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Entries in tea sandwich (17)

Tuesday
Nov052013

Tea Sandwich // Mini Lobster Roll

I had Luke's Lobster for the first time recently and came up with the idea for a mini version. I found a recipe online and modified it slightly to come up with this one. Super easy to make and it's so good!

MINI LOBSTER ROLL

INGREDIENTS
Lobster meat, steamed and roughly chopped 
Lemon
Celery seeds
Salt (Of course, I used Maldon Salt.
Dinner rolls
Mayo (I used Sir Kensington's.)
Butter, melted
Chives, chopped 

DIRECTIONS
1. Mix together chopped lobster meat, lemon juice, and pinches of celery seed and salt in a bowl.
2. Cut a V out of the top of the roll. Toast rolls, then coat the inside of the V with melted butter and mayo.
3. Fill roll with lobster meat. Drizzle melted butter and top with with chopped chives. Serve with lemon wedges. 

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Tuesday
Aug272013

Tea at Three: Rose Petal Leaf Tea & Cheddar Tea Sandwiches

TEA: China Rose Petal Leaf Tea [Taylors of Harrogate]
SAVORIES: Sharp Cheddar & Branston Pickle tea sandwiches

Pairing a simple, yet tasty Cheddar & Branston Pickle tea sandwich (get recipe), with tea from Taylors of Harrogate, an English tea company. This one is China Rose Petal Leaf Tea, a black tea base with pink rose petals. Very pretty and fragrant.

Tuesday
Aug132013

Asparagus, Goat Cheese, & Honey Crostini

Remember my visit to Sanctuary T? One of the savories served was a goat cheese & asparagus crostini which I loved. I recreated it and added in a touch of honey, which enhanced the flavor of the goat cheese. 

ASPARAGUS, GOAT CHEESE, & HONEY CROSTINI

INGREDIENTS
Asparagus
Baguette, sliced
Spreadable goat cheese
Honey 
Olive oil
Salt
Pepper 

DIRECTIONS
1. Trim asparagus. Toss with olive oil, salt, & pepper. On a baking sheet, broil for 8-10 minutes. Cut in half.
2. Brush both sides of baguette slices with olive oil. Lightly toast.
3. Assemble crostini. Spread goat cheese, then top with cut asparagus. Drizzle with honey. Enjoy! 

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Tuesday
Jul302013

Tea Sandwich: Sharp Cheddar & Branston Pickle

One of the easiest tea sandwiches to make, this Sharp Cheddar & Branston Pickle is tangy and hearty. Branston Pickle is a British pickle relish made of a mix of vegetables. The vegetables are diced so it's on the chunky side, hence the need to chop it up a bit to make it easy to spread.

TEA SANDWICH: SHARP CHEDDAR & BRANSTON PICKLE

INGREDIENTS
Branston pickle
Sharp cheddar cheese slices (pre-sliced from the deli aisle)
Very thin white bread (Pepperidge Farm)

DIRECTIONS
1. Finely chop the Branston pickle. (This can get a little messy.)
2. Spread pickle on two slices of bread. Place a slice of sharp cheddar cheese on one side.
3. Top with the other slice of bread. Cut crusts & slice into three equal pieces. Enjoy! 

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Tuesday
Jul092013

Tea Sandwich: Bacon, Lettuce, & Tomato 

A mini, two-bite version of a classic BLT. This one is double-stacked and open faced, held together by a cocktail fork. 

Notes:
- I used Japanese mayo (Kewpie) for a bit more tang. 
- Romaine lettuce would work just well as Boston lettuce. 
- I didn't toast the bread since I didn't want to bread to be too dried out.

TEA SANDWICH: BACON, LETTUCE, & TOMATO

INGREDIENTS
Bacon strips
Very thin white bread
Cocktail tomatoes
Boston lettuce
Mayonnaise

DIRECTIONS
1. Line baking sheet with parchment paper. Cut bacon into thirds. Cook at 400°F for 15-18 minutes. Place bacon from oven onto paper towels to drain excess fat.
2. Use cookie cutter to cut circles out of the lettuce & bread. Slice tomatoes. Spread mayo on bread.
3. Assemble starting with bread, lettuce, tomato, & bacon. Repeat. Skewer with cocktail forks. 

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