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

Books, Tea, and the Trinity: Bacon, Lettuce, Tomato 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 two years behind. 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, the next book was  The Voyage of the Dawn Treader.

Today we continued our discussion of The Voyage of the Dawn Treader. 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.

Emma (1996)

This recipe comes from Oh, How Civilized

Ingredients:

• 4 slices Very Thin white bread
• 2 strips bacon
• 2 tomatoes
• 2 leaves butter lettuce
• 1 tablespoon mayonnaise
• Cocktail fork or toothpick

Instructions:

1. Cut bacon slices into four pieces and line a baking sheet with parchment paper and evenly place the cut bacon. Cook at 400°F for 15-18 minutes.
2. Using a round cookie cutter, slice tomatoes and blot using paper towels. The size of the cocktail tomatoes will dictate how big your tea sandwich will be. The tomatoes should be able to fit inside the cookie cutter snugly. The cookie cutter will be the one used to cut the bread and lettuce into circles. Cut the tomato slices no bigger than 1/4″ and lay them out on paper towels to blot.
3. Cut out lettuce circles using the cookie cutter.
4. Cut out bread circles with the cookie cutter. Avoid cutting the crust.
5. Assemble tea sandwiches. Spread a thin layer of mayo on one side of the bread, add a lettuce circle, then tomato, then bacon. Then repeat with bread, mayo, lettuce, tomato, and bacon to create the second layer. Skewer with a cocktail fork.

Regular BLTs are absolutely delicious, and these mini ones were absolutely wonderful.

For more from our Books, Tea, and the Trinity tea times, go to Roast Beef & Watercress Tea Sandwiches

For more sandwich recipes, go to Hummus and Veggie Sandwiches

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

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

Books, Tea, and the Trinity: Roast Beef & Watercress 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 two years behind. 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, the next book was  The Voyage of the Dawn Treader.

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

Party time!

This recipe comes from Oh, How Civilized

Ingredients:

• 6 slices white bread
• 12 slices roast beef
• 8 watercress leaves
• 1 tablespoon mayonnaise
• 1 teaspoon horseradish
• pinch of pepper

Instructions:

1. Mix together horseradish, mayo, and pepper in a small bowl. Set aside.
2. Cut circles out of the roast beef.
3. Use the same cookie cutter to cut out 24 roast beef circles.
4. Cut circles out of the bread. Use the cookie cutter to cut out 12 bread circles out of the white bread.
5. Cut 2 circles out of each slice of bread, avoiding the crust.
6. Assemble tea sandwiches.From the bottom up: bread, horseradish mayo, roast beef, horseradish mayo, bread, horseradish mayo, roast beef, horseradish mayo, bread, and watercress skewered on with a cocktail fork.
7. Start with a bread circle, then spread on a thin layer of horseradish mayo, and top with 3 roast beef circles. Spread on a thin layer of horseradish layer, top with bread and repeat with the horseradish mayo, 3 roast beef circles, horseradish mayo, then bread. Place the watercress on top and keep it in place with a cocktail fork

These were delicious and eaten up so fast just like the recipe said.

For more from our Books, Tea, and the Trinity tea times, go to Dragon Cheddar and Tomato Scones

For more sandwich recipes, go to Hummus and Veggie Sandwiches

For more recipes, go to Apple Buttermilk Cake

For more tea posts, go to How to Throw a Valentea Party

Books, Tea, and the Trinity: Dragon Cheddar and Tomato Scones

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 two years behind. 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, the next book was The Voyage of the Dawn Treader.

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

This scone recipe comes from the Cookipedia

Ingredients:

• 2 Cups self-raising flour
• 1 teaspoon baking powder
• 3.5 Tablespoons of Dragon salted butter (or regular butter if you can’t find the dragon brand)
• 1 egg beaten & 3.4 fluid oz cup of milk mixed together
• 8 tablespoons of Dragon mature Welsh cheddar cheese or other Cheddar Cheese
• 2 tablespoons of chopped sun-dried tomatoes in oil (drained weight)
• 1 teaspoon Italian seasoning or mixed herbs
• Freshly ground black pepper

Instructions:

1. Preheat your oven to 425° F
2. Sieve the flour with baking powder into a large mixing bowl.
3. Run in the butter until mixture resembles breadcrumbs.
4. Sprinkle in herbs and black pepper, and stir in sun dried tomatoes and cheddar cheese
5. Gradually add egg & milk mixture until you have a dough, if this seem too wet do not add all the liquid.
6. Turn onto floured surface and knead until smooth.
7. Flatten out to approx. 3cm deep and using a round cutter stamp out scones.
8. Bake on a tray lightly dusted with flour for 12-15 minutes until golden brown and cooked through.

These scones were delicious and eaten up so fast just like the recipe said.

For more from our Books, Tea, and the Trinity tea times, go to Apple Buttermilk Cake

For more scone recipes, go to Dark Chocolate Peppermint Scones

For more recipes, go to Radish-Dill Canapés

For more tea posts, go to Spill the Tea: Alley Cat Cafe

Books, Tea, and the Trinity: Apple Buttermilk Cake

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, we have made-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew,The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book four, Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes. 

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

The next week we had lavender flowering tea, Irish Soda Bread, Tuna Salad, Twice Baked Potatoes, carrot soup, and Quaker Oatmeal Cookies with Chocolate Chips.

For our final discussion of Prince Caspian we had Earl Grey Lavender Scones, Salmon and Cucumber Sandwiches, Radish-Dill Canapés, Cheese Potato Crisps, and Buttermilk Apple Cake.

Today’s recipe is the Buttermilk Apple Cake from two peas & their pod. I first came across this recipe when I was looking for something to make with the leftover buttermilk from my Irish Soda Bread.

Ingredients:

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon, divided
• Pinch of fresh nutmeg
• ½ stick unsalted butter, softened
• 2/3 cup granulated sugar
• ½ teaspoon pure vanilla extract
• 1 large egg
• ½ cup shaken buttermilk
• 1 large Granny Smith apple, peeled, and sliced 
• 2 Tablespoons brown sugar
• Turbinado sugar (to sprinkle on top of cake) [I didn’t have any so I used brown sugar instead)
• Powdered Sugar (optional)

Directions:

1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, salt, ½ teaspoon of the cinnamon, and nutmeg. 
3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy.
4. Beat in vanilla. Add egg and beat until combined.
5. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
6. In a small bowl, combine the apple slices with the brown sugar and other ½ teaspoon cinnamon.
7. Stir until apples are coated.
8. Spoon batter into cake pan, smoothing top. Place sliced apples evenly over top and sprinkle with turbinado sugar.
9. Bake until cake is golden and a wooden pick inserted into center comes out clean, about 25 minutes.
10. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
11. Invert onto a plate. Serve with vanilla ice cream if you wish or add powdered sugar on top.

This was delicious and is a wonderful way to use up the leftover buttermilk if you are looking for something different to try. It looked a little plain so I added the powdered sugar, next time I make it I am contemplating forgoing sugar on top and maybe adding a glaze? But yes, it was absolutely delicious and I recommend it.

For more from our Books, Tea, and the Trinity tea times, go to Radish-Dill Canapés

For more cake recipes, go to Applesauce Cake

For more dessert recipes, go to Brown Butter Matcha Brownies

For more recipes, go to Dark Chocolate Peppermint Scones

For more tea posts, go to Spill the Tea: Alley Cat Cafe