You are in for a treat with this month’s IVBB (Inn Victoria’s Breakfast Blog). Not only will I be sharing our most popular tea sandwich recipe, I am going to include a little High Tea History. Not a tea drinker? Not a coffee drinker? But you want to sit and enjoy one of the notably best High Teas in Southern, Vermont? Not a problem; Inn Victoria is widely known for our collection of tea’s, teacups and teapots, but did you know that the tall pots are not actually used for tea? They are chocolate pots!
|One of our Favorite Chocolate Pots|
|Thomas Jefferson’s Chocolate Pot|
One Seedless Cucumber
4 oz. Green Mountain Farm Cream Cheese
1 TB. Dried Chives
1/2 tsp. Sea Salt
1/4 tsp. Course Black Pepper
1 Loaf of the oh so popular three-cheese semolina bread from Brickfire Bakery
Make sure your cream cheese is room temperature when you start, and your mixing bowl is clean! Grab your hand mixer and have it ready. Mix all ingredients (except for cucumbers) in your mixing bowl. Beat for 1 minute or until combined. This can be done days ahead, which I prefer because this allows all the flavors to really meld. When ready to assemble, cut bread into 1 inch slices, and spread each half with a decent amount of the cream cheese mixture. Slice cucumbers thinly and put 5-6 thin slices in each sandwich, top with remaining slice of bread. Simple as that! The cucumber sandwich is very popular in a lot of tearooms, originating in England. Everyone has their own twist on the sandwich; you could use goat cheese, radishes, pumpernickel or even play around with shapes, like we did in the picture below!
Now, don’t you want to go gather some friends you haven’t seen in a while, your siblings, your grand daughters or grand mothers for tea? Or hot chocolate for that matter?
See you soon,
Dan and Penny Cote, Owners
Inn Victoria, Chester, Vermont
Written by, Jessica Knisley, Innkeeper