Around the World Tea

Welcome and thank you for signing up to bring food to our annual ladies tea! Your contribution helps to share the load and to keep costs down and we appreciate it so much! Below, you will find recipes and tips for the item(s) you have signed up to bring. Please bring your items to the church no later than 10 a.m. on Jan. 31. If you have any questions at all please contact Jennifer at cherriedmilkATgmailDOTcom or Amy at thediamonddivaATgmailDOTcom

Some general tips on tea sandwiches:

All food is to be brought on glass or silver plates that will be put right on the food table.

It's easiest to assemble sandwiches when the spreads are room temperature to avoid tearing the bread.

Sandwiches can be assembled the day before and the following method works best for storing them so they do not dry out:

• cut sandwiches
• store in an airtight container
• put wax paper between layers of sandwiches
• put a damp paper towel in container
• uncover just before serving

To cut your sandwiches, it is easiest to stack 3 complete sandwiches. Use an electric or serrated knife to cut the crust off and then cut sandwiches into thirds. Day old bread or thoroughly chilled sandwiches are easiest to cut.

Tea Sandwich Recipes

Green Olive-Nut Sandwiches

THIS NEEDS TO BE DOUBLED FOR NEXT YEAR
It's best to make olive-nut spread the night before and then let it soften before spreading on sandwiches. (i.e., make spread Thursday, then soften and fill sandwiches on Friday before tea.)

1 (8-ounce) package cream cheese, softened
1/2 cup chopped pimiento-stuffed green olives
1 cup chopped pecans
1 to 2 tablespoons mayonnaise
18 slices white bread
18 slices wheat bread

Stir together first 4 ingredients in a large bowl. Spread one slice of white bread with about ¼ cup mixture then place on wheat bread slice on top. Repeat with remaining bread. Stack 3 sandwiches, cut the crusts off with an electric or serrated knife. Then, cut each sandwich into thirds.

Cucumber and Cream Cheese Tea Sandwiches

(adapted from Big Red Kitchen)

1-2 English or seedless cucumbers, peeled, and sliced paper thin (It works best to slice cucumbers using a (Mandolin) kitchen slicer which can be purchased at HEB.)

Option 1:
Use cream cheese and chives – Philadelphia Cream Cheese in small tub

Option 2, combine:
8 ounces cream cheese, softened
Salt and black pepper
1/2 tsp dried dill weed

For both options:
1 stick unsalted butter, softened
36 slices white bread

Drain the cucumber slices by laying them on a few layers of paper towels or tea towels and sprinkling them with a few pinches of salt. Let set about 30 minutes and pat the tops with another towel.

Meanwhile mix the cream cheese with the dill weed and add a bit of salt and pepper to taste.

Spread one side of each piece of bread with a thin layer of butter then with a layer of the dill cream cheese mixture or the cream cheese chives depending on which option you chose. Top one of the slices with the cucumber slices, all slightly overlapping and top with the other piece of bread. Repeat with remaining bread slices.

Stack 3 sandwiches, cut the crusts off with an electric or serrated knife. Then, cut each sandwich into thirds.

Turkey and Cranberry Chutney Tea Sandwiches

1 pound thinly sliced turkey (we recommend HEB Natural Herb Encrusted Turkey)
1 stick butter, room temperature
Cranberry Chutney (this will be provided to you by Amy Osteen)
36 slices Honey Wheat Bread

Spread two slices of bread with butter, then a thin layer of chutney. Top one slice of bread with 2-3 slices of turkey and place other buttered/chutnied bread slice on top. Repeat with remaning bread. Stack 3 sandwiches, cut the crusts off with an electric or serrated knife. Then, cut each sandwich into thirds.

