The Magician’s Nephew Tea Party/Book Club: Brisket and Slaw Roulades

 

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 NovelTea Tins The Picture of Earl Grey, Haarlem Tea Room’s Cheddar Scones, Eating Well‘s Radish Tea Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Tea Time Magazine‘s Brisket and Slaw Roulades, and Fruit Tarts.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, but I’m trying my best to move along through them all.

 

This comes from Tea Time Magazine. 

Ingredients:

• 1/3 Cup of Mayonnaise
• 1 Tablespoon of Apple Cider Vinegar
• 2 Teaspoons of Granulated Sugar
• 1/2 Teaspoon of Salt
• 1/8 Teaspoon of Ground Black Pepper
• 2 Cups of Finely Chopped Purple Cabbage
• 1/3 Cup of Finely Chopped Carrot
• 2 Large Multigrain Flatbreads
• 1/2 Cup of Chopped Brisket

Directions:

1. In a medium bowl, stir together mayonnaise, vinegar, sugar, salt, and pepper.
2. Add carrots and cabbage, stirring until combined.
3. Cover and refrigerate for at least 4 hours or overnight. 
4. Stir slaw again, and drain well. 
5. Spread an even layer of slaw onto flatbreads. Scatter brisket on top of slaw. 
6. Starting at one short side, roll up flatbreads firmly and evenly to encase ingredients and form a cylinder. 
7. Tuck ends under. Wrap tightly in plastic wrap and refrigerate for 4 hours. 
8. Just before serving, remove plastic wrap.
9. Using a serrated knife in a gentle sawing motion, trim and discard ends. 
10. Slice roulade into 12 (1/2 inch) slices. Serve immediately. 

 

These were very good, I love purple cabbage.

 

For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry Feta Pinwheels

For more recipes, go to Tomato Hummus Salad

For more Earl sandwiches, go to Ham, Cheddar, and Apple Tea Sandwiches

For more tea posts, go to I Tried Madsen Creations’ Reusable Cloth Teabags

The Magician’s Nephew Tea Party/Book Club: Eating Well’s Radish 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). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Tea Time Magazine’s Ham and Cheese Tea Sandwiches, Cucumber-Four Peppercorn Goat Cheese Canapés, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

The second week we had Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Puffed Pastry, and Lemon Gingerbread Cake.

The third week we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Cucumber Aioli Canapés, Ham, Cheddar, and Apple Tea Sandwiches, Cranberry, Brie, and Rosemary Bites, and Mini Pumpkin Crème Brûlée.

And now to the fourth week. This week we had Tiesta Tea Victorian Earl Grey, Lavender and Earl Grey Scones, Chicken Salad Sandwiches, Tomato Hummus Salad, Cranberry Feta Pinwheels, and Triple Berry Salad.

Week five we had NovelTea Tins The Picture of Earl Grey, Haarlem Tea Room’s Cheddar Scones, Eating Well’s Radish Tea Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Brisket and Slaw Roulades, and Fruit Tarts.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, and as I am using a scone and sandwich recipe from before, I’m skipping right to the sandwiches.

YUM!

 

This comes from Eating Well although I did make a few substitutions. 

Hmm…

Ingredients:

• 4 Ounces of Chive and Onion Cream Cheese
• Chopped Fresh Dill for Garnish (They were out of dill so I used chives)
• 1/8 Teaspoon of Freshly Ground Pepper
• 12 Thin Small Slices of Pumpernickel or Rye Bread 
• 6-8 Medium Radishes

Directions:

1. Mash cream cheese (or goat cheese) pepper in a small bowl until well combined. 
2. Spread two teaspoons of the mixture on each piece of bread.
3. Top each with a few radish slices, a sprig of dill, and a generous grinding of pepper. 

 

These were extremely delicious and healthy.

 

For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry Feta Pinwheels

For more recipes, go to Tomato Hummus Salad

For more Earl sandwiches, go to Ham, Cheddar, and Apple Tea Sandwiches

For more tea posts, go to I Tried Madsen Creations’ Reusable Cloth Teabags

The Magician’s Nephew Tea Party/Book Club: Ham, Cheddar, and 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 three we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Cucumber Aioli Canapés, Ham and Green 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.

Tea first!

This comes from Tea Time Magazine’s Teatime Celebrations. I couldn’t find my cutter, and instead used my knife and cut the sandwiches into triangles instead.

Emma (1996)

Ingredients:

• 6 Slices of Pumpernickel-Rye Swirl (I couldn’t find any and instead used a light rye bread), frozen
• 1 Tart Apple, such as Granny Smith
• 2 Tablespoons of Mayonnaise
• 2 Tablespoons of Spicy Brown Mustard
• 6 Slices of Thin Deli-Style Smoked Ham
• 6 Slices of Sharp White Cheddar Cheese
• 1/3 Cup of Baby Arugula ( I substituted with Baby Spinach)

Directions for Sandwiches:

1. Using a 2-inch square cutter, cut 12 shapes from frozen bread, discarding crusts.
2. Cover with damp paper towels, and let bread thaw (about 15 mins).
3. Core apple, but leave whole and unpeeled.
4. Cut 6 (1/4-inch) crossway slices from apple. Set aside.
5. In a small bowl, combine mayonnaise and mustard, stirring well.
6. Spread mayonnaise mixture in an even layer on each bread square.
7. Using 6 bread squares (mayonnaise side up) as a base.
8. Assemble 6 sandwiches, stacking ingredients in the following order: arugula/spinach, ham slice (folded into quarters), cheese slice, apple slice, and another bread square (mayonnaise side down).
9. Garnish each tea sandwiches with arugula or spinach leaves, if desired.

These were delicious and a wonderful addition to the night’s tea.

For more from The Magician’s Nephew Tea Party/Book Club, go to Cucumber Aioli Canapés

For more recipes, go to Parmesan and Chive Scones

For more Tea Time Magazine Recipes, go to Heirloom Tomato Tart

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

For more ham sandwich recipes, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more tea posts, go to How to Clean Your Tea Infusers