Benedictine Spread With Ham And Radishes Recipes

BENEDICTINE SPREAD WITH HAM AND RADISHES

Steps:

• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Arrange bread slices in a single layer on prepared pan, and brush with oil. Bake for 8 to 10 minutes or until golden brown. In a medium bowl, beat cream cheese and next 4 ingredients with a mixer at medium speed until combined. Spread mixture over toasted bread slices. Top each with radish slices and ham strips. Garnish with chives, if desired.

BEST BENEDICTINE SPREAD

Steps:

• Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
• Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.

BENEDICTINE DIP

Steps:

• In a small bowl, combine the cheeses, parsley, mayonnaise, salt, cayenne, pepper and food coloring if desired; beat until smooth. Stir in cucumber and onion. Chill until serving. Serve with crackers.

BENEDICTINE SPREAD WITH HAM AND RADISHES

Steps:

• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
• Arrange baguette slices in a single layer on prepared pan. Brush with oil, and bake for 8 to 10 minutes or until golden brown.
• In a medium bowl, beat cream cheese and next 4 ingredients at medium-low speed with a mixer until combined. Spread mixture evenly over toasted baguette slices. Top each with 3 radish slices and ham strips. Garnish with chives, if desired.

DILL BENEDICTINE DIP

Steps:

• Grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in dampened cheesecloth and squeeze to remove as much liquid as possible.
• Combine the cream cheese, yogurt and mayonnaise in a stand mixer fitted with the paddle attachment. Mix until smooth, about 1 minute. Add the cucumber, red onion and dill, and mix until combined, another 30 seconds. Season with salt and pepper. Scrape into a serving bowl, cover and refrigerate for 1 hour.
• Serve with crudites and/or crackers.

BENEDICTINE SANDWICH SPREAD

Steps:

• Place cream cheese in a bowl and mash with a fork until smooth. Wrap cucumber in cheesecloth, then squeeze out and discard juice. Add cucumber to cream cheese and mix thoroughly. Wrap onions in cheesecloth and squeeze juice into cream cheese mixture, then discard onions. Mix mayonnaise and Tabasco sauce into cream cheese mixture. Season to taste with salt, then add 1 drop food coloring and mix well. Serve on thinly sliced white sandwich bread, topped with another slice of bread, trimmed, and cut into finger sandwiches.

BENEDICTINE SPREAD

Steps:

• In a small bowl, combine the cream cheese, mayonnaise, salt, white pepper, dill and food coloring if desired; beat until smooth. Stir in cucumber and onion. Cover and refrigerate until serving. Serve with pita or snack rye bread.

NEW POTATOES WITH RADISHES & CURED HAM

Steps:

• Bring the potatoes to the boil in a large pan with the bay leaf and plenty of salt. Simmer gently just until tender, about 10-15 mins, then allow to cool a little in the cooking water.
• Drain the potatoes, discarding the bay leaf, then dress in the olive oil and a splash of sherry vinegar to taste. Split the radishes in half from head to toe, season with a little salt, toss with the warm new potatoes and carefully arrange on a serving platter with the ham slices.

BENEDICTINE SPREAD

Steps:

• To get the juice, peel and grate a cucumber, then wrap in a clean dish towel and squeeze juice into a dish.
• Discard pulp.
• Do the same for the onion.
• Mix all ingredients with a fork until well blended. Using a blender will make the spread too runny.

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.