Fancy Pants Sammiches

Tea for Thirty-Two 5

For my parents’ 40th wedding anniversary party I made a large number of cocktail sandwiches – those are the ones where you cut all the crusts off the bread, or you buy the long, already crustless tramezzini (which is what I did). I’m going to give you all my sandwich filling recipes in one post, and I’ll leave it up to you to do with them what you will!

Fancy Sammiches 181: Smokey Egg Salad Fancy Sammiches 6 Start with about a dozen hard-boiled eggs. Smush them up good. Fancy Sammiches 2 Mince up some chives and tip that into the eggs, together with some salt and pepper, a scoop of Hungarian smoked paprika, and a dollop of mayonnaise. Stir to combine. Fancy Sammiches 52: Lemon-Dill Tuna

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Mince up some celery.

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Grab some herbs as well, like sage, and of course dill. Mince those too.

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Add them in a bowl with your canned flaked tuna, and the juice and zest of 1 lemon.

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Add in just a wee bit of yogurt or mayonnaise for cohesion.

3: Classic Cucumber and Herb

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Grab a small handful each of fresh mint and chives. Mince those up.

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Beat those into softened plain cream cheese and season with salt and pepper. Serve with sliced cucumbers.

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4: Curried “Coronation” Chicken

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Dismantle and shred a small roasted chicken from the grocery store. Mix in a large amount of fresh chopped pineapple sage, as well as a little bit of onion powder, cumin, yellow curry, and a pinch of cardamom. Tip in plain yogurt or mayonnaise for cohesion.

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5: Peanut Butter & Jelly “Sushi”

Fancy Sammiches 24Smear your bread with the peanut butter of your choice (the all-natural stuff is a mite runny, be warned).

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Top with jelly.

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Roll the whole thing up and slice into discs.

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Using a Canner

You may or may not find this particular post interesting, but if you like to make your own jam then you should hear about this ancient invention my mother and I have just discovered called a canner.

When I was a kid we used to make jams and pickles all the time, and we would get the jars to seal by baking them in the oven and relying on the laws of physics as the jars cooled to do the rest.

But with this canning gizmo you can ensure that all your jars pop, every time.  And actually, Vicious Sweet Tooth pre-empted me on this one and was featured in Freshly Pressed.  I am totally trying her vanilla and nectarine preserves.

So you boil your lids as usual.But instead of sterilizing your jars and heating them in the oven you can do both steps at once in the canner.  It’s basically an enormous pot full of water, and the jars sit in a handy little cage you can lift out by the handles.So you boil those, and while they’re doing their thing you work on your jam.

Bring your goo to a boil.  In this case we’re making grape jam.  Once it’s boiling you add your sugar and pectin and make it go all foamy and thick.Once you remove it from the heat you scrape off all the foam.  You can eat it.  It’s yummy.So when it’s ready for canning, you pull your jars out of the water and drain them.Fill the jars with your jam up to 1/2″ from the top of the jar.Clean off the tops of the jars.  They have to be super clean.  Be careful not to burn yourself.Put on the lids and tighten them so they’re “fingertip tight” — this means that they are on but not tightened as far as they can go.Then you pop them back in the canner and bring the water to a boil once again.  Leave ’em about five minutes.Then you bring them out, and as soon as they cool a little bit, hey presto — POP.