Feast BBQ is at 116 West Main Street in New Albany.
They cater Burlap, Boots & Brooches on August 23 at Dress & Dwell and Colokial in New Albany.
Smoked Salmon Tea Sandwiches with Benedictine, Pickled Red Onions, and Frisee on Multigrain
Pickled Red Onions
2 Cups Red Wine Vinegar (5% Acidity)
1 Cup White Sugar
1 Cup Water
2 Whole Red Onions, halved and then sliced from top to bottom in 1/4in slices
2 Bay Leaves
6 Whole Black Peppercorns
Place onions in a non-reactive container. Mix together Red Wine Vinegar, White Sugar, and water. Place in a pot and bring to a boil. Add in Bay Leaves and black peppercorns. Quickly pour boiling liquid over onions. Place in your refrigerator and chill overnight.
3 Cucumbers, Peeled, seeded and sliced into 1/4in segments.
8oz Whipped Cream Cheese, at room temp.
1/4 White Onion, finely chopped.
Take the sliced cucumbers and add 3 tablespoons of sugar and 1 tablespoon of salt. Mix well. Let sit for 45 minutes, pour off excess moisture. Add cucumbers and onion to a food processor and blend throughly. Remove from food processor and mix into cream cheese. Add salt and cayenne to taste.
On a nice multigrain bread spread benedictine thinly, top with enough smoked salmon to cover and then lay on 5-10 pickled onion pieces. In a small boil dress your frisee with a splash of good olive oil, salt and pepper. Place a small amount of the frisee on top of the pickled onions. Spread the benedictine on another slice of bread and complete the sandwich. Cut off the crusts with a sharp knife and slice into 4 triangles.
Serve to people you enjoy spending time around as they'll be back.