Herbed Benedictine Recipes

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.

HERBED BENEDICTINE

Steps:

• Chop 4 scallions; put the white parts in a bowl with 1/2 peeled, seeded and diced cucumber. Pulse the green parts in a food processor with 1/4 cup fresh parsley, 8 ounces cream cheese, a pinch of cayenne, and salt and pepper to taste; stir into the cucumber mixture. Serve with toasted bread.

HERBED SPAGHETTINI

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until tender, but still firm to the bite, from 7 to 10 minutes. In a food processor puree until smooth the scallions, parsley, butter, tarragon, lemon zest, lemon juice and ricotta cheese (and optional heavy cream). Season to taste with salt and pepper. Drain the pasta, reserving 1/4 cup of the cooking water. Return pasta to pot, off heat, add the cheese mixture and reserved cooking water and toss thoroughly. Serve immediately.

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.

HERBED BISCUITS

Steps:

• Preheat oven to 400 degrees. In a food processor, combine flour, baking powder, salt, and butter. Pulse mixture until pea-size pieces form. Through the feeding tube, add chives and milk; pulse just until combined.
• Transfer mixture to a floured surface; with floured hands, pat to a 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut dough into 16 rounds, dipping cutter in flour to prevent sticking. Sprinkle tops lightly with flour.
• Place biscuits on a baking sheet, 1 inch apart; bake until golden, about 15 minutes. Serve warm.

BENEDICTINE SANDWICHES

Steps:

• Peel the cucumber, and remove the seeds.
• Place in a food processor and pulse about 5-6 times until minced. (I use my Pampered Chef handy chopper, chopping a few pieces at a time - about 15 chops).
• Transfer cucumber to a small mixing bowl.
• Chop onion in chopper or food processor, until finely minced. Add to cucumber.
• Add cream cheese, salt, food coloring and Tabasco, combining well.
• With a biscuit cutter, cut rounds out of bread slices.
• Spread a small amount of mayonnaise on bread rounds. Top with cucumber mixture, spreading to edges. Top with additional bread round.
• Garnish with parsley or other herbs as desired.

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.

HERBED GARLIC BREAD

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine all ingredients except bread in small bowl. Arrange bread on baking sheet; spread with herb mixture.
• Broil until golden, about 2 minutes.

HERBED BENEDICTINE

Steps:

• 1. Finely chop whites of scallions and put into a bowl with the cubed parsley. 2. In a food processor, pulse together the remaining ingredients. 3. Mix together all ingredients. 4. Serve in a bowl as a dip or spread onto toast triangles.