Food & Entertaining - Garden to Table

Tea time recipes

By
Kathleen Sloan-McIntosh
Photography by
Yvonne Duivenvoorden

Complement your homegrown herbal teas with these tea-party-perfect treats

Tea Sandwiches with three fillings
Makes 6 to 8 servings

Dainty tea sandwiches are even more appealing when flavoured with fresh herbs. These three variations are perfect for a gathering of herbal tea lovers.

Roasted Red Pepper, Mint, Cucumber & Chèvre
¼     cup (60 mL) finely chopped fresh
mint leaves
¼     cup (60 mL) unsalted butter, softened
1     small roasted red pepper, seeded, diced
¼     cup (60 mL) chèvre (goat’s cheese) or a herbed cream cheese
16     slices white or whole wheat bread
½    seedless cucumber, peeled, very thinly sliced, patted dry
Softened butter as needed for spreading
Salt and white pepper to taste

In a small bowl, combine mint, butter, red pepper and chèvre. Using a rubber spatula, gently blend ingredients.
Lay bread slices on a dry surface; lightly butter 8. Arrange cucumber on each buttered slice. Add salt and white pepper to cucumbers to taste.

Spread cheese mixture over surface of each unbuttered bread slice. Sandwich slices together. Trim crusts from each; cut in half diagonally, then cut in half again to form smaller triangles.

Chicken With Rosemary Mayo & Boston Lettuce
2    large chicken breasts, cooked, chopped
½    cup (125 mL) whipping cream
Salt and freshly ground pepper to taste
3    tbsp. (45 mL) good-quality mayonnaise
1    large sprig fresh rosemary, leaves
only, very finely chopped
6    slices white or whole wheat bread
4     leaves Boston lettuce

Place chicken and cream in a food processor. Pulse until as smooth as desired. Scrape mixture into a small bowl; stir in salt and pepper.

Combine mayonnaise and rosemary. Lay 3 bread slices on a dry surface and lightly spread with herbed mayonnaise. Add a portion of lettuce to each slice.

Spread chicken mixture on remaining slices. Sandwich bread together, trim crusts and cut each into four squares.

Smoked Salmon With Dill & Caper Mayo
¼     cup (60 mL) good-quality mayonnaise
1     slender green onion, trimmed, minced
1     tbsp. (15 mL) fresh dill, minced
1     tbsp. (15 mL) capers, drained
1     tsp. (5 mL) creamed horseradish
¼     tsp. (1 mL) lemon zest, minced
Freshly ground pepper to taste
8     slices pumpernickel bread
Butter as needed for spreading
4     slices smoked salmon
12     slices seedless cucumber

Combine mayonnaise, green onion, dill, capers, horseradish, lemon zest and pepper in a small bowl. Blend together well; set aside.

Lay bread slices on a dry surface and spread butter on 4; spread mayonnaise mixture over remaining slices.

Divide salmon and cucumber among the slices with mayonnaise mixture. Sandwich bread together; trim crusts, if desired. Cut into long finger shapes or as preferred.

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