Hello, fall! This week's tea sandwich was inspired by the arrival of fall and by a timely visit to Sweetology's blog post here. I think her acorn tea sandwiches are adorable! Everything she makes or bakes looks absolutely perfect, and yet I like her anyway!
Pecan brown butter is the secret to this tea sandwich's rich goodness. First, I started with leaf-shaped cutouts of Pepperidge Farm Very Thin Whole Wheat Bread and then topped them with slices of Maple-glazed Turkey and white American cheese from the deli. Then I spread a tiny bit of the pecan butter and the other slice of bread.
It's a very "fall" tasting sandwich, and boy did I love it!
For the acorn sandwich, you can add a "cap" by spreading a tiny amount of the brown butter to the top. Now I always tend to change a few ingredients based on what sort of mood I'm in. Trisha made her brown butter with butter, pecans and honey. I opted for maple syrup instead of the honey, so here's the recipe.
Maple-Pecan Brown Butter
1 stick unsalted butter
1/2 cup chopped pecans
2 tablespoons maple syrup
In small saucepan, melt butter over medium heat and cook until butter begins to brown and has a nutty aroma, about 6-8 minutes. Remove from heat, strain and let sit at room temperature until set, about an hour. Add pecans and maple syrup and combine. Any leftover butter from making tea sandwiches may be stored covered in the refrigerator for up to 5 days.
Trisha, by the way, said she found her inspiration for these sandwiches in an old fall issue of Tea Time. Looks like I need to go re-read some of my old issues!