KENTUCKY BENEDICTINE SANDWICHES
The Bluegrass State has given us plenty of delicious dishes, and benedictine sandwiches are one of our favorites. These eight-ingredient tea sandwiches are a lovely addition to lunches, brunches, and teas. Kentucky Benedictines pair with anything and everything thanks to their flavor-a wonderful mix of fresh crunch and smooth creaminess. A base of white bread plays host to the Benedictine spread, which is a blend of cream cheese, chopped cucumber, green onions, a sprinkling of dill, mayo, and a healthy dose of salt and pepper. This is our best-ever tea sandwich recipe, partly because it's so easy, and partly because it's so delicious. Even if you're low on time, this recipe will leave you with a platter of bite-sized apps that you'll be proud to share with all your friends and family. They're a must-make for your next ladies' luncheon. Scale the recipe up or down depending on how many people you're feeding. It doubles-even triples!-just beautifully.
Provided by Southern Living Editors
Time 15m
Yield Makes 8 dozen
Number Of Ingredients 8
Steps:
- Stir together first 7 ingredients to create benedictine spread.
- Spread mixture on 24 slices of white bread and top with remining bread slices to create sandwiches.
- Trim away sandwich crusts and cut each sandwich into 4 triangles with a serrated knife to create tea sandwiches.
CUCUMBER TEA SANDWICHES WITH CHIVE BUTTER
These delicate cucumber tea sandwiches with chive butter are the perfect addition to your afternoon tea party
Provided by Cynthia
Categories Afternoon Tea,
Number Of Ingredients 5
Steps:
- Blend softened butter with finely chopped chives and a pinch of salt. If using unsalted, check for flavor and add more if necessary.
- Peel or score the cucumber (see notes). Slice very thinly.
- Butter each slice of bread and lay cucumbers on 3 slices, slightly overlapping.
- Top with remaining slices of bread and trim crusts carefully. Cut into fingers or triangle.
- If desired, butter one edge of each sandwich and cover with finely chopped chives
Nutrition Facts : ServingSize 1 g, Calories 308 kcal, Carbohydrate 20 g, Protein 4 g, Fat 24 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 61 mg, Sodium 397 mg, Fiber 1 g, Sugar 3 g
BORAGE TEA SANDWICHES
Both borage flowers and leaves are edible. Because it is a tonic plant for the adrenal glands, borage provides an invaluable support for a stressful lifestyle. Borage is rich in minerals, especially potassium. Courtesy of The Herb Cookery, Texas, The Herb Purveyor by Barbara Scoggins, 1992
Provided by Molly53
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine first 2 ingredients in a bowl, spread 1/4 on each slice of bread.
- Cut each slice diagonally into quarters, forming four triangles per slice.
- Serve open-faced.
Nutrition Facts : Calories 264.4, Fat 20.6, SaturatedFat 12.6, Cholesterol 62.4, Sodium 338.1, Carbohydrate 14.2, Fiber 0.6, Sugar 1.2, Protein 6.2
BORAGE, BENEDICTINE AND BACON SANDWICHES
Provided by Damaris Phillips
Time 1h20m
Yield 16 tea sandwiches
Number Of Ingredients 9
Steps:
- Working in batches if necessary, cook the bacon in a large skillet over medium heat until crispy, about 10 minutes. Drain on paper towels.
- While the bacon is cooking, grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in cheesecloth and squeeze to remove as much liquid as possible.
- Combine the cream cheese and mayonnaise in a stand mixer fitted with a paddle attachment and mix until smooth, about 1 minute. Add the cucumber and red onion and mix until combined, about 30 seconds. Season with salt and pepper. Cover and refrigerate for 1 hour.
- To assemble the sandwiches, divide the cream cheese mixture evenly between 4 slices of bread. Break the strips of bacon in half and top each sandwich with 4 halves. Sprinkle the borage petals over the top, then cover with the remaining four slices of bread and press down firmly. Cut away the crusts. Slice the sandwiches diagonally in half and then diagonally again, to make triangles. Serve.
BORAGE JELLY
For growers of borage add flowers to herbal vinegar as a dye and for a slight cucumber flavour.This is wonderful on cucumber tea sandwiches.
Provided by Rita1652
Categories Jellies
Time 40m
Yield 7 half pint jars
Number Of Ingredients 5
Steps:
- Soak 6 cups of borage leaves and mint leave if using and flowers parts in a 4 cups of cold water overnight, drain and strain, pressing the liquid out of the leaves and flowers gently.
- Measure 4 cups of the liquid, add the lemon juice, and pectin.
- Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
- Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, pour into hot clean 1/2 pint jelly jars. Seal the a water bath accordingly.
Nutrition Facts : Calories 576.1, Sodium 14.3, Carbohydrate 149.3, Fiber 0.6, Sugar 142.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love