Roast Beef and Avocado Finger Sandwiches

What is up with me and finger sandwiches for the holidays? Strange.

I haven’t made this appetizer in several years. I remember it being good and that the Boy likes it and that’s about all based on my meticulous notes. I wanted something simple this year for the holidays and while these flavors don’t scream “holidays” at all, they are good nonetheless.

D&D_1493The first time I made this was in the summer and it worked then as well. The important thing with this recipe is to make it at the last minute and not let the bread get dry. Cover with a damp paper towels and some cling film until time serve.

1 ripe Hass avocado
juice of a lime
1 tablespoon fresh chives, minced
1⁄2 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
12 slices white bread, very thin slices – White Mountain
2 Tbs Duke’s mayo
1 teaspoon prepared horseradish, more if you like
1⁄2 lb thinly sliced rare roast beef

In a small bowl mash avocado. Stir in lime juice, chives, salt, and pepper.
Spread avocado mash over 6 slices bread, dividing evenly.

Mix mayonnaise with prepared horseradish.
Spread other 6 slices bread with about 1 teaspoon each horseradish-mayonnaise.
Top with roast beef, dividing evenly.

Gently press avocado-topped bread slices onto each sandwich.

Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.

Makes 18 or so.

16 August 2008 – v.g.

If you have more filling, make more sandwiches. They will not go to waste.

This is just such a great flavor combination and you think the horseradish might over power, but it does not. The creaminess of the avocado and especially the sharpness of the lime all mix together with the roast beef.

You can also toast the bread before you make these and that is good, but don’t go overboard with damp paper towels then or the bread loses it crunch.

Lime Icebox Mini Cheesecakes

I am not typically and icebox kind of person, but I wanted something with lime that would be on the quick and easy side, so I decided to give these a try. They called them cupcakes, but they are really mini cheesecakes in cupcake form. At least they are to me.

I did store them in the freezer before taking to work and to be honest, I like them semi-frozen – just let them sit out of the freezer for a few minutes and they are really pretty good.D&D_1883

You could use key limes for this, but since I have no fresh key limes, I went for fresh Persian limes. I do not like bottled lime juice of any sort, really – same with bottled lemon juice unless it is for canning to get the acidity correct.
Makes 12 – thankfully – a nice easy number for a cupcake pan^ …

For the crust:
5 ounces graham cracker crumbs
2 tablespoons packed light brown sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, melted

For the filling:
8 ounces cream cheese
2/3 cup sweetened condensed milk (7 ounces); 1/2 a can
1 tablespoon finely grated lime zest
6 tablespoons lime juice
1/4 teaspoon salt

For the topping:
1 cup sour cream
2 tablespoons packed light brown sugar
1 teaspoon vanilla extract
raw sugar

Make the crust: Line a 12-cup muffin tin with paper liners.* In a small-ish bowl mix together graham crumbs, brown sugar, and salt. Drizzle in the melted butter and mix to incorporate well. The mixture should hold together in your hand when you squeeze it.

Divide the mixture evenly among the muffin liners, about 2 tablespoons per well. Use the bottom of a small glass to press the crumbs firmly into the pan to form the crusts. Place in the freezer until ready to fill.

Place the cream cheese, condensed milk, lime zest and juice, and salt a bowl and whisk until smooth. Divide the filling evenly among the muffin cups. Refrigerate until firm, 8 to 12 hours.

When ready to serve, place the sour cream, brown sugar, and vanilla in a small bowl and whisk to combine. Top each key lime icebox cupcake with a dollop of sweetened sour cream and raw sugar – because raw sugar is crunchy and good.

Make ahead: The graham cracker crumb crust can be made 3 days in advance and stored, covered, in the refrigerator.

Storage: Stuck these in the freezer, well covered and the put in the fridge the day before serving. Worked pretty well. Leftovers can be refrigerated for up to 3 days, although the crust may soften over time.

Source: The Kitchn with a couple of modifications.

^ Pet peeve – an odd number of muffins, cupcakes, whatever when everyone only has either a 6 cup or a 12 cup pan — I mean 14 cupcakes – makes me slightly crazy.

* Used really cute paper liners, but next time since I plan on storing for a day in the freezer will use foil liners.

Note: Again, these taste really good right out of the freezer, just let thaw for a couple of moments and wow. Yes, very good.

29 May 2017 – vg, easy too