Summer is slowly coming to an end.
This month has been full of sorting, cleaning, and preparing Laurel for college, but in between the tasks we’ve enjoyed easy tea trays assembled quickly and eaten outdoors while the weather was still warm.
Smoked salmon is a consistent favorite here. A simple spread of cream cheese brightened with lemon zest, salty capers, and fresh dill makes an ideal base for finger sandwiches and pairs beautifully with the fish.
A rummage through the fridge produced roasted purple potatoes that I diced and combined with fresh corn and chopped red bell pepper. A squeeze of lemon, a drizzle of olive oil, and a pinch of sea salt finished the salad, served alongside a small cluster of purple grapes for a bright, simple side.
Another favorite spread is cream cheese blended with orange zest and finely chopped dried cranberries. I was glad to use one of the many oranges still on the backyard tree—this cranberry-orange flavor complements roasted herbs and poultry wonderfully.
Cranberry-orange cream cheese is especially nice with herb-roasted turkey or chicken, making for delicate tea sandwiches perfect for a light summer meal.
We paired the tray with cold steamed green beans and cinnamon applesauce topped with candied pecans—an unexpectedly summery spin on classic Thanksgiving flavors and a gentle reminder that autumn is approaching.
What’s your favorite sandwich spread?
- 4 oz. regular or light cream cheese, softened
- 1 tsp. finely grated lemon zest
- 1-1/2 T. chopped fresh dill
- 1 T. capers, finely chopped
- Combine the cream cheese, lemon zest, chopped dill, and chopped capers until smooth and evenly mixed.
- 4 oz. regular or light cream cheese
- 1 tsp. finely grated orange zest
- 2 T. dried cranberries, finely chopped
- Stir together the cream cheese, orange zest, and chopped dried cranberries until well combined.