Nutty Ham and Cheese Tea Sandwiches

I love hosting tea parties for the women in my life and I enjoy trying new recipes to serve at these gatherings.  The most recent one being a fall-themed tea, I thought I'd try this new recipe for a tea sandwich in the shape of an acorn.  These little sandwiches were different from most tea sandwiches in that there is no spread on the bread, plus the the nutty mix added to the top end of the sandwich.  Their uniqueness is what made them special enough to share on my blog!

I cut this recipe out of my September/October 2010 issue of Tea Time magazine and have only recently had the opportunity to make them.  These sandwiches are made using pumpernickel bread, which I've found is not readily available year round.  Because I was unable to find Pumpernickel in August, I had expected to have to order the bread ahead of time, but was surprised to find a couple of loaves in the bakery section of my market.  Also, assembling these little treats is a breeze, but the nutty topping needs to be made ahead, in fact, I started the process the day before.

To begin, the recipe calls for toasted pecans.  There are two ways to do this; one way is in the oven with the nuts spread in one layer on a cookie sheet and the other is in a frying or saucepan over medium heat.  I find with this method I have more control.  I place the nuts in a cool saucepan and turn the heat on medium.  I stir the nuts constantly, so they don't burn.  I also get close to the pan and take a good whiff every 15 seconds or so.  Before the pan heats, the pecans don't give off much aroma, but as they toast, the nutty smell gets stronger.  It's easier to use this method with almonds because you can see as the nuts toast and get browned.  With the pecans, I took them off the heat when they had a toasted and nutty aroma.  It's better to under toast them than have them burn even a little bit as they would have to be thrown away.

When I removed the nuts from the pan, I spread them on a paper towel to let them cool.  Because I wasn't using them right away, once cooled, I stored them in a zip-lock bag.

I cleaned out the remnants of the nuts in the pan and put the butter in to melt.  Because the pan was already hot, the butter began to melt immediately.

I melted the butter over medium heat until it began to brown and had a nutty aroma, which was about 7 minutes.

I removed it from the heat and poured it through a strainer to remove the foam and any solids, which I discarded.

A little foam snuck through, but I just scooped it out of the bowl with a spoon.  The result was a nice amber colored melted butter.  This butter needed to sit at room temperature until set, which would be at least an hour, so I chose to do this the day before.

The day of the tea, after slicing the bread (I didn't realize it hadn't been pre-sliced!) I used an acorn-shaped cookie cutter to get two acorns out of each slice.

Using the same cookie cutter, I cut acorns out of black forest ham and fontina cheese slices, placing the ham down first and topping it with the cheese.  As you can see, there was no spread on the bread before placing the filling on top.  The spread was on top of the sandwiches!

I'm sorry I missed getting a picture of how I made the spread.  I added the toasted pecans to the browned butter and added a little bit of honey, stirring the ingredients together to mix thoroughly.  This mixture was then spread at the top of the sandwich to resemble the acorn cap.  Aren't these little sandwiches cute?  I think so!

As I was reading through the recipe before typing it here, I realized I didn't follow it exactly!  I was wondering why I ended up with so much extra pecan/butter spread and now I know it's because I was supposed to spread the bottom slice of bread with this mixture before topping it with the ham!  I guess I was working so quickly to get everything assembled, I didn't read the recipe correctly.  I will type the recipe as it should have been made and will make it that way the next time!  I imagine it will only be that much better with the nutty spread in each bite!  Enjoy!

Nutty Ham and Cheese Tea Sandwiches

1 recipe Pecan Brown Butter (recipe follows)

12 slices pumpernickel bread, cut into 2 acorn shapes each*

12 slices black forrest ham, cut into acorn shapes*

12 slices deli-sliced fontina cheese, cut into acorn shapes*

Spread approximately 2 teaspoons Pecan Brown Butter onto 1 slice bread.  Layer 1 slice of black forrest ham and 1 slice fontina cheese.  Top with 1 slice bread.  Spread approximately 1 teaspoon Pecan Brown Butter onto top one-third of sandwich (to resemble an acorn cap).  Repeat with remaining ingredients to make 12 sandwiches.  Serve immediately.

* I used a 2 1/2- x 3 1/2-inch acorn-shaped cookie cutter

Pecan Brown Butter

1/2 cup butter

1/2 cup finely chopped pecans, toasted

1 teaspoons honey

In a small saucepan, melt butter over medium heat.  Continue to cook until butter begins to brown and has a nutty aroma, 6 to 8 minutes.  Remove from heat, and strain, discarding solids.  Let sit at room temperature until set, approximately 1 hour.  Add pecans and honey, stirring to combine.  Use immediately or store in the refrigerator for up to 5 days.

