finger sandwiches, picnic, kim hendrickson, tastefully small, recipe
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The Tea House Times Guest Blog featuring KIM HENDRICKSON, Salvia Press

May 2016 Posts

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PICNIC FINGER SANDWICHES by Kim Hendrickson

Sunday, May 29th 2016 @ 9:09 PM

I know the first thought for picnic fair is grilled hot dogs, hamburgers and chicken and I'm not going to tell you to NOT serve them but don't dismiss the small finger sandwich as an appropriate food for your picnic fare. 

We always put out snacking foods like pretzels and potato chips, but why not little sandwiches? They are easy to make and serving them first staves off hunger so you have more time to cook that hamburger right! Prepared in advance, kept in the refrigerator under a dampened towel, sandwiches like there recipe before will get everyone's attention including their taste buds.

SUNDRIED TOMATO/ROASTED RED PEPPER FINGER SANDWICHES

(Modified recipe from Tomato-Eyed Pyramids in Kim's book, Tastefully Small Finger Sandwiches)

Yield: 24 sandwiches

1 cup oil-packed sun dried tomatoes, drained

12 ounces roasted sweet red peppers, drained

1 packed cup fresh basil leaves 

1/2 cup walnuts, toasted

1 tablespoon balsamic vinegar

2 large garlic cloves

1 1/2 teaspoons grated lemon peel

1 loaf olive bread, sliced

salt and pepper

Chop all ingredients, except for the bread, in a food processor to make a coarse paste. Season with salt and pepper to taste. Set mixture aside or leave overnight in the refrigerator to let flavors meld.

Since olive loaves come in many sizes, so choose the shape of your finished sandwiches based on the maximum yield you can get from the slices you have. You may find that trying to cut triangles wastes too much bread and maybe strip sandwiches are a better choice. Cut the crust off of two slices at a time. Spread the tomato mixture on one surface and cut into any uniform shape. Repeat with remaining slices. 

Filling can be frozen and reused easily. Sandwiches can be made in advance, even two days in advance, as long as you cover the sandwiches with dampened paper towel before the platter is covered tightly with plastic wrap. 

 

~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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