Hibiscus Cucumber Hearts

Description

Source: ALICE in WONDERLAND THE OFFICIAL COOKBOOK - ELENA CRAIG & S. T. BENDE

Ingredients

• 1 ½ cups boiling water
• 1 ½ teaspoons salt
• 1 ½ tablespoons white balsamic vinegar
• 4 hibiscus tea bags
• 2 English cucumbers, peeled
• ½ cup unsalted butter, softened
• 1 tablespoon finely chopped fresh dill
• ¼ teaspoon freshly ground black pepper (or to taste)
• 6 pieces white bread

Directions

1. Combine the water, salt, vinegar, and tea bags in a large heatproof bowl or measuring cup, and allow to steep for 5 minutes.
2. Remove the tea bags, and discard.
3. Use a vegetable peeler to create wide ribbons of cucumber until you reach the seed core.
4. Add the ribbons of cucumber to the tea mixture.
5. Cover and refrigerate the tea mixture, and allow it to quick-pickle at least 30 minutes and up to 1 hour.
6. Discard any remaining cucumber or reserve for another use.
7. Combine the butter, dill, and freshly ground black pepper.
8. Set aside until needed.
9. When ready to assemble, drain the cucumber ribbons and pat dry.
10. Spread a thin layer of filling, edge to edge, on each piece of bread.
11. Cover each piece of bread with cucumber ribbons, overlapping slightly for full coverage.
12. Repeat with all six pieces of bread.
13. Place the heart cookie cutter close to the edge of a sandwich, and use a paring knife to cut around the cookie cutter.
14. Repeat, cutting two hearts per sandwich.
15. Serve immediately, or refrigerate, covered, for up to 3 hours.

Yield: About 12 sandwiches