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This past Sunday, a group of us were invited to participate in the annual Valentine’s Tea event at the James Beard House.
- Cucumber, crab and cress on brioche
- Hanger steak with shiitake mushrooms and endive jam on sourdough
- Tea-smoked trout with beets and horseradish on multigrain
- Grown-up ham and cheese with quince and arugula
As a virgin schmaltz egg salader but a huge fan of egg salad in general, I was needless to say very curious. The egg salad was not only smooth and luscious, but it took on a chicken flavor that was comforting and familiar. No mayonnaise needed here at all. It is also incredibly rich, making it, in my opinion, perfect for tea-size (that is, smaller) sandwiches.
This Valentine’s Day, I fell in love with something not quite as sexy as chocolate-dipped strawberries but with a lot more heart and soul.
Claudia Sidoti, Recipe Developer