Benedictine Tea Sandwiches Food

BENEDICTINE TEA SANDWICHES

Steps:

• Peel and grate cucumber. Squeeze as much liquid out as possible - either in a cheesecloth or a fine mesh strainer. Otherwise you will have a very liquidy spread!
• In a food processor, combine strained cucumber, vegan cream cheese, vegan mayo, chopped onion, salt and pepper. Mix until well blended.
• Cut crusts off the bread and slice in whatever shape you like. Lightly toast bread (optional). Spread a generous amount of Benedictine spread on. Top with another slice of bread and serve.

BORAGE, BENEDICTINE AND BACON SANDWICHES

Steps:

• Working in batches if necessary, cook the bacon in a large skillet over medium heat until crispy, about 10 minutes. Drain on paper towels.
• While the bacon is cooking, grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in cheesecloth and squeeze to remove as much liquid as possible.
• Combine the cream cheese and mayonnaise in a stand mixer fitted with a paddle attachment and mix until smooth, about 1 minute. Add the cucumber and red onion and mix until combined, about 30 seconds. Season with salt and pepper. Cover and refrigerate for 1 hour.
• To assemble the sandwiches, divide the cream cheese mixture evenly between 4 slices of bread. Break the strips of bacon in half and top each sandwich with 4 halves. Sprinkle the borage petals over the top, then cover with the remaining four slices of bread and press down firmly. Cut away the crusts. Slice the sandwiches diagonally in half and then diagonally again, to make triangles. Serve.

KENTUCKY BENEDICTINE SANDWICHES

Steps:

• Stir together first 7 ingredients to create benedictine spread.
• Spread mixture on 24 slices of white bread and top with remining bread slices to create sandwiches.
• Trim away sandwich crusts and cut each sandwich into 4 triangles with a serrated knife to create tea sandwiches.

BENEDICTINE TEA SANDWICHES

Steps:

• Place cucumber on several layers of paper towels. Cover with additional layers of paper towels, and press to extract excess liquid.
• In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Add cucumber, mayonnaise, onion powder, salt, black pepper, and red pepper, stirring until combined.
• Cut bread into desired shapes. Top each with about 2 teaspoons cucumber spread. Garnish with cucumber slices and pepper, if desired.

BENEDICTINE TEA SANDWICHES

Steps:

• In a medium bowl and using an electric mixer at high speed, beat together the cream cheese, mascarpone, mayonnaise, parsley, and garlic salt. Mix until smooth and creamy, about 2 minutes. Using a 3-inch horseshoe-shaped cutter, cut bread. Spread about 2 tablespoons cream cheese mixture onto each horseshoe-shaped slice. Top each with another piece of bread, and set aside. Using a vegetable peeler, thinly slice cucumber, being careful not to include seeds. Wrap one thin slice of cucumber around the center of each horseshoe-shaped sandwich. Serve immediately.

BENEDICTINE SANDWICHES

Steps:

• 1. Cut cucumber in half and remove the seeds with a spoon.
• 2. Place the cucumber and onion in a food processor and puree.
• 3. Place the puree in a stainer to drain off excess liquid.
• 4. Place the cucumber mixture back in the food processor with the cream cheese and salt and puree until combined.
• 5. Spread onto bread to make sandwiches.
• 6. Serve.

KENTUCKY BENEDICTINE

Steps:

• Peel the English cucumber and slice in half lengthwise. Remove the seeds and discard. Grate in a food processor or by hand. Place the grated cucumber in a colander to drain. Grate the white onion and add it to the colander with the cucumber. Sprinkle the salt on top and lightly mix. Press down on the mixture to drain the excess liquid. Let sit for 10 minutes pressing every few minutes to drain. In the bowl of a mixer or food processor add the drained cucumber, onion, cream cheese, and cayenne pepper (or hot sauce). Beat or pulse until just combined. Add the two drops of food coloring and mix until well incorporated. This step is optional but will give you that traditional green color in Kentucky Benedictine. Place into a bowl and refrigerate for at least 30 minutes or overnight if desired. Serve on bread with the crusts removed or serve with crackers.

