97 Teatime Holidays
Ham & Pear Preserves
Tea Sandwiches
Makes 12
½ cup prepared pear preserves
1 teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
6 slices thin white bread, frozen
½ pound thinly sliced maple-glazed
ham
- In the work bowl of a food proces-
sor, pulse together preserves, dry
mustard, salt, and pepper until smooth
and combined. Spread an even layer
of pear mixture onto each frozen
bread slice. Shingle ham slices on
3 bread slices. Cover with remaining
bread slices, pear side down, to make
3 sandwiches.
- Using a serrated bread knife in
a gentle sawing motion, trim and
discard crusts from sandwiches.
Cut each sandwich diagonally into
4 triangles. Serve immediately, or
cover sandwiches with damp paper
towels, place in a covered container,
and refrigerate until serving time.
Roast Beef & Coleslaw
Tea Sandwiches
Makes 12
2 tablespoons mayonnaise
1 tablespoon cream-style horseradish
½ teaspoon fresh lemon zest
¾ teaspoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup coleslaw mix
6 slices thin wheat bread, frozen
½ pound thinly sliced roast beef
- In a medium bowl, whisk together
mayonnaise, horseradish, lemon zest,
lemon juice, salt, and pepper. Fold in
coleslaw mix. Spread 1 tablespoon
coleslaw mixture onto each frozen
bread slice. Shingle roast beef on
3 bread slices. Carefully cover with
remaining bread slices, coleslaw side
down, to make 3 sandwiches.
- Using a large sharp knife*, remove
crusts from sandwiches using a swift
chop with even pressure. Cut each
sandwich diagonally into 4 triangles.
Serve immediately, or cover sand-
wiches with damp paper towels, place
in a covered container, and refrigerate
until serving time.
*For clean cuts of roast beef, we recommend
using a French knife or chef ’s knife to cut the
sandwiches.
Apple, Root Vegetable
& Goat Cheese Canapés
Makes 36
1 cup unsalted butter
18 slices dark wheat bread, frozen
1 cup grated red beets, squeezed dry
(approximately 2 small beets)
1 cup grated yellow beets, squeezed
dry (approximately 2 small beets)
1 cup grated turnips, squeezed dry
(approximately 2 small turnips)
1 large egg, lightly beaten
½ cup all-purpose fl our
5⁄8 teaspoon salt, divided
3⁄8 teaspoon ground black pepper,
divided
1 (4-ounce) package goat cheese,
room temperature
2 teaspoons chopped fresh sage,
divided
2 cups diced peeled Granny Smith
apples (approximately 1 medium
apple)
Garnish: fresh sage leaves
- In a medium saucepan, melt butter
over medium-low heat. Cook, stirring
frequently, until butter turns medium
brown and has a nutty aroma, 10 to 12
minutes. Remove from heat; transfer to
a small heatproof bowl.
- Preheat oven to 400°. Line a rimmed
baking sheet with parchment paper. - Using a 2-inch square cutter, cut
2 squares from each frozen bread slice.
Place on prepared baking sheet. Brush
1 teaspoon melted browned but-
ter onto each bread square. Reserve
remaining browned butter. - Bake until bread squares are crisp, 8
to 10 minutes. Let cool on a wire rack.
Store in an airtight container at room
temperature for up to a day. - Spray a 9-inch square cake pan with
cooking spray. Line bottom of pan with
parchment paper, letting excess extend
over sides of pan. - In a large bowl, stir together beets,
turnips, and egg. In a small bowl, stir
together fl our, ½ teaspoon salt, and
¼ teaspoon pepper. Add fl our mixture
to beet mixture, stirring until com-
bined. Transfer mixture to prepared
pan. Using an off set spatula, spread
mixture into an even layer, gently
pressing mixture fl at and against bot-
tom of pan. - Bake until golden brown, 35 to 38
minutes. Let cool in pan for 10 min-
utes. Remove from pan, and let cool
completely on a wire rack. - Using a 1½-inch square cutter, cut
root vegetable cake into 36 squares. - In a medium bowl, stir together goat
cheese, 1¼ teaspoons sage, remaining
1⁄8 teaspoon salt, and remaining 1⁄8 tea-
spoon pepper. Spread a thin layer of
goat cheese mixture onto each bread
square. Place a root vegetable cake
square on top of goat cheese layer. - In a medium sauté pan, heat
remaining browned butter, apples,
and remaining ¾ teaspoon sage over
medium heat. Cook until apples are
tender, 3 to 4 minutes. Remove from
heat; let cool slightly. Spoon 1½ tea-
spoons apples on top of each canapé. - Garnish with sage leaves, if desired.