TeaTime Special Issue – August 2019

121 Teatime Holidays

Smoked Salmon–Aïoli

Canapés

Makes 12

1 large egg yolk*

¼ light-colored olive oil

4 teaspoons chopped fresh chives

¼ teaspoon garlic powder

¼ teaspoon salt

1⁄8 teaspoon ground black pepper

4 slices thin white bread

4 ounces sliced smoked salmon

Garnish: fresh chives

• Preheat oven to 350°. Line a baking
  sheet with parchment paper.


• In a medium bowl, whisk egg yolk
  until smooth. Slowly add oil, whisk-
  ing vigorously until mixture begins

Apricot, Bacon & Brie

Phyllo Tartlets

Makes 15

4 slices bacon

¼ cup apricot preserves

1 tablespoon apple cider vinegar

15 frozen mini phyllo cups, thawed

½ cup spreadable Brie cheese

Garnish: fresh thyme

• In a medium skillet, cook bacon
  over medium heat until crisp. Remove
  bacon, and let drain on paper towels.
  Let cool. Using a sharp knife, fi nely
  chop bacon.


• In a small saucepan, stir together
  preserves and vinegar over medium
  heat until well combined. Add bacon,
  and bring mixture to a rolling boil.
  Reduce heat to low; simmer for 5 to 6
  minutes. Remove from heat.


• Preheat oven to 350°. Line a rimmed
  baking sheet with parchment paper.


• Fill each phyllo cup with 1½ tea-
  spoons Brie. Top each with ½ teaspoon
  bacon mixture. Place tartlets 2 inches
  apart on prepared baking sheet.


• Bake for 10 minutes. Serve warm or
  at room temperature.


• Garnish with thyme, if desired.