BENEDICTINE SANDWICHES

Steps:

• Peel the cucumber, and remove the seeds.
• Place in a food processor and pulse about 5-6 times until minced. (I use my Pampered Chef handy chopper, chopping a few pieces at a time - about 15 chops).
• Transfer cucumber to a small mixing bowl.
• Chop onion in chopper or food processor, until finely minced. Add to cucumber.
• Add cream cheese, salt, food coloring and Tabasco, combining well.
• With a biscuit cutter, cut rounds out of bread slices.
• Spread a small amount of mayonnaise on bread rounds. Top with cucumber mixture, spreading to edges. Top with additional bread round.
• Garnish with parsley or other herbs as desired.

SISTERS TEA PARLOR BENEDICTINE

Steps:

• Lightly peel the thick skin of the cucumber leaving some of the green.
• Cut cucumber in half, length-wise.
• Using a spoon, scoop out the seeds and discard.
• Shred the cucumber using a sturdy box grater; set aside.
• Into a medium mixing bowl, add softened cream cheese, onion powder, salt and sugar. Mix together until smooth and creamy.
• Fold the cucumber pulp into the creamed mixture. It is important to do this by hand.
• Once well incorporated, cover and refrigerate at least one hour. Over night is recommended.

BENEDICTINE

Steps:

• 1. Cut cucumber in half and remove the seeds with a spoon.
• 2. Place the cucumber and onion in a food processor and puree.3. Place the puree in a stainer to drain off excess liquid.4. Place the cucumber mixture back in the food processor with the cream cheese and salt and puree until combined.5. Spread onto bread to make sandwiches.6. Serve.

KENTUCKY-STYLE BENEDICTINE TEA SANDWICHES

Steps:

• Grate cucumber onto a clean kitchen towel or paper towel; squeeze well to remove the liquid. Beat together cream cheese, mayonnaise and cucumber until fluffy. Fold in chives and hot sauce and season with salt and pepper. Chill for at least 30 minutes. Divide cucumber mixture between the halves of the bread. Sprinkle microgreens on top. Place a second slice of bread on top and cut into quarters.

BENEDICTINE SPREAD

Steps:

• Place grated cucumber and onion in a fine mesh strainer over a bowl. Press down to drain of excess water. Sprinkle with a pinch of salt and let sit for 15 minutes or overnight in the refrigerator, pressing every so often to drain. {Alternatively, you can place the grated mixture in the center of a clean kitchen towel and twist to wring out as much water as possible.} Discard liquid.
• In the bowl of a mixer {or in a regular bowl with a wooden spoon}, combine drained cucumber, onion, cream cheese, sour cream and Tabasco. Beat until well combined.
• Taste and add salt to your liking. {Start with less & work your way up.}
• Scoop into a bowl and refrigerate for at least 30 minutes or overnight if desired.
• Serve with pumpernickel toasts, veggies, or crackers.

KENTUCKY DERBY BENEDICTINE TEA SANDWICHES

Steps:

• grate the cucumber and strain off extra liquid.
• chop garlic and scallions in a food processor. Then add the parsley and cucumber. Blend well.
• Add the cream cheese, mayo, and seasoning. Process until smooth enough to make a spread.
• Either spread the mix between 2 pieces of bread and add vegetables, then cut into tea sandwiches or make open faced sandwiches and garnich with fresh vegetables and herbs. Cut the sandwiches into varous shapes, remove the crusts.

