Lemon Tea Sandwiches Food

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
• Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
• Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.

CUCUMBER AND LEMONY DILL CREAM CHEESE TEA SANDWICHES

Steps:

• In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.
• Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.

LEMON TEA SANDWICHES

Steps:

• Cream the butter, cream cheese and sugar.
• Add the vanilla, egg yolk, and salt. Mix until blended.
• Mix in flour at low speed until incorporated.
• Halve the dough and pat into two squares. Wrap in plastic wrap; refrigerate for 30 minutes.
• Preheat oven to 350°F Line 2 cookie sheets with parchment. Remove the parchment from on cookie sheet and dust with flour. Roll one dough square into 17"x11" rectangle about 1/8" thick. Transfer the parchment and pan to the refrigerator while you repeat with dough.
• Using a fluted pastry wheel, trim all sides of the chilled dough to even it out. Cut the dough into 15 squares. Separate the squares on the pan. Repeat with other pan.
• Bake until lightly brown on the edges, 11 to 12 minutes. Transfer to racks to cool.
• Sandwich the cookies with the lemon curd; dust with confectioner's sugar.

LEMON CUCUMBER TEA SANDWICHES WITH MINTY MAYONNAISE (OR HUMMUS)

Steps:

• Note: If you have concerns about the raw egg yolk, use a good quality store bought mayonnaise or substitute cream cheese (softened). For a vegan version, replace the mayonnaise with hummus or a mayo' substitute: Recipe #754 for example.
• Minty Mayonnaise: in a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint.
• With motor running, add the oil in a slow steady stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl.
• Tea Sandwiches: Spread each slice of bread generously on one side with the mayonnaise.
• On half the slices, arrange an even layer of lemon cucumber slices. Top with remaining bread slices.
• Cut each sandwich into quarters before serving.

MINTED RADISH TEA SANDWICHES WITH LEMON MAYONNAISE

Steps:

• In a small bowl stir together mayonnaisse, sour cream, zest, mustard, lemon juice, and salt and pepper to taste.
• Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.