Thursday, October 15, 2009

HighTea Treats: Four-Way Finger Sandwiches

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Prior to publishing this post all I knew about High Tea was that it is an English Tradition where women gather around a table full of itty-bitty treats and hot tea. I had do some research prior to whipping up something from easily available items in the kitchen pantry.
Some facts about High Tea Tradition:
  • Catharine of Braganza, who came to marry Charles the Second, kick-started this tradition in 1662. She is known as the tea-drinking queen.
  • Tea was generally consumed within a lady’s closet or bedchamber and for a mainly female gathering.
  • Actual taking of tea in the afternoon developed into a new social event some time in the late 1830’s and early 1840’s established by Anne, Duchess of Bedford. She requested that light sandwiches be brought to her in the late afternoon because she had a “sinking feeling” during that time because of the long gap between meals.
  • The correct order when eating on a tea tray is to eat savories first, scones next and sweets last.  
  • A tea sandwich can be consumed in two bites. It may be long and narrow, sometimes called a finger sandwich. It also may be in a triangular shape.
  • Sandwich should be consumed with 3 fingers  as a cultured person ate with 3 fingers, a commoner with five.
So, I decided to come up with my four-way finger sandwich, "Four-Way" because of four choicy stuffing. I used wheat and pumpernickel crust-less breads. Check out the recipe below:

For the Guacamole-Sandwich Stuffing(Makes 1 cup):
For the RoastedPepperHummus-Sandwich Stuffing(Makes 1 cup):
  • Roasted Bell Pepper - 1/4 cup, any variety(oven-roasted with a dash of salt, pepper and olive oil @ 350 degrees F for 30 minutes)
  • Chick Pea - 1/4 cup, cooked or canned
  • Garlic - 1 Clove
  • Olive Oil - 1 tbsp
  • Salt for taste
For the Curried Carrot Stuffing(Makes 1 cup) :
  • Red onion - 1, small, finely chopped
  • Tomato - 1, small, finely chopped
  • Carrot - 2, small, shredded
  • Hot green chilli - 1, diced
  • Olive oil - 1 tbsp
  • Salt
  • Garam Masala - 1/2 tsp
  • Swiss Cheese - 1 tbsp, french onion flavor (optional, I prefer a wedge of Laughing Cow Brand)
 For the QuintessentialCucumber-Sandwich Stuffing(Makes ~ 4 sandwich):
  • English Cucumber -1/8, peeled and thinly sliced
  • Cream Cheese - 2 tbsp, plain or garden vegetable medley flavor
  • Wheat Bread - 1 slice
  • Pumpernickel - 1 slice
  • Make the Guacamole as per the recipe directions.Set aside.
  • In a food processor, grind the roasted pepper, chick pea, garlic with olive oil. The resulting hummus mixture should be creamy like a spread.Set aside.
  • In a skillet, heat the oil, add the onion and green chilli. Saute until the onion is browned. Throw in the tomato, salt, garam masala and cook until the tomato loses its rawness. Add the shredded carrot and give a gentle mix.Switch off the stove and set aside. Soft Swiss cheese may be used to bind the mixture to a spreadable consistency.
  • Cut the cucumber thinly,sprinkle a little salt and set aside for a few minutes.Drain the liquid.
  • Cut the bread slices diagonally. Further cut the 2 triangles diagonally. Each slice should yield 4 little triangles totaling 4 sandwiches. 
  • For Cucumber sandwich, spread the cream cheese before layering the cucumber. For other sandwiches, stuff the bread with a tbsp or less of prepared stuffing and serve with hot tea.
Makes 4 tiny sandwiches.

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  1. Love the stuffing choices..perfect for tea time :D

  2. Yasmeen,
    Thanks. You are first Blogger to comment and it feels special to be complimented.:)

  3. Loved this easy and tasty recipe. Tried three of them except Guacomole,not a great fan. Turned out great.

  4. Thats a lovely sandwich...very thoughtfull


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