“A simple tea, maybe just some egg salad sandwiches.” Those words, spoken by the chair of a fundraising event for my local Hadassah chapter, haunted me as I worked on developing recipes for a tea for 50. In my opinion, nothing is simple when you have to peel dozens of eggs.

Luckily, there was a volunteer crew to help make the food, which focused on classic afternoon tea goodies. In addition to the thin tea-style sandwiches, one member made delectable scones (served with our version of clotted cream) and another provided gooey brownie bites. Strawberries, purchased chocolate truffles and meringues, and a selection of fresh brewed teas rounded out the menu.

Egg Salad Sandwich with

Watercress and Cucumbers

Makes about 8 sandwiches

1⁄3 cup mayonnaise

2 Tbs. lemon juice

2 chopped green onions, greens and whites

1⁄4 tsp. ground pepper

1⁄8 tsp. salt

1⁄8 tsp. ground mustard seed

6 hard-boiled eggs, peeled and diced

2 Tbs. chopped watercress or parsley leaves

2 slices white or other bread

softened butter

4-5 thinly sliced rounds of peeled cucumber

 

Combine mayonnaise, juice, green onions, pepper, salt and mustard and mix well. Mix in eggs and mash slightly to combine. Mix in watercress. Taste and correct seasonings if needed.

Lightly butter each piece of bread. Spread 2-3 Tbs. of egg salad on one buttered side and top with cucumber slices to cover. Place remaining bread on top, buttered side down. Press firmly down on sandwich to flatten slightly. Trim off crusts if desired and cut into halves or quarters.

Smoked Salmon Sandwich with Lemon Zest and Caper Cream Cheese

Makes about 8 sandwiches

1 tsp. finely minced lemon zest

8 oz. whipped cream cheese, at room temperature

1⁄2 tsp. chopped jarred capers

1⁄4 tsp. juice from capers bottle

2 slices light rye or other bread

softened butter

1-2 thin slices of smoked salmon (to cover)

1⁄4 tsp. chopped fresh dill

Beat together zest, cream cheese, capers and caper juice until well mixed. Keep at room temperature.

Lightly butter one piece of bread. Spread 2 Tbs. of the cream cheese mixture on other. Lay salmon slice(s) on top of cream cheese. Sprinkle with dill. Place remaining bread buttered side down on top. Press firmly down on sandwich to flatten slightly. Trim off crusts if desired and cut into halves or quarters.

Goat Cheese and Olive Sandwich

Makes about 8 sandwiches

8 oz. fresh goat cheese, at room temperature

4 Tbs. whipped cream cheese, at room temperature

2 Tbs. chopped walnuts

2 slices multi-grain whole wheat or other bread

softened butter

2 Tbs. sliced, pitted olives or green pimento stuffed olives

Mash goat cheese with cream cheese until spreadable. Mix in walnuts. Keep at room temperature.

Lightly butter one piece of bread. Spread 2-3 Tbs. goat cheese mix on other. Press sliced olives into goat cheese. Place remaining bread on top, buttered side down. Press firmly down on sandwich to flatten slightly. Trim off crusts if desired and cut into halves or quarters.

Faith Kramer is a Bay Area food writer. Her columns alternate with those of Louise Fiszer. She blogs her food at www.clickblogappetit.com. Contact her at [email protected]