Canapes Of Cucumber And Tarragon Recipes

CUCUMBER CANAPES

Steps:

• In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours. , Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill.

CANAPES OF CUCUMBER AND TARRAGON

Steps:

• Peel the cucumbers. Slice each about one-eighth-inch thick and spread the slices on paper towels to remove excess moisture. You should have about 40 slices.
• Mix the cream cheese and tarragon together. Place about a teaspoon of this mixture on half the cucumber slices. It is not necessary to spread the cream cheese mixture evenly. Top each with a plain slice of cucumber, pressing it down gently to squash the cream cheese underneath so it fills the sandwich without oozing out.
• Arrange the slices on a platter and refrigerate up to two hours before serving.

CUCUMBER TEA SANDWICHES WITH TARRAGON BUTTER

Steps:

• Put cucumber slices into a large, non-metal bowl.
• Toss with salt. Sprinkle with vinegar.
• Toss to mix well.
• Let stand 1 hour.
• Drain well in colander.
• Blend butter, tarragon and chervil.
• To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly.
• Close sandwiches.
• Trim crusts.
• Cut into 36 rectangles.
• Arrange on platter, garnished with watercress leaves.
• Optional: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley.

CUCUMBER CANAPES

Steps:

• Mix together whipped cream cheese and Good Seasons Italian Dressing mix until well blended.
• Spread mixture onto each piece of cocktail rye bread. (adjust the amount of mixture you spread on to your liking. I like the flavor of the mixture so I do put it on a little thicker).
• Then add cucumber slice to the top of each bread. (make sure the cucumber is a bit dry so it won't drip through and moisten the bread).
• Sprinkle dill on top of each cucumber. (It's fine without dill if you don't like the flavor).
• Refrigerate for at least 1 hour before serving.
• Note:
• If making ahead, wait to put the cucumbers on. If they set on the bread overnight, it could possibly make the bread a little soggy).

BEEF CANAPES WITH CUCUMBER SAUCE

Steps:

• Line a fine mesh strainer with two layers of cheesecloth; place over a bowl. Place yogurt in strainer. Cover and refrigerate for at least 4 hours or overnight., Rub tenderloin with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon white pepper. In a large skillet, cook tenderloin over medium-high heat until browned on all sides. Transfer to a shallow roasting pan. , Bake at 400° for 25-30 minutes or until a thermometer reads 145°. Cool on a wire rack for 1 hour. Cover and refrigerate., Transfer yogurt from strainer to another bowl (discard yogurt liquid). Add the cucumber, onion, garlic and remaining salt and white pepper. In a small bowl, whisk the vinegar and remaining oil; stir into yogurt mixture., Thinly slice the tenderloin. Spread yogurt mixture over bread slices; top with beef, arugula and tomato slices if desired. Serve immediately or cover and refrigerate until serving.

CUCUMBER CANAPES

Steps:

• In a bowl combine cucumber, red onion, lemon peel, lemon juice, salt, and ground black pepper; toss gently to coat.
• If desired, remove crusts from bread slices.
• Cut each bread slice diagonally into quarters (or use 2 to 2 1/2-inch decorative cutters to cut shapes from bread slices).
• Spread butter onto one side of each piece of bread; top each with some of the cucumber mixture.
• In a small bowl, combine sour cream and chives.
• Spoon a little of the sour cream mixture on top of each canape.
• If desired, garnish each canape with additional finely shredded lemon peel.
• Serve immediately or cover and chill for up to 2 hours.

TARRAGON CUCUMBER PICKLES

Steps:

• Slice cucumbers crosswise 1/4 inch thick, and pack into 2 quart-size jars. Divide tarragon, mustard seeds, peppercorns, coriander seeds and bay leaves between 2 double layers of cheesecloth. Tie into bundles with string.
• In a medium saucepan, combine vinegar with sugar and bundles of pickling spices, and bring to a boil, stirring to dissolve sugar. Pour brine over cucumbers, pack bundles of pickling spices on top and let cool. Discard spices, close jars and refrigerate at least 1 hour, preferably 3. Serve cold.

CUCUMBER-CRAB CANAPéS

Steps:

• Gently mix first 5 ingredients in medium bowl; season with salt and pepper.
• Cut twenty-eight 1/4-inch-thick round slices from cucumber (reserve remaining cucumber for another use). Arrange cucumber slices on platter. Top each slice with crab mixture.