Kelly Confidential

Cucumber Tea Sandwich with Herbed Cream Cheese and Watercress

Yield: 10 sandwiches

• 1 English cucumber, thinly sliced
• 6 ounces cream cheese
• 2 tablespoon minced fresh herbs (dill, mint, parsley, tarragon…)
• 2 ounces heavy cream, or more as needed
• 20 thin slices of white bread
• 1/2 head watercress
• Salt and pepper to taste

1. In mixer, blend cream cheese with enough heavy cream to bring it to a smooth spreadable consistency. Add herbs, salt and pepper. Spread cream cheese mixture on bread slices.
2. For each sandwich, place cucumber slices and a bit of watercress on one bread slice, and top with another.
3. Take off crusts and cut in half or into desired shapes.
4. Serve sandwiches immediately or hold in the refrigerator, covered, for no more than a couple of hours.

Deviled Eggs

Yield: 16 egg halves

• 8 hard boiled eggs
• 1/2 cup mayo or Crème Fraiche
• 1 tablespoon Dijon mustard
• 1/2 teaspoon hot sauce
• Salt and pepper to taste
• Chives to garnish
• Cayenne to garnish

1. Slice boiled eggs in half lengthwise. Separate the yolks from the whites. Set whites aside until ready to fill.
2. Rub yolks through a sieve into a bowl. Add mayo, mustard, hot sauce, salt and pepper. Mix ingredients together until a smooth paste is formed. (This step may be done in advance and refrigerated.).
3. Transfer yolk mixture into a pastry bag and pipe into egg whites. Garnish each egg with chives and a little sprinkle of cayenne.

Smoked Salmon Bites with Chive and Dill Crème Fraiche

Yield: 10-12 bites

• 4 1/2 ounces Crème Fraiche
• 1 tablespoon chopped chives
• 1 tablespoon dill
• 4-5 slices rye bread
• 1/2 pound smoked salmon

1. Combine Crème Fraiche with chives and dill.
2. Spread each slice of bread with Crème Fraiche mixture and top with salmon slices. Using a small round cutter, cut out rounds from the bread. Garnish with a sprigs of dill.

Sun Tea Flavored with Simple Syrup Infusions

Sun Tea:

• 2 quarts water
• 8 tea bags, green or black
• Sunshine

1. Tie the eight tea bags together and place into a two quart glass pitcher or jar
2. Place pitcher in the direct sun and let tea steep for 45 minutes to an hour
3. Remove tea bags and refrigerate

Simple Syrup:

• 1/2 cup water
• 1/2 cup sugar

Bring sugar and water to a boil and remove from heat

Cucumber, Ginger, Lime Green Iced Tea:
Using a peeler, remove the rind of one whole lime. Place the rind in a small bowl with 1/2 cup grated cucumber and 5 slices of peeled fresh ginger root. Cover ingredients with 1 cup of hot simple syrup and let stand for 30-45 minutes. Strain mixture and discard solids. Add to sun-brewed green tea.

Raspberry Basil Iced Tea:
Mash 1 cup of raspberries in a small bowl and add 1/4 cup of chopped fresh basil. Cover ingredients with 1 cup of hot simple syrup and let stand for 30-45 minutes. Strain mixture and discard solids. Add to regular/black sun-brewed tea.

Lime and Mint Green Iced Tea:
Using a peeler, remove the rind of one whole lime. Place rind in a small bowl with 1/4 cup chopped fresh mint. Cover ingredients with 1 cup of hot simple syrup and let stand for 30-45 minutes. Strain mixture and discard solids. Add to sun-brewed green tea.

Peach, Orange, and Mint Iced Tea:
Peel and dice 1 peach. Mash in a small bowl (if the peach is not completely ripe, place in the microwave for about 30 seconds). Add orange rind strips from half an orange and 1/4 cup chopped fresh mint to the bowl. Cover ingredients with 1 cup of hot simple syrup and let stand for 30-45 minutes. Strain mixture and discard solids. Add to regular/black sun-brewed tea.