Smoked turkey and Cranberry Cream Sandwiches

I hosted a Fall Tea today and thought this would be a perfect choice for one of the sandwiches, given that Thanksgiving is less than a week away.  

To me, this was like Thanksgiving in a tea sandwich!  It had turkey as part of the filling, the spread contained cranberries, and I put it all together on potato bread!  All of the ladies in attendance said they really enjoyed this new sandwich.

I began by chopping the dried cranberries very finely.

I put that in a small bowl and added half (4 oz.) of a tub of spreadable cream cheese.  I used the spreadable version because I assembled this spread the day before and then stored it in the refrigerator and I wanted it to be easily spread as soon as I removed it from the refrigerator the next day.

It resembles a dip at this point.  It could be used immediately or stored in the refrigerator until ready to use.

One rule with tea sandwiches is that the crusts must always be removed.  Looking at the shape of the bread, I determined that I would get three rectangular sandwiches out of each one and tried to cut off the crusts to keep parallel sides so the final product would be prettier.  I always cut two slices of bread at the same time, so they will match perfectly when assembled into sandwiches.

Once the crusts were removed, I laid out the pieces like I was opening the sandwiches.  Again, this is so they match perfectly when fully assembled.  Using a spatula, I spread each slice of bread with the cranberry and cream cheese mixture.

I then topped each "bottom" half with fresh baby spinach leaves.

The spinach was then topped with smoked turkey.

I then placed the "top" piece of bread on top, spread side down and cut each sandwich into 3 pieces.

I suppose these sandwiches could also be served at a Christmas tea as they look festive with the green spinach leaves and red cranberries in the spread.  Enjoy!

Smoked Turkey and Cranberry Cream Sandwiches

1/4 cup finely chopped dried cranberries

4 oz. spreadable cream cheese

8 slices potato bread

1/4 pound thinly sliced smoked turkey

1 cup baby spinach

In a small bowl, combine dried cranberries and cream cheese.  Remove crusts from bread.  Lay bread on work surface and spread with cranberry mixture.  Top half of the bread slices with baby spinach, then smoked turkey.  Place top piece of bread over turkey, spread side down.  Cut each sandwich into 3 rectangular sandwiches.

Roasted Pepper Tortellini

I like to try a new recipe at least once per week.  Not all of them are good enough to be blog worthy, but this dish is good enough to share.

I tend to think of meals that are cooked solely on the top of the stove as dishes that can be prepared on hot days, as the kitchen doesn't get over heated as it does when using the oven.  I was surprised, then, to find this in my December/January 2013 issue of Taste of Home.  Three of us ate this dish fresh and the other one ate it as leftovers the next day.  The fresh consumers gave this dish 9's and the leftover guy gave it an 8 on the Melnarik rating scale.

I began by placing the roasted red peppers in a colander to drain.  I also started heating some water in a medium pot on the stove to bring it to a boil to cook the tortellini.

Then, in a large, deep skillet (it has to have room for the cooked tortellini later) I browned the Italian sausage and chopped onions over medium heat.  Once the meat was no longer pink, I drained off the excess fat.

After the sausage started cooking and the peppers were fully drained, I placed the peppers in a food processor fitted with the blade and ran it until smooth.

Once the water came to a boil, I added the tortellini and cooked them according to the package directions.

To the sausage and onions I added the processed red peppers and the pizza sauce, mixing thoroughly.

I then added the cooked tortellini to the skillet, tossing gently to combine.

Once everything was combined nicely, I added some shredded mozzarella cheese and put a lid on the pan to let the cheese melt.

The flavor of the roasted bell peppers is what really makes this dish shine and gives it more of an unique flavor than a standard marinara sauce.  Enjoy!

Roasted Pepper Tortellini

1 package (20 oz.) refrigerated cheese tortellini

1 pound bulk Italian sausage

1/2 cup chopped onion

1 (14 oz.) jar roasted sweet red peppers

1 (15 oz.) jar pizza sauce

mozzarella cheese

Cook tortellini according to package directions.  Drain red peppers; process in a food processor until smooth.  In a large skillet, cook sausage and onion until meat is no longer pink; drain.  Add processed peppers, pizza sauce and the drained tortellini to the skillet; stir and heat through.  Sprinkle with mozzarella cheese.

Caramel Apple Cheesecake Bars

I know that in the fall, most people pull out their favorite pumpkin recipes for dessert and I certainly have a couple of favorites in that category, but I also love to make desserts with apples in them.  I only discovered this recipe a couple of months ago, but I've already made it a few of times and everyone who tastes it really enjoys it.  I also love caramel apples, so trying a new recipe with caramel apple in the name is not a stretch for me!

