This weekend (6/22) I am at the Arlington Heights Garden Walk and Unique Boutique. Since it will be a lovely day in the gardens, I thought a tea sandwich with garden veggies would be the perfect recipe for the week.
Russian Carrot Sandwiches
(Adapted
from the Madison Herb Society Tea Time cookbook)
3
Tbls. olive oil
3
Tbls. fresh lemon juice
2
tsp. honey
1
clove minced fresh garlic
Black
pepper, ground to taste
1
tsp. lemon thyme leaves (sub. Common thyme is possible)
1
Tbls. crushed coriander seeds
2
cup. grated carrots
1
Tbls. minced fresh parsley
softened
cream cheese for spreading on bread
bread
(rye or pumpernickel are good choices)
Whisk
olive oil, lemon juice, honey, garlic, pepper, thyme and coriander seeds together
to make a dressing.
Toss
grated carrots with dressing and add parsley. Chill in refrigerator at least 2
hours, or more, before preparing sandwiches.
To
assemble, spread cream cheese on each slice of bread (with or without crusts).
This will keep the carrot mixture from seeping into the bread and making it
soggy. Place a liberal amount of carrot mixture on half of the bread slices and
top them with the remaining slices. Cut into finger sandwiches and serve. I
also used small rounds or mini bread slices and served them open face.
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