Summer is slowly coming to an end.
This past month has been full of cleaning, organizing, and preparing Laurel to leave for college. Amid the bustle, we made time for simple, quickly assembled tea trays that we enjoyed together while the weather was still warm.
Smoked salmon is always a favorite in our house. A spread of cream cheese flavored with lemon zest, capers, and fresh dill makes an excellent complement to the fish and brightens any tea sandwich.
A quick raid of the fridge turned up roasted purple potatoes, which I diced and combined with sweet corn and chopped red bell pepper. A squeeze of lemon, a drizzle of olive oil, and a sprinkle of sea salt finished the salad. A small cluster of purple grapes rounded out the tray for a light, colorful meal.
Another favorite spread is cream cheese blended with orange zest and finely chopped dried cranberries. I was happy to use one of the many oranges still ripening on my backyard tree—the bright citrus pairs beautifully with the sweet-tart cranberries.
Cranberry-orange cream cheese pairs especially well with herb-roasted turkey or chicken, making tasty little tea sandwiches. Paired with chilled steamed green beans and cinnamon applesauce topped with candied pecans, the tray felt like a summer version of Thanksgiving and a gentle reminder that autumn is approaching.
What’s your favorite sandwich spread?
- 4 oz. regular or light cream cheese, softened
- 1 tsp. finely grated lemon zest
- 1-1/2 T. chopped fresh dill
- 1 T. capers, finely chopped
- Mix all ingredients together until smooth and well combined. Adjust lemon, dill, or capers to taste. Serve with smoked salmon, roasted turkey, or fresh vegetables.
- 4 oz. regular or light cream cheese, softened
- 1 tsp. finely grated orange zest
- 2 T. dried cranberries, finely chopped
- Stir together the cream cheese, orange zest, and chopped dried cranberries until evenly distributed. Taste and adjust zest or cranberries as desired. Serve with turkey, chicken, or crackers.