TeaTime Special Issue – August 2019

(やまだぃちぅ) #1

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.

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