Regular Tea Sandwiches
Using  2 thin slices of bread with the crusts removed, cover one slice with filling.  Top with remaining slice of bread and cut into 4 pieces.  For variation, cut bread into 4 pieces and top with bread pieces cut into different shapes using cookie cutters.

Pinwheel and Rolled Sandwiches
Remove crusts from un-sliced loaf of sandwich bread and slice lengthwise into approximately 1/3 inch slices.  (Bread will slice easier if partially frozen and you use a hot, sharp knife. Alternatively, ask your baker to slice it for you.) Flatten slices with a rolling pin and spread each slice with butter and then with your choice of filling.  If desired, add a row of pickles, olives, pimento or anything else that seems appropriate at the end you will be rolling from.  Roll up tightly, enclosing pickles, etc., in the center of the roll.  Wrap tightly and refrigerate until ready to serve.  Slice into rounds using a sharp knife (or electric knife, if possible.)

A variation on this idea is the rolled sandwich.  Use a regular slice of bread, crusts removed, and spread with filling and roll.  Wrap tightly and refrigerate.  Unwrap and serve.  Chilling should help sandwiches to retain their rolled shape, but a toothpick may be necessary.  If desired, tuck parsley into the ends for garnish.

Ribbon Sandwiches
Take two slices of brown and one slice of white read and remove crusts. Spread one side of brown and both sides of white with butter.  Stack bread, alternating brown bread, filling, white bread, filling and finishing with brown bread.  Make sure that buttered side of bread is in contact with the filling to prevent it from becoming soggy.  Cut into bars, triangles, squares or any other desired shape.  Wrap very tightly until ready to serve.

Checkerboard Sandwiches

You will need an equal number of square slices of each brown and white bread.  (My preference is three each.)  Beginning with a slice of white bread, butter and spread with filling and top with a slice of brown bread which has been buttered on both sides.  Spread filling on brown slice an cover with a white slice buttered on both sides. Repeat, ending with a brown slice on top and only buttered on the side which touches the filling.  Trim crusts.  Wrap and refrigerate until filling is firm.  Cut loaf into 1/4" slices.  Lay one slice down with the white strip facing you.  Spread with butter and filling.  Add another slice with the brown strip facing you.  Spread with butter and filling.  Repeat until you have used all slices.  Do not spread butter or filling on top slice.  You should have created a block which resembles a checkerboard design.  Wrap and refrigerate until firm.  When ready to serve, cut into 1/4" slices.

Scones

• 2 cups flour

• 1 tablespoon baking powder

• 2 tablespoons sugar

• 1/2 teaspoon salt

• 6 tablespoons butter

• 1/2 cup buttermilk

• 1 lightly beaten egg

Mix dry ingredients.  Cut in butter until mixture resembles cornmeal.  Make a well in the center and pour in buttermilk (you can substitute regular milk)

Mix until a soft, elastic dough is formed.  Roll the dough into a circle of approximately 1 inch in thickness.  With a knife, score the dough into eight wedges.  Brush with egg for a shiny, beautiful brown scone.  Bake at 425 degrees for 10-20 minutes, or until light brown.

• 3 pound whole chicken
• 1 teaspoon ground Szechwan peppercorn
• 1 tablespoon salt
• 1 teaspoon five-spice powder

Smoking Mixture

• 1/2 cup black tea leaves
• 1/2 cup brown sugar
• 1/2 c up raw rice
• 2 to 3 chunks of fresh ginger
• 2 to 3 large strips of orange zest
• 2 tablespoons sesame oil
• Scallion brushes

Wash the chicken and pat dry inside and out with paper towels.  Combine Szechwan peppercorns, salt and five-spice powder in a small  bowl.  Rub the seasonings into the outside and inside cavity of the bird.  Place the chicken in a large bowl, cover and refrigerate 8 hours, or overnight. 

Fill the lower part of a steamer with enough water to come within an inch of the cooking rack.  Bring the water to a rolling boil, place the chicken on the rack, and cover the steamer.  Steam the chicken for 45 minutes, keeping the water at a boil and replenishing it as it boils away. 

Line a large wok or heavy Dutch Oven with tight-fitting lid with heavy-duty aluminum foil.  Combine the smoking mixture ingredients and spread over the foil in the bottom of the pot.  Turn the heat under the pot to high and place a rack about 3 inches above the smoking mixture so that the chicken does not touch it.  Place the chicken on the rack, breast side up.  Line the inside of the lid with more foil, leaving an excess of 3 inches around the lid.  Cover the pot tightly and crimp the foil down so the lid fits securely and smoke doesn't' escape.  After you detect smoke, smoke he chicken for 20 to 25 minutes.  Turn off the heat and let the smoke subside, about 5 minutes.  The chicken should be a rich, golden brown on the outside.  Lift out the smoked chicken and transfer to a cutting board.  Immediately brush the sesame oil lightly over the outside.  Allow chicken to cool, about 10 minutes.  To serve, cut of the sings and legs.  Divide the body of the chicken in half, lengthwise by cutting through the breast and backbone.  Lay the halves flat on the cutting board, skin-side up, and use a cleaver to chop through each half, bones and all, into 3 or 4 equal pieces.  Chop the wings and legs into pieces as well.  Arrange the chicken pieces on a large platter and garnish with the scallion brushes.

Yield:  4 to 6 servings
Preparation Time:  8 hours, 10 minutes
Cooking Time: 1 hour, 30 minutes

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