Saturday, April 4, 2015

Dainty Carnivores

Roast beef & rocket sandwiches
Every month or so, I get together with a group of women who do policy-related work with the state government in Albany. The woman who hosts the gathering and I usually handle a basic menu, and then others bring a dish if they can. It's not really a potluck because these are busy women, and we want to encourage them -- with some tasty treats -- to come; instead of deterring them because they didn't have time to stop for a bottle of wine or some cheese and crackers.

red and white endive leaves with Trader Joe's spinach & kale greek yogurt dip 

One time I made dainty little egg-salad sandwiches when a deviled egg experiment went awry. They were just as you might imagine--fluffy egg salad on white bread quarters with the crust cut off, pimento, and watercress. They were the perfect finger food. This time I was feeling carniverous, so I made 6 roast beef sandwiches on whole wheat bread. I spread a bit of mayonnaise on one side and then spread with horseradish, a bit of whole-grain mustard on the other, and then layered rocket greens and roast beef in between. Then I cut the crusts off and quartered them. I served them with a side of super-hot horseradish sauce, which I thought they would use sparingly if at all. But it was a hit.

For Saturday breakfast, I took all of the crusts and separated them from the bits of roast beef and greens. I made an omelet with the roast beef and greens, and fed the crusts to the birds. Everyone was happy!

mini chocolate cupcakes with buttercream frosting and caramel sauce

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