My mom and Grammy came into the city to meet me for lunch today with the hopes of having tea at Lovejoy’s in Noe Valley. Unfortunately, when I tried to make a reservation two weeks ago I learned that they are closed on Mondays and Tuesdays. Alas, I started making preparations to bring tea to them in my own kitchen. This turned out to be really fun, at least for me!
After perusing the Lovejoy’s menu, I decided to make apple chicken salad and cucumber mint sandwiches with whole wheat and white bread, crusts removed. Then I made some of my favorite banana bread and served it with my peach butter and rhubarb berry jam. I also bought some petit fours, sparkling lemonade, and fresh berries to serve with the lunch. Topped off with rose corsages and jars of rhubarb jam as “party favors”, I think it was a success!
Cucumber Mint Tea Sandwiches (Courtesy of Epicurious/Gourmet)
- 1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
- 2 tablespoons unsalted butter, softened
- 2 tablespoons cream cheese
- 6 slices of whole-wheat bread
- a 3-inch length of seedless cucumber, cut into thin slices
In a small bowl combine the mint, the butter, and the cream cheese and stir the mixture until it is combined well. Spread the bread slices with the butter mixture, top 3 of them with the cucumber, distributing the cucumber evenly and seasoning it with salt, and top the cucumber with the remaining bread slices. Cut off and discard the crusts and cut each sandwich diagonally into quarters.