Photography by Donovan Roberts Witmer
Set up a “tea bar” to allow guests to choose their favorite flavors from a selection of several. These sandwich recipes range from the classic cuke to two new twists on tradition. Chilled strawberry soup offers another idea and a pretty pop of pink. As traditional teas go, you can also serve homemade or store bought scones if you like, along with jam, clotted cream or crème fraiche and lemon curd. Macaroons, like the ones featured from La Petite Patisserie in downtown Lancaster (petitedessert.com), are the perfect sweet ending.
Herbed Cucumber and Cream Cheese Sandwiches
Makes about 24 sandwiches
2 8 oz packages cream cheese 2 Tbs each fresh dill and parsley 1 English cucumber, sliced thinly on a mandolin 1 loaf white sandwich bread
Whip cream cheese and herbs in a food processor until smooth and blended.
Cut out bread with miniature biscuit cutter, other small cookie cutter or into any desired shape. Spread cream cheese mixture on each bread round and top with about 5 cucumber slices each.
Curried Chicken Salad Pinwheels
Makes about 16 pinwheels
2 boneless skinless chicken breasts, grilled and shredded 1 stalk celery, finely chopped 3 Tbs raisins ½ cup Greek yogurt ½ Tbs curry powder Mango chutney Lettuce (about 8 leaves) 4 tortillas (try jalapeno lime flavored or whole wheat)
Stir together yogurt, curry, celery and raisins, then add chicken. Spread about 1 Tbs mango chutney on each tortilla and top with 2 leaves of lettuce each. Spoon chicken salad mixture evenly onto tortillas, roll and cut on the bias into 4 pinwheels.
Pumpernickel Toasts with Radishes, Peas and Chevre
Makes about 20 toasts
2 cups frozen peas, thawed or fresh (find them locally in sesason now) 1 8 oz package chevre (goat cheese) 1 bunch (about 6) radishes, thinly sliced on mandolin (find them fresh and local in season now) Pumpernickel bread or other bite size variety
Toast bread in oven at 350 degrees for 7-10 minutes or until slightly crispy (if desired). In a food processor, combine goat cheese and peas, puree. Spread goat cheese and pea puree on toasts and top with about 3 radish slices each.
Chilled Strawberry Soup
Serves 12
2 quarts fresh strawberries (find fresh, local berries in season now) 1 quart Greek yogurt ½ cup orange juice
Combine ingredients in a food processor and blend until smooth and silky. Optional garnishes: Mint leaves or fresh basil and a drizzle of balsamic reduction.
Recipes & text by Keely Childers Heany
