Following is Part-One of our series, “A Taste of The Tradition,” featuring our talented chefs and their recipes.
The Tradition-Prestonwood Assisted Living and Memory Care Executive Sous Chef, Larry Atwater, knows a thing or two about creating the ultimate tea sandwich. As a former chef at Omni Hotels and Resorts, Chef Larry spent several years perfecting the art of creating small bites that pack a punch! For instance, his Whiskey Maple Chicken Salad Cones are culinary delights with a twist – drawing upon traditional ingredients that are then uniquely transformed via the serving mechanism – a miniature savory waffle cone! Following are Chef Larry’s recipes for his exquisite tea sandwiches that recently stole the show at one of our events. Bon appetit!
TEA SANDWICHES
Beef Filet Sliders with Horseradish Aioli
Ingredients: (Yields 5 Sliders)
- 6 ounces mayonnaise
- 3 ounces grated horseradish
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced garlic
- Juice from 1 lemon
- 1 teaspoon minced chives
- Kosher salt and fresh ground black pepper to taste
- 5 ounces caramelized onions
- 15 ounces thinly sliced beef tenderloin (cooked to medium-rare)
- 5 ounces watercress tossed in fresh lemon juice and olive oil
- 5 one-ounce brioche slider buns
Directions:
- Horseradish Aioli: Combine first 8 ingredients and set aside.
- Build Sandwich: Coat 1 side of slider bun with horseradish aioli, top with 3 ounces of beef tenderloin, 1 ounce of caramelized onions, and 1 ounce of dressed watercress. Garnish with char-grilled pepperoncini pick.
Smoked Salmon & Caper Dill Cream Cheese
Ingredients: (Yields 5 Tea Sandwiches)
- 8 ounces cream cheese
- 1 teaspoon minced garlic
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon red onion, minced
- Juice from 1 lemon
- 2 tablespoons chopped capers
- 1 tablespoon chopped parsley
- Kosher salt and freshly ground black pepper to taste
- 1 boiled egg, thinly sliced into 5 pieces
- 10 ounces smoked salmon
- ½ English cucumber, thinly sliced
- 5 pieces white bread crust, removed and cut into 2” rounds
- Smoked paprika for garnish
Directions:
- Cream Cheese Spread: Whisk together first 8 ingredients until smooth and set aside.
- Build Sandwich: Spread herb cream cheese on 2 rounds and layer with smoked salmon, cucumber, and sliced boiled egg. Finish with smoked paprika.
Serrano Ham with Bacon Dijon Aioli
Ingredients: (Yields 8 Tea Sandwiches)
- 6 ounces mayonnaise
- 1 teaspoon bacon fat
- 2 ounces Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon siracha/hot-sauce
- Kosher salt and freshly ground pepper to taste
- 4 ounces thinly sliced Gruyere cheese
- 10 ounces shaved aged Serrano Ham
- 5 ounces baby arugula tossed with fresh lemon and olive oil
- 4 slices of marble rye bread
Directions:
- Bacon Dijon Aioli: Blend first 7 ingredients and set aside
- Build Sandwich: Smear Aioli on 2 slices of Rye bread and top with 5 ounces of Serrano Ham, 2 ounces of Gruyere cheese, and 2.5 ounces of dressed arugula. Remove crust and cut into 4 squares. Garnish with a gherkin and red pepper chard pick.
Whiskey Maple Chicken Salad Cone
Ingredients: (Yields 6 Tea Cones)
- 16 ounces of herb-poached chicken, diced into small pieces
- 5 ounces mayonnaise
- 1 tablespoon buttermilk
- 1 tablespoon finely chopped scallions (white and green parts)
- 1 tablespoon chopped cilantro
- 1 teaspoon minced celery
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon whiskey (flambé before adding)
- 6 teaspoons finely chopped bacon
- 6 miniature savory waffle cones (2.87” H x 1.1” W)
Directions:
- Chicken Salad: Combine and fold first 10 ingredients until well incorporated.
- Build Cone: Fill mini-cone with chicken salad, top with chopped bacon and micro greens.
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© 2008 - 2019 Tradition Senior Living. All rights Reserved.
© 2008 - 2019 Tradition Senior Living. All rights Reserved.