Tea, Books, and the Trinity: TeaTime Magazine Cucumber Canapés with Lemon-Basil Butter

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still three years behind (but I’m getting there!) All recipes are now going to be titled Books, Tea, and the Trinity.

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy,Prince Caspian and The Voyage of the Dawn Treader: the next book in the series was The Silver Chair.

The first week we had: Cheese and Basil Scones, TeaTime Magazine Cucumber Canapés with Lemon-Basil Butter, teatime magazine Egg Salad and Watercress Sandwiches, and yogurt fruit bark; along with Winter Grey tea.

This recipe comes from TeaTime Magazine, a wonderful gift from a friend that keeps on giving! 🙂 I love anything with radishes or another way to use up the lemons and lemon juice from our tree that never stops being full of fruit.

Ingredients:

• 1 English cucumber
• 3 slices white sandwich bread, frozen
• ½ cup unsalted butter, softened
• 1 teaspoon fresh lemon zest
• ½ teaspoon fresh lemon juice
• 2 teaspoons finely minced fresh basil
• ½ teaspoon fine sea salt
• Garnish: radishes, sliced

Directions:

1. Using a fork, scrape the sides of the cucumber lengthwise to create lines.
2. Using a sharp knife or a mandoline, slice the cucumber into 12 thin rounds. Place cucumber rounds on paper towels to absorb liquid.
3. Using a 2-inch round cutter, cut 12 rounds from frozen bread slices, discarding scraps.
4. In a small bowl, stir together butter, lemon zest and juice, basil, and salt until combined.
5. Spread a thin, even layer of butter mixture onto each bread round.
6. Top each with a cucumber slice. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until ready to serve.
7. Just before serving, garnish each canapé with a radish half, if desired.

Delicious!

Yum!

For more canapé recipes, go to Radish-Dill Canapés

For more cucumber recipes, go to Salmon, Cucumber, and Radish Canapés

For more from our Books, Tea, and the Trinity tea times, go to Cheese and Basil Scones

For more recipes, go to Glazed Cinnamon Scones

For more tea posts, go to Tea for Me, Tea For YouTea for Me, Tea For You

Books, Tea, and the Trinity: Pepper Teigen’s Thai Sweet Chili Tea Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still two years behind (but I’m catching up!) All recipes are now going to be titled Books, Tea, and the Trinity.

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, and Prince Caspian; the next book was The Voyage of the Dawn Treader.

We continued our discussion of The Voyage of the Dawn Treader. The first week we had Golden Tip Lapsang Souchang tea, Dragon Cheddar Scones, Roast Beef and Watercress Sandwiches, Bacon Lettuce and Tomato Tea Sandwiches, Pizza Balls, and Chocolate Peanut Butter Cookies.

The second week we didn’t have anything homemade, but the third week we had Thai Green Milk Tea: Grandpa’s Favorite Thai White Tea; Blueberry Scones, Cranberry Feta Pinwheels, Pepper Teigen’s Thai Sweet Chili Tea Sandwiches; Cranberry, Cream Cheese, and Turkey Pinwheels; Lemon Squash; and Salami Wrapped Parmesan Cheese.

And food to go with.

This recipe comes from The Pepper Thai Cookbook: Family Recipes from Everyone’s Favorite Thai Mom by Pepper Teigen and Garrett Snyder. My sister and I really enjoyed this book as it had wonderful recipes and all were catered toward making Thai cooking easy for someone starting out along with what you can substitute with if you are unable to find certain ingredients. We also enjoyed reading about Pepper Teigen’s thoughts on life, food, and family. I recommend it if you like Thai food and cooking.

Ingredients:

• 6 slices soft white bread or potato bread
  
• 6 tbsp. (3 oz.) cream cheese, at room temperature
  
• 5 tbsp. Thai chili jam (nam prik pao) or 4 tbsp. chile crisp
  
• ½ English cucumber, peeled and thinly sliced crosswise
  
• Cilantro leaves
  
• Kosher or flaky salt

Instructions:

1. Place the bread slices on the counter.
2. Divide the cream cheese evenly among three of the bread slices—use as much as you need so there’s a good blanket on the bread.
3. Spread the chili jam onto the other three slices.
4. Top the cream cheese side with cucumber slices, a few sprigs of cilantro, and a sprinkle of salt.
5. Place the slice with chili jam on top and gently press together.
6. Trim off the crusts (see note, below) and cut each sandwich into thirds crosswise.
7. Place on a fancy platter and serve with your favorite tea.
8. Note: While cutting off the crusts of the bread is a must, that doesn’t mean you have to throw those scraps away, says Teigen. Toast them in the oven for a few minutes until crunchy, then grind them in a blender and voilà, instant bread crumbs.

