Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Elevenses are a British snack that is not unlike afternoon tea, except it happens in the morning. Normally the foods served at this time are sweet, but I find that a few savory bites are often more what I'm looking for at that time of day.
These two dishes are exceptionally simple and come together quickly. Devils on horseback are salty and sweet but definitely on the rich side, while the cucumber sandwiches are crisp and refreshing. Strong black tea is ideal, but Black Velvets would be a good accompaniment as well.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
Sunday Brunch: Savory Elevenses (Devils on Horseback and Cucumber Sandwiches)
About This Recipe
|Active time:||20 minutes|
|Total time:||30 minutes|
- Devils on Horseback:
- 12 dates
- 1/3 cup crumbled blue cheese
- 12 almonds, toasted
- 4 slices bacon
- Cucumber Sandwiches:
- 8 slices white bread
- 1/2 cup cream cheese
- 1/2 English cucumber, thinly sliced
- Kosher salt and cracked black pepper
Preheat oven to 400°. Stuff each date with one almond and a few bits of blue cheese, then wrap each date with 1/3 a slice of bacon. Place on a baking sheet and roast in the oven until bacon is crisp, about 8 minutes.
Cut the crusts off each piece of bread, using a rolling pin to flatten each slice. Spread cream cheese evenly on one side of each slice of bread, top 4 pieces of bread with cucumber slices, and season with salt and pepper followed by remaining slice of bread. Cut into triangles and serve along with devils on horseback and a strong cup of black tea.