Tea Sandwich Tips



What's a tea party without tea sandwiches? Tea sandwiches are adorable little packages of flavor, but they can be time consuming to make when you're feeding a crowd with multiple variations. My time saving solutions are to keep as many ingredients the same as possible between sandwich variations and to make open faced sandwiches. By keeping only one or two ingredients different between each sandwich type, you can make bigger batches of other components, which saves on prep time. For Merle's birthday party, I made a large batch of dill cream cheese filling and topped it with either cucumbers, lox, prosciutto, or salami. Making full sandwiches may seem like it's faster, but there's extra work on the back end to add the cuteness factor (using cookie cutters for fun shapes etc). Open faced sandwiches are cutesy from the get go. I filled a ziplock bag with the cream cheese mixture, trimmed off a small bit of one of the bag's corners, and piped the mixture onto slices of baguette. Layer on the final topping and the sandwiches are ready to eat (and be admired!). The recipe for the cream cheese filling is below. It was perfect for tea sandwiches, but would also be a tasty dip on its own with veggies and crackers to scoop it up.


Dilly Cream Cheese Spread

3 - 8oz packages of cream cheese
1/4 cup milk
1 bunch dill,washed and dried
1 bunch chives, washed and dried
1 Tbsp garlic powder
Salt and pepper to taste

Remove the top inch of the dill bunch and set aside. This step is optional. The top of the dill fronds are best to use if you want to garnish sandwiches or dip. With the remaining dill, remove the tough stems. Place the stem free dill and all the remaining ingredients into a blender or food processor. Blend until smooth. This can be enjoyed immediately, but it tastes best when the flavor have had a chance to mingle, spending about a day or so in the fridge. When you're ready to eat it (or pipe it onto sandwiches as the case may be), be sure to set it out early, giving it a chance to soften. 







No comments:

Post a Comment