Tastefully Small Finger Sandwiches
From the Introduction
When I think of finger sandwiches, I think of my grandmother having tea with her lady friends. The image of them daintily lifting the squishy white bread with their red-lacquered fingernails, in between puffs of Pall Mall cigarettes, is etched in my memory. When I was small, I wanted to be a lady, just like my grandmother!
Fortunately, times have changed. I've grown up, never smoked, and don't paint my nails, but I do still long for those little sandwiches.
Today, sandwiches are a fashion statement. If you are not eating a grilled panini or an overstuffed wrap, you aren't eating a sandwich! I crave the great flavors of today in yesterday's delicate sandwich presentation. Variety, artful craftsmanship, delicious ingredients, and small size are the principles that inspired me to write this book.
Truth is, aesthetics do matter. Whether one is choosing a cookie from an assorted platter or a savory from a deli showcase, we always gravitate to the most attractive one. The same is true for sandwiches. Offer great flavor in an attractive and unique format and you will have a successful party and happy guests.
In this book, you'll find a whole spectrum of stylish and sumptuous sandwiches starting with the simplest of presentations and culminating in elaborate "works of art." Sandwich shapes and styles can also be interchanged with most fillings, giving you a multitude of choices for your next hors d'oeuvre party, casual gathering, or afternoon tea. Most recipes can be easily converted to standard-size lunch sandwiches as well if you choose.
Small is beautiful, yesterday and today. When tasty and attractive is the goal and easy is a must, one or more of these straightforward recipes will surely fill the bill.
Enjoy every tasteful bite.
About Kim Hendrickson
Kim Hendrickson has been involved in cookbook publishing for over twenty years. She has catered for the Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theatre, and TV’s “Slangman,” David Burke. A regular instructor at the John Campbell Folk School in North Carolina, she is also a frequent speaker at culinary events throughout the New York area. Kim teaches that good food is more than good taste; it’s the fun and joy of creating something beautiful and sharing it with others.
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If you think finger sandwiches are just for frilly tea parties, think again. This contemporary take on a classic theme sets the stage for any occasion, from baby showers to Super Bowl parties. From tiny twists on familiar favorites like Tea-Smoked Egg Salad Diamonds to striking originals like Beef, Apple, and Watercress Spirals, over fifty flavorful fillings and sandwich styles make this handy volume an indispensable resource. More...
Confetti Spread Butterflies
Flecked with minced vegetables, this spread contrasts well with the dark bread, making it as pretty as it is tasty. The whimsical butterfly motif makes this the perfect bridal shower sandwich or afternoon tea accompaniment.
Photo, clockwise from left: Confetti Spread Butterflies--recipe below; Hummus Stacks and Cucumber and Shrimp Triangles.
Yield: 24 sandwiches
8 ounces farmers cheese, softened (cream cheese
is a good substitute)
1/2 cup each zucchini, orange pepper, and yellow
pepper, finely diced
1/2 cup tomato, seeded and finely diced
milk
malt and fresh black pepper
18 slices dense dark bread
caviar, as garnish
bean sprouts, as garnish
pastry bag fitted with a 1/2-inch round tip
round cutter measuring 1 1/2 inches
Mix the vegetables and the farmers cheese until smooth. A drop of milk may be needed to create a spreadable texture. Salt and pepper to taste.
Cut 3 rounds from each slice of bread for a total of 36 rounds, then use a sharp knife to cut 12 of the rounds into quarters. Set these aside.
Thinly spread the sandwich mixture onto the remaining 24 uncut rounds. Fill the pastry bag with the remaining filling. For each sandwich, pipe the filling into a cigar shape for the butterfly body; then press 2 cut bread triangles into the body on an angle to create the wings. With the tip of a knife or spoon, add some caviar to one end of the body to form a head. Press 2 bean sprouts into the end to serve as antennae. Serve immediately.
If you want to make these in advance, assemble the sandwiches but don’t add the caviar until the last minute, as it will bleed into your filling.
Little Bits:
Get fancy. Using small aspic cutters, cut designs into the
wings to create a lace effect.
Other Bites:
A good tuna fish filling can be used for the butterfly body,
and capers can be used in place of the caviar for the butterfly head.
Copyright © 2008 by Kim Hendrickson. Reprinted from Tastefully Small Finger Sandwiches with permission from Salvia Press.
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to download this recipe plus a bonus recipe.
Also by Kim Hendrickson:
Tastefully Small |
|
Momofuku Milk Bar 
Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook