Cucumberteasandwicheswithtarragonbutter Recipes

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
• Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
• Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.

CUCUMBER TEA SANDWICH FLOWERS

Steps:

• Special equipment: Medium sized star pastry tip
• In a small mixing bowl, combine salmon cream cheese, capers, chives and lemon juice. Stir to combine thoroughly.
• Make a pastry bag by cutting a small triangle out of the bottom corner of a large zip-top bag. Place a medium sized star pastry tip on the inside of bag and fit tightly into hole. Hold pastry bag upright with 1 hand and scoop salmon cream cheese mixture into the bag with other hand. Secure top and refrigerate until ready to use.
• In a small bowl, blend the butter and tarragon and set aside.
• To make sandwiches, spread tarragon butter on 2 slices of bread and place 6 to 8 cucumber slices between them. Repeat to make 15 sandwiches. Use a 3-inch flower shaped cookie cutter to stamp out sandwich flowers.
• Arrange sandwiches on serving platter. Remove pastry bag from refrigerator and pipe salmon cream cheese mixture on top of each sandwich flower.

CUCUMBER TEA SANDWICHES WITH TARRAGON BUTTER

Steps:

• Put cucumber slices into a large, non-metal bowl.
• Toss with salt. Sprinkle with vinegar.
• Toss to mix well.
• Let stand 1 hour.
• Drain well in colander.
• Blend butter, tarragon and chervil.
• To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly.
• Close sandwiches.
• Trim crusts.
• Cut into 36 rectangles.
• Arrange on platter, garnished with watercress leaves.
• Optional: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley.

CUCUMBER SANDWICHES III

Steps:

• In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
• Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

CHRISTA'S CUCUMBER BASIL TEA SANDWICHES

Steps:

• Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives.
• Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, beat the first eight ingredients until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Chill for up to 2 hours. , Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and, if desired, dill sprigs.

ITALIAN CUCUMBER TEA SANDWICHES

Steps:

• In a bowl, thoroughly mix cream cheese, mayonnaise and salad dressing mix.
• Spread cheese mixture on bread slices and top with one slice of cucumber.
• Arrange on serving platter.