LEAVES OF TEA
Begins on page 37
Curried Chicken Salad Tea Sandwiches p.39
Makes 16
1 cup finely chopped cooked chicken
2 tablespoons mayonnaise
2 tablespoons whole-fat plain yogurt
2 teaspoons Dijon mustard
½ teaspoon curry powder
½ teaspoon kosher salt
⅛ teaspoon ground black pepper
½ cup quartered red grapes
¼ cup finely chopped celery
2 tablespoons chopped fresh parsley
16 slices seeded wheat bread
16 slices white bread
1 cup celery leaves
Garnish: celery leaves, parsley leaves
1. In a medium bowl, combine cooked chicken, mayonnaise, yogurt, Dijon, curry powder, salt, and pepper, stirring until well combined. Fold in grapes, celery, and parsley.
2. Using a 2¾-inch triangle cutter, cut 16 triangles from wheat bread and16 triangles from white bread.
3. Spread chicken salad onto wheat bread triangles. Top with celery leaves and white bread triangles. Garnish with celery leaves and parsley leaves, if desired.
Roasted Bell Pepper, Feta, and Chive Open FaceTea Sandwiches p.40
Makes 24
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 tablespoon thinly sliced chives
2 teaspoons white wine vinegar
1 teaspoon olive oil
½ teaspoon kosher salt
3 ounces cream cheese, room temperature
3 ounces feta cheese, room temperature
12 slices pumpernickel bread
Garnish: sliced chives
1. Preheat oven to broil. Line a rimmed baking sheet with foil.
2. Arrange red, orange, and yellow peppers in a single layer on a prepared pan. Broil, turning occasionally, until blistered on all sides, 10 to 15 minutes.
Transfer peppers to a bowl, cover
