Tea Time Traditional Tea Sandwiches
What exactly are Traditional Tea Sandwiches?
Traditional Tea Sandwiches are small. They are regular size sandwiches that are either cut into 4 squares or triangles. Sometimes they are cut into decorative shapes with a cookie cutter.
Traditional Tea Sandwiches are crustless. Remove the crusts before cutting the sandwiches to size.
Traditional Tea Sandwiches are thin sliced. Several types of bread come thin sliced. A 2 pound loaf should yield at least 20 slices which should give you about 40 tea sandwiches.
Traditional Tea Sandwiches are flavorful. They are usually savory, not sweet, often prepared with scallions, garlic, spicy mustard, pepper or hot sauce.
Traditional Tea Sandwiches are never soggy. Each sandwich is spread with soft butter or cream cheese, or something similar, to prevent soggy sandwiches. Peanut butter with banana slices or jam is just right for a child’s tea party.
Traditional Tea Sandwiches can be made with wheat, white, sourdough, pumpernickel or rye bread. All are good choices. For a creative checkerboard effect you can use one white slice and one wheat per sandwich.
Traditional Tea Sandwiches use about ½ to ¾ cup of soft butter or cream cheese spread, 1 to ½ cups of spreadable filling. 2 cups if it is a composite of spread and meat, seafood, cheese or nuts and ¾ pound of sliced meat to make 1- sandwiches/40 quarter sandwiches.
A traditional tea party should have a least one of the classic sandwiches and then you may mix and match as you like.
Classic Tea Sandwiches:
English Cucumber Tea Sandwiches
Tomato Tea Sandwiches
More Creative Tea Sandwiches:
Smoked Salmon Tea Sandwiches
Pepper Cheese Tea Sandwiches
Pepper Cheese Tea Sandwiches
Crab Tea Sandwiches
Pineapple Cream Cheese Tea Sandwiches
Almond Chicken Salad Tea Sandwiches
Deviled Egg Tea Sandwiches
Deviled Ham Tea Sandwiches
Herbed Cream Cheese Tea Sandwiches
Victoria’s Peanut Butter Pecan Cookies
There are some people who just plain don’t like peanut butter cookies, aside from those with peanut allergies. Go figure. I love these cookies and with the added pecans they are dressed up a bit and not so humble.
½ Cup Butter
½ Cup Brown Sugar
½ Cup Sugar
2 Eggs (Room Temperature)
1 Cup Peanut Butter
½ Teaspoon Salt
½ Teaspoon Baking Soda
1 Teaspoon Vanilla
1 ½ Cups Flour
½ Cup Chopped Pecans
Preheat your oven to 375° F. In a large size bowl cream together the butter, sugar and brown sugar. Add the eggs one at a time and stir. Add the vanilla and peanut butter and combine. In a separate medium size bowl mix together the flour, salt and baking soda. Now, add the flour mixture to the wet mixture. Combine, but don’t over mix. Add the chopped pecans and stir. Put plastic wrap over the bowl and put in the refrigerator for 1 hour to harden up the dough. Remove from the fridge and roll into small balls and place on a baking sheet lined with parchment paper. Press flat and crisscross with a fork. Bake for 10 to 12 minutes. Makes 24 cookies.
11 Favorite American Bakeries
Forget the “no carb” diet! Here are the 11 Favorite American Bakeries. If you find yourself in one of these cities make it a point to indulge. These bakers love what they do and there is nothing better than a warm crust of finely crafted bread.
Della Fattoria – Petaluma, California
141 Petaluma Blvd North
Petaluma, CA 94952
707-763-0161
www.dellafattoria.com
All of the breads are made with organic flours and sea salt and are baked in wood burning ovens. Open 7 days a week.
Tartine Bakery & Café – San Francisco, California
600 Guerrero Street
San Francisco, CA 94110
415-487-2600
www.tartinebakery.com
Baked goods made with organic flour and local eggs. Wednesday to Sunday all of the breads come out of the oven around 5pm. Open 7 days a week.
The Denver Bread Company – Denver, Colorado
3200 Irving Street
Denver, CO 80211
303-455-7194
www.thedenverbreadcompany.com
This bakery specializes in sourdough bowles and seasonal breads. Open 7 days a week.
H & F Bread Co. – Atlanta, Georgia
404-350-8877
www.hfbreadco.com
Specializes in focaccia, mini baguettes and brioche (my favorite!). Get them at Peachtree Road Farmer’s Market, Dunwoody Green Market, East Atlanta Village Farmer’s Market & Emory Farmer’s Market.
Fox & Obel – Chicago, Illinois
401 East Illinois Street
Chicago, IL 60611
312-410-7301
www.fox-obel.com
The bakery in this market is wonderful. Specializes in sourdough, challah and pretzel breads. Open 7 days a week.
Berkshire Mountain Bakery – Housatonic, Massachusetts
367 Park Street
Route 183
Housatonic, MA 01236
413-274-3412
www.berkshiremountainbakery.com
A legendary bakery known for its sourdough and pan loaf breads. Open 7 days a week.
Rustica – Minneapolis, Minnesota
3220 West Lake Street
Minneapolis, MN 55416
612-822-1119
www.rusticabakery.com
Specializes in Pugliese, egg braids, pain de mie, rustic and levain loaves. Open 7 days a week.
Sullivan St. Bakery – New York City
533 West 57th Street
New York, NY 10036
212-265-5580
www.sullivanstreetbakery.com
Known for its pane Pugliese and pizza Bianca. Open 7 days a week.
Pearl Bakery – Portland, Oregon
102 NW 9th Avenue
Portland, OR 97209
503-827-0910
www.pearlbakery.com
Specializes in organic French breads and pastries. Open 7 days a week.
Barrie Cullinan – Austin, Texas
512-573-3503
www.barriebaking.com
Specializes in butter croissants, honey-pecan batardes and whole wheat breads. Can be found at Boggy Creek Farm Market and La Boite Café.
Macrina Bakery – Seattle, Washington
1943 First Avenue South
Seattle, WA 98134
206-623-0199
www.macrinabakery.com
Specializes in oatmeal buttermilk bread which is great for sandwiches. Open 7 days a week.
If you have a favorite bakery that didn’t make this list email me at [email protected] and I will be sure to include it.
That Lying Cheating Oven!
Did you know that almost every oven is off by about 25 ° F?! Some ovens are off as much as 50° F. This can really determine how well your dish comes out. Purchase an accurate oven thermometer and hang it in the center of your oven. Let your oven preheat for 20 minutes and then check the temperature. Adjust your oven’s setting as needed and never be lied to again!
Beurre Manie΄
Beurre Manie΄ is a great way to thicken soups or sauces. In French it translates as “Kneaded Butter.” Beurre Manie΄ is so easy to make and use. Rub enough flour into softened butter to make a thick paste. Whisk small amounts of the paste to finish a soup or a sauce. You have control over how thick you want to make whatever it is that you are cooking. When the butter melts it disperses evenly and the flour particles swell and thicken the liquid.
