Browsing Tag:

tea sandwiches

Appetizers/ ColdApp/ Sandwiches

Goldenrod Finger Sandwiches

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.

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Appetizers/ ColdApp/ Sandwiches

Roast Beef Rose Tea Sandwich

Sweet little rose sandwiches for Christmas!

I love having tea at different places and after visiting tea at the Fairmont Hotel in Victoria, Canada and then again at the Grand Hotel on Mackinac Island and many other places I still prefer my tea sandwiches and savories. I usually want things a little less traditional than a pimento or chicken salad sandwich or smoked salmon on pumpernickel bread and it is so much fun coming up with beautiful food for a tea party.

If you need a little appetizer over the holidays, here’s one that was a tea favorite at a friends tea we did this fall.

I love little bites of food and I think it is more fun to graze on a lot of little finger foods than to sit down with a big plate full of food. And this was the perfect little tea sandwich — a lightly toasted baguette topped with some horseradish sauce, arugula leaves and a roast beef rose. How much easier can it get.

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Appetizers/ ColdApp/ Sandwiches

Pimento Cheese

Pimento Cheese, the most beloved sandwich spread.

What was your sandwich of choice when you were a kid? I could never turn down a bologna sandwich on WHITE bread with mayonnaise or mustard and a handful of potato chips added before putting on the top slice of bread and then it gets a good press down to crunch the chips up. Or, one of my top picks would have to be a pimento cheese sandwich on toast with a side of Fritos and dill pickle slices. I was never a peanut butter and jelly kid. I don’t think I ever ate peanut butter and jelly when I think back on it. A peanut butter sandwich for me is just PB no jelly and that’s it.

Everyone has their cherished recipe for pimento cheese; that is if you like the creamy cheesy spread. How many recipes for pimento cheese have you tried to come up with the best ever spread. And how many more recipes are there out there anyway? Are you always making PC the way your mother did? I guess I have for years and I’ve always started with Velveta cheese, adding some pimento and mayonnaise and that’s about it. I’m sure you are shuttering with the Velveeta cheese ingredient and the fact that it’s not a real cheese but that is what we grew up on. Over the last few years I’ve tried using some grated cheese and didn’t care for it then I started paying attention to chef’s saying not to use the pre-grated cheeses because it has a coating on it and does not work well in recipes.

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Appetizers/ ColdApp/ Sandwiches

Pink Heart Egg Finger Sandwich

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:

  • Mayonnaise
  • Fresh basil chopped fine


  1. 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.
  2. 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.