These were so delicious! Eaten immediately! I highly recommend.

For more from our Books, Tea, and the Trinity tea times, go to Bacon, Lettuce, Tomato Tea Sandwiches

For more sandwich recipes, go to Roast Beef & Watercress Tea Sandwiches

For more recipes, go to How to Throw a Valentea Party

For more tea posts, go to Dragon Cheddar and Tomato Scones

The Lion, the Witch, and the Wardrobe Tea Party/Book Club: Salmon, Cucumber, and Radish Canapés

It’s back! Yes I took a brief break from posting recipes, but I’m back to sharing. So last October, every Wednesday, I have been a part of a Tea Party/Bible Study/Book Club. We started on The Magician’s Nephew by C.S. Lewis, and when we finished moved on to The Lion, the Witch, and the Wardrobe. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). 

One thing I will be doing differently here than in my earlier posts, will be sharing discussion questions that your group can discuss as you read and eat. I didn’t post discussion questions in the previous posts on The Magician’s Nephew, as I wasn’t in charge of that book. For discussion questions, click on this link.

The Lion, the Witch and the Wardrobe Discussion Questions: Chapters 1-3.docxDownload

So this book made choosing the recipes extremely easy as they have several meals. For our first tea, we were inspired by what Lucy and Mr. Tumnus have together.

“Meanwhile,” said Mr. Tumnus, “it is winter in Narnia, and has been for ever so long, and we shall both catch cold if we stand here talking in the snow. Daughter of Eve from the far land of Spare Oom where eternal summer reigns around the bright city of War Drobe, how would it be if you came and had tea with me?”…

Now, Daughter of Eve!” said the Faun. And really it was a wonderful tea. There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating the Faun began to talk. 

The first week we had Chami Teas Winter Grey: Deviled Eggs (for brown egg lightly boiled); Salmon, Cucumber, and Radish Canapés (in place of sardines on toast); Bagels (buttered toast), Honey French Toast (for toast with honey); and a Bear Claw Coffee Cake (for sugar topped cake).

And if you aren’t a fan of fish or salmon, you could always leave it off.

This recipe comes from Little Broken.

Ingredients:

• 1 Baguette, sliced into 1/2 thick slices
• 1 Bunch of Radish, thinly sliced
• 1 English Cucumber, thinly sliced
• 12 Oz Smoked Salmon
• Fresh Dill Weed
• Freshly Ground Black Pepper

Directions:

1. Preheat oven to 375 degrees F.
2. Arrange the baguette slices on a large baking sheet.
3. Bake until toasted, about 10-15 mins, flipping halfway.
4. Remove and let cool completely.
5. Make herb cheese.
6. To assemble canapés: spread cheese mixture on bread, top with several slices of radishes, cucumber, and then a slice of salmon.
7. Garnish with dill and black pepper
8. Serve immediately.

Herb Cheese

Ingredients:

• 4 Oz Cream Cheese Softened
• 3 Oz Goat Cheese
• 1 small garlic clove
• 2 Tbsp of Fresh Dill Weed
• Freshly ground black pepper

Directions:

1. Combine cream cheese, goat cheese, garlic, and dill weed in a food processor.
2. Season with black pepper.
3. Process until smooth

These were delicious and a great addition to any tea party.

For more recipes, go to Snickerdoodles

For more canapés, go to Cucumber Aioli Canapés

For more tea posts, go to Jane Austen Birthday Party: Party Favors II

The Magician’s Nephew Tea Party/Book Club: Cucumber Aioli Canapés

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes. Week three we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Cucumber Aioli Canapés, Ham & Apple Sandwiches, Cranberry and Brie Bites, and Mini Pumpkin Creme Brulee.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course next is sandwiches.

