Tag: sandwiches

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Curried Beet Tea Sandwiches

Curried Beet Tea Sandwiches

(45 min. — makes 16 tea sandwiches)

1 medium onion, chopped fine
2 T vegetable oil
1/4 t. cumin seeds
1/4 t. mustard seeds
1/2 lb. beets, chopped into matchsticks
2-3 green chilies, seeds removed, chopped fine
1/4 t. salt, or to taste
1 t. lime juice, or to taste
8 slices bread (wheat, white, or multigrain, your choice)

1. Sauté onions with oil, cumin seed, and mustard seed until golden-translucent.

2. Add beets, green chilies, and salt and cook on medium-high, stirring as needed, until beets are cooked through and starting to caramelize, which will bring out the flavor.

3. Stir in lime juice and simmer 5-10 minutes more. Taste and adjust seasonings as desired.

NOTE: If you want the spread to be very fine, let cool, then process in food processor. Sometimes I do this, sometimes I go with a more rustic tea sandwich, usually depending on what kind of bread I’m using.

4. Spread curried beets on four slices of bread; top with other four slices.

5. Trim off edges, and then slice in quarters (use a damp paper towel to clean the knife before and between quartering cuts for a pristine appearance).

NOTE: Curried beets can be made a day in advance; it’s best to assemble sandwiches just before serving.

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Curried Mushroom Tea Sandwiches

Curried Mushroom Tea Sandwiches

(45 min. — makes 16 tea sandwiches

1/2 lb. mushrooms, chopped fine
3 T stick unsalted butter
1/4 t. salt, or to taste
1 t. black pepper
1/4 – 1/2 t. Sri Lankan curry powder
1 t. lime juice, or to taste
1/2 c. heavy cream or coconut milk
8 slices bread (wheat, white, or multigrain, your choice)

1. Sauté mushrooms in butter and salt and cook on high heat until quite reduced, stirring frequently.

2. Add curry powder, pepper, and lime juice and cook until juice is absorbed. Mushrooms should be glistening and slightly fried, not sitting in liquid.

3. Stir in cream or coconut milk and simmer another 10-15 minutes, until liquid has thickened and you have a spreadable paste. Taste and adjust seasonings as desired.

NOTE: If you want the spread to be very fine, let cool, then process in food processor. Sometimes I do this, sometimes I go with a more rustic tea sandwich, usually depending on what kind of bread I’m using.

4. Spread curried mushrooms on four slices of bread; top with other four slices.

5. Trim off edges, and then slice in quarters (use a damp paper towel to clean the knife before and between quartering cuts for a pristine appearance).

NOTE: Curried mushrooms can be made a day in advance; it’s best to assemble sandwiches just before serving.

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Autumn Ribbons

This isn’t so much of a recipe, as a test of whether I’ve managed to automate posting to Facebook from this site.  But here’s a picture of the classic ribbon sandwiches, made with just beets and carrots (leaving out the traditional spinach), on wheat bread, for a more autumnal look.  Nice for a Thanksgiving party appetizer!