Salad and Sandwich Savories
for a Hanukkah Tea

For savory selections to include in our Hanukkah tea, we created this Israeli Salad in Pita Cups and Salmon and Roasted Red Pepper Finger Sandwiches.

Our Teatime Holidays special edition featured two different tea parties for celebrating the Festival of Lights. To get all of the recipes and decorating ideas, get your copy today. 

Israeli Salad in Pita Cups

2015-12-04 23:49:31

Yield: 6

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Ingredients

1. 3 pita breads, halved lengthwise
2. 1 cup finely chopped tomatoes
3. 1 cup finely chopped cucumber
4. 2 tablespoons minced fresh dill
5. 2 tablespoons minced fresh parsley
6. 2 tablespoons fresh lemon juice
7. 2 tablespoons extra-virgin olive oil
8. ½ teaspoon salt
9. ¼ teaspoon ground black pepper
10. Garnish: crumbled feta cheese

Instructions

1. Preheat oven to 350°.
2. Line a baking sheet with parchment paper. Set aside.
3. Lightly spray 6 wells of a muffin pan with cooking spray.
4. Using a 4-inch flower-shaped cutter, cut 6 shapes from pita bread. Lightly press pita flowers into prepared wells of muffin pan, forming a cup. Spray pita flowers with cooking spray.
5. Bake until pita flower cups are light golden and crisp, approximately 8 minutes. Transfer to a wire cooling rack, and let cool completely. Place in an airtight container until needed.
6. (Pita flower cups are best if used the same day.)
7. In a medium bowl, combine tomatoes, cucumber, dill, parsley, lemon juice, olive oil, salt, and pepper, tossing to blend. Divide salad among pita flower cups.
8. Garnish with crumbled feta cheese, if desired.
9. Serve immediately.

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Salmon and Roasted Red Pepper Finger Sandwiches

2015-12-04 23:53:58

Yield: 6

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Ingredients

1. 1 (8-ounce) package cream cheese, softened
2. 2 tablespoons finely minced roasted red pepper
3. 6 slices challah bread
4. 1 (4-ounce) package thinly sliced smoked salmon

Instructions

1. In a small bowl, combine cream cheese and red pepper, stirring to blend. Spread evenly on all bread slices.
2. Lay salmon slices over cream cheese layer of 3 bread slices. Top with remaining bread slices, cream cheese side down.
3. Using a serrated knife, trim crusts from sandwiches. Cut each sandwich into 3-x-1-inch finger sandwiches, and serve immediately.

Notes

1. Make-Ahead Tip: Sandwiches can be made earlier in the day, covered with damp paper towels, and refrigerated in an airtight container until just before serving. Trim crusts, and cut into finger
2. sandwiches just before serving.

TeaTime Magazine https://teatimemagazine.com/