This comes from Teatime Celebrations magazine. The recipe did call for alfalfa sprouts but I forgot them, but I did have leftover parsley and threw that on top.

Ingredients Lemon-Pepper Aioli:

• 1/4 Cup of Mayonnaise
• 1/2 Teaspoon of Fresh Lemon Zest
• 1/8 Teaspoon of Ground Black Pepper

Directions:

1. In a small bowl, combine mayonnaise, lemon zest, and pepper-stirring well.
2. Use immediately, or cover and refrigerate for up to a day.

Ingredients Sandwiches:

• 3 Large Slices of Firm White Sandwich Bread, Frozen
• 1 English Cucumber
• Lemon-Pepper Aioli
• Parsley

Directions:

1. Using a 2-inch cutter, cut 12 shapes out of the 3 slices of frozen bread. Discard scraps.
2. Place bread in resealable bag and let thaw.
3. Spread the aioli onto each bread square.
4. Using a mandolin or sharp paring knife, cut 60 paper-thin slices from the cucumber.
5. Place 5 cucumber slices on each bread square, overlapping each circle.
6. Serve immediately.

These were good but not as good as the Cucumber-Four Peppercorn Goat Cheese Canapés.  But that’s okay, I like trying out recipes and trying to find the perfect cucumber sandwich.

For more from The Magician’s Nephew Tea Party/Book Club, go to Parmesan and Chive Scones

For more recipes, go to Heirloom Tomato Tart

For more Tea Time Magazine Recipes, go to Lemon Gingerbread Cake

For more sandwich recipes, go to Turkey-Apple Tea Sandwiches

For more cucumber sandwich recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more tea posts, go to Fotina Flower Puffed Pastry

The Magician’s Nephew Tea Party/Book Club: Cucumber-Four Peppercorn Goat Cheese Canapés

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Ham and Cheese Sandwiches, Cucumber-Four Peppercorn Goat Cheese Canapés, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I will be starting now-and as I started with scones, I’m moving on to sandwiches.

Party time!

So this recipe comes from Tea Time Magazine Annual British Issue, and was originally called Cucumber-Blue Cheese Canapés, but I don’t like blue cheese. I think it is extremely gross.

So when I was browsing for a goat cheese substitute I spotted Laura Chenel’s Chèvre Four Peppercorn Fresh Goat Cheese Chabis and boy let me tell you, that cheese is absolutely delicious. So if you want the original recipe, you’ll have to buy the July/August 2020 issue as the recipe isn’t online.

Ingredients:

• 4 Slices of firm White Sandwich Bread
• 3 Tablespoons of Mayonnaise
• 1 Teaspoon of Laura Chenel’s Chèvre Four Peppercorn Fresh Goat Cheese ( I used way more as I love cheese)
• 1/2 Teaspoon of Chopped Parsley
• 1/2 English Cucumber
• Garnish: Parsley Leaves

Directions:

1. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from bread slices. Cut bread into 8 2.5×1.5 inch rectangles.
2. In a small bowl, stir together mayonnaise, cheese, and parsley until combined.
3. Spread a layer of the mixture onto the bread rectangles. Add more cheese to your desired taste.
4. Using a sharp knife, cut a cucumber in half lengthwise. Using a mandoline, cut 32 very thin lengthwise slices from cucumber halves. I actually did half and half as I love the cucumber cut into circles.
5. Arrange 4 cucumber slices width-wise in a shingled, parallel fashion on the mayonnaise side of the each bread rectangle, trimming cucumber slices to fit the bread rectangle.
6. Garnish each canapé with a parsley leaf, if desired.
7. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour before serving.

These were soooo good. I loved the mix of the four peppercorn cheese with the cucumbers. In fact I used the leftovers to make sandwiches the next few days and it was fantastic. This is a wonderful addition to any tea party.

It was delicious, just as I planned.

For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry-Spice Scones with Maple Cream

For more recipes, go to Brown Sugar and Cream Cheese Scones

For more cucumber sandwiches, go to Cucumber Sandwiches

For more sandwich recipes, go to Basic Chicken Salad

For more tea posts, go to Mug o’ Tea Treats Christmas Gift