Open-Faced Smoked Salmon and
Wasabi Tea Sandwiches
11/4 tablespoons wasabi paste (or to taste)
6 ounces cream cheese, room temperature
6 thin slices of pumpernickel or rye bread, crusts removed
4 ounces thinly sliced smoked salmon
1 cucumber, sliced into 24 rounds
Use a spoon or electric mixer to blend the wasabi paste and cream cheese. Spread each slice of bread with the cream cheese mixture, dividing evenly. Layer with smoked salmon, again dividing evenly. Cut each sandwich into quarters by slicing once vertically and once horizontally. Top each square with a slice of cucumber. Makes 24 small sandwiches.
Per serving (based on 12): 104 calories, 4 gm protein, 9 gm carbohydrates, 6 gm fat, 18 mg cholesterol, 3 gm saturated fat, 339 mg sodium, 1 gm dietary fiber
Orange Scones With Dark
Nonstick cooking spray for baking sheets
31/4 cups all-purpose flour, plus extra for kneading
1/2 cup sugar, plus one tablespoon for topping
4 teaspoons baking powder
1 cup dark chocolate chips
3-4 teaspoons orange zest
2 cups chilled heavy whipping cream
2 tablespoons butter, melted
Preheat oven to 375 degrees and grease two large baking sheets. In a large bowl, combine flour, sugar and baking powder. Stir in chocolate chips and orange zest.
In a separate medium bowl, use an electric mixer to whip the cream until it thickens and forms stiff peaks, about 3 minutes. Fold the whipped cream into the flour mixture and stir until the dry ingredients are moistened.
Place dough onto a clean, lightly floured surface and knead gently for about 2 minutes. Use your hands to flatten the dough until it is 11/4 -inches thick, then use a biscuit cutter or the top of a 2-inch diameter glass to cut the dough into round scones. (You may need to dip the biscuit cutter in flour to prevent excessive sticking.)
Space the unbaked scones an inch apart on the baking sheet, brush the tops with melted butter and give them each a sprinkle of sugar. Bake until golden, about 20 minutes. Serve warm with butter or clotted cream. Makes 12 to 15 scones.
Per serving (based on 15): 302 calories, 4 gm protein, 35 gm carbohydrates, 17 gm fat, 48 mg cholesterol, 10 gm saturated fat, 136 mg sodium, 1 gm dietary fiber
Making the traditional version requires unpasteurized cream and 12 or more hours. This is a pasteurized, five-minute alternative.
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
In a small bowl, mix sour cream and vanilla extract together by hand. In a separate medium bowl, beat the heavy cream with an electric mixer until it thickens and forms stiff peaks, about 2 minutes. Use a spoon to mix in powdered sugar. Fold in the sour cream mixture. Serve on scones as you would butter. Makes one cup.
Per serving (based on 15): 45 calories, trace protein, 1 gm carbohydrates, 4 gm fat, 14 mg cholesterol, 3 gm saturated fat, 6 mg sodium, no dietary fiber