Books, Tea, and the Trinity: TeaTime Magazine’s Egg Salad and Watercress 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 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.

I’m not sure if you caught it, but almodt all the food had a green theme to go with the “Lady of the Green Kirtle”

This recipe comes from TeaTime Magazine, a wonderful gift from a friend that keeps on giving! 🙂

Ingredients:

• 6 hard-cooked eggs, peeled and chopped
• 1 cup coarsely chopped watercress
• ½ cup mayonnaise
• 1½ tablespoons mustard
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 6 slices firm white sandwich bread

Directions:

1. In a medium bowl, stir together eggs, watercress, mayonnaise, mustard, salt, and pepper until combined.
2. Spread a thick, even layer of egg salad onto 3 bread slices. Top each with a remaining bread slice to make 3 whole sandwiches.
3. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from each sandwich to create a 3-inch square. Cut each sandwich diagonally into 4 equal triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.

Food was delicious! I loved these sandwiches and have made them multiple times.

And food to go with.

For more tea sandwich recipes, go to Pepper Teigen’s Thai Sweet Chili Tea Sandwiches

For more egg salad recipes, go to Egg Salad and Cherry Tomatoes Sandwiches

For more Teatime Magazine recipes, go to Cucumber Canapés with Lemon-Basil Butter

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

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

Heirloom Tomato Tart

Do you like pie? I love pie!

LOL j/k

So when I saw this recipe on Tea Time Magazine‘s instagram I pinned it with plans to make later.

Back in October, @SpilltheTeaWithLucy did a 31 Day Tea Challenge and Day 17/31 of 31 Days of Hallotean was an Autumn Tea Bake. Since I had just baked some sweets prior to this with The Magician’s Nephew Tea Party/Book Club/Bible Study, I decided to make something savory instead. This is my take on Tea Time Magazine’s Heirloom Tomato Tart (I had to substitute a few ingredients) and since tomatoes are red I decided to pair it with Cederberg Tea Co.‘s Classic Red Tea. I also had to use a pink and red mug to match. This cat mug was a gift from a friend Christmas 2019 and part of a 4 set of cat mugs.

Ingredients:

• 4-5 Heirloom Tomatoes
• 1/2 Teaspoon of Salt
• 1/2 Package of Refrigerated Pie Dough (I used Phyllo dough I had bought to make the Fotina Flower Puffed Pastry as the store was out of puffed pastry, but my sister had bought me some so this was all leftover)
• 1.5 Cups of Coarsely Grated, Sharp Yellow Cheddar Cheese (I used leftover Fotina Cheese from Fotina Flower Puffed Pastry)
• 1/2 Cup of Mayonnaise (I substituted with Hummus)
• 2 Tablespoons of Chopped Fresh Flat-Leaf Parsley
• 1 Tablespoon of Green Onion
• 1/4 Teaespoon of Ground Black Pepper
• 1 Tablespoon of Red Wine Vinegar
• 1 Teaspoon of Olive Oil
• Garnish with pepper and additional fresh parsley

Directions:

1. Preheat the oven to 350 degrees F.
2. Slice tomatoes, cutting larger tomatoes into 1/4 inch slices and smaller ones into 1/8 inch slices.
3. Arrange tomato slices in a single layer on paper towels, sprinkle with salt. Let stand for 30 mins.
4. Unroll pie dough, and press into a 9-inch tart pan with removable bottom, trimming and discarding extra dough.
5. In a medium bowl, combine cheese, mayonnaise, parsley, green onion, and pepper-stirring to blend.
6. Spread half the cheese mixture into the bottom of the pan, in a thin even layer.
7. Blot tomatoes dry with paper towels.
8. Place a large tomato slice in the center of pan on top of the cheese mixture.
9. Cut several tomato slices in half and arrange around the center slice. Fill every space.
10. Spread remaining cheese mixture in an even layer on top of the tomatoes.
11. Apply thinner tomatoes on top of cheese mixture in a pleasing pattern.
12. Sprinkle with vinegar and drizzle with olive oil.
13. Bake until crust is deep golden brown and cheese mixture is hot and beginning to bubble.
14. Remove from oven and let cool, before removing from pan.
15. Garnish with pepper and parsley if desired.
16. Serve at room temp within 3 hours of baking.

 

This was delicious, it was like eating a fancy tea pizza, and you all know how much I love pizza.

It was incredibly delicious and I would most definitely make it again.

For more recipes, go to Lemon Gingerbread Cake

For more Tea Time Magazine recipes, go to Fotina Flower Puffed Pastry

For more pie recipes, go to Mini Apple Pies

For more on pizza, go to My Week With Jane

For more tea posts, go to Turkey-Apple Tea Sandwiches

The Magician’s Nephew Tea Party/Book Club: Turkey-Apple Tea Sandwiches

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 two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Pastry, and Lemon Gingerbread Cake.

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 after sandwich number one, we have sandwich number two.

YUM!

This comes from Tea Time Magazine. 

Turkey-Apple Tea Sandwiches Ingredients:

• 4 Slices Honey Wheat Bread
• 8 Slices of Smoked Turkey
• 1 Red Apple
• 1 Recipe Cranberry Spread
• 8 Leaves of Baby Spinach

Directions:

1. Using a serrated knife, cut and discard crusts from bread slices, creating a perfect 3-inch square.
2. Cut each square diagonally into 4 triangles.
3. Cover bread with damp paper towels to prevent drying out while preparing other ingredients.
4. Using a sharp chef’s knife, cut 8 triangles the same size as the bread triangles from turkey.
5. Using a sharp chef’s knife, cut 8 very thin vertical slices from the apple.
6. Spread a layer of the cranberry spread onto each bread triangle.
7. On the cranberry side of 8 bread triangles layer a spinach leaf, a turkey slice, and an apple slice.
8. Top each with a remaining bread triangle, cranberry side down.
9. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until ready to serve.

Cranberry Spread Ingredients:

• 1/3 Cup of Mayonnaise
• 3 Tablespoons of Jellied Cranberry Sauce with Cranberries
• 1 Tablespoon of Yellow Mustard
• 1/8 Teaspoon of Salt
• 1/8 Teaspoon of Ground Black Pepper

Directions:

1. In a small bowl, combine mayonnaise, cranberry sauce, mustard, salt, and pepper.
2. Whisk well.

These were delicious sandwiches and a perfect fall time tea savory.

For more from The Magician’s Nephew Tea Party/Book Club, go to Curried Egg Salad Triple Stacks Sandwiches

For more recipes, go to Dark Chocolate Ginger Scones

For more Tea Time Magazine Recipes, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more sandwiches, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more tea posts, go to Mini Apple Pies