Tea Sandwiches

Tea SandwichesThese three recipes will make the most adorable, and yummy, sandwiches for your tea service. They are just as good if you “up-size” them to a regular sandwich for lunch in stead. If you’re expecting a large crowd, you can easily double the recipes.

Curried Egg Salad in Mini Pitas
Servings: Makes 16

Ingredients:
¼ cup mayonnaise
2 tablespoons scallion/green onion, thinly sliced*
1 tablespoon shallot, minced
1 ½ tablespoons apple cider vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon (heaping) curry powder
¼ teaspoon ground cumin
4 large hard-boiled eggs, chopped**
1 medium Granny Smith apple, peeled and cut into ⅛ inch cubes
Kosher salt and freshly ground pepper
8 mini pita pockets, halved
Arugula leaves*

* Click here to learn how to clean these ingredients.
** Click here to learn how to make the perfect hard boiled egg.

Directions:

Whisk mayonnaise, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper.

Fill pita pockets with about 1 tablespoon egg salad each. Top pita sandwiches with arugula leaves.


Sesame-Crusted Crab and Mango Tea Sandwiches
Servings: Makes 16

Ingredients:

¼ cup plain yogourt
2 tablespoons vegetable oil
¼ cup fresh cilantro/parsley, chopped*
¼ cup fresh mint, chopped*
1 teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
⅛ teaspoon freshly ground black pepper
½ pound lump-style artificial crab meat
½ cup mango, finely diced
16 slices Pullman or white sandwich bread, cut ¼ inch-thick, toasted
2 tablespoons sesame seeds, toasted (optional)

Directions:

Whisk yogourt and vegetable oil in a medium bowl. Stir in cilantro/parsley and mint, kosher salt, red pepper flakes, and black pepper. Fold in crab meat and mango.

Thinly spread yogourt on one side of each slice of bread. Divide crab mixture among 8 slices; top with remaining bread, yogourt side down. Trim crusts. Cut each sandwich in half on a diagonal.

Place toasted sesame seeds on a plate, if desired. Dip one cut side of each sandwich in sesame seeds.

* Click here to learn how to clean these ingredients.


Shaved-Radish Sandwiches with Herb Butter
Servings: Makes 16

Ingredients:

½ cup (1 stick) room-temperature salted butter
5 anchovy fillets, mashed and drained
1 small garlic clove, grated
3 tablespoons fresh chives, finely chopped*
3 tablespoons fresh basil, finely chopped*
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest**
Coarse sea salt
Freshly ground black pepper
32 slices of baguette, diagonally cut ⅛ inch thick
12 radishes, very thinly sliced
16 green radish leaves*

* Click here to learn how to clean these ingredients.
** Click here for tips on zesting.

Directions:

Mix first seven ingredients in a small bowl. Season with sea salt and pepper.

Spread herb butter on one side of each slice of baguette. Toss radishes with salt and pepper in a medium bowl.

Top half of bread slices with radish leaves and radish slices. Top with remaining bread slices, butter side down.

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Horseradish Vinaigrette

Horseradish DressingIngredients:

2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1 garlic clove, finely minced
1 ½ teaspoons honey
½ teaspoon salt
½ teaspoon pepper
1 tablespoon fresh flat-leaf parsley, finely chopped*
1 tablespoon fresh tarragon, finely chopped*
⅓ cup white wine vinegar
½ cup olive oil

Directions:

In a bowl, whisk together the horseradish, mustard, garlic, honey, salt and pepper. Add the vinegar, and then gradually whisk in the oil, until blended. Add the parsley and thyme, and mix to combine. Let the dressing sit at least 30 minutes before serving to allow the flavours to combine. Mix well before using.

* Please click here to learn how to properly clean fresh parsley and tarragon.

Red Raspberry Dressing

Red Raspberry DressingIngredients:

2 tablespoons raspberry vinegar ᶲ
1 shallot, chopped
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
⅓ cup olive oil
½ cup frozen raspberries*

Directions;

In a blender, add the raspberry vinegar, shallot, honey, mustard and salt, then pulse to combine. While the blender is running, gradually drizzle in the oil. Add the raspberries and pulse to combine. Let the dressing sit at least 30 minutes before serving to allow the flavours to mix.

* Click here to see COR’s stance on raspberries.
ᶲ If you can’t find raspberry vinegar or don’t have time to make your own, you can substitute apple cider vinegar or red or white wine vinegar.

