TeaTime Special Issue – August 2019

109 Teatime Holidays

Cherry-Apple Duck Salad

Tea Sandwiches

Makes 18

3 cups chopped cooked duck
breasts*
1 cup mayonnaise
½ cup chopped green apple
1⁄3 cup fi nely chopped celery
1⁄3 cup chopped dried cherries
2 tablespoons chopped fresh chives
¼ teaspoon salt
¼ teaspoon ground black pepper
18 slices very thin wheat bread

• In the work bowl of a food proces-
  sor, pulse duck breasts until fi nely
  chopped.


• In a large bowl, stir together duck,
  mayonnaise, apple, celery, cherries,

Crab Cake Canapés

with Creole Rémoulade

Makes 22

1 (8-ounce) container pasteurized

lump crabmeat

1 large egg, slightly beaten

2 tablespoons panko (Japanese bread

crumbs)

2 tablespoons fi nely chopped red bell

pepper

1 tablespoon fi nely chopped shallot

1 tablespoon dried parsley

¼ teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon olive oil

22 buttery round crackers

22 baby kale leaves

1 recipe Creole Rémoulade

(recipe follows)

Garnish: chopped fresh chives

• In a medium bowl, stir together
  crab, egg, bread crumbs, red bell pep-
  per, shallot, parsley, salt, and pepper.
  Using a levered 2-teaspoon scoop,
  divide crab mixture into 22 portions.
  Press portions fi rmly, shaping into
  cakes.


• In a medium nonstick skillet, heat
  olive oil over medium-high heat.
  When oil shimmers, place cakes in
  skillet in batches. Cook until cakes are
  light golden brown, 1 to 2 minutes per
  side. Remove from skillet. Drain cakes
  on paper towels.


• On each cracker, place a kale leaf
  and a crab cake, and top crab cake
  with a dollop of Creole Rémoulade.


• Garnish with chopped chives, if
  desired. Serve immediately.

MAKE-AHEAD TIP: Crab cakes can

be made up to an hour in advance,

placed in a covered container, and

refrigerated until needed. Cook just

before serving.

chives, salt, and pepper. Spread 3

tablespoons duck salad onto a bread

slice. Top with another bread slice,

and spread another 3 tablespoons

duck salad. Top with a third bread

slice, creating a triple-stack sandwich.

Repeat with remaining duck salad and

bread slices to create a total of

6 whole triple-stack sandwiches.

• Using a serrated bread knife in
  a gentle sawing motion, trim and
  discard crusts from sandwiches. Cut
  each sandwich into 3 equal fi nger
  sandwiches. Serve immediately, or
  cover sandwiches with damp paper
  towels, place in a covered container,
  and refrigerate until serving time.

*If duck breasts are not available, chicken

thighs can be used.