
Top radish with remaining bread and press together gently. 
Trim crusts and Cut sandwiches in half diagonally. 
Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.
Makes 24 tea sandwiches


 

HAM AND APRICOT PRESERVE TEA SANDWICHES

Makes 8 tea sandwiches

4 thin slices raisin-pumpernickel bread
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
1/4 pound Virginia ham, thinly sliced

Spread one bread slice with half of the preserves. 
Spread another slice with half of the mustard.
Fill with half of the ham slices and close.
Repeat using the remaining bread, preserves, mustard and ham.
Trim the crusts from the 2 sandwiches. 
Cut each into 4 finger sized sandwiches.



PEAR AND STILTON TEA SANDWICHES
Makes 8 tea sandwiches
4 very thin slices honey-oat bread
1 tablespoon butter softened
1 ripe pear, halved and thinly slicedlemon juice
2 tablespoons crumbled stilton cheese (about 1/2 ounce)

Spread each bread slice with the softened butter. 
Sprinkle the sliced pears with the lemon juice. 
Place 1/2 of the pear slices in a single layer on one slice of bread.
Top with half of the crumbled cheese and the second bread slice.
Repeat using the remaining pear slices, cheese and bread. 
Cut off crusts.
Cut each into 4 finger sized sandwiches.



 

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS
Makes 24 tea sandwiches
3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1 1/2pounds) halved
1 cup mayonnaise
1/3 cup minced shallot
1 teaspoon minced fresh tarragon leaves
24 very thin slices homemade-type white bread
1/2 cup finely chopped smoked almonds (about 2 ounces)

In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer.
Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes.
Remove skillet from heat and cool chicken in cooking liquid 20 minutes.
Discard skin and shred chicken fine.In a bowl stir together chicken,
1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste. 
Make 12 sandwiches with chicken salad and bread, pressing together gently. 
With 2 inch round cutter cut 2 rounds from each sandwich. 
Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well.
Roll edges in almonds.Sandwiches may be made 2 hour ahead, wrapped in plastic wrap, and chilled.


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