Cucumber Rounds Recipes

HERBED CREAM CHEESE CUCUMBER ROUNDS

Steps:

• Stir together cream cheese, herbs, zest, lemon juice, table salt, and cayenne.
• Slice 32 (1/8-inch-thick) rounds from cucumber with slicer. Trim bottoms from radishes, then slice into 32 (1/16-inch-thick) rounds with slicer. Top each cucumber slice with a radish slice and 1/2 teaspoon herbed cream cheese. Sprinkle with coarse sea salt and serve immediately.
• *Available at Asian markets and cookware shops.

SHRIMP & CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the first six ingredients. Spoon onto cucumber slices. Serve immediately.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

CRUNCHY CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the apple, pineapple, pecans, sour cream and salt. cover and refrigerate until chilled. , To score cucumbers, cut lengthwise strips through peel. Cut each cucumber into 16 slices. Blot with paper towels to remove moisture. Spoon 1 teaspoon apple mixture on each slice.

CUCUMBER ROUNDS WITH HERBED CREAM CHEESE

Steps:

• Add the softened cream cheese, dill weed, dill pickle juice, granulated onion or onion powder, granulated garlic or garlic powder, and freshly ground black pepper to the bowl of a stand mixer, a large bowl with a hand mixer, or a bowl with a sturdy spoon. Mix on high (or mix aggressively by hand) until the cream cheese is soft, smooth, and all other ingredients are evenly distributed. Scrape into a pastry bag fitted with whichever tip you prefer, a zipper top bag, or a bowl which is then covered with plastic wrap and refrigerate for at least an hour before serving.

CUCUMBER ROUNDS WITH BLUE CHEESE SPREAD

Steps:

• The day before serving, combine blue cheese, cream cheese and butter. Mix until well blended.
• Add Worcestershire sauce. Mix well. Cover and refrigerate.
• On serving day: slice cucumbers 1/4 inch thick, making about 100 rounds.
• Pat cucumber rounds dry with a paper towel.
• Spread about 1 teaspoon cheese mixture on each round.
• Sprinkle peanuts on top.

CUCUMBER ROUNDS WITH HERBED CREAM CHEESE

Steps:

• ADD the softened cream cheese, dill weed, dill pickle juice, granulated onion or onion powder, granulated garlic or garlic powder, and freshly ground black pepper to the bowl of a stand mixer, a large bowl with a hand mixer, or a bowl with a sturdy spoon. Mix on high (or mix aggressively by hand) until the cream cheese is soft, smooth, and all other ingredients are evenly distributed.
• SCRAPE into a pastry bag fitted with whichever tip you prefer, a zipper top bag, or a bowl which is then covered with plastic wrap and refrigerate for at least an hour before serving.
• SLICE the chilled cucumber into ¼-inch thick rounds. Pipe, squeeze, or spread the herbed cream cheese mixture into the center of each round. Serve immediately.

SMOKED WHITEFISH ON CUCUMBER ROUNDS

Steps:

• Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from center of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact).
• Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup.
• Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.
• Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.