Baby Shower Apps: Cucumber Sandwiches Recipe + Chicken Salad Puffs

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Baby Shower Appetizers: C&C Baby Food Factory

For Daphne Oz’s baby shower, Clinton Kelly and Carla Hall prepared some tiny hors d’oeuvres, from the C&C Baby Food Factory. Check out these baby shower-sized Cucumber Sandwiches and Chicken Salad Puffs.

The Chew: Carla Hall Baby Cucumber Sandwiches Recipe

The key to success with this sandwich filling is to let the ingredients come to room temperature first.

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Ingredients

Baby Shower Apps: Cucumber Sandwiches Recipe + Chicken Salad Puffs

Do you need some tiny appetizer ideas for your next party or baby shower? Try the Cucumber Sandwiches and Chicken Salad Puffs featured on The Chew TV show.

  • 8 oz room temp Goat Cheese
  • 4 tbsp room temp Unsalted Butter
  • 3 tbsp grated Parmesan Cheese
  • 1 tbsp minced Parsley
  • 10 slices Pumpernickel Bread
  • 4 oz room temp Cream Cheese
  • 1 minced clove Garlic
  • 3 tbsp fresh Dill
  • 6 washed, sliced Persian Cucumbers
  • Salt & Pepper

Directions

  1. Use a mixer to combine garlic with butter and all your cheeses.
  2. Work in dill, parmesan, parsley, salt and pepper until thoroughly combined.
  3. Transfer the mixture to a container and chill. Let come to room temperature before serving.
  4. Drain cucumber slices on a kitchen towel or paper towel to remove water.
  5. Smear spread on half the pumpernickel slices, shingling cucumbers on the other half.
  6. Put them together, cheese side down.
  7. Trim crusts and quarter the sandwiches.

The Chew: Clinton Kelly Baby Chicken Salad Puffs Recipe Ingredients

This is a cream puff shell type dough, and you can serve it up using two spoons if you don’t want to mess with a complicated piping bag.

  • 1 cup Water (+ 2 tbsp)
  • 1 tsp Sugar
  • 1 cup Flour
  • 7 Eggs (+ 1 Yolk)
  • 5 tbsp cubed Butter
  • 1/2 tsp Salt

Chicken Salad Ingredients

  • 1 cup Mayonnaise
  • 3 tbsp chopped Tarragon
  • 1/3 cup Raisins
  • Zest & Juice of 1 Lemon
  • 1/3 cup toasted, chopped Walnuts
  • 3 cups diced Rotisserie Chicken

Clinton Kelly: The Chew Baby Chicken Salad Puffs Recipe Directions

  1. Preheat oven to 400 F.
  2. Prepare two baking sheets.
  3. Combine a cup of water with cubed butter, salt and sugar in a pot. Simmer.
  4. After butter melts, add flour and whisk out lumps.
  5. Remove dough from the pan once it forms a ball.
  6. Add one egg at a time, beating it fully into the dough before adding the next.
  7. Spoon out 1” balls of batter, spacing them 1 1/2” apart on the baking sheet.
  8. Use water on your fingertips to shape the tops if you need to.
  9. Whisk the extra egg yolk with two tablespoons of water.
  10. Brush this egg wash on the top of each puff.
  11. Bake 20 minutes, until glossy and golden.
  12. Take out of the oven and let cool.
  13. Store for up to a few days, if you wish, in an airtight container.
  14. Crisp in the oven for a few minutes before using them.
  15. Combine chicken salad ingredients in a bowl and chill until ready to use.
  16. Slice puffs in half and scoop some chicken salad onto the bottom half.
  17. Serve at room temperature.

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