Tea Sandwich Spreads
Orange Marmalade Sandwich Spread – Fig Sandwich Spread
Recipes and photos by Ellen Easton. Check out more of Ellen Easton’s Tea Travels™ articles and recipes.
Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.
Tea sandwich spreads can be bright and flavorful additions to afternoon tea. The fruit flavors of orange marmalade or fig go great with both sweet and savory sandwiches. This is an easy-to-make tea sandwich spread recipe requiring only two ingredients and just a few minutes of your time.
Tea Sandwich Spreads – Orange Marmalade and Fig Recipe:
Tea Sandwich Spreads - Orange Marmalade and Fig Recipe
1 cup cream cheese, room temperature or softened
Food coloring, if desired
1/4 cup orange marmalade preserve or fig preserves
* Use only best-quality bread (never serve end slices). Freezing the bread before cutting and then spreading makes for easier handling.
** Bread slices should be lightly buttered no 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.
In a medium-size bowl, blend together the cream cheese with food coloring (1 drop at a time) of your choice. Blend in the orange marmalade or fig preserves.
Store in an airtight container in the refrigerator for up to 2 days.
When ready to assemble sandwiches, using a cookie cutter of your choice, cut out the desired pattern for your sandwich. Lightly spread the top of each piece of bread with butter. Spread a generous portion of the filling on top of each bread slice.
Serve on a large platter or individual serving plates.
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
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