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Appetizers

Appetizers/ Sandwiches

Deviled Egg Salad and Asparagus Tartines

A favorite food into a sandwich.

Don’t you just love finger foods? And, especially those little finger sandwiches. Whether it’s the softness of the bread that holds your toppings or the crunch of toasted, crustless bread slices topped with some savory concoction, you want to try them on first sight and you will probably go back for another one.

Little sandwiches/savories/sweets makes me want to make a pot of tea. I’ve been buying tea from The Tea Embassy in Austin for about 10 years and it’s the only place I’m going to place an online order. I will pick up specialty teas when I travel because I like to try different teas but I always go back to my Almond Cookie Green Tea from the Tea Embassy as one of my favorites or the Green Walnut tea is also a favorite of mine. And a pot of tea is just what I wanted when I made these little sandwiches. Or, if not in the mood for a cup of tea how about a bottle of champagne.

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Appetizers/ Beverages/ Cocktails

Blackberry Thyme Champagne Cocktail

What would afternoon tea be without a cocktail.

Our afternoon tea a couple week ago started with this blackberry thyme champagne cocktail and of course our committee had to sample it before the tea to make sure it was just right. Some of the ladies helping decided they liked it a little sweeter so we added more than the one teaspoon of blackberry syrup the recipe. One teaspoon of the syrup will give you a nice glass of pinkish champagne or prosecco. 

Don’t you just love the bubbles of champagne and when you add this blackberry syrup to the glass it makes for a perfect cocktail and the sprig of fresh thyme and a blackberry for garnish.

At the tea we served this cocktail with some blue cheese stuffed dates wrapped with prosciutto before the ladies sat down to an afternoon of tea with sandwiches, sweets and scones.

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Appetizers

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

Jalapeno Quail Legs

Tiny little quail legs made fantastic appetizer.

Sometime last year I was visiting my daughter, Alexis, in Austin and one day her mother-in-law, Kittie took us to Jack Allen’s Kitchen for lunch. We ordered some quail legs for an appetizer and they were so delicious I knew I had to try and recreate the recipe. (Thanks for lunch Kittie.)

At Christmas we rented a house on Lake Travis and it was a nice big house where we enjoyed five nights of being together, playing our favorite game, Catan, and of course cooking. The kitchen wasn’t as well stocked with equipment as I would have liked but we made do with what we had. My son, Paul, and I are pretty hard to please when it comes to the way a kitchen is equipped; but we managed to do some Escargot and these quail legs for appetizers while there.

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Appetizers

Escargot in Parsley-Garlic Butter


Escargot for Christmas. 

Oh, no! not snails. Not those little slimy things that wiggle on the sidewalk that we use to pour salt on when we were kids. Ahh, yes.

Well, they are similar. The ones we prepared for Christmas dinner were Helix snails from France and were nice fat/plump ones.  The ones that use to get salted are common brown garden snails and probably not enough meat to even get stuck between your teeth but still edible. Snails are low in fat except, of course, for all the butter you put on them before baking in the oven. This is only my third time making escargot and I think they get better each time I make them. (Don’t use jumbo ones though, that wasn’t my favorite.) I like them garlicky, buttery (of course) and the best crunchy bread I can find.

I first had escargot on a cruise years ago and I remember after eating them one night we ordered 2 orders each every meal for the rest of the cruise. I found my escargot on Amazon because they were much cheaper than the $7.50/can/dozen at my HEB market (and those were the jumbo ones). And I have already reordered them so I would have on hand for a last minute appetizer. They were $16 for 48 snails.

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