Tag Archives: baby shower

Cucumber & Herb Cream Cheese Tea Sandwiches

28 Mar

1 – 8 oz. brick full-fat cream cheese, room temperature

2 TBSP mayonnaise

1 1/2 TBSP fresh dill, minced

1 TBSP fresh parsley, minced

1 TBSP scallions, minced

1/4 tsp kosher salt

1/8 tsp black pepper

English cucumbers (seedless), thinly sliced

8 slices white bread (I prefer Grandma’s Perfect White Bread from Heartland Bread Co.)

DIRECTIONS

  1. Mix together first 7 ingredients in stand mixer on low speed, or by hand.  Do not whip.  Chill cream cheese mixture for several hours.
  2. Spread 4 slices of bread with a generous layer of cream cheese mixture.  Top with cucumbers and another slice of bread.  Cover sandwiches with damp paper towel and wrap in cling wrap or place in air-tight container.  Chill sandwiches for two hours until firm.  Cut off the crust of each sandwich and slice into 4 tea sandwiches.

Makes 16 tea sandwiches.

Make ahead: Prepared tea sandwiches can be made up to 6 hours ahead.  Cover with damp paper towels and store in refrigerator in air-tight container.

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Turkey Tea Sandwiches

18 Dec

https://i2.wp.com/www.barefootcontessa.com/images/left_pix/recipes/499_59%20turkey%20Tea%20Sandwiches.jpg

I threw a baby shower for a friend recently and these babies were on the menu.   They were divine.  The basil really makes them superior, so don’t skip it.  I used about 4 leaves per whole sandwich (1 leaf per tea sandwich).

The recipe calls for Raisin Nut bread, but I couldn’t find any without cinnamon, so I substituted Cranberry-Orange bread with great success.  Any non-cinnamon fruit bread should do the trick.

TURKEY TEA SANDWICHES

Ingredients

Scallion cream cheese:

  • 3/4 pound (12 ounces) cream cheese, room temperature
  • 1/2 cup minced scallions (white and green parts)
  • Pinch kosher salt
  • Pinch freshly ground black pepper

Sandwiches:

  • 16 thin slices of dense raisin-nut bread (or any fruit bread without cinnamon)
  • 8 thin slices fresh or smoked turkey breast
  • Fresh basil leaves

Directions

For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.

Lay out 16 slices of bread and spread them all with a thin layer of scallion cream cheese. Place a single layer of turkey on half the slices, cutting the edges to fit the bread. Place the basil leaves randomly on top of the turkey. Top with the other 8 slices of bread, cream cheese side down. Lay the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm. Place the sandwiches on a cutting board and, with a very sharp knife, cut off the crusts. Cut each large sandwich in half diagonally, twice, to make a total of 4 small triangles. Serve chilled.

Adapted from The Barefoot Contessa cookbook.

Ginger Pineapple Sparkling Punch

28 Apr

This is one of the best punches I’ve had lately.  I made it for a friend’s baby shower, and it was thankfully a bit hit.  The ginger syrup and fresh citrus juices really make it special.

Ginger Pineapple Sparkling Punch

Ingredients

For ginger syrup

  • 1 1/2 cups water
  • 1 cup sugar
  • 1 cup thinly sliced unpeeled fresh ginger (1/4 lb; from two 5-inch-long pieces)

For punch

  • 3 cups unsweetened pineapple juice, chilled
  • 1/4 cup fresh lemon juice (3 to 5 lemons)
  • 1/4 cup fresh lime juice (4 to 6 limes)
  • 3 cups sparkling water, chilled
  • 4 cups ice cubes

Make ginger syrup:
Bring water, sugar, and ginger to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, 10 minutes, then remove from heat and steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl, discarding ginger. Chill, covered, until cold, about 2 hours.

Make punch:
Stir together ginger syrup and fruit juices in a punch bowl or pitcher. Stir in sparkling water and ice.

Cooks’ note: Ginger syrup keeps, covered and chilled, 2 weeks.

Serves 10

Source: Gourmet, December 2004