Rebecca’s Baby Shower: Luncheon

You simply cannot have a tea party without tea and finger sandwiches! That’s the rule. To start, we sipped on blueberry, mint and Lady Grey tea and noshed scones. But even ladies get peckish. And so, onto the main course!

Herbed and Goat Cheese Sandwiches
By Ina Garten
Serves 8

Ingredients

For the Spread:

  • 8 ounces low-fat cream cheese, room temperature
  • 10 1/2 ounces mild goat cheese, such as Montrachet, at room temperature
  • 1 1/2 teaspoons minced garlic (2 cloves)
  • 1/2 teaspoon minced fresh thyme leaves
  • 3 tablespoons minced fresh parsley
  • 5 to 6 tablespoons low-fat milk
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the Sandwiches:

  • 1 loaf dense 7-grain bread, thinly sliced
  • 1 hothouse cucumber, unpeeled
To make the spread: Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick. To make the sandwiches: spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut the sandwiches into halves, thirds, or triangles.
Cheddar and Chutney on Brioche
By Ina Garten
Serves 60 (Made way too many sandwiches so I cut this recipe down quite a bit)

Ingredients

  • 60 mini brioche rolls (I couldn’t find brioche rolls so I just used little buns)
  • 2 to 3 jars chutney (recommended: Major Grey’s, I used Old Fashioned Farmhouse)
  • 2 pounds very good extra-sharp Cheddar

Cut each roll in half crosswise. Spread the bottom half liberally with chutney. Place a thick slice of Cheddar on top and cover with the top half of the roll.

Turkey Tea Sandwiches
By Ina Garten
Serves 8

Scallion cream cheese:

  • 3/4 pound (12 ounces) cream cheese, room temperature
  • 1/2 cup minced scallions (white and green parts)
  • Pinch kosher salt
  • Pinch freshly ground black pepper

Sandwiches:

  • 1 loaf dense raisin-nut bread, unsliced
  • 8 thin slices fresh or smoked turkey breast
  • Fresh basil leaves

For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.

For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn’t possible, you can slice it crosswise with a very sharp knife.)

Lay out 8 slices of bread and spread them all with a thin layer of scallion cream cheese. Place a single layer of turkey on half the slices, cutting the edges to fit the bread. Place the basil leaves randomly on top of the turkey. Top with the other 4 slices of bread, cream cheese side down. Lay the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm. Place the sandwiches on a cutting board and, with a very sharp knife, cut off the crusts. Cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.

Smoked Salmon Tea Sandwiches
By Ina Garten
Serves 50 (again, I had to cut this down)

Herb butter:

  • 2 1/2 pounds unsalted butter, room temperature
  • 1 1/4 teaspoons minced garlic
  • 5 tablespoons minced scallions (white and green parts)
  • 5 tablespoons minced fresh dill
  • 5 tablespoons minced fresh flat-leaf parsley
  • 5 teaspoons freshly squeezed lemon juice
  • 5 teaspoons kosher salt
  • 1 1/4 teaspoons freshly ground black pepper

Sandwiches:

  • 5 loaves dense 7-grain or health bread, unsliced
  • 40 slices smoked salmon

For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn’t possible, you can slice it crosswise with a very sharp knife.)

Lay out 40 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 20 of the slices. Top with the other 20 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 40 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 20 small triangles.) Serve chilled.

And some punch to wash it down!

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