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Elegant tea sandwiches, also known as finger sandwiches, are a welcome addition to any shower. Most are not only simple to make, but can also be made well in advance. Plan on making an assortment, as they will disappear quickly.


Watercress Sandwich
Cucumber Sandwiches
Ham Tea Sandwiches
Stilton-Pear Tea Sandwiches
Smoked Salmon Canapé's
Egg Salad Tea Sandwiches
Gruyere Parmesan Puffs
Blue Cheese Popovers


Watercress Sandwich
  • 1 bunch of watercress, steamed
  • 4 oz. unsalted butter, softened and creamed
  • 1 loaf thinly sliced white bread
These are bright, peppery, crisp and full of iron (good for expecting mom and baby) butter white bread with salty butter and pile high with fresh watercress. Press another slice on top until the contents crunch. Cut the sandwich in half but not in quarters... The dark green leaves burst out at the seams. Arrange beautifully on a serving platter and cover with a lightly dampened cloth until ready to serve.


Cucumber Sandwiches
  • 1 large cucumber
  • 4 oz. unsalted butter softened and creamed
  • 1/3 cup chopped parsley
  • 1 loaf thinly sliced white bread
Peel cucumber and slice very thinly. Place slices in a strainer, sprinkle with salt and toss. Press down to remove excess liquid. Lightly butter bread and cover with two layers of cucumber. Top with another slice of bread. Apply firm but delicate pressure with the palm of hand. Slice off crusts and cut into four triangles. Arrange on serving platter and cover with lightly dampened cloth until ready to serve.

Variations:

Use mayonnaise instead of butter Cut out with decorative cookie cutters such as a baby bottle or a rattle. Garnish top with parsley .



Ham Tea Sandwiches
  • 2 tablespoons mayonnaise
  • 1 teaspoon salt
  • Sliced white bread
  • 8 thin slices of Ham
  • 1/4 cup chopped fresh chives
In a small bowl mix together the mayonnaise and mustard and spread on 8 of the slices of white bread. Sprinkle with some of the chopped chives. Place ham on four slices of bread and cover with the other four slices of bread. Cut off all crusts. Cut each sandwich into four triangles. Arrange on platter and cover with lightly dampened cloth until ready to serve.



Stilton-Pear Tea Sandwiches
  • 7-8 oz. Stilton cheese, room temperature
  • 1 (3 oz.) softened cream cheese
  • 2 tbsp. milk
  • 1 stick unsalted butter (room temperature)
  • 1 cored and thinly sliced ripe pear
  • 32 slices of bread
Stilton-Pear Filling:
In medium bowl, combine 7-8 oz. Stilton cheese, room temperature, 1 (3 oz.) softened cream cheese and 2 tbsp. milk; mix well.

Trim crusts from sandwich bread. Spread each slice lightly with soft butter. Spread about 1 1/2 tbsp. of filling mixture evenly to edges of half of bread slices. Placed one piece of thinly sliced ripe pear over top and cover with buttered bread. Cut into squares, triangles or cut with appropriate cookie cutters. Arrange on serving trays; cover with wax paper, slightly dampened tea towel and plastic wrap. Refrigerate several hours until ready to serve.

Amount: 48 tea sandwiches .



Smoked Salmon Canap‚s
  • 12 slices 1/4-inch thin pumpernickel bread
  • 6 oz. thinly sliced smoked salmon
  • 3 oz. dill butter (room temperature) - recipe below
  • 24 sprigs fresh dill
Spread each bread slice with dill butter. Arrange a single layer of smoked salmon over each slice. Use a flower or round shaped cookie cutter to cut out 24 canapé's, 2 from each slice of bread. Garnish each with a sprig of dill. Arrange beautifully on a serving platter and cover with a lightly dampened cloth until ready to serve.


Dill Butter (for Smoked Salmon Canap‚s)
  • 1 stick unsalted butter (room temperature)
  • 1 cup of cream cheese (room temperature)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon chopped fresh dill
  • 1/2 teaspoon salt
Mix all ingredients in a bowl until well incorporated. Refrigerate until ready to use.



Egg Salad Tea Sandwiches
  • 6 hard-boiled eggs
  • 6 tbsp. mayonnaise
  • 1 stick unsalted butter (room temperature)
  • 1/4 cup minced onion
  • 1 tbsp. snipped fresh dill
  • 2 tsp. prepared mustard
  • 1/4 tsp. salt
  • 32 slices of bread (combination of thin white and wheat)
Egg Salad Filling:
In small bowl, combine 6 hard-boiled eggs, chopped; 6 tbsp. mayonnaise, 1/4 cup minced onion, 1 tbsp. Finely chopped fresh dill, 2 tsp. prepared mustard and 1/4 tsp. salt. Mix well.

Trim crusts from sandwich bread. Spread each slice lightly with soft butter. Spread about 1 1/2 tbsp. of egg salad evenly to edges of half of bread slices. Cover with buttered bread. Cut into squares, triangles or cut with appropriate cookie cutters. Arrange on serving trays; cover with wax paper, slightly dampened tea towel and plastic wrap. Refrigerate several hours until ready to serve.

Tip: 32 slices of bread will make 64 square or triangular tea sandwiches. Amount: 64 tea sandwiches .



Gruyere Parmesan Puffs (Makes about 20 puffs)
  • 1 cup milk
  • 8 tablespoon (1 stick) unsalted butter
  • 1/2 teaspoon salt
  • Pinch of white pepper
  • 1 cup sifted flour
  • 5 eggs
  • 1 1/4 grated parmesan cheese
  • 3/4 grated gruyere cheese
Preheat oven to 350F. In a large saucepan, combine milk, salt, pepper and bring to a boil. Remove pan from heat. Add flour and whisk vigorously. Return to heat and cook, stirring constantly until batter has thickened and pulls away from sides of pan. Remove pan from heat; add 4 of the eggs, one at a time, thoroughly mixing batter before another egg is added. Stir in 3/4 cup of parmesan and all of the gruyere. Drop the batter by tablespoons onto a buttered baking sheet placing them 1 inch apart. Beat remaining egg in a small bowl. Brush tops of puff with beaten egg and sprinkle with remaining parmesan. Bake 15-20 minutes until puffed and well browned.


Blue Cheese Popovers
  • 2 large eggs
  • 1 cup milk
  • 2 tablespoon unsalted butter (melted). Have extra for lining tins.
  • 1 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/4 oz. blue cheese, crumbles
  • 1 tablespoon roughly chopped fresh thyme
Preheat oven 425 F. In a large bowl, whisk together the eggs, milk, melted butter, salt, flour and pepper. Whisk until all of the lumps are gone. Whisk in the blue cheese and thyme. Transfer the batter to a container and refrigerate at least 3 hours or overnight. Generously butter mini muffin tins (best size is about 1 1/4 diameter opening). Fill each cup to the top with batter. Bake popovers for about 15-20 minutes or until lightly browned and puffed. Serve warm.



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