Thursday, August 25, 2011

Need Some New Tea Time Sandwich Recipes?

How about 400 of them!

The 400 Best Sandwich Recipes is a cookbook chock-full of recipes that you could pair up with any tea time event.  For me, tea time is anytime and all the time, so how perfect to have a cookbook that has easy to make sandwich recipes for any time of day or occasion that you can pair up with a cup of hot tea or a glass of iced tea!  It runs the gamut from breakfast to lunch to dessert with a special section on condiments.

I met the author Alison Lewis at a blogging conference last fall.  We chatted a bit and then exchanged cards.  When we got home, we started following each other on twitter and facebook.  I was so excited when her cookbook came out and thought it would be perfect for my tea-loving readers!

I cannot express how important networking is at conferences with follow up to the connections when you return home, but that subject is for another blog! 

It was hard to choose which recipes to feature, but I narrowed it to two. 

I loved the concept of Lunch Box Sushi, but not just for lunch boxes.  This recipe would be great for a Japanese style tea or luncheon too.  Pair this up with a cup of Sencha or for an interesting twist, make up a Iced Matcha Latte!

Lunch Box Sushi*

Serves 4 to 6

I came up with this idea because sushi for lunch is often requested at my house. These came out great, and I love using shrimp instead of crabmeat in this recipe.

1 tsp wasabi powder 5 mL
2 tbsp soy sauce 30 mL
2 cups cooked sushi short-grain 500 mL
rice, cooled
2 tbsp chopped green onions 30 mL
1 tsp Homemade Mayonnaise 5 mL
(page 321) or store-bought
1⁄8 tsp hot pepper flakes 0.5 mL
6 10-inch (25 cm) white or 6
whole wheat tortillas
6 sheets nori 6
11⁄2 lbs peeled cooked shrimp, 750 g
1 cup chopped avocado 250 mL
1 cup finely chopped cucumber 250 mL
1⁄3 cup soy sauce 75 mL

1. In a small bowl, combine wasabi and 1 tsp (5 mL) water. Add 2 tbsp (30 mL) soy sauce and mix well.

2. In a medium bowl, combine rice, wasabi mixture, green onions, mayonnaise and hot pepper flakes.

3. Line each tortilla with nori. Arrange rice mixture equally in center of each wrap. Add shrimp, avocado and cucumber. Fold both ends over filling. Roll up and serve with soy sauce.

Variation: You can use flavored tortillas in this recipe and imitation crab instead of shrimp.

Tip: Prepare your rice the day before. I like to prepare my sushi rice with seasoned vinegar and toasted sesame seeds.

I keep reminding myself that fall isn't that far off. This next recipe Pear, Pecan, and Gorgonzola Crostini would be perfect for tea time in the fall paired with a hot cup of naturally sweet Black Lychee Tea or a smokey Lapsong Souchong Tea.  

Pear, Pecan and Gorgonzola Crostini*
Serves 8 to 10

I love to make crostini appetizers during autumn. Pecans, pears and Gorgonzola are some of my favorite fall ingredients, creating an awesome crostini.

8 to 10 baguette slices (about 8 to 10
1⁄2 inch/1 cm thick)
4 oz cream cheese, softened 125 g
1⁄4 cup crumbled Gorgonzola 60 mL
11⁄2 cups thinly sliced pear (about 375 mL
2 medium) (see Tip, right)
4 tbsp liquid honey (see Tip, below) 60 mL
1⁄2 cup chopped pecans, toasted 125 mL
(see Tip)

Tip: Store honey in a cool place away from direct sunlight in a tightly covered container. It is not necessary to refrigerate.

• Preheat oven to 350°F (180°C)

• Preheat broiler with rack 4 inches (10 cm) from heat

1. Arrange baguette slices on a large baking sheet. Bake in preheated oven for 5 minutes or until lightly toasted.

2. In a small bowl, combine cream cheese and Gorgonzola. Spread bread slices evenly with 1 tbsp (15 mL) of the Gorgonzola mixture. Top with pear slices. Drizzle with honey and sprinkle with pecans.

3. Broil crostini for 1 to 2 minutes or until pears are tender and cheese is slightly melted. Serve immediately.

Tip: When purchasing pears, look for ones that are fragrant and have no blemishes. I store mine in the refrigerator in a plastic bag.

I do hope you will try these recipes and pick up a copy of Alison's new cookbook for some new tea time inspiration!

Happy Sipping and Sandwiches, Lisa

*Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.

**A special thank you to Robert Rose for sending me Alison's book.

1 comment: