The Silver Spoon, began as a tea room and gourmet food shop 15 years ago. It seems like a lifetime ago, when I used to wake every morning and make dainty sandwiches, pastries and scones. I have many fond memories of the tea room, mostly having to do with the great little sandwiches we used to make. When the restaurant outgrew the location we were in and we moved, tea service was no longer the focus and was eventually phased out. This did not exactly break my heart, preparing for afternoon tea day in and day out had become a chore. But, I've had enough of a break from it to start missing it. Well, let me clarify- I don't miss serving tea, I just miss the food; specifically the tea sandwiches. I was talking to my friend Sharman last week about the tea room days, when she suggested I post about the tea sandwiches- (what a wonderful idea!) So in light of that, I will start a tea sandwich series, I hope you enjoy them as much as I do!
It seems fitting the for the tea sandwich series to begin with the most classic tea sandwich of all- the cucumber sandwich. This is by far one of my favorites and I have been known to consume them in mass quantities. Like every other food I really like, it has it's rules: I like my cucumbers seedless and sliced velum paper thin. The bread must be white, soft and crust-less and the spread must be flavorful and savory. This is a sandwich I eat fairly regularly- with or without tea. The tea-less version I make for lunch is stacked with cucumbers and bread, while the Tea version is dainty and cut into shapes. My most common use for cucumber sandwiches these days are for wedding and baby showers- just the right thing when I am looking for dainty food. When my roses are blooming I either garnish the platter or sandwiches with fresh rose petals. Tea sandwiches tend to dry out quickly, they are best eaten on the day they are prepared. I sometimes cut the bread and store it in a plastic bag until ready to assemble the sandwiches.
1 Loaf white sandwich bread
fresh Dill for garnishing sandwiches
1/2 cup creme fraiche
1/4 teaspoon garlic powder
about 1/4 teaspoon salt or to taste
1/4 teaspoon white pepper
1 tablespoon finely chopped fresh Dill
1 medium seedless cucumber, sliced thinly
1. Remove crust from bread with a sharp knife and cut into shapes,triangles, squares, rectangles, hearts, or circles with cookie cutters.
2. Place creme fraiche, garlic powder, salt, pepper and 1 tablespoon dill in a small bowl- stir to combine. Spread lightly on bread, top with cucumbers and garnish with fresh dill sprigs. (Can be made up to 1 week ahead and stored in the refrigerator).
3. Cover with a damp paper towel until ready to serve to keep the sandwiches from drying out.
Saturday, March 8, 2008
Posted by Katia Mangham at 3:12 PM