I found this recipe on Pinterest, but it originated at thegirlwhoateeverything.com.  With this being a cheesecake-type bar, I've always served it cold, but last night I was taking it to a gathering and it hadn't even cooled yet, much less had time in the refrigerator to get cold.  I couldn't believe how quickly these bars were devoured and how much everyone liked them warm!  Now I know they're great at any temperature!

In a medium bowl, I combine the flour and brown sugar.

I then add 2 sticks of butter and, using a pastry blender, work it into the flour mixture.

Unlike a lot of doughs where the butter is cut into the dry ingredients to get a crumbly mixture, this one is more soft and mixed together.  The original recipe says to get it to the point of being "crumbly, kinda."  If it looks like the photo above, you've gotten it right.

This mixture then gets pressed into a 9- x 13-inch baking dish and then gets baked in the oven at 350°F for 15 minutes.

In the meantime, in a medium bowl, I beat the cream cheese and sugar until smooth.

To that, I add the eggs, one at a time, beating with a hand mixer for about 20 seconds after adding each egg.  Then I add the vanilla and mix again until combined.  Don't mix any longer than that as it will lead to excess air being incorporated into the batter and may cause cracking while baking.

This recipe calls for Golden Delicious apples because of their soft texture.  After making this dessert several times, once using red apples, I prefer the Golden Delicious in this dessert.  The red apples added a crunch to these bars that I didn't care for.  Also, the original recipe called for cutting the apples into 3/4-inch chunks.  I cut them into about 3/4-inch by 1/4-inch chunks so there were more pieces to evenly distribute in the dish.

After placing the apple pieces in a small bowl, I tossed them with the cinnamon sugar mixture until all of the pieces were evenly coated.

By this time, the crust is out of the oven, so I pour the cream cheese mixture directly on top of the crust, making sure it is covered to the edge.  

Then I add the apple pieces, trying to get them as evenly distributed as possible.

In a medium bowl, I mix together the flour, brown sugar, and oats.

To this mixture I add a stick of butter and using a pastry blender, cut the butter into the dry ingredients until a crumbly texture.  Yes, this time it will actually be crumbly!

I sprinkle it on top of the apple layer and put it in the oven for 30 minutes.  It should be baked at 350°F for the first 25 minutes, then lower the temperature to 300°F for the final 5 minutes.

Just before serving, I drizzle the caramel sauce on top.  I usually have some extra caramel sauce on the side in case anyone feels the need for more.  I think the name fits perfectly. They certainly have the caramel apple flavor, and they have the cheesecake element, yet they are cut into bars.  To me, they're near perfection!  Enjoy!

Caramel Apple Cheesecake Bars

1 cup all-purpose flour

½ cup brown sugar

1 cup butter, room temperature

1 – 8 oz. pkg. cream cheese, softened

½ cup granulated white sugar

1 tsp vanilla extract

2 eggs

2 large Golden Delicious apples

½ tsp. ground cinnamon

2 Tbsp. granulated white sugar

½ cup oatmeal

½ cup brown sugar

½ cup butter, room temperature

1 cup all purpose flour

¾ cup caramel topping

1. Preheat the oven to 350°F (175°C).

2. In a bowl, combine the flour and brown sugar . Cut in the butter with a pastry blender (or a fork) until the mixture is crumbly, kinda.

3. With your fingertips, press the dough evenly into a 13 × 9-inch baking pan or a cookie sheet with edges. Bake 15 minutes or until lightly browned.

4. In the meantime, in a larger bowl, beat the cream cheese with 1/2 cup sugar until smooth (about 1 minute). Add the eggs, 1 at a time (beat about 20 seconds after each addition). Next add the vanilla and mix until combined.  Make sure not to over-beat the cheesecake batter as this will lead to excess air being incorporated in and may cause cracking later on.

5. Pour the cream cheese batter over the warm crust.

6. Peel the apples and chop them into small pieces.  Mix the apple chunks with the cinnamon and white sugar.

7. Spoon the apple chunks evenly over the cream cheese mixture.

8. In a smaller bowl, combine the flour, oats , and brown sugar for crumb topping. Cube the butter and using a pastry blender (or a fork), create a crumbly mixture.

10. Bake 30 minutes, or until the filling is set. Reduce the temperature to 300°F for the last 5 minutes.

11. Cut into bars and drizzle with the caramel topping.

Beef Pot Pie

Pot pies are considered comfort food to most people and this beef pot pie is no exception.  This is a deep-dish pie full of beef and mixed veggies inside a flaky crust.  This dish can be put together in less than 15 minutes and 45 minutes later it comes out of the oven piping hot and ready to eat!

