Kentucky Benedictine Food

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.

KENTUCKY DERBY BENEDICTINE DIP

Steps:

• Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor.
• Transfer to a bowl and add chopped dillweed. Taste for seasoning.
• Serve with vegetable crudites as baby carrots, broccoli, cauliflower, celery, grape tomatoes, sugar snap peas; or white and blue con tortilla or pita bread chips.

KENTUCKY BENEDICTINE SANDWICHES

Steps:

• Peel cucumber and slice in half lengthwise. Remove seeds with a small spoon. Place cucumber in a food processor and pulse 5 times, until minced.
• Place minced cucumber in small colander over glass bowl. Sprinkle with salt, toss, and allow to drain over bowl for one hour. Spread drained cucumber on dinner plate and pat with paper towel to remove excess moisture. Place cucumber in small glass bowl.
• Add onion and cream cheese to cucumber and stir well with spatula. Add hot sauce, food coloring. Season to taste with additional salt and pepper.
• Cut rounds out of bread slices with cookie or biscuit cutter. Spread small amount of mayonnaise on bread rounds. Spread cucumber mixture on half of rounds and top with another round. Garnish with sprig of parsley or watercress. Store covered in refrigerator. Serve chilled.

BENEDICTINE

Steps:

• Grate the cucumber on the large holes of a box grater. Allow to drain in a layer of cheesecloth in a mesh strainer fitted over a bowl. Squeeze to remove excess liquid.
• Meanwhile, combine the cream cheese and mayonnaise in a large bowl and mix with a rubber spatula until smooth. Add the cucumber and onion and mix until combined. Season with salt and pepper. Cover and refrigerate for 1 hour.

BENEDICTINE

Steps:

• Peel the cucumber, slice it in half lengthwise and scrape out the seeds with a spoon. Using the coarse side of a hand grater, shred the flesh. Place in a kitchen towel and squeeze out excess moisture.
• Place the grated cucumber and the cream cheese in the bowl of an electric mixer. Beat on medium speed until light and fluffy. Beat in two scallions, then season with Tabasco, salt and pepper. Taste and add more scallion if you like. Beat in the mayonnaise.
• Transfer to a covered bowl and chill for a half-hour to allow the flavors to blend. Serve with crudités, chips or crackers, or pipe into endive leaves or cocktail cream puffs, or use as a sandwich spread.