Carrot-Raisin Tea Sandwiches
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Tea Sandwiches: Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling. Bread slices should be lightly buttered not matter what the filling. Unsalted butter should always be used. Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread the butter to the edge of the bread. Cut the crusts off the bread with a long, sharp knife after the sandwiches are filled. This keeps everything neater. Since tea sandwiches should be delicate, cut each sandwich in half on the diagonal or into thirds or fourths before serving. Decorative shapes can be made with cookie cutters.
Making Sandwiches Ahead of
Time: More Tea Sandwiches: Cucumber Mint Tea Sandwiches Cucumber Tea Sandwiches Goat Cheese and Watercress Tea SandwichPutting on the Ritz Egg Salad Tea Sandwiches Radish-Poppy Seed Tea Sandwiches Radish Sandwiches on Zucchini Basil Muffins Smoked Salmon Sandwich on Pumpernickel Walnut Tea Sandwiches
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To learn about the history and legends of favorite sandwiches, check out the History of Sandwiches. Check out my Afternoon High Tea Menu. Carrot-Raisin Tea Sandwiches1
cup grated carrots In a medium bowl, combine grated carrots, cream cheese frosting, cream cheese, and chopped walnuts or pecans. Spread one side of each piece of bread with the carrot/frosting mixture (about 1/4-inch thick). Top with the remaining bread slices. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Yields 10 whole sandwiches or 20 halves or 40 fourths. |