RADISH-CHIVE TEA SANDWICHES WITH SESAME AND GINGER
Makes 16.
Note: Save the top ends of the chives for garnish, if desired. From Epicurious.com.
• 4 tbsp. butter, room temperature
• 2 tbsp. minced chives, see note
• 1 tbsp. toasted sesame seeds
• 3/4 tsp. grated fresh ginger
• 1/4 tsp. Asian sesame oil
• 16 (1/4-in.-thick) baguette slices
• 10 radishes, very thinly sliced
Directions
Mix butter, chives, sesame seeds, ginger and oil. Spread in a thin layer on each bread slice.
Top with radishes, overlapping the slices slightly. Garnish with additional chopped chives.
OPEN-FACED SALMON-WASABI TEA SANDWICHES
Makes 36 sandwiches.
Note: Adapted from Epicurious.com.
• 2 tsp. wasabi powder
•1/2 c. mayonnaise
• 12 slices pumpernickel bread
• 8 oz. thinly sliced smoked salmon, cut into 36 pieces
• 2 tsp. grated lemon peel
Directions
Combine wasabi powder and mayonnaise and spread on bread slices. Cut bread into rounds with a 2-inch round cookie cutter.
Top each round with a piece of salmon and some grated lemon peel.
DEVILED HAM AND PECAN TEA SANDWICHES
Makes 24 tea sandwiches
Note: Adapted from epicurious.com.
• 1/2 lb. cooked ham, cut into 1-in. pieces
• 1/2 medium onion, chopped
• 1/2 c. pecans
• 3 tbsp. Dijon mustard, divided
• 1 tsp. hot pepper sauce
• 1/4 c. mayonnaise
• 3 large gherkins, chopped
• 16 slices firm whole-wheat bread
• 1/4 c. finely chopped parsley, for garnish
• 1/4 c. finely chopped pecans, for garnish
Directions
Place ham, onion, pecans, 2 tablespoons mustard, hot pepper sauce and mayonnaise in a food processor and pulse until finely chopped. Transfer to a bowl and stir in gherkin pieces. Cover and refrigerate until ready to assemble sandwiches.
Spread ham mixture evenly on 8 bread slices. Top with remaining bread slices. Trim crusts, then cut sandwiches, vertically, into 3 rectangles.
Combine chopped parsley and pecans in shallow bowl. Spread a thin layer of Dijon mustard on 1 cut edge of a sandwich and dip into parsley mixture to coat. Place coated side up on a tray.
Cover sandwiches with damp, not wet, paper towels, then cover with plastic wrap and refrigerate until ready to serve.
CUCUMBER-MINT TEA SANDWICHES
Makes 12 sandwiches
Note: From epicurious.com.
• 1/4 c. loosely packed fresh mint leaves, rinsed, spun dry and finely chopped
• 2 tbsp. unsalted butter, softened
• 2 tbsp. cream cheese
• 6 slices of white bread
• 1 (3-in. length) seedless cucumber, cut into thin slices
• Salt
Directions
In a small bowl, combine the mint, butter and cream cheese, and stir the mixture until it is combined well. Spread the bread slices with the butter mixture, top 3 of them with the cucumber, distributing the cucumber evenly and seasoning it with salt, and top the cucumber with the remaining bread slices.
Cut off and discard the crusts, and cut each sandwich into triangles.
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