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Tiny, delicate tea sandwiches are primarily found at British afternoon tea, but you needn't be putting the kettle on to enjoy them, and hounds have lots of tasty ingredient ideas.
Shrimp salad is a classic filling; making it well is all about getting the details right. Use a medium shrimp, recommends alkapal, who thinks they're sweeter than large ones. Most hounds boil or poach shrimp for salad in the shell in water flavored with some combination of lemon, peppercorns, and herbs.
To your peeled, chopped shrimp, add "a little mayo, minced celery, shallot, S&P, maybe a tiny bit of very finely minced hot pepper, and you're good to go," says pikawicca. "I think the real key in any seafood salad is simply to barely dress it," advises dmd_kc. In addition to using in sandwiches, "try serving in boats made of hollowed-out ripe avocados, suggests pasuga. "Wonderful texture combination."
On the vegetarian front, smartie says classic cucumber sandwiches are made with thinly sliced white sandwich bread spread with salted butter, thinly sliced English cucumbers, and salt and pepper. "It's a great sandwich in amongst the other standards of a classic British afternoon tea," says Harters. But, he adds, "On their own, they're waste of space."
Hounds make cucumber variations that hold greater appeal. wineos uses Boursin cheese in place of butter. Others use mixtures of cream cheese, mayo, and grated onion; or cream cheese, garlic, dill, and lemon juice. Refrigerate these mixtures overnight so the flavors marry. LaLa says that, in Kentucky, a spread known as Benedictine is made by combining cream cheese, mayo, grated onion, salt, and drained grated cucumber, and tinting it with green food coloring.
Buttermilk is a tangy cultured dairy product that enhances both savory and sweet dishes.
Several hounds love to use buttermilk in mashed potatoes. soupkitten suggests making buttermilk-herb dressing (here's CHOW's recipe), which you can use on a green salad and then "make the world's best mashed potatoes using the leftovers."
Buttermilk is often used to soak chicken before it's fried; Val likes this spicy oven-fried version. Sharuf's standard gravy uses buttermilk and Wondra flour or cornstarch. Just add them to the pan used for cooking meat. "This gives a sour cream flavor, minus the calories," she says. coll has used buttermilk in curries as a lower-fat alternative to coconut milk.
Buttermilk is a great base for creamy sweets such as panna cotta, smoothies, and mango lassi. "Though most Western recipes use yogurt to make lassi," notes Rasam, "it can be made with buttermilk." Hansel says this pineapple buttermilk sorbet is delicious and refreshing.
Discuss: Surplus of Buttermilk
A couple of weeks ago, Severine von Tscharner Fleming filed the paperwork to start the National Young Farmers' Coalition, a nonprofit she says will be the first of its kind, aiming to address the needs of the new generation of farmers. Farming has been a huge part of her entire adult life (she's 28), from working on farms for the last eight summers, to starting her own Smithereen Farm last year in New York's Hudson Valley, where she raises rabbits, pigs, chickens, herbs, and vegetables. That's not to mention her work on an organization called the Greenhorns, which has produced a documentary on young farmers in America, as well as a radio show, newsletter, and young farmer mixers. We caught up with her to find out more about the new coalition. READ MORE
How can you make a cheesecake that's as rich and decadent as the dense, creamy New York style, but with a fluffy texture? another_adam's family recipe achieves this result via folding stiffly beaten egg whites into the batter. Cook's Illustrated's light and airy cheesecake uses the same method.
A friend of ChefJune's served an airy cheesecake "with all the great flavor of the New York cheesecake we know and love" in his restaurant, she says. "They achieved the texture," she explains, "by combining all the cake ingredients and then inserting the whisk attachment on the KitchenAid mixer and letting ’er rip! A few seconds later, the ingredients had a lot of air whipped into it, and when baked was extremely ethereal in texture." She now uses this trick at home.
Discuss: Airy/fluffy cheesecake?
"When I have a leftover ham bone or two, I'll throw it in with some chicken or beef bones to round out the flavor a little, and use it for either ramen-type noodle soups or kimchee soup. Yum." - joonjoon
"I tried it and it worked very, very well. It did get the temperature up to what you need for a pizza." - TSAW, on baking pizza on a preheated cast iron skillet