So had a laid back poolside lunch (with delicious food) and then watched a couple of movies (Mulan & The Town) with my SD girls today.
The food concept was a tea sandwich and summer drinks potluck. Each girl was supposed to bring 10 tea sandwiches (roughly 5 regular-sized sandwiches) of whatever sort and a custom drink for everyone to share. Of course cancellations and etc happened so we had far more food than we needed that we pawned some of off on some guy friends later in the evening.
Here were my recipes: Citrus Mint Tea, Ham & Dill Sandwiches, and Strawberry Tea Sandwiches
I really want the recipe for Xaynie’s Earl Grey Tea Sandwiches and Cinnamon Tea.
Citrus Mint Tea/Punch
(this makes a lot so have a large decanter or pitcher)
- 4 cups boiling water
- 1 package fresh mint
- 4 tea bags (pitcher size)
- 1 cup white sugar
- 2 cups orange juice
- 1/2 cup lemon juice
- 6 cups cold water
- 4 round orange slices
- 4 round lemon slices
Remove on sprig of the mint and set aside. Combine the rest of the mint, boiling water, and tea bags. Let the tea and mint steep for roughly 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Remove the leaves from the last mint sprig and add to the drink. Add the orange and lemon slices. Put drink in refrigerator for 4 hours (or overnight). Serve.
Ham & Dill Sandwiches
- 12 slices bread of choice
- 1 1/2 pounds thinly sliced deli cooked ham, minced
- 3/4 cup mayonnaise
- 3 tablespoons minced dill pickle
- 4 1/2 teaspoons Dijon mustard
- 3/4 teaspoon hot pepper sauce (such as Tabasco®), or to taste
Stir ham, mayonnaise, dill pickle, Dijon mustard, and hot pepper sauce together in a bowl. (This can be refrigerated overnight.) Spread mixture onto bread and serve.
Having made it, I’d suggest cutting back on the mayo amount and upping the hot sauce of choice a bit. I also doubled the amount of dill pickle in my recipe.
Strawberry Tea Sandwiches
(These were my best sandwiches; I’d make them again exactly as is.)
- 10+ slices cinnamon bread
- 1 package (8 ounce size) cream cheese, softened
- 1 tablespoon orange juice
- 1/2 pint raspberries, quartered
- 1 pint strawberries, hulled, sliced lengthwise
Mix cream cheese, orange juice, and raspberries in a bowl until fully mixed — cream cheese should take on a pink tint. Lightly toast cinnamon bread. Spread cream cheese mixture onto bread, then add a layer of sliced strawberries. Close sandwich, cut in halves (or quarters) and serve.
You’ll have leftover cream cheese. Refrigerate it and use it on a bagel or something.