Ingredients

1 large English cucumber, peeled, sliced paper thin
1/2 teaspoon salt
2 tablespoons white vinegar
1 cup unsalted butter, softened
1/4 cup minced fresh tarragon
1/4 cup minced fresh chervil
30 thinly sliced wheat bread (cut into 2×4-inch rectangles)
Watercress leaves (optional)
Mayonnaise and parsley

Directions

1. Put cucumber slices into a large, non-metal bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander.
2. Blend butter, tarragon and chervil.
3. To assemble, spread butter mixture over one side of 15 bread slices. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 2″ x 4″ rectangles. Arrange on platter, garnished with watercress leaves.
4. Optional: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley.

Ingredients

4 large ripe freestone peaches
2-3 tsp ground cinnamon
5 tablespoons butter
1/3 cup brown sugar
Dash salt
Vanilla ice cream

Directions

1. Wash, dry, pit and quarter peaches but do not peel.
2. Melt butter in sauce pan – add brown sugar, 2 tsp cinnamon, and salt and bring to a boil. Allow to boil until thick, do not burn.
3. Brush with syrup and cook, cut side down, 3-4 minutes on a hot well-oiled grill.
4. Brush with syrup again, turn over, and grill another 2-3 minutes.
5. Serve with vanilla ice cream.
6. Garnish with mint leaves and a cinnamon stick.