Cucumbers With Cream And Mint Food

CUCUMBERS IN CREAM

Steps:

• In a bowl, combine cucumbers, onion, water and salt. Let stand for 1 hour; drain and rinse. In a serving bowl, beat cream, sugar and vinegar. Add cucumbers and onion; toss gently. Sprinkle with parsley if desired.

CUCUMBER SALAD WITH MINT

Steps:

• Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes.
• Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
• Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
• In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary. Serve cold.
• Make-Ahead Instructions: This salad can be made up to 12 hours ahead of time. Cover and refrigerate until ready to serve.

MINT CUCUMBER SOUP

Steps:

• Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
• Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
• Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.

CUCUMBERS IN SOUR CREAM

Steps:

• In a small bowl, combine the sour cream, chives, lemon juice, salt if desired and pepper. Add cucumber and toss to coat. Cover and refrigerate until serving.

CUCUMBER-MINT SALAD

Steps:

• Peel cucumber and chop into 1/4-inch cubes.
• Combine all ingredients in bowl and mix.
• Serve at room temperature.

CUCUMBERS WITH MINT VINAIGRETTE

Steps:

• Peel the cucumbers and slice them in half lengthwise.
• Scoop out the seeds with a spoon and discard.
• Cut the cucumbers into thin slices and combine in a bowl with the oil, vinegar, salt, and pepper.
• Marinate for at least 30 minutes in the refrigerator or at room temperature.
• Add the mint immediately before serving.

EASY CUCUMBERS IN CREAM

Steps:

• In a large bowl, gradually whisk the vinegar into the cream. Gently stir in the cucumbers, salt and pepper. Serve immediately or refrigerate for a short time. Serve with a slotted spoon.

CUCUMBER MINT TEA SANDWICHES

Steps:

• Place cucumber slices between layers of paper towels to remove excess moisture.
• In a small bowl, combine the mint, butter, and cream cheese; spread on one side of each slice of bread. Lay the cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.
• Gently cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
• Makes 8 whole sandwiches, or 16 halves, or 32 fourths.

CUCUMBERS WITH CREAM AND MINT

Steps:

• Peel and slice: 2 cucumbers.
• If the seeds are large and tough, cut the cucumbers in half lengthwise and scoop out the seeds with a spoon before slicing. Place in a medium-size bowl and sprinkle with: Salt.
• In another bowl, combine: 1/4 cup heavy cream, 3 tablespoons olive oil, Juice of 1/2 lemon, Fresh-ground black pepper.
• Stir well. If water has accumulated with the cucumbers, drain it off. Pour the dressing over the sliced cucumbers and combine. Coarsely chop: 3 mint sprigs, leaves only and toss with the cucumbers. Taste and adjust the salt as needed. Serve cool.
• Variations
• Add pounded garlic to the dressing.
• Serve alongside sliced beets dressed with oil and vinegar.
• Grate or dice the cucumbers and serve as a sauce over baked salmon.
• Parsley, chervil, basil, or cilantro can be substituted for the mint.
• Substitute plain yogurt for the cream.
• Add spices such as cumin, coriander, or mustard seeds to the dressing.