Thyme for Tea

Savory Tea Recipes


Traditionally, tea savories are what we think of today as appetizers and hors d'oeuvres: tea sandwiches, savory treats, cheeses, and crackers, served with a pot of hot, black tea. At Thyme for Tea,China's and Ruby's customers are offered a selection of savories:

Curried Egg and Anchovy Sandwiches

Broiled Shrimp on Rye

Stuffed Mushrooms

Herbed Cheese in a Pot

Teas served with savories should be rich and full-bodied, like these black teas:

Assam (rich aroma, strong-flavored, malty body)

Darjeeling (rich golden color with a delightful aroma)

English Breakfast (traditional full-bodied tea, familiar aroma)

Lapsang Souchong (a robust tea with smoky aroma and flavor, may be an acquired taste)

Curried Egg and Anchovy Sandwiches

  • 2 hardcooked eggs
  • 6-8 anchovy fillets, drained and chopped
  • 3 tablespoons grated Cheddar
  • dash Worcestershire sauce
  • 3 sprigs parsley, minced
  • ½ teaspoon mild curry powder
  • 1 tablespoon soft butter
  • 6 slices of brown bread, crusts trimmed, buttered

Mash together the eggs, anchovy, cheese, parsley, curry powder, Worcestershire sauce, and butter, makingthe mixture as smooth as possible. (You can use a mortar and pestle for this.) Spread it on three of the breadslices, cover with remaining slices. Cut each sandwich into four triangles. Makes 12 triangles.

Broiled Shrimp on Rye

  • 1 can shrimp (4.5 oz.), drained
  • 1/3 cup mayonnaise
  • 2 tablespoons ripe olives
  • 2 teaspoon minced onion
  • 2 tablespoons minced fresh parsley
  • ½ teaspoon Dijon mustard
  • 6-8 drops Tabasco sauce
  • rye rounds

Chop shrimp finely. Mix with all other ingredients in a small bowl. Place on rye rounds and place under the broiler until brown. Makes 2 dozen.

Stuffed Mushrooms

  • 1 pound fresh mushrooms
  • 6 tablespoons butter, divided
  • 2 tablespoons fresh chives, chopped
  • 1 egg, beaten
  • ½ teaspoon Worchestershire sauce
  • ½ cup dry bread crumbs
  • ½ teaspoon dried thyme
  • salt and pepper to taste

Wash mushrooms. Remove stems and chop. Heat half the butter in a small skillet and saute chopped stems and chives. With a slotted spoon, remove to a bowl. Add egg, crumbs, Worchestershire sauce, thyme, salt and pepper and mix. In the skillet in which you sauted the stems, heat the remaining butter and saute the mushroom caps. Place caps stem-side up in a baking pan and stuff each cap with crumb mixture. Broil untilgolden. Serve hot. (Prepare, refrigerate, and broil just before serving.)

Herbed Cheese in a Pot

  • 4 oz. cream cheese
  • 4 oz grated Cheddar
  • 2 cloves garlic, crushed
  • 1 teaspoon dried basil
  • 1 teaspoon dried summer savory
  • 1 teaspoon dried thyme
  • small crock or pot, 8 oz. size

Combine cheese, garlic, and herbs and mix well. Spoon mixture into crock and press down firmly with the back of a spoon. Refrigerate for at least a day to blend flavors. Serve with crackers and a small knife.Makes 1 cup.