15 Teatime Holidays
Apple-Thyme Turkey
Tea Sandwiches
Makes 12½ pound McIntosh apples
(approximately 2 large apples),
peeled, cored, and chopped
2 tablespoons granulated sugar
1 teaspoon fresh thyme leaves
½ teaspoon salt
1 stick cinnamon
½ pound thinly sliced turkey breast
8 slices wheat bread, frozen
Garnish: fresh thyme sprigs
- In a medium saucepan, bring apples,
sugar, thyme, salt, and cinnamon stick
to a simmer over low heat. Cook until
apples are tender, 10 to 15 minutes.
Remove from heat. Remove and dis-
card cinnamon stick. - Using a potato masher, mash apples
into smaller chunks. Transfer to a
heatproof bowl. Let cool to room
temperature. Cover tightly with plastic
wrap, and refrigerate until needed, up
to 3 days.
- Shingle half of turkey slices to fi t
4 bread slices. Spread an even layer
of applesauce over turkey. Top with
remaining turkey. Cover with remain-
ing 4 bread slices. Using a serrated
bread knife in gentle sawing motion,
trim and discard crusts from bread.
Cut each sandwich into 3 (3x1-inch)
rectangles. Serve immediately, or
cover with damp paper towels, store
in an airtight container, and refrigerate
until ready to use.
- Garnish with thyme sprigs, if desired.
Bacon Jam & Brussels
Sprouts Squares
Makes 161 (17.3-ounce) package frozen puff
pastry (2 sheets), thawed
½ pound Brussels sprouts, quartered
3 tablespoons bacon drippings
¼ teaspoon salt
¼ teaspoon ground black pepper
Bacon Jam (recipe follows)
- Preheat oven to 400°. Line a rimmed
baking sheet with parchment paper.- Referring to step-by-step how-tos
on page 126, on a lightly fl oured
surface, unroll puff pastry. Brush a
thin layer of water onto 1 pastry sheet.
Place remaining pastry sheet on top,
and gently press to adhere. Using a
2-inch square cutter, cut 16 squares
from pastry stack. Place squares
on prepared baking sheet. Using a
1½-inch square cutter, cut halfway
through centers of pastry squares,
just enough to leave an imprint. Using
a fork, poke several holes in center
square imprint. - Bake until edges of pastry squares
are golden brown, 15 to 18 minutes.
Let cool on a wire rack. Store in an
airtight container at room tempera-
ture until needed, up to 1 day. - Line another rimmed baking sheet
with foil. - In a medium bowl, stir together
Brussels sprouts, bacon drippings, salt,
and pepper. Transfer Brussels sprouts
to prepared baking sheet, and spread
in an even layer. - Bake until crisp, 18 to 20 minutes.
Transfer to a large heatproof bowl. Add
Bacon Jam, stirring until combined. - Using a paring knife, gently cut
along center imprints, being careful
not to cut through bottoms. Using
a fi nger, gently press down cen-
ter of each square. Divide Brussels
sprouts mixture among wells of pastry
squares. Serve immediately.
Bacon Jam
Makes approximately 1 cup½ pound thick-cut bacon
¼ cup fi nely diced red onion
1 clove garlic, minced
¼ cup apple cider
2 tablespoons red wine vinegar
1 tablespoon fi rmly packed dark
brown sugar
1 teaspoon Dijon mustard
1 teaspoon tomato paste
¼ teaspoon ground black pepper- In a large skillet, cook bacon over
medium heat until crisp. Remove
bacon, and let drain on paper towels,
reserving 1 tablespoon drippings in
pan. Let bacon cool; fi nely chop.- Add onion and garlic to skillet;
cook over medium-high heat, stirring
occasionally, until lightly browned and
softened, approximately 3 minutes.
Add cider, vinegar, brown sugar, mus-
tard, tomato paste, and pepper; bring
to a boil. Add bacon, and reduce heat
to medium-low. Simmer until liquid
reduces to a glaze consistency, 3 to 4
minutes. Transfer to a heatproof bowl.
Let cool completely. Cover tightly
with plastic wrap, and refrigerate until
needed, up to 3 days.
Ham & Cornbread
Canapés with Leek-Chive
Butter
Makes 141 teaspoon canola oil
½ cup chopped red bell pepper
(approximately 1 small pepper)
4 tablespoons chopped fresh chives,
divided
4 tablespoons chopped leeks, divided
1 cup plain yellow cornmeal
½ cup all-purpose fl our
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8.25-ounce) can cream-style corn
½ cup shredded Cheddar cheese
¼ cup whole buttermilk
5 tablespoons unsalted butter,
divided
1 large egg
¼ pound thinly sliced Virginia ham
Garnish: fresh chives- Preheat oven to 400°. Spray an
8-inch square cake pan with baking
spray with fl our. Line pan with parch-
ment paper, letting excess extend over
sides of pan. - In a medium sauté pan, heat oil
over medium heat. Add bell pepper,
1 tablespoon chives, and 1 tablespoon
leeks; cook until fragrant, approxi-
mately 3 minutes. Transfer to a heat-
proof bowl, and let cool slightly. - Add cornmeal, fl our, baking powder,
salt, and pepper to vegetables, whisk-