73 Teatime Holidays
Cucumber-Turmeric
Tea Sandwiches
Makes 122 English cucumbers, peeled
½ cup mascarpone cheese
2 teaspoons fresh lime juice
¾ teaspoon fi nely chopped fresh
mint
½ teaspoon kosher salt
¼ teaspoon ground turmeric
¼ teaspoon Dijon mustard
1⁄8 teaspoon ground black pepper
6 slices very thin white bread, frozen
- Using a sharp knife, cut each
cucumber into 3-inch-long pieces.
Using a French mandoline on setting
3, slice cucumbers lengthwise. Let rest
between layers of paper towels before
assembling sandwiches. - In a small bowl, whisk together
mascarpone cheese, lime juice, mint,
salt, turmeric, mustard, and pepper.
Transfer mixture to an airtight con-
tainer, and refrigerate until needed,
up to 4 days.
- Spread 2 tablespoons mascarpone
mixture onto 3 frozen bread slices.
Arrange 2 layers of cucumber slices
over mascarpone mixture. Cover
with remaining bread slices to create
3 sandwiches.
- Using a serrated bread knife in a
gentle sawing motion, trim and discard
crusts from sandwiches. Cut each
sandwich into 4 (3x1-inch) rectangles.
Serve immediately, or cover with
damp paper towels, place in an airtight
container, and refrigerate until ready
to serve.
Chicken Salad
Tea Sandwiches
Makes 121 tablespoon unsalted butter
1⁄4 teaspoon minced garlic
1 tablespoon fi nely diced shallot
1⁄2 teaspoon fi nely chopped fresh
sage
1⁄4 cup mayonnaise
1⁄8 teaspoon kosher salt
1 dash ground black pepper
11⁄2 cups shredded rotisserie chicken
1⁄4 cup roughly chopped toasted
pecans
6 slices very thin wheat bread, frozen
3 leaves green leaf lettuce- In a small sauté pan, melt butter
over medium heat. Add garlic; cook
until fragrant, 2 to 3 minutes. Add
shallot and sage; cook for 2 minutes.
Transfer garlic mixture to a heatproof
bowl. Let cool completely. - In a large bowl, whisk together
mayonnaise, salt, and pepper. Add
garlic mixture, stirring until combined.
Add chicken and pecans, stirring until
incorporated. Transfer chicken salad
to an airtight container and refrigerate
until needed, up to 3 days. - Spread ¼ cup chicken salad onto
3 frozen bread slices. Top chicken
salad layer with a piece of lettuce.
Cover with remaining bread slices to
create 3 sandwiches. - Using a serrated bread knife in a
gentle sawing motion, trim and discard
crusts from sandwiches. Cut each
sandwich into 4 (3x1-inch) rectangles.
Serve immediately, or cover with
damp paper towels, place in an airtight
container, and refrigerate until ready
to serve.
Broccoli-Havarti Quiches
Makes 241 (14.1-ounce) package refrigerated
pie dough (2 sheets)
4 large eggs, divided
¾ cup half-and-half
½ teaspoon garlic powder
1⁄8 teaspoon kosher salt
1⁄8 teaspoon ground black pepper
1 cup fi nely chopped broccoli fl orets
¾ cup fi nely grated Havarti cheese
1⁄3 cup fi nely diced red bell pepper
¼ cup shredded Italian cheese blend
3 tablespoons minced green onion- Preheat oven to 400°. Spray a 24-well
mini muffi n pan with cooking spray. - Unroll both sheets of pie dough
onto a lightly fl oured surface. Using
a 2-inch round cutter, cut 12 circles
from each sheet of dough. Transfer
circles to prepared wells, pressing into
bottom and up sides. Using a sharp
paring knife, trim excess dough. Gen-
tly prick bottoms of crusts with a fork.
Freeze for 10 minutes. - In a small bowl, lightly whisk 1 egg.
Brush egg onto dough. Top each
well with a small piece of parchment
paper, letting ends extend over edges
of wells. Add pie weights. - Bake until crusts are light golden
brown, approximately 10 minutes. Let
cool on a wire rack for 10 minutes.
Carefully remove paper and weights.
Reduce oven temperature to 350°. - In a large bowl, whisk together half-
and-half, garlic powder, salt, pepper,
and remaining 3 eggs. Add broccoli,
Havarti cheese, bell pepper, Italian
cheese, and green onion, stirring until
combined. Spoon 1 tablespoon fi lling
into each prepared well of muffi n pan. - Bake until fi lling is set, 15 to 20
minutes. Let cool in pan for 2 minutes.
Carefully remove from pan, and serve
warm.
MAKE-AHEAD TIP: Quiches can be
baked a day in advance, placed in an
airtight container, and refrigerated until
needed. Reheat on a rimmed baking
sheet in a 350° oven for 3 to 5 minutes.“Snowflakes are one of nature’s
most fragile things, but just look what
they can do when they stick together.”
—VESTA M. KELLY