61 Teatime Holidays
Chicken Roulade Canapés
Makes 123 slices sourdough bread, frozen
2 tablespoons unsalted butter,
melted
¾ teaspoon kosher salt, divided
3⁄8 teaspoon ground black pepper,
divided
1 teaspoon unsalted butter
1 tablespoon fi nely chopped shallot
1 cup chopped Swiss chard
¼ cup fi nely diced Fuyu persimmons
½ teaspoon orange blossom honey
1⁄8 teaspoon ground allspice
2 (4-ounce) chicken cutlets
3 tablespoons whipped cream
cheese, softened
1 tablespoon olive oil
Garnish: fresh mint leaves and
pomegranate arils
- Preheat oven to 325°. Line a rimmed
baking sheet with foil.
- Using a 1½-inch round cutter, cut
4 rounds from each frozen bread
slice. Place rounds on prepared baking
sheet. Brush both sides of bread with
melted butter, and sprinkle with ¼ tea-
spoon salt and 1⁄8 teaspoon pepper.
- Bake until bread rounds are golden
brown, approximately 20 minutes.
Let cool on a wire rack.
- In a medium skillet, melt butter over
medium-high heat. Add shallot; cook
until fragrant. Add chard, persimmons,
honey, ¼ teaspoon salt, allspice, and
1⁄8 teaspoon pepper; cook, stirring
occasionally, until chard wilts. Remove
from heat.
- Line another rimmed baking sheet
with foil.
- Place chicken between 2 heavy-duty
plastic wrap sheets. Using a rolling
pin or the fl at side of a meat mallet,
pound chicken to a ¼-inch thickness. - Spread 1½ tablespoons cream
cheese onto each cutlet. Spread
1½ tablespoons chard mixture in
center of each cutlet, leaving a
1⁄8-inch border. Starting at one long
side, roll up chicken and fi lling. Brush
tops of chicken with oil, and sprinkle
with remaining ¼ teaspoon salt and
remaining 1⁄8 teaspoon pepper. Place
chicken, seam side down, on prepared
baking sheet.- Bake until a meat thermometer
inserted in thickest portion of chicken
roulade registers 165°, 20 to 25 minutes. - Let chicken roulade cool slightly.
Using a serrated knife in a gentle saw-
ing motion, cut each roulade into
6 (½-inch-thick) slices. Place 1 slice
on each bread round. - Garnish with mint and pomegranate
arils, if desired. Serve immediately.
MAKE-AHEAD TIP: Bread rounds
can be prepared a day ahead, cooled,
and stored at room temperature in an
airtight container. Chicken roulades
can be made up to an hour in advance,
wrapped tightly in plastic wrap, placed
in a covered container, and refrigerated
until needed. Bake just before serving.Cranberry-Ham
Tea Sandwiches
Makes 12¾ teaspoon olive oil
1 tablespoon fi nely diced yellow
onion
3 tablespoons whole-berry cranberry
sauce
1½ teaspoons apple cider
¼ teaspoon fresh lemon zest
¾ teaspoon fresh lemon juice
½ teaspoon ground black pepper
¼ teaspoon cornstarch
1⁄8 teaspoon kosher salt
¾ pound thinly sliced Black Forest
ham
6 slices marbled rye bread- In a small saucepan, heat oil over
medium heat. Add onion; cook until
edges begin to char. - In a small bowl, whisk together
cranberry sauce, cider, lemon zest,
lemon juice, pepper, cornstarch, and
salt. Add cranberry mixture to onion;
bring to a boil. Cook, stirring con-
stantly, until thickened, approximately
2 minutes. Transfer to a shallow bowl.
Cover with a piece of plastic wrap,
pressing wrap directly onto surface of
cranberry spread. Let cool completely.
Once cooled, remove plastic wrap,
transfer cranberry spread to an airtight
container, and refrigerate until ready
to use, up to 3 days.- Shingle half of ham onto 3 bread
slices. Spread desired amount of cran-
berry spread over ham layer. Top with
remaining ham in a shingled fashion.
Cover with remaining bread slices to
create 3 sandwiches. - Using a serrated bread knife in
gentle sawing motion, trim and discard
crusts from each sandwich to create a
4x3-inch rectangle. Cut each sandwich
into 4 (3x1-inch) rectangles. Serve
immediately, or cover with damp paper
towels, store in an airtight container,
and refrigerate until ready to serve.
Maple-Glazed Vegetable
Squares
Makes approximately 351 (17.3-ounce) package frozen puff
pastry, thawed
1½ cups shaved Brussels sprouts
1 cup (½-inch) cubed sweet potatoes
½ cup thinly sliced red onion
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon maple syrup
½ teaspoon chopped fresh sage
½ teaspoon fresh thyme
¼ teaspoon kosher salt
1⁄8 teaspoon ground black pepper
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon ground ginger
½ teaspoon red wine vinegar
Garnish: fresh sage and fresh thyme- Preheat oven to 400°. Line 2 rimmed
baking sheets 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
1¼-inch square cutter, cut 35 squares
from pastry stack. Place squares
on prepared baking sheets. Using a
¾-inch square cutter, cut halfway
through centers of pastry squares,
just enough to leave an imprint. Using