
Sisters Tea Parlor Benedictine
Benedictine tea sandwiches were a staple on the tea trays we served in our tea parlor. We often found ourselves explaining this regionally popular creamy spread to our guests, especially those new to the Louisville area. Benedictine is a dreamy, creamy concoction that's as cool as the cucumbers and as creamy as the cream cheese it’s made with. England may have their delicate cucumber tea sandwiches, but tearooms in Kentucky have Benedictine tea sandwiches. Don’t think, though, that this amazing spread is just for tea time. Oh, no. Benedictine is light and refreshing and makes a great dip for chips and veggies. Plus, spread it thick on a BLT and you will enter another stratosphere of flavor! Benedictine has an interesting history. The origin of most recipes is based more on lore and tradition than actual facts. Not so for our favorite cucumber spread; it's even named for its creator. It is well documented that Jennie Carter Benedict, affectionately known as Miss Jennie, created Benedictine sometime between 1893 and 1901. Her story is at the end of this post and it's really quite impressive.It was during the time she operated a restaurant and tearoom in Louisville that Miss Jennie developed the recipe. The funny thing is, she never shared her recipe, not even in her popular cookbook, The Blue Ribbon Cookbook! Perhaps it was a secret she wanted to keep to herself. There were five editions of her cookbook and it’s not until the last edition printed in 2008 that a Benedictine recipe, researched to be close to the original, was finally included.Regardless of the hush around the original recipe, there are plenty of Benedictine recipes to be found. Our version at Sisters is rich and creamy with just the right balance of bright cucumber and sweet onion flavor. While the original recipe, and many other versions, use the juices of cucumbers and onions, our recipe calls for grated cucumber and onion powder. I find it gives the spread a manageable consistency for perfect Benedictine sandwiches.
Ingredients
- 1 large cucumber
- 16 ounces cream cheese, softened
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
- Lightly peel the thick skin of the cucumber leaving some of the green.
- Cut cucumber in half, length-wise.
- Using a spoon, scoop out the seeds and discard.
- Shred the cucumber using a sturdy box grater; set aside.
- Into a medium mixing bowl, add softened cream cheese, onion powder, salt and sugar. Mix together until smooth and creamy.
- Fold the cucumber pulp into the creamed mixture. It is important to do this by hand.
- Once well incorporated, cover and refrigerate at least one hour. Over night is recommended.
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