This is a very easy and quick recipe for Cranberry Ham Salad. Served on Raisin Bread, this is a great choice for an afternoon tea sandwich. This Cranberry Ham Salad spread can be served on any bread and even crackers for a great appetizer or snack.
INGREDIENTS
Chopped Ham
Celery
Green Onion
Sweet Pickle Relish
Mayonnaise
Hard Boiled Egg
Dried Cranberries
Bread of choice
PREPARATION
Simple and quick, if you have chopped ham, it’s as simple as measuring everything and mixing in a bowl. If you don’t have chopped ham, I use 12 ounces of cooked ham and pulse in my food processor. As listed in the recipe, I use my food processor to chop the onion and celery as well. Just combine and mix together.
CHOPPED HAMCHOPPED EGG
STORAGE
Cranberry Ham Salad can be made ahead of time, a great option when planning an afternoon tea or do ahead lunches. Storing in the refrigerator, this will last up to 5 days. If storing in the freezer, will last up to a month.
SERVING
This is a very versatile spread and not just restricted to bread. I like to use raisin bread, but any bread will work crackers. You can also add chopped pecans or walnuts as another variation. It’s all up to your imagination!
You can also use crackers or vegetables to create a delicious crudité.
Ham salad spread. Very versatile and can be used for several sandwiches and on many different types of breads. This makes 3 cups of sandwich spread.
Course afternoon tea
Cuisine American
Keyword afternoon tea, Afternoon Tea Savory, ham salad, sandwich spread
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 12Sandwiches
Ingredients
2cupsGround HamCan use 12 ounces ham slices. Pulse in food processor to desired texture, small crumble.
2tbspGreen Onions
1Hard Boiled Egg
⅓cupCelery
2tbspPickle Relish
½-¾cupMayonnaise
⅖cupDried cranberries
Bread SlicesI use raisin bread for tea sandwiches.
Instructions
Measure out ham, set aside. If needing to prepare, place in food processor and pulse until in crumbles. Remove and set aside in mixing bowl.
In food processor, lightly pulse green onion, celery, and hard boiled egg. Remove and place in mixing bowl with crumbled ham.
In mixing bowl, place ham, green onion, celery, hard boiled egg, pickle relish, dried cranberries and mayonnaise. Fold together. Add more mayonnaise if you like a wetter / looser spread.
Use as desired.
TEA SANDWICHES
If using for tea sandwiches, spread on full slice of bread, top with 2nd slice of bread. Trim off crusts and cut into 4 triangles. You can use any type of bread – I like the taste of Raisin Bread.
Notes
Can add chopped walnuts or pecans. Chop or pulse in food processor and then add to mix.This salad will last up 5 days in the refrigerator.You can freeze this salad, but should be freshly made to get the best benefit. Can be stored up to one month if frozen. Place in freezer safe container and ensure no air.
And of course, this makes a delightful savory for your afternoon tea.
Twice Baked Potato Bites are a miniature version of that dinner time favorite – Twice Baked Potatoes. This little morsel is easy to prepare and easier to eat. Perfect for an appetizer, party or afternoon tea. I serve Twice Baked Potato Bites as part of the savory course for my afternoon teas. And they are always a hit – gone when the plates are cleared.
Just like the bigger version, Twice Baked Potato Bites go together in a very similar way….just much smaller.
INGREDIENTS
12 small potatoes
Sour Cream
Cream Cheese
Butter
Cream
Shredded Cheddar Cheese
Bacon
Chives
Salt and Pepper
BAKING THE POTATOES
You can choose any small potato to use. I used small red potatoes that were about quarter or golf ball size. I wanted it to be one bite. However, any small potato will work.
Prepare your potatoes first. I used the microwave because it was easy and quick. Wash and dry your potatoes. Put one knife poke in the potato – preferably on the side that you will be scooping out. Lay the potatoes on a plate and microwave for 2 minutes on high, testing the potatoes for doneness. I bring them out when they feel just a little under baked, cover them and let them rest for 10-15 minutes. This will allow them to continue to cook.
If you don’t want to use your microwave, you can also boil the potatoes in salted water for 10 minutes or fork tender.
PREPARING AND STUFFING THE POTATOES
Once the potatoes are cooked and cooled, you want to take a sharp knife and take a very small slice off the bottom of the potato. This will allow your potato to sit flat on the plate. Then cut a larger oval off the top of the potato. Remove the skin and save this for your stuffing. Then take a small spoon (a demitasse spoon works perfectly) and gently scoop out the inside of the potato, leaving enough of the potato “wall” to hold the potato shape. Repeat this for all your potatoes.
Take the potato filling and mix with sour cream, butter, cream cheese, shredded cheddar cheese and chopped up bacon. Mix with enough cream to blend together. Salt and pepper to taste. You can vary this for any way that you would like to make your twice baked potatoes. You might use blue cheese or just sour cream and butter. It’s however you want to make them.
Take a scoop of the potato filling and stuff into the potato shell. Mound on top. Repeat for all your potatoes.
At this point, you can bake immediately or you can refrigerate. These Twice Baked Potato Bites can be made the day ahead as well.
TWICE BAKING THE POTATO BITES
To bake your Twice Baked Potato Bites, preheat you oven to 400 degrees. Place your potatoes on a baking sheet. I line my sheet with parchment paper or foil to prevent any sticking. Bake for 10 minutes or until browned on top.
If you have made your Twice Baked Potato Bites ahead of time, let them come to room temperature for a bit before baking.
SERVING THE TWICE BAKED POTATO BITES
To serve, you have several options. I like to take a piece of bacon and a chive on top of the potato. You can also serve with a dollop of sour cream.
These are a great little finger food. One per person for an afternoon tea. One easily goes into your mouth for that perfect creamy taste of twice baked potatoes.
Change up the filling and have fun! Enjoy these delicious little Twice Baked Potato Bites!
2piecesBacon, cooked and crumbledReserve a few pieces to place on top of potatoes
Chives (optional)
Salt and Pepper to Taste
Instructions
PREPARE THE POTATOES
Wash and dry potatoes
Place potatoes on place
Poke on top to prevent bursting in microwave
Microwave for 2 minutes or until done
Remove potatoes and cover. Allow to rest for 10 minutes while preparing the stuffing.
PREPARING THE STUFFING
After the potatoes have cooled, take a very small slice off the bottom of the potato so it can sit upright on the serving plate.
With a sharp knife, cut off the top of the potato. Reserve the inside of the top to include in the stuffing.
Using a small spoon, gently scoop out the inside of the potato leaving enough in the "wall" of the potato to have it retain its shape.
Mix the sour cream, cream cheese, cheddar cheese, bacon, butter with the reserved potato. Add cream (or milk) to create filling. Salt and pepper to taste.
Fill potato with enough filling to mound on top.
BAKING POTATOES
Heat oven to 400°. Place on prepared baking sheet (line with parchment or silicon sheet).
Bake for 10 minutes or until golden brown on top.
Top with bacon and chives for serving.
Notes
These bites can be made ahead of time and refrigerated until you want to serve. Bring to room temperature and then bake as described.Change up the filling and serve to your taste.
