85 Teatime Holidays
Spiced Pineapple, Ham,
and Cheddar
Tea Sandwiches
Makes 12¼ cup plus 1 tablespoon pineapple
preserves
½ teaspoon ground allspice
½ teaspoon ground black pepper
¼ teaspoon salt
1⁄8 teaspoon ground red pepper
8 slices white bread, frozen
½ pound thinly sliced Cheddar
cheese
¾ pound thinly sliced honey glazed
ham
Garnish: fresh thyme sprigs
- In a small bowl, stir together pine-
apple preserves, allspice, black pepper,
salt, and red pepper until smooth.
- Spread pineapple mixture in an even
layer onto frozen bread slices. Top
4 bread slices with cheese. Shingle
ham to fi t over cheese. Cover with
remaining 4 bread slices, pineapple
side down.
- Using a serrated bread knife in a
gentle sawing motion, trim and discard
crusts from sandwiches to make
3-inch squares. 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 serve. - Garnish with thyme, if desired.
Mustard-Glazed Salmon
Crostini
Makes 241 (4-ounce) skinless salmon fi llet
1 tablespoon olive oil
1½ tablespoons Dijon mustard,
divided
1⁄8 teaspoon salt
¼ teaspoon ground black pepper,
divided
¼ cup sour cream
1 tablespoon cream-style horseradish
24 bruschetta toasts
¼ cup lightly toasted pecan pieces
Garnish: celery leaves- Preheat oven to 375°. Line a rimmed
baking sheet with foil. - Place salmon on prepared baking
sheet. In a small bowl, stir together oil,
½ tablespoon mustard, salt, and
1⁄8 teaspoon pepper. Brush mixture
onto both sides of salmon. Wrap
salmon in foil of prepared baking sheet. - Bake until an instant-read thermom-
eter inserted in thickest portion of
salmon registers 145°, 8 to 12 minutes.
Unwrap foil package, and let salmon
cool for 10 minutes. Using a fork,
shred salmon into large pieces. Place
salmon and any remaining glaze in an
airtight container, and refrigerate until
ready to use, up to a day. - In a small bowl, whisk together
sour cream, horseradish, remaining
1 tablespoon mustard, and remaining
1⁄8 teaspoon pepper until smooth.
Spread mixture onto toasts. Top with
salmon, and sprinkle with pecans.- Garnish with celery leaves, if desired.
Serve at room temperature.
Blue Cheese, Caramelized
Onion, and Roast Beef
Tea Sandwiches
Makes 122 tablespoons unsalted butter
1 medium sweet onion, thinly sliced
1 tablespoon red wine vinegar
½ cup blue cheese crumbles
¼ teaspoon kosher salt
6 slices rye bread, frozen
½ pound thinly sliced roast beef
Garnish: fresh rosemary sprigs- In a medium sauté pan, melt butter
over medium-low heat. Add onion;
cook, stirring occasionally, until cara-
melized, approximately 15 minutes.
Remove from heat; transfer to a heat-
proof bowl. Add vinegar, stirring well.
Let cool completely. - Using a sharp knife, roughly chop
caramelized onions. Add blue cheese
and salt, folding until combined.
Spread a layer of onion mixture onto
frozen bread slices. Shingle roast beef
to fi t on 3 bread slices. Cover with
remaining bread slices, spread side
down. - Using a serrated bread knife in a
gentle sawing motion, trim and discard
crusts from sandwiches to make
4x3-inch rectangles. Cut each sand-
wich into 4 (3x1-inch) rectangles. Serve
immediately, or cover with damp paper
towels, store in an airtight container,
and refrigerate until ready to serve. - Garnish with rosemary, if desired.
“I heard the bells on Christmas Day
Their old familiar carols play,
And wild and sweet
Their words repeat
Of peace on earth, good-will to men!”
—HENRY WADSWORTH LONGFELLOW