Summer Afternoon Tea SHOW #805

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Pretty Paprika-Chickpea Finger Sandwiches

Makes 12 tea sandwiches, or 4 full-sized sandwiches

Gluten-free option

 

CHICKPEA SPREAD

1 can (14 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed

2 tablespoons water, plus more as needed

1 1/2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons sesame tahini

1/4 rounded teaspoon smoked paprika

1/4 teaspoon sea salt

1/8 teaspoon garlic powder

2 tablespoons seeded and diced mini sweet peppers

 

SANDWICHES

8 thin slices, vegan whole-grain bread (or vegan and gluten-free bread for a gluten-free option)

½ to ¾ cup alfalfa sprouts

2 teaspoons vegan mayonnaise

 

GARNISH

12 dill or parsley sprigs

12 mini sweet pepper rings

12 toothpicks

 

Put the chickpeas, water, lemon juice, tahini, smoked paprika, salt and garlic powder into a medium-sized bowl and mash using a potato masher or large fork until combined, but still

chunky. Add a bit more water, if the mixture seems too thick to spread. Fold in the diced mini sweet peppers.

To assemble the sandwiches, put 4 bread slices on a cutting board and spread one-quarter of the chickpea spread over each slice. Top with some sprouts. Spread ½ teaspoon vegan mayonnaise on one side of each of the 4 remaining bread slices and top each sandwich with a bread slice, gently pressing down. Using a serrated knife cut each sandwich into 3 “finger” shapes. Garnish each tiny sandwich with a sprig of dill (or parsley) and a mini pepper ring, secured with a toothpick. Arrange on a pretty platter and serve (see note).

 

Chef’s Note: Sandwiches may be assembled and stored, loosely covered, in the refrigerator for

up to 1 hour before serving.

 

Cucumber Tea Sandwiches with Basil-Chili “Butter”

Makes about 15 petite Sandwiches

Gluten-free option

 

BASIL-CHILI “BUTTER”

1/3 cup vegan buttery spread, softened 

6 to 8 large leaves minced fresh basil

1/4 teaspoon chili powder

Scant 1/4 teaspoon sea salt

 

SANDWICHES

1/2 small English (seedless) cucumber, partially peeled (see note)

10 large slices vegan whole-grain “white-style” bread (or vegan and gluten-free bread for a gluten-free option)

 

GARNISH

15 small basil leaves

15 toothpicks

 

Put all of the Basil-Chili “Butter” ingredients into a small bowl and vigorously stir with a fork, until well combined. Cut the cucumber into thin slices using a sharp knife. Using a 2-inch cookie cutter, cut 3 circles out of each slice of bread, to make 30 rounds, in all.

 

Line a medium-sized rimmed baking pan with unbleached parchment paper. To assemble your sandwiches, spread some of the Basil-Chili “Butter” on one side of each of the 30 bread rounds. Put a round on the parchment, top it with 1 or 2 cucumber slices, then top with another bread round. Garnish with a basil leaf secured with a toothpick. Repeat with the remaining rounds and cucumber slices. Arrange on a nice platter or cake stand. Cover tightly and refrigerate for 15 minutes or up to 2 hours before serving.

 

Chef’s note: The cucumber is partially peeled in this recipe, mainly for decorative purposes. Do so by scraping “lines” down the length of the cucumber with a peeler to remove thin stripes of the peel.

 

Raspberry Oat Squares

Makes 12 to 16 Squares

Gluten-free

 

2 very large ripe bananas, peeled

2 tablespoons maple syrup

2 cups gluten-free, quick cooking rolled oats

1/3 cup sweetened dried cranberries

¼ cup unsweetened shredded dried coconut

1/2 cup plus 2 tablespoons raspberry preserves

 

Preheat the oven to 375 degrees F. Line the bottom of an 8-inch square rimmed baking pan with unbleached parchment paper, leaving an overhang of 2-inch “wings” on two sides of the pan. Put the bananas and maple syrup in a large bowl and mash into a chunky purée using a potato masher or large fork. Stir in the oats, cranberries and coconut.

 

Spread half of the oat mixture in an even layer in the prepared pan. Spread the raspberry preserves in an even layer over the oat mixture. Spread the remaining oat mixture in an even layer over the preserves. Bake for 25 to 30 minutes, until slightly golden. Put the pan on a wire rack and let cool 3 minutes. Using the paper "wings" carefully lift the squares out of the pan, and set them on the wire rack. Let cool 15 minutes.

 

Lifting with the paper “wings,” transfer the squares to a cutting board and slice into 12 to 16 squares, using a serrated knife, wiping the knife clean after cutting each square. Let cool 20 minutes before serving, or loosely cover, refrigerate for 2 to 3 hours and serve cold. Stored in an airtight container in the refrigerator, leftover squares will keep for 3 days.

 

Little Vegan “Ice Cream” Sandwiches

Makes 6 to 8 servings

Gluten free option (three ingredients or less)

These refreshing mini treat are sure to dazzle your family and guests alike. A crisp chocolate cookie crunch juxtaposed with a cold and creamy “ice cream” filling makes these frozen confections the darling of any party. Plus, they are a breeze to prepare!

 

12 to 16 vegan crème filled chocolate (Oreo-style) cookies (see note)

12 to 16 heaping tablespoons slightly softened, nondairy vanilla or chocolate
ice-cream” (or your favorite flavor, see note)

 

Line a medium-sized, rimmed baking sheet with unbleached parchment paper. Gently twist open the crème filled chocolate cookies. Spoon a small scoop of  “ice cream” onto each cookie and reattach the cookie tops. Arrange in a single layer on the lined baking sheet. Freeze for 1 hour, or until firm. Remove the cookies from the freezer and arrange on a pretty platter. Alternately, put 2 sandwiches on each of six to eight dessert plates and serve (see note).

 

Chef’s note: For a gluten-free option, use both certified gluten-free cookies and nondairy, gluten-free “ice-cream” in this recipe.

 

Chef’s note: Once the sandwiches are removed from the freezer, let them stand at room temperature for 2 to 3 minutes to soften up a bit before serving.

 

Berry-Maple-Mint Iced Tea

Makes 4 to 6 Servings

Gluten-free

 

4 berry-flavored tea bags (see note)

5½ cups water, divided

2 heaping tablespoons maple syrup, plus more to taste

4 to 6 fresh spearmint or peppermint sprigs

Ice cubes

 

Bring 4½ cups of water to a boil over high heat in a large pot. Turn off the heat, and add the tea bags. Cover and let steep for 1 hour. Remove the tea bags. Add the maple syrup and stir to incorporate. Taste and add more maple syrup, if desired.

 

Add the remaining 1 cup water and stir to combine. Refrigerate for at least 1 hour or overnight. To serve, put some ice into 4 to 6 glasses. Pour the tea over the ice. Tuck a sprig of mint into each glass and serve!

 

Chef’s note: If you are gluten-free, make certain to purchase certified gluten-free tea bags, available in most supermarkets.