BENEDICTINE TEA SANDWICHES

Steps:

• Place grated cucumber in colander and sprinkle with salt. Toss to coat and let stand for 20 minutes. Drain and press out as much moisture as possible. Pat with paper towels to remove any remaining moisture.
• With paddle attachment on stand mixer, beat mayo, cream cheese, onion*, dill & garlic until creamy.
• Add drained cucumber and mix well. Salt to taste if needed.
• Spread mixture on white sandwich bread. Slice off crusts. Cut sandwiches into driangles or diamonds or seal with a sandwich press** if desired (see note below).
• *Walla Walla, Vidalia, or Mayan onions work best - must be sweet onions so they don't overpower the delicate balance of the other ingredients.
• **If using a sandwich press, cut bread first, place filling in, then press to seal (this keeps the edges clean so they will seal better).
• If not serving immediately, refrigerate, covered.

BENEDICTINE SPREAD OR DIP

Steps:

• 1. Peel cucumber; grate over a bowl, using a microplane or fine grater.
• 2. Pour pulp and juice into a coffee filter placed in a small strainer over small bowl; gather ends of filter and gently squeeze and press to release juice into bowl.
• 3. Measure 3 tablespoons cucumber juice into a small saucepan. Discard remaining juice and pulp.
• 4. Repeat process with onion for 1 tablespoon juice to add to cucumber juice in pan.
• 5. Place pan over high heat, bring to a boil, then immediately remove from heat. (This will tame the cucumber and make it friendlier to the tummy.)
• 6. To the warm juice, add 1/2 teaspoon salt, 1/4 teaspoon lemon juice and 5 drops of green food color gel; stir and mix well; set aside.
• 7. Unwrap cream cheese, place in mixing bowl. Use a hand mixer to beat cream cheese well.
• 8. Gradually add juice, mixing until well incorporated and smooth.
• 9. Spread may be used immediately or cover and refrigerate (for up to one week) until served.

BACON AND BENEDICTINE TEA SANDWICHES

Steps:

• In a large bowl, mix softened cream cheese, cucumbers, red onion, hot sauce, green food coloring, kosher salt, and garlic powder until well-combined.
• Fold in bacon. Refrigerate until ready to serve.
• Using either the edge of a measuring cup, lid, or a cookie cutter, cut circles out of the middle of the white loaf bread.
• Spread benedictine on bread and serve. Enjoy!

T'S BENEDICTINE TEA SANDWICHES

Steps:

• Peel cucumber; grate over a bowl, using a micro plane or fine grater.
• Pour pulp and juice into a coffee filter placed in a small strainer over small bowl; gather ends of filter and gently squeeze and press to release juice into bowl.
• Measure 3 tablespoons cucumber juice into another small bowl. Discard remaining juice and pulp.
• Repeat process with onion for 1 tablespoon juice to add to cucumber juice.
• To combined juices, add 1/4 to 1/3 teaspoon salt, 1/2 teaspoon lemon juice and 5 drops of green food color gel; stir and mix well; set aside.
• In a small mixing bowl, use a fork to mash cream cheese well (or you may use a mixer.)
• Gradually add juice, mixing and mashing with fork (or mixer)until well incorporated and smooth.
• Cover and refrigerate (for up to one week) before serving.
• To assemble sandwiches, cut each piece of crustless bread into 4 equal squares or 3 equal rectangles using a serrated knife.
• Spread benedictine on each piece of bread.
• Place 1/2 strip of bacon on half of the rectangles, or place 1/3 strip of bacon on 1/2 of the squares; place pickled cucumber slices on bacon, if using.
• Place remaining pieces, benedictine side down, on pieces with bacon.
• Cover and refrigerate until served. Serve cold or room temperature.
• *Note: Link for quick pickles https://www.justapinch.com/recipes/side/vegetable/moms-quick-pickles.html?p=1

BENEDICTINE SANDWICHES

Steps:

• Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about five times, until cucumber is minced. Do not drain. Place cucumber and liquid into a small glass mixing bowl. Place onion in the food processor, pulsing until it is finely chopped. Add onion and liquid to cucumber. Add cream cheese and stir well with a spatula. Add salt, hot sauce, and food coloring. With a round cooking or biscuit cutter, cut rounds out of bread slices. Spread a small amount of mayonnaise on bread rounds. Spread cheese mixture on half the rounds and top with another round. Garnish with a sprig of parsley or watercress.