Chilled Crab and Cucumber Tea Sandwiches Makes 9
2 (8-ounce) containers jumbo lump crabmeat, picked free of shell 1 teaspoon chopped fresh tarragon 1 tablespoon chopped roasted red pepper Tarragon-Champagne Vinaigrette (recipe follows) 6 large slices firm white sandwich bread 2 tablespoons mayonnaise 27 thin slices English cucumber Garnish: fresh tarragon sprigs and roasted red pepper In the work bowl of a food processor, pulse crabmeat a few times to break up jumbo lumps. • In a medium bowl, toss crab with tarragon and roasted red pepper. Add enough vinaigrette to moisten. • Using a serrated bread knife in a gentle sawing motion, cut bread slices into 3 3⁄4x3-inch rectangles, discarding crusts. Cut each bread rectangle into 3 (3x1¼-inch) rectangles. Spread a layer of mayonnaise onto each bread rectangle. Arrange 3 cucumber slices on mayonnaise side of each of 9 bread rectangles. Spread an even layer of crab salad over cucumbers. Top with remaining bread rectangles, mayonnaise side down. • Garnish with fresh tarragon sprigs and chopped roasted red pepper, if desired. •
MAKE AHEAD TIP: Sandwiches can be made a few hours in advance, covered with damp paper towels, stored in an airtight container, and refrigerated. Garnish just before serving.
Tarragon-Champagne Vinaigrette Makes ¾ cup
½ cup avocado oil ¼ cup tarragon Champagne vinegar 1 teaspoon granulated sugar 1 teaspoon finely chopped shallot ½ teaspoon salt ¼ teaspoon ground black pepper
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In a screw-top glass jar, shake together all ingredients until emulsified. Let stand for flavors to meld, approximately 1 hour. Shake again before using. •
MAKE-AHEAD TIP: Vinaigrette can be made a day in advance and refrigerated. Let come to room temperature before using, and shake again.
Turkey & Mushroom Phyllo Cups
Divide mayonnaise mixture among phyllo cups. Fill phyllo cups with mushroom mixture. Place a tomato slice on top of mushroom mixture. Top with a cheese cutout. • Bake until cheese is warm and shiny, approximately 3 minutes. • Garnish with paprika and chives, if desired. Serve immediately. •
MAKE-AHEAD TIP: Mushroom mixture can be made a day in advance, stored in a covered container, and refrigerated. Reheat gently before using.
Makes 15
Pomegranate-Beef Flatbreads
15 frozen mini phyllo cups, thawed 2 tablespoons unsalted butter 1 tablespoon sliced shallot 8 ounces whole white button mushrooms, sliced ¼ cup finely chopped roast deli turkey 3 tablespoons finely chopped prosciutto 1 tablespoon finely snipped fresh chives 2 tablespoons mayonnaise 2 tablespoon Dijon mustard 3 slices provolone cheese 15 slices cherry tomato Garnish: ground paprika and fresh chives
2 (6- to 8-ounce) beef filet mignon 1 tablespoon plus 1 teaspoon olive oil, divided ¼ teaspoon garlic salt ¼ teaspoon ground coriander ¼ teaspoon ground black pepper 2 tablespoons pomegranate molasses* 2 naan flatbreads 1 tablespoon salted butter, melted ½ cup pomegranate arils 16 sprigs baby arugula Garnish: pomegranate molasses
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • Arrange phyllo cups on prepared baking sheet. • In a medium sauté pan, melt butter over medium heat. Add shallot and mushrooms, cooking, stirring constantly, until tender, approximately 5 minutes. Let mixture cool to room temperature. • Using a sharp knife, finely chop cooked mushroom mixture. • In a medium bowl, stir together mushroom mixture, turkey, prosciutto, and chives. • In a small bowl, stir together mayonnaise and mustard. • Using a 1-inch Christmas tree– shaped linzer cutter, cut 15 shapes from cheese slices.
Preheat oven to 350°. Line a rimmed baking sheet with foil. Line a second rimmed baking sheet with parchment paper. • Rub beef filets with 1 tablespoon oil, and sprinkle with garlic salt, coriander, and pepper, covering all sides. Let stand at room temperature for 15 minutes. • In a medium sauté pan, heat remaining 1 teaspoon oil over medium-high heat. Add steak, and reduce heat to medium; cook until seared, approximately 3 minutes per side. Place seared steak on foil-lined baking sheet. • Bake for 8 to 10 minutes. (Beef will be medium-rare.) • Brush steaks with pomegranate molasses. Let cool to room temperature. • Using a sharp knife, cut beef into 16 thin slices.
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Makes 16
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