Carrot-Ginger Tea Sandwiches
These recipes, found on whatscookingamerica.net, comes from the Fairmont Empress Hotel in Victoria, British Columbia, Canada. A fabled Victoria landmark since 1908, the Fairmont Empress has hosted royalty, celebrities, and guests from around the world.
Yields: 2 whole sandwiches, 4 halves or 8 fourths
Prep time: 10 min
2 grated carrots
2 tablespoons cream cheese,
2 tablespoons good-quality
1 teaspoon sweet ginger paste (optional)
Salt and pepper to taste
4 slices multi-grain bread*
4 teaspoons unsalted butter
* Choose best-quality bread possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
In medium bowl, combine carrots, cream cheese, mayonnaise and ginger paste; add salt and pepper.
Spread one side of each piece of bread lightly with butter. Top buttered side of 2 slices of bread with carrot/ginger mixture (about 1/4-inch thick). Sprinkle with alfalfa sprouts and top with remaining bread slices, buttered side down.
Carefully cut crusts from each sandwich with a long, sharp knife. Cut sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Making sandwiches ahead of time:
If you need to make tea sandwiches in advance, to keep them from drying out, cover loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper. Never place a damp towel directly on top of the bread because the sandwiches will get soggy. Refrigerate. When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
Apricot and White Chocolate Scones
Yields 8 scones.
1 3/4 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/3 cup chilled butter, cut into
1/3 cup finely-chopped dried apricots, divided
2/3 cup white chocolate baking chips, divided
1/3-cup half-and-half cream
Preheat oven to 400 degrees F. Lightly grease cookie or baking sheet with shortening or lightly spray with vegetable-oil cooking spray.
In large bowl, sift together flour, sugar, baking powder, and salt. With pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas.
Reserve 2 tablespoons chopped apricots for topping; set aside. Stir remaining chopped apricots and 1/3 cup white chocolate baking chips into flour mixture.
Add egg and enough half-and-half until dough just leaves side of bowl and forms a ball. When making scones, work the dough quickly and do not over mix.
Place dough on lightly floured surface. Knead gently 10 times. Pat or roll into 8-inch circle on cookie sheet. Cut into 8 wedges, but do not separate. Bake 15 to 18 minutes or until golden brown. Remove from oven and immediately remove from baking sheet; carefully separate wedges.
In microwave-safe bowl in microwave, melt remaining 1/3-cup white chocolate chips in 15 to 20 second intervals. After each interval, stir (even if there is no sign of melting).
Once melted (usually after 4 or 5 cycles in the microwave) place melted chocolate chips in a small resealable plastic food-storage bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons chopped apricots. Pipe remaining melted chips over scones. Serve warm or cool.
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