I found this recipe in a Fix & Forget recipe book I found near the cash register in the market.  From the first time I made this pie, it has been a favorite of my guys.  In fact, it was the first dish to ever get all 9's on the Melnarik rating scale.  Because of the simplicity of putting this dish together, I make it several times during the colder months each year.

Before I do anything, I take the pie crusts out of the refrigerator and preheat the oven to 425°F.  This dish is so simple that cutting the beef into squares is the most difficult step in the process, and that's nothing!  The key here is to get the deli to cut the meat 1/8-inch thick.  Any thinner than that and it just doesn't work well in this pie.  I make my squares about 3/4-inch.

In a large saucepan, I usually combine the gravy and cornstarch first, whisking them together until smooth.  Then I add the beef and stir until the beef is coated in the gravy.  In this case, you can see I got ahead of myself.  It was difficult to get the cornstarch mixed in this way, so do what I said, not what I did!  I turn the heat to medium-high and begin heating the ingredients.

Then, I add the frozen mixed vegetables.  They do not need to be defrosted, as they defrost in the hot pan!  I stir them in, mixing thoroughly.  

Next, I add the sliced mushrooms from a jar and the Worcestershire sauce, again mixing to completely combine.  I stir this mixture every once in a while as I prepare the pie plate.

I have found that if I take the box of pie crust out of the refrigerator before I begin cutting the beef, it's the perfect temperature for easy handling once everything is heating in the saucepan.  The box contains two crusts that are rolled up and ready to use.  Using a deep dish pie plate (a regular one won't hold the amount of filling this recipe makes), I unroll one pie crust over the top of the pie plate.

Using my fingers, I gently ease the crust down into the bottom of the plate, making sure it's against the bottom and sides of the dish.  If you don't make sure the crust is totally against the dish all around, when you add the filling, the crust is likely to tear and the gravy will get between the crust and the plate during cooking.  Not only would this be messy, but it would take some of the moisture away from the pie and make the crust soggy in that area.

I then transfer the hot meat and veggie mixture directly from the saucepan into the bottom pie crust.  It's hard to tell from this picture, but it pretty much fills the shell up to the top!

Taking the second crust, I unroll it over the top of the dish. The crust hangs over the side of the pie plate at this point.  Trust me, that's a good thing.

The next step is to fold the top crust underneath the bottom crust to "catch" in in the middle.  Think of a sandwich where the top crust is like the bread with the bottom crust being the filling between the two slices of bread.  So the edge of the bottom crust no longer touches the pie plate, the edge of the top crust  touches it instead.  I hope I've made that easy to understand!

Sealing the edges is the next step.  This will keep the contents from oozing out the sides while baking.  My mom always used a fork and I've followed in her footsteps.  It's the fastest way to seal two pie crusts together.  It's not pretty and when I asked her why she didn't do a fancy flute or something prettier, she told me that this way people always knew it was a home-made pie!  That worked for me.

Cutting slits in the pie to let steam escape is another important step. Again, fancy cookie cutters can be used, but this is faster and meets the objective, so this is what I do.  My guys would rather not wait for a fancy looking pot pie that they are going to make disappear in no time flat!

I'm sure there is a scientific explanation for why the edge of the crust always get's browned more quickly than the rest of the pie, but I don't know what it is.  I only know that it's best to cover the edges with a pie ring (pictured above) or some aluminum foil.    Then into the oven it goes for about 45 minutes, which seems more like an eternity to my boys!

When it comes out of the oven it is a beautiful golden brown and piping hot.  I usually wait a few minutes to cut into it because it's too hot to eat.

I cut the pie into wedges for serving.  This a delicious way to get a variety of vegetables into the mouths of picky eaters!  Enjoy!

Beef Pot Pie

1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crusts

1 (12 oz.) jar beef gravy

1 tablespoon cornstarch

1 pound sliced cooked roast beef (from deli) cut 1/8-inch thick, cubed

2 cups frozen mixed vegetables

1 (4.5 oz.) jar sliced mushrooms

1 tablespoon Worcestershire sauce

Heat oven to 425°F.  In a large saucepan, combine gravy and cornstarch; blend well.  Add roast beef, frozen mixed vegetables, mushrooms, and Worcestershire sauce.  Cook over medium-high heat until bubbly.  In the meantime, line deep dish pie plate with 1 pie crust.  Pour beef and vegetable mixture into crust-lined pie dish.  Top with second crust; seal edges and cut slits to allow steam to escape.  Cover edges of crust with strips of foil to prevent excessive browning.  Bake at 425°F for 40 to 45 minutes or until crust is golden brown and filling is bubbly.