Best Radish Parsley And Lemon Butter Tea Sandwiches Recipes

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RADISH, PARSLEY AND LEMON BUTTER TEA SANDWICHES



Radish, Parsley and Lemon Butter Tea Sandwiches image

These sandwiches were created by Food and Wine's Marcia Kiesel. They are open-faced and perfect with tea. "For graphic fun, look for radishes of varying shapes and sizes". From March 2008 Food and Wine Magazine.

Provided by mary winecoff

Categories     Lunch/Snacks

Time 30m

Yield 32 sandwiches, 10 serving(s)

Number Of Ingredients 7

4 tablespoons unsalted butter, softened
1/2 teaspoon lemon rind, finely grated
1 teaspoon fresh lemon juice
salt
7 slices white bread, crusts removed
1/2 cup flat leaf parsley
6 ounces red radishes, very thinly sliced on a mandoline

Steps:

  • In a small bowl, blend the softened butter with the lemon zest and lemon juice and season with salt.
  • Spread the bread slices with the lemon butter. Using a 1 1/2 inch round biscuit cutter, cut 16 rounds from 4 slices. Cut the remaining slices into 2 1/2-by-1 inch rectangles. Top with the parsley leaves and radish slices. Serve at once, or cover the sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.

Nutrition Facts : Calories 91.2, Fat 5.2, SaturatedFat 3, Cholesterol 12.2, Sodium 98.4, Carbohydrate 9.7, Fiber 0.8, Sugar 1.1, Protein 1.6

RADISH SANDWICHES



Radish Sandwiches image

These tasty little sandwiches are great for appetizers, tea parties, ladies luncheons, etc., but my husband ate two full size sandwiches for lunch, and loved them. The recipe is from One of a Kind, a Mobile Junior League community cookbook I received from Sweetpea Burgess in the recent cookbook swap. Note for the World Tour participants - this recipe is included in the British category. These are ideal little sandwiches to be served with tea, as is common in Britain.

Provided by PanNan

Categories     Lunch/Snacks

Time 20m

Yield 12-16 tea size sandwiches

Number Of Ingredients 11

8 radishes, trimmed
6 ounces cream cheese (I used low fat)
2 tablespoons unsalted butter (I used Smart Beat Spread)
1 tablespoon parsley, without stems
1 teaspoon chives, snipped
fresh lemon juice
salt
ground black pepper
6 -8 slices pumpernickel bread
4 trimmed radishes
coarse salt

Steps:

  • For the filling, finely chop the radishes in the food processor (or hand grater). Place in a large sieve or colander. Press with paper towels to drain and squeeze out any excess liquid.
  • Cream the cream cheese and butter together until fluffy (I used the food processor); add drained chopped radishes, parsley, chives, lemon juice, salt and pepper to taste, and cream again.
  • Cut crusts from bread and cut into small squares or rounds. Spread with filling, and garnish with sliced or whole radishes coated with coarse salt.
  • Chill thoroughly before serving.

LEMON TEA SANDWICHES



Lemon Tea Sandwiches image

Make and share this Lemon Tea Sandwiches recipe from Food.com.

Provided by Chris Reynolds

Categories     Dessert

Time 21m

Yield 15 cookies

Number Of Ingredients 10

4 ounces butter, softened (1 stick)
4 ounces cream cheese, softened
6 tablespoons sugar
1/2 teaspoon vanilla extract
1 egg yolk
1/8 teaspoon salt
1 cup flour
2 tablespoons flour
1 (11 ounce) jar prepared lemon curd
confectioners' sugar

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.

Nutrition Facts : Calories 137.4, Fat 9.1, SaturatedFat 5.5, Cholesterol 35.6, Sodium 98.4, Carbohydrate 12.6, Fiber 0.2, Sugar 5.3, Protein 1.6

HERBED CHEESE CUCUMBER AND RADISH TEA SANDWICHES



Herbed Cheese Cucumber and Radish Tea Sandwiches image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

4 ounces cream cheese, at room temperature
2 ounces fresh goat cheese, at room temperature
3 tablespoons butter, at room temperature
2 tablespoons grated Parmesan
2 teaspoons freshly squeezed lemon juice
1 small clove garlic, crushed
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill, plus sprigs for garnish
Kosher salt and freshly ground black pepper
6 slices crustless white sandwich bread, cut into quarters
1 Persian cucumber, thinly sliced
4 breakfast radishes, thinly sliced

Steps:

  • Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
  • To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.

QUEEN VICTORIA'S RADISH SANDWICH



Queen Victoria's Radish Sandwich image

Lovely little open-faced fresh radish sandwiches on French bread or sourdough, with cream cheese and herbs. Slightly adapted from Rose Tea Cottage.

Provided by BecR2400

Categories     Lunch/Snacks

Time 15m

Yield 8 Open-Faced Radish Sandwiches, 8 serving(s)

Number Of Ingredients 9

1/2 cup unsalted butter, at room temperature
1/4 cup reduced-fat cream cheese, at room temperature
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh tarragon
1/2 teaspoon finely grated fresh lemon zest
salt and pepper, to taste
1 cup fresh radish, thinly sliced
1 teaspoon snipped fresh chives
8 slices French bread (or sourdough)

Steps:

  • Combine the first six ingredients in a bowl.
  • Spread the butter and cream cheese mixture on bread slices.
  • Arrange sliced radishes on top.
  • Sprinkle the snipped chives on top and enjoy.

Nutrition Facts : Calories 306.1, Fat 13.9, SaturatedFat 8.3, Cholesterol 34.5, Sodium 371.4, Carbohydrate 37.6, Fiber 1.8, Sugar 2.4, Protein 8.5

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