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.

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

Cucumber Sandwiches

So last month my friends and I were supposed to meet up for high tea, as this is something we have been trying to do about every three months to stay connected as it is seems to get harder the older you get.

We had the date and reservations at this amazing historic tea place, but then COVID-19 happened.

So we decided to do our own tea party, a virtual tea party.

We each set up a space with snacks and tea, I drank Earl Grey Tea of course.

I decided to make a new type of Cucumber Sandwiches and Earl Grey Tea Cookies. Both of which were extremely delicious, and I decided to share them with you here, starting with the cucumber sandwiches, which originally come from Spend With Pennies.

Ingredients:

  • 8 oz Cream Cheese
  • 3 Tablespoons of Mayonnaise
  • 2 Teaspoons of Chopped Fresh Dill
  • 1 Teaspoon of Chopped Fresh Chives
  • 1/4 Teaspoon of Garlic Powder
  • Salt
  • Pepper
  • 1 Long English Cucumber, Thinly Sliced
  • 1 Loaf of Bread, Crusts Removed

Directions:

  1. Mix cream cheese and mayonnaise in a small bowl with a hand mixer, until smooth.
  2. Stir in herbs, garlic powder, salt, and pepper.
  3. Cut crusts off bread slices.
  4. Spread bread slices with cream cheese mixture.
  5. Thinly slice cucumbers, layer over half of the bread slices.
  6. Top with additional herbs, if desired.
  7. Top with remaining bread slice and cut each sandwich into three pieces.

These were delicious! I’m glad I was the only one eating them as I wanted to eat them all!

 

For more recipes, go to Lemon Curd

For more tea sandwich recipes, go to Basic Chicken Salad

For more tea party recipes, go to Scottish Oat Scones