So by the time this entry goes live, my band and I will be well on our way up to Cincinnati, Ohio for The International Steampunk Symposium. I’ve never been before, but I’m looking forward to again sharing the stage with our good friends Valentine Wolfe, as well as making some new friends and fans in the Midwest steampunk community.I know it might be a bit late to convince you to make the trip if you’re not already going. However if you happen to be in the area and on the fence about going this year, we, The Gin Rebellion, will be playing Friday night and Sunday afternoon. I know I’m also excited to check out steampunk metal band Automaton, and Sir Reginald Pikedevant, Esquire (known especially for his hit “Just Glue Some Gears On It (And Call It Steampunk)”).Also, if I can get away from the band table at all, I’m looking forward to checking out some of the Symposium’s games – Tea Pot, Airship, and Penny Farthing Races, Tea and Nerf Gun Dueling, Umbrella Fencing, and Combat Croquet.
I digress, however. Today’s inspired recipe stems from this year’s Symposium theme: Alice in Wonderland. For time, simplicity, and portability or our eight-hour drive, I decided to whip up some tea sandwiches inspired by Alice’s curious and curiouser travels.
For our foundation, we’ll be expanding on the bread and butter sandwiches from Hare and Hatter’s tea party, starting with a nice brioche and high quality salted butter. I happened to find some double Devon Cream butter that just tastes divine. If you’re not able to find anything similar, Kerrygold makes a downright delicious butter that you probably find in most grocery stores.
Next we’ll throw in some peppered pork salami to give a nod to the Duchess, her soup, and her “baby”. And on top of that, some red Cheshire cheese for a grin that won’t go away.
Finally, we’ll mix up some rosewater with treacle (or in my case, cane syrup) in reference to the Dormouse’s “treacle well”, and the Queen’s favorite flowers.
No need to paint this sandwich red, you’ll be too busy making them disappear. Have leftover treacle? Mix it in you tea! It goes wonderfully well in a nice cup of Earl Gray.
So without further ado, I bring you…
- 8 slices brioche
- high quality salted butter, softened
- peppered pork salami
- red cheshire cheese, sliced
- two teaspoons rosewater
- three tablespoons treacle or cane syrup
Spread a layer of butter on each slice of bread. Add salami to the sandwich bottoms, and then the cheese.
In a separate cup, mix together the treacle and rosewater. Distribute a little of the mixture on top of the cheese. Top the sandwiches with the other slices of bread.
If you had opted to not make round sandwiches, remove the crusts with sharp knife and slice each sandwich in an “X” to make 4 triangles each.