My mother's family has roots in England. Somerset Shire to be precise. In honor of this, (and my obsession with tiny things) I decided to throw a traditional English Tea Time! I made three different types of sandwiches, served with three blends of tea. And of course, tea biscuits!
Tea Time happens in late afternoon to stave off hunger pangs before dinner. Early Grey, Darjeeling, Ceylon, and Orange Pekoe are excellent choices with the perfect amount of caffeine for a gentle pick-me-up.
There are only two rules to making tea sandwiches. 1) the fillings should be light and 2) the crusts should be removed. Traditionally, they're cut into small squares or triangles. Tea is served with cream and sugar or honey.
Note: the following recipes will make about 12 mini sandwiches each. They can be made the night before and refrigerated, but fresh is always best.
I'll start with the original, my favorite, and still very popular today:
CLASSIC CUCUMBER Tea Sandwich.
1/2 large cucumber, sliced into thin coins
1 tsp. minced fresh garlic
1/3 cup butter
salt
Tea Time happens in late afternoon to stave off hunger pangs before dinner. Early Grey, Darjeeling, Ceylon, and Orange Pekoe are excellent choices with the perfect amount of caffeine for a gentle pick-me-up.
There are only two rules to making tea sandwiches. 1) the fillings should be light and 2) the crusts should be removed. Traditionally, they're cut into small squares or triangles. Tea is served with cream and sugar or honey.
Note: the following recipes will make about 12 mini sandwiches each. They can be made the night before and refrigerated, but fresh is always best.
I'll start with the original, my favorite, and still very popular today:
CLASSIC CUCUMBER Tea Sandwich.
1/2 large cucumber, sliced into thin coins
1 tsp. minced fresh garlic
1/3 cup butter
salt
