Apricot and Pimento Cheese, Yum!
My craft circle auctioned off another tea this past November and it was so much fun putting together the menu for 20 ladies to enjoy.
I love tea foods; savories, sweets, the scones, the jam and clotted cream and of course the different kinds of teas I like to try. For this tea we served Georgian Village and Versailles Blend. One of my favorites is a Green Walnut tea and an Almond Cookie tea both of which I buy from the Tea Embassy in Austin (online). We gave those teas as part of their favors they picked up on their way home. I like to add in a little Amuse Bouche for an opener. In case you didn’t know an Amuse Bouche is a little bite that is meant to show the chef’s style. A little mouth amuser. I first had one in NYC and before that I had never heard the term. This made the perfect little bite to go with the Blackberry Thyme Champagne Cocktail we served.
I “heart” you finger sandwiches. Pretty and pink.
I have done these little sandwiches for bridal showers, baby showers and just because the are so cute. If you have an upcoming shower of any type, these are the perfect little sandwiches.
I love beets – period. On the other hand my husband says he doesn’t like “red” things on his plate and won’t try them. He does eat ketchup, tomatoes, and other red things. I think this is his way of saying “I don’t like beets”. I love the little heart cutouts for this sandwich and people are always thinking I hand carve them.
You’ll notice that only the outside is pink. The pinkness depends on how long you let them soak in the beet juice. These only soaked for about 3 hours. If you soak them overnight they will dye pink all the way to the yolk. Sometimes it may start to dye the yolk too so I usually remove after 5-6 hours. You can experiment with 4-5 hours first and if that isn’t pink enough soak longer on the next try.
You can make your own pickled beets (less expensive) or you can buy them already pickled. You will need a lot of juice if you are dying a dozen or more eggs. I would probably do at least 2 times the recipe below. My hearts were cut with a tiny aspic cutter made by Ateco (aspic or jelly cutters) 3/4″.
Egg Sandwich with Beet Garnish
- 1 can sliced beets
- 1 cup beet juice
- 1 cup vinegar
- 4 Tbsp. sugar
- 4 cloves
- 1 tsp. salt
- 12 hard boiled eggs peeled
- White bread cut in 2″ circles
Topping for Bread:
- Fresh basil chopped fine
Bring all ingredients to a boil (except the eggs and the beets). Let cool then add eggs and soak a minimum of 4 hours. If you want the whites to turn pink all the way through, let them stand about 7-8 hours. Save your beets for another recipe or you can add back to the juice after you are finished dying the eggs.
Mix mayonnaise with fresh cut basil and top the bread circles with this mixture. Just before serving, slice the eggs carefully so you don’t lose any of the yolk. Top the bread slice with a slice of egg and then using a very small heart cutter, cut a slice of beet to go on top. You don’t want to put the beet heart on too soon or it will start to dye the yolk.
Avocado and Bacon, Yum!
I have made these little canapes many times for parties and they are always a hit. Even with the bacon they still have a great summery taste. I have cheated before and used guacamole but the presentation isn’t as nice. Hope you try these, I think the recipe is a “keeper”. — Sherry
Avocado and Bacon Canapes
- 8 slices of smoked bacon
- 1/4 c. lemon juice
- 1/4 c. water
- 1 avocado, peeled and sliced thin
- 1/2 c. Hellman’s mayonnaise
- 1 Tbsp. butter, softened
- 1/2 tsp. Worcestershire Sauce
- 1 dash of hot sauce
- 24 slices of bread, white or wheat
- Mix the lemon juice and water and add the peeled and sliced avocado. Fry the bacon until crisp, chop and set aside. Mix the mayonnaise, butter, Worcestershire sauce and hot sauce. Trim the crust from the bread and cut into shapes. Spread with the mayonnaise mixture, fan out two to three thin slices of avocado on top of the mayonnaise mixture and sprinkle with bacon.
Rosemary and the Goat https://rosemaryandthegoat.com/