It’s been a record-shattering summer here in Anchorage with temps in the high 80s and even hitting 90 degrees. We Alaskans are coping, but for me it’s hard to figure out how to live like a regular person – how do I sleep? How do I keep my car cool? How do I make dinner without turning my house into a hellish oven?
Bring on the cold sandwiches! When I was in college I became close friends with a woman from Connecticut. She was a little more proper than my Alaska friends and whenever she threw a party she would serve cucumber tea sandwiches on soft white bread with the crusts cut off. No one seemed to understand these sandwiches, but I would inhale them.
This morning at the farmer’s market I got an English cucumber and some Italian parsley and decided to pack a picnic for our beachside excursion.
These tasted just like how I remember. Tangy and most importantly, chilled. They were the perfect snack for this oppressively hot weather.
Cucumber tea sandwiches
Makes 6 sandwiches
Ingredients:
- 1 English cucumber, peeled and diced
- salt
- zest and juice of 1 lemon
- 8 ounces cream cheese
- 2 tablespoons olive oil
- 1/4 cup chopped parsley
- 1/4 teaspoon onion powder
- 1/4 teaspoon Dijon mustard
- Salt and pepper to taste
- 12 slices soft white bread, crusts removed
- softened butter
Directions:
Place diced cucumber in a mesh strainer and sprinkle with salt. Let sit over a bowl for 30 minutes to draw out some of the moisture from the cucumbers. Pat with paper towels and set aside.
In a mixing bowl add the lemon zest and juice along with the cream cheese, olive oil, parsley, onion powder, Dijon, and salt and pepper. Beat with an electric mixer until well combined.
Use a rubber spatula to mix in the cucumbers.
Spread softened butter on one side of each slice of bread. Then make sandwiches using the cucumber mixture. Slice each sandwich on the diagonal. Enjoy!
Alaska Knit Nat 
I love cucumber. In fact, I can eat a whole one at one sitting if no one is looking. A single slice has a lovely cooling effect when wiped over forehead and back of neck too. Glad you enjoyed your day.
I so enjoy reading your emails and hearing about Anchorage. I visited my sister there once in Feb 2014 for the Fur Rondy and the dog sled race. Unfortunately, when we went out to see the race start, I slipped and fell, hitting my head on the icy pavement. This resulted in a two week stay at Providence in Anchorage and brain surgery but the snowfall and views from my hospital bed were incredible. It was a truly memorable 6 week visit in spite of the dilemas and I was so sad that my sister moved to Albuquerque a year later. So what are you knitting these days? Keep writing and I will keep reading, Debra
Kee
My beloved and I took a cruise from Seattle via Norwegian Sky’s maiden voyage to the Inland Passages.
Gorgeous vistas – and great experience to stand on a glacier and helicopter up to the tundra. Wow!
We never got a single taste of salmon or king crab on land or on the ship.
The entire trip was extraordinary and if money was no object I would do it again.
I’m trying to stay clear of carbs … so bread is out (for now).
For hot days or for anytime I’ve got the taste: I slice very thin whatever kind of cucumber – and ‘dice’ a couple of scallions. Add white vinegar to a tall glass of water, add paprika, a bit of salt/pepper, and a little bit of sugar. Give a taste – and adjust to your own personal taste. The solution should have a tang to it – even with the sugar.
Pour the liquid over the cucs/scallions and cover and refrigerate for a day or two. I rarely wait too long ’cause I love the taste and the crunch.
I eat this as a side or as a snack.
I love salmon – and usually make it scampi-style – and love it cold the next day.