If you want to make your own raspberry vinegar, here’s how:

Ingredients:

2 cups frozen raspberries*
1 cup good-quality vinegar (like red or white wine)

Directions:

Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let macerate at room temperature for 1 week. Set a strainer over a medium bowl; line with a double layer of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices just until thicker juices begin to strain from cheesecloth. Discard cheesecloth with solids. Pour vinegar into a clean 8-ounce bottle or jar. Cover; chill up to 6 months.

Grilled Salmon Fillets with a Lemon, Dill and Garlic Sauce

Grilled Salmon with Garlic, Lemon Dill SauceThis recipe calls for using a grill. If you do not have one, or wish to not grill the fish altogether, you can prepare it either in the oven under the broiler for 5-10 minutes, depending on the thickness of your fillet, or you can pan sear it instead. This recipe makes 6 servings.

Ingredients:

6 (4 ounce) salmon fillets
salt and ground black pepper to taste
6 tablespoons olive oil, divided
¾ cup mayonnaise
3 tablespoons Dijon mustard
6 cloves garlic, minced
1 tablespoon and 1 ½ teaspoons lemon juice ᶲ
1 tablespoon and 1 ½ teaspoons finely grated lemon zest ᶲ
3 tablespoons chopped fresh dill *
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:

Prepare the grill for high heat by lightly oiling the grill grate, either with some of the olive oil or with a non-stick cooking spray. Note: if you are using a spray, DO NOT spray over a lit grill. This is a good way to lose your eyebrows. Season the salmon fillets with salt and pepper and drizzle with 3 tablespoons of the olive oil. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes.

Meanwhile, while the salmon is cooking, in a small bowl, whisk together the mayonnaise, mustard, remaining olive oil, garlic, lemon juice and zest, dill, salt and pepper. Set the sauce aside until the salmon has finished cooking. When the salmon is done, place it on a serving plate and top with the prepared sauce. This dish can be served hot, cold or room temperature.

* To learn how to properly clean fresh dill, click here.
ᶲ For tips on zesting and juicing a lemon, click here.

Maple-Cured Salmon & Barley Risotto

Salmon & Barley Risotto

When preparing this dish, make the barley first, as it takes quite a bit of time to cook from it’s raw stage to it’s fully cooked stage that you will need it to be to make the risotto.  Once it is cooked, the risotto stage is fairly fast. While you can skip the parsley emulsion, I would not skip the mustard sauce, as it definitely adds the kick that the dish needs. To learn how to clean barley and parsley, click here.

Maple Cured Salmon

Ingredients:

5 tablespoons extra virgin olive oil
2 pounds skin-on salmon filet
½ cup maple sugar
1 tablespoon sea salt
2 teaspoons Dijon mustard
2 teaspoons grainy mustard
2 tablespoons red wine vinegar

Directions:

Pour 2 tablespoons of oil over a large sheet pan and top with salmon, skin side down. In a small bowl, combine maple sugar and the salt. Rub onto salmon flesh. Cook in preheated 475F oven for 10 minutes. Turn oven on to broil. Cook for an additional 3 minutes. Remove from the oven and let the fish rest. When you are ready to serve, cut it into 6 portions. For the mustard sauce, in a small bowl, whisk together the mustards, vinegar, remaining 3 tablespoons of oil, and a pinch of sea salt. See below on how to plate.

Barley Risotto

Ingredients:

8 ½ cups vegetable stock
2 cups dried pearl barley
Pinch + 1 tablespoon sea salt
2 tablespoons extra virgin olive oil
2 ½ cups crimini and stemmed shitake mushrooms, chopped (or any other type of mushroom)
2 cups 35% cream
4 ounces parmesan cheese, grated

Directions:

In a large pot, bring stock to boil over high heat. Add barley and pinch of salt. Reduce heat to low and cover. Simmer until soft, about 2 hours. Drain. Return barley to pot. In a medium pan, heat the oil and add the mushrooms. Cook, stirring, until soft, about 5 minutes. Add mushrooms and cream to barley mixture. Simmer over low heat, stirring occasionally, about 10 minutes until well-mixed and creamy. Remove from heat. Stir in parmesan and 1 tablespoon of sea salt.

Parsley Emulsion

Ingredients:

⅓ cup extra virgin olive oil
2 cloves garlic, peeled
2 tablespoons lemon juice
¼ cup flat leaf parsley, chopped

Directions:

In a blender, combine garlic, oil, lemon juice, parsley, and two pinches sea salt. Pulse until smooth.

Plating suggestions:

To serve, divide risotto among 6 plates. Drizzle each serving with parsley emulsion. Top each with one portion salmon. Drizzle fish with mustard mixture. Enjoy!