3 minute read
GOOD TASTES
TEA FOR TWO
WRITTEN BY GINA REARDON PHOTO BY MELANIE MCDOWELL
Advertisement
Kansas City—and the Midwest in general—is known for its four seasons. But did you know there is also a season known as “Engagement Season,” the period between Thanksgiving and Valentine’s Day, in which 40 percent of engagements happen?
This season includes four of the top five “days” that proposals are made: Christmas Eve, Christmas Day, New Year’s Eve, New Year’s Day, and Valentine’s Day. Birthdays may also be included in the Engagement Top 5.
With all the proposals made and weddings to plan, caterers experience a surge in inquiries to cater the wedding reception, engagement parties, and the flurry of prenuptial celebrations hosted by families and friends. One of my favorite bridal parties to cater is a bridal tea, a hybrid version of a bridal shower and high tea, including savory finger sandwiches, traditional scones, and miniature desserts that are as delicious as they are beautiful.
Traditional cucumber and watercress tea sandwiches rank at the top of my list of favorites, followed by a tarragon chicken salad tea sandwich. Old fashioned? Maybe. But it is sure to please at a bridal tea, ladies luncheon, derby party, or any event where one could feel emotions that are traditional or sentimental.
Tips for Tea Sandwiches
• Butter both top and bottom of bread for each sandwich using unsalted sweet butter to help filings “stick” and to keep bread from getting soggy. • Sandwiches should be small—just a few bites each. • Bread crust should always be removed completely. • Allow 4-6 pieces per person.
Cucumber Watercress Tea Sandwiches
Tarragon Chicken Salad Tea Sandwiches
MAKES ENOUGH FOR 2 PEOPLE
Ingredients
1/2 cup sweet butter, softened 1 English cucumber. Wash, dry, score lengthwise with tines of fork to create decorative ridges, and slice very thin. Lay on paper towels to absorb excess moisture and gently pat dry the tops (don’t substitute standard cucumbers; they contain more liquid and larger seeds, making for a soggy sandwich) 1 small bunch fresh watercress, rinsed and spun dry, leaves picked and very coarsely chopped (about 1/2 cup) Salt and coarse ground pepper to taste 12 slices Pepperidge Farm white sandwich bread, crusts evenly trimmed. (May use a canape or biscuit cutter.) Cut into 1-1/2-inch or 2-inch rounds, about the same diameter as the cucumber. The goal is to not have the edges of the cucumber extend beyond the edges of the bread rounds.
Preparation
Mash butter with fork. Stir in coarsely chopped watercress with wooden spoon. Spread liberally on both sides of bread. Layer cucumber slices on half of bread slices, sprinkle with salt and pepper, top with remaining slices of bread. Cut sandwiches in half diagonally, and then cut each half into two pieces (four triangles per whole sandwich). The sandwiches may be assembled a few hours in advance and stored in an airtight container or on a serving plate. Cover with damp (not wet) paper towel and wrap with plastic wrap to keep from drying out. Store in a cool place or refrigerator.
MAKES ENOUGH FOR 2 PEOPLE
Ingredients
1-1/2 pounds poached or roasted chicken breast, skin removed, shredded into small bitesize pieces 3 green onions, sliced thin 1 rib celery, cut lengthwise into pencil strips, sliced crosswise into very thin slices 2/3 cup dried tart cherries, roughly chopped 1/2 cup lightly toasted pecan pieces 3-4 tablespoon fresh tarragon leaves, chopped 1/2 cup sour cream 1/2 cup mayonnaise salt and pepper to taste
Preparation
In a medium mixing bowl add chicken, salt, and pepper lightly, then add green onion, celery, tart cherries and fresh tarragon. Toss with fork. Combine sour cream, mayonnaise, salt, and pepper to taste and stir into chicken mixture. Cover and refrigerate for 3-4 hours. Correct seasonings before using. Use as filling for tea sandwiches between two layers of white or wheat bread, biscuits or pate-choux shells.
