Kentucky Style Benedictine Tea Sandwiches Food

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.

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 BENEDICTINE

Steps:

• Grate the unpeeled cucumbers on a box grater. Wrap in a kitchen towel and wring out any excess liquid.
• Combine the cream cheese, sour cream, lemon juice and hot sauce in a food processor and process until smooth. Season with salt and pepper. Add the cucumbers, chives, parsley, dill and scallions and pulse, stopping to scrape down the sides several times, until pale green and almost smooth. Refrigerate until chilled, at least 1 hour.
• Spread the Benedictine on the zucchini and squash slices and garnish with reserved dill fronds.

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.

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.