Pimiento Cheese Sandwiches

THIS RECIPE WAS DOUBLED BUT NEEDS TO BE TRIPLED FOR NEXT YEAR
High quality premade Pimiento Cheese or this recipe from A Sweet Pea Chef:

8 oz. (1 package) cream cheese, softened
2 cups grated sharp cheddar
2 cups grated Monterey Jack cheese
1/2 cup mayonnaise
5 tablespoons pimentos, chopped
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
18 slices wheat bread
18 slices white bread

Instructions
In the bowl of a stand mixer (or by hand, electric mixer or food processor), beat the cream cheese until smooth.

Add the remaining ingredients and continue to mix on medium speed until well combined.

Spread approximately 1/4 to 1/3 cup pimiento cheese between one slice white and one slice wheat bread for each sandwich. Stack 3 sandwiches, cut the crusts off with an electric or serrated knife. Then, cut each sandwich into thirds.

Other Foods

 Zucchini with Hummus

NEEDS TO BE CUT THICKER FOR NEXT YEAR
(2) 6 to 8-inch zucchinis
1 8-ounce container plain flavored hummus
fresh parsley

 

Cut zucchini on the diagonal into approximately 24-32 1/4-inch slices.

Top with one rounded teaspoon hummus and garnish with parsley. These may be made the night before and loosely covered in the refrigerator.

 

Mini Sweet Peppers Stuffed with Chicken Salad

For this recipe, you are looking for very small mini sweet bell peppers, approx. 3 inches in size, there are about 15 per bag. These peppers have been found at Target, Walmart, and Sprouts. Sadly, not at HEB though.

Cut each pepper in half and remove any seeds or ribs. Making sure peppers are very dry, lightly stuff each pepper half with approx. 1-2 Tbls. Chicken salad (recipe below).

Chicken Salad

3 cups diced cooked chicken
1 cup diced celery
½ cup mayo
2 Tbls. white vinegar
1 tsp. salt
1 Tbls. parsley (optional)

Combine ingredients and mix well.

Desserts

Pumpkin Squares

Mix will be provided to you by Amy Osteen. Please cut cooled bars into 1 x 1 squares and place in white mini-muffin papers.

Caramel Chai Squares (from Pillsbury)

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1 package (1.1 oz) chai tea latte mix (from 8.8-oz box) (this will be provided to you by Amy Osteen)
1/2 cup caramel sundae syrup
2 tablespoons Pillsbury BEST® All Purpose Flour
1/2 cup fine ground walnuts

Heat oven to 350°F. In large bowl, knead cookie dough and dry chai mix until well blended.

Break up 3/4 of the chai dough in ungreased 8-inch square pan. Press dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 12 to 17 minutes or until light golden brown.

Meanwhile, in small bowl, mix caramel syrup and flour. In another small bowl, knead remaining 1/4 of chai dough and the walnuts.

Gently drizzle caramel mixture evenly over partially baked crust. Crumble walnut chai dough evenly over caramel.

Bake 22 to 29 minutes longer or until top is golden brown and firm to the touch and caramel is bubbly. Cool completely, about 1 hour 30 minutes. Please cut into approximately 1x1 squares.

Coconut Macaroons

4 egg whites
1 teaspoon salt
½ cup sugar
1 cup powdered sugar
1 (20 ounce) bag shredded coconut

Beat egg whites with salt until stiff. Add both sugars and beat until mixed. Next add coconut and mix well. Drop mixture from teaspoon onto a greased and floured cookie sheet.

Bake in a preheated oven at 325 degrees for 20 minutes. Immediately after baking, transfer the cookies to a counter top or cake rack and allow them to cool. Makes approximately 60 macaroons.

Mint Chocolate Brownies

(from Taste of Home)

1 package fudge brownie mix (13-inch x 9-inch size)
2 packages (4.67 ounces each) mint Andes candies

Prepare and bake brownie mix according to package directions.

Chop five candies; set aside. Arrange remaining candies in a single layer over warm brownies. Bake 20-25 seconds longer or until candy is softened; spread over top. Cool on a wire rack. Sprinkle with chopped candies. Cut cooled bars (tip: these are a little easier to cut if refrigerated first) into 2x2 squares.