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.

Mango Dessert Risotto

Mango RisottoThis rice dessert is great served warm or cooled, and can be made with flavours other than mango. Just swap out the diced mango and juice and substitute with peaches, or cherries or raspberries. The possibilities are endless and will most definitely impress! If you find that your fruit is not sweet enough, you can always add a bit a sugar. If it’s too sweet, you can cut it with a dash of lemon juice. This recipe will serve 6 for dessert.

Ingredients:

1 cup Arborio rice
3 cups water
3 cups mango nectar or juice
¼ teaspoon nutmeg
1 teaspoon cinnamon
2 cups of fresh mango, diced
optional garnishes: toasted coconut, dried fruit, nuts or mint

Directions:

Heat water, mango nectar, nutmeg and cinnamon in a sauce pan to simmer. In another large saucepan, set on medium/high heat, measure out 1 cup Arborio rice and add one cup of the hot water/mango mixture, stirring constantly until all the liquid is absorbed. Continue adding the water/mango mixture one cup at a time until all the liquid is used and rice is tender. (If texture is too firm, add ½ cup additional water.) The rice should take about 25 minutes to cook, and still have some sauce left. Fold in the diced mango. Garnish with toasted coconut, nuts, dried fruit or mint.

Charred Jalapeno, Mango, Citrus & Tequila Rub

Charred Chile, Mango, Lemon Verbena and Tequila RubThis marinade/rub will give your meat a bit of a Latino kick! You can cut down on the amount of jalapenos you use if you want it to be milder, however when the jalapenos are charred they tend to lose a bit of their potency. Additionally, if you remove the seeds and inner membranes (the white parts that the seeds cling to) from the peppers, that will greatly reduce the heat level. This recipe will make about 2 cups of marinade.

Ingredients:

6 jalapenos
1 mango, diced
3 limes, juiced and zested*
¼ sweet onion, diced
2 tablespoons chopped lemon verbena (you can substitute lemon thyme, lemon grass or lemon zest)**
2 ounces silver tequila***
1 tablespoon honey
1 tablespoon olive oil
¼ teaspoon salt

* Click here for tips on zesting limes.
** Click here to learn how to properly clean lemon verbena.
*** Click here to see the approved kosher alcohol list.

Directions:

Preheat your grill or grill pan. Place the jalapenos on the grill and cook, turning occasionally, until charred black. Allow jalapenos to cool. Once cooled, remove the stem and seeds. Combine the seeded and stemmed jalapenos and remaining ingredients in a food processor. Using the pulse control, process until almost smooth and combined. Rub steaks (or other protein) about one hour before grilling, using only enough to coat the steak. This recipe should be enough for about 4 steaks.

Potatoes Madras

Potatoes Madras

This is a great side dish to serve with your Indian meal! This recipe makes 6 servings.

Ingredients:

¼ cup vegetable oil
2 pounds potatoes, cut into ¾ inch dice
½ pound sweet potatoes, cut into ¾ inch dice
3 ½ cups frozen cauliflower floretsᶲ
1 ½ large onions, sliced
4 cloves garlic, crushed
2 tablespoon curry powder
1 tablespoon ground ginger
¾ cup dry red lentils
1 (796ml) can whole tomatoes, chopped
2 ½ cups vegetable stock
4 tablespoons malt vinegar
2 tablespoon mango chutney (or fresh mango), optional
salt and pepper to taste
chopped fresh parsley for garnish*

Directions:

Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.

ᶲ Click here to see COR’s policy on the use of cauliflower.

* Click here to see how to clean fresh parsley.