Wednesday, March 26, 2014

Two Fun Tea Sandwiches

Beet-Gorgonzola-Walnut tea sandwich

While this pretty-in-pink sandwich above might look to be on the sweet side, it definitely falls within the savory category.  Its pink color comes from beets, blended with Gorgonzola, walnuts, cream cheese and garlic.  It's an Elmwood Inn recipe found here, the top one only. I have a friend who cannot eat walnuts and so I used 2 Tbsp of tahini instead and that worked well.

Egg salad in flower cups

Before going into the oven.  On the next batch, I rolled the bread out to be even thinner.

I got the idea for the flower cups from a book that Angela had recommended.  I modified the recipe to have less bread bulk.  You will need a rolling pin and a mini-muffin tin.  Preheat oven to 350 degrees.
*  Take a slice of bread and flatten it with a rolling pin.  
* Using an ~2-inch biscuit cutter, cut out three circles.  (You will use only two of them for one flower cup.)
* Using a pastry brush, generously coat both sides and the edges of the rounds with oil.  
* Take one round and press it firmly into the bottom and up the side of a mini-muffin tin.
* Take the second round and cut it in half.  Arrange each half in the muffin tin to make the second and third petals.  Press these firmly into the other pieces of bread.  This firm press is very important!  That's what holds it all together. 
* Toast until the tops of the petals are golden brown.
* Let cool in the muffin tins.  Store in muffin tins until it's time to use.  This ensures the flower cups won't fall apart prematurely.
* Stuff and garnish, serve and enjoy!



8 comments:

Rosemary said...

Wow! Two beautiful and clever tea sandwiches. Those little cups are darling!

Marilyn said...

I can say both were delicious! Loved having these wonderful savories with tea and you.

Angela McRae said...

Both of these sandwiches are so pretty! And I'm so pleased you found something to make from the book. Thanks for the tip about the bread, too!

Angela McRae said...

Both of these sandwiches are so pretty! And I'm so pleased you found something to make from the book. Thanks for the tip about the bread, too!

my cup of tea said...

This is so cute and tasty!
~Donna~

relevanttealeaf said...

Both sandwiches look delicious. I have Bruce and Shelley's cookbooks so I'll have to look for the sandwich. The egg salad in flower cups are adorable! Thanks so much for providing the "how to." I'll definitely be trying them.

racheld said...

How charming a presentation, and thank you for the little lesson. I've just learned to like gorgonzola, having spent a lifetime thinking I didn't care for any bleu cheese, and my fondness for it now is probably wearing on my family, for I could use cucumber-sticks and gorgonzola dressing for salad at every meal.

My mind is skittering now to the lovely sliced cheese bread I just bought by mistake---perhaps with a ham salad filling, or even a warm corned beef or or or . . .

rachel

Time Traveling in Costume said...

For some reason now I want to make pretty egg salad sandwiches like these instead of plain flat ones. Thank you for sharing the how-to.
Val