By November 2033. Thanksgiving was the eleventh year at the land and I'd stopped counting the number of people because the count had settled into a consistent range that was determined by how many the house and barn together could hold comfortably. About forty. Forty was the right size. Large enough to feel like a real gathering, not so large that you lost the ability to have a conversation across the table.
Kai and Sarah were there as a married couple for their first Thanksgiving, which had a different quality than previous years—she was part of the land now, and had been part of it since the summer in a way that felt permanent rather than provisional. Patricia had sent a jar of the traditional strawberry preserves from her family with a note that said: for your table. I put them out with the other things and told people where they came from. They were gone by midafternoon.
River gave a short speech before the meal—unprompted, which surprised everyone including Caleb. He said: I want to say that this land and these meals are what I'm grateful for and that I know that didn't happen by accident. He said: Jesse built it and Caleb helped and Danny started it and the food is what holds it together. He said: I just wanted to say that because I think about it a lot and it felt wrong not to say it out loud at least once. Twelve years old with the directness of someone twice his age. Caleb looked at the ceiling for a moment. I looked at River and said: I'm glad you said it. He nodded and sat down and we ate.
River’s speech stayed with me long after the dishes were cleared—the idea that food is what holds it together felt true in the most literal way that day. We’ve learned over eleven years that a feast for forty works best when there are things people can reach for before the main plates go down, something that already tastes like the celebration before it officially begins. These Turkey, Gouda & Apple Tea Sandwiches have become exactly that: they go out early, they disappear fast (much like Patricia’s strawberry preserves), and somehow they make the whole table feel like it was meant to be this full.
Turkey, Gouda & Apple Tea Sandwiches
Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes | Servings: 24 sandwiches
Ingredients
- 24 slices thin-cut white or whole wheat sandwich bread
- 8 oz smoked Gouda cheese, thinly sliced
- 12 oz thinly sliced deli turkey breast
- 1 large Honeycrisp or Fuji apple, cored and very thinly sliced
- 4 oz cream cheese, softened
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/4 cup mayonnaise
- 2 tablespoons fresh chives, finely chopped
- Salt and freshly ground black pepper, to taste
- Fresh arugula or watercress, for layering
Instructions
- Make the spread. In a small bowl, combine the softened cream cheese, Dijon mustard, honey, mayonnaise, and chives. Mix until smooth and well combined. Season lightly with salt and pepper.
- Prepare the bread. Using a serrated knife or round biscuit cutter, trim the crusts from each bread slice and cut or stamp into rectangles or rounds for a classic tea sandwich presentation.
- Spread the base. Spread a thin, even layer of the cream cheese mixture onto one side of every bread piece.
- Layer the fillings. On half the bread pieces, layer a small handful of arugula or watercress, followed by one or two slices of turkey, a slice of smoked Gouda, and one or two thin apple slices.
- Close and press. Top each layered piece with a second bread slice, spread-side down. Press gently to seal.
- Slice and arrange. Cut each sandwich diagonally into triangles or in half into rectangles. Arrange on a platter and cover with a slightly damp paper towel and plastic wrap if making ahead.
- Serve. Bring to room temperature before serving. Garnish the platter with extra apple slices and a few sprigs of fresh herbs if desired.
Nutrition (per serving)
Calories: 145 | Protein: 9g | Fat: 7g | Carbs: 13g | Fiber: 1g | Sodium: 320mg