As anybody who is at all interested, let alone keenly interested, in athletic endeavors knows, a whopping buffet has just begun at the London 2012 Olympic Games.
Rowing, sailing, soccer, gymnastics, track and field, beach and traditional volleyball, and that’s just a taste, nowhere near a plateful of the offerings.
Now, then, is the perfect time to plan an English tea party. It’s easy, simple really, and doesn’t take much time or effort.
The time-honored finger foods for this ages-old treat include scones and jam, tarts and tea sandwiches, arranged on a cake stand in the center of the table.
Make or buy the scones and tarts, have the plates, cups and tea pot as well as the cake stand ready to be loaded.
All that leaves are the sandwiches, which are a zippy cinch, thanks to this recipe courtesy of Oroweat Breads.
Cucumber tea sandwiches
110 ounces goat cheese (softened, if necessary)
8ounces cream cheese, softened
2-3 cloves garlic, minced
1tablespoon finely chopped fresh thyme
2tablespoons finely chopped fresh parsley
2teaspoons dill weed
4-6 tablespoons milk
Thinly cut slices cucumber
Baby arugula or watercress
In a mixing bowl, combine the cheeses, garlic, salt, pepper, thyme, parsley and dill, mixing together thoroughly.
Blend in milk (add a little additional if the spread is very thick), mixing well.
Spread mixture on bread slices and top with the cucumber slices and baby arugula or watercress.
Trim the crusts and cut into quarters. Serve immediately or cover with plastic wrap and refrigerate until needed.
Bits and pieces: Snohomish cook Michael Koznek, bless his heart, brings to our attention the fact that the recent recipe for his new way popcorn erroneously says it makes 3 cups, but Michael straightens that out for us, saying, “The recipe should read makes about 3 quarts.”
He also adds, “Homemade popcorn is my favorite snack — I prefer it to any store-bought snack.”
Bits and pieces: Bill Best, who recently shared his research into rock salt and why it’s not safe to use because of possible contaminantes, also told us, “Non-iodized grocery-store salt or sea salt work just fine in my pickled salmon recipe.”
Now he says, “I neglected to mention a grocery-store pure salt product that I use for salmon, sauerkraut, pickled vegetables, etc. is Morton canning and pickling salt, sold in 4-pound boxes at my local Food Pavilion. That brand and other similar ones are probably widely available.”
The next Forum will appear in Monday’s Good Life section.