Southern Summer Series: Just A Few Miles South #4: {Benedictine and Two Sandwiches with Benedictine} A Must-Have Kentucky Derby Spread!

Every summer I like to chose a cookbook or a special focus and do a summer cooking series. Some of the summer series that I've done in the past are: popsicles; ice creams; cookies; salads; and healthy recipes. One series I've always wanted to do is a series of southern summer recipes. So, this summer I chose a local cookbook from James Beard Nominee, Ouita Michel. Each week I will be cooking recipes from Ouita's Just A Few Miles South Cookbook. 

This week we've got a Kentucky Derby Must-Have, Benedictine! If you haven't heard of Benedictine spread or sandwiches, let me elaborate. Benedictine Spread has roots in Louisville, where it was created by Jennie Benedict in, author of The Blue Ribbon Cook Book. Benedictine is a spread made with cucumbers and cream cheese invented near the 20th century. It is used for making cucumber sandwiches, but it also used as a dip or combined with meat in a sandwich. Some recipes use mayonnaise or green food coloring, but the recipe below does not include either of those. 

This recipe for Benedictine comes directly from the daughter of Jennie Benedict, Lisa Laufer and people say it is the best around. Benedictine is often served with smoked trout on hoecakes (recipe for hoecakes shared last week), or with bacon. Chef Ouita says she likes a BB&T - Benedictine, Bacon, and Tomato on white bread, but that the spread is good on crackers or crudite as well.

Today I have Benedictine two ways: the first, above, is the Benedictine spread on rounds of white bread topped with a sliced cucumber and finely minced parsley. The second, below, is a BLT sandwich with Benedictine spread. Both are equally delicious and great on a hot day! 

Benedictine

Adapted from Just A Few Miles South

by Ouita Michel

Makes about 2 cups

2 large cucumbers (about 9 ounces each)

12 ounces cream cheese, at room temperature

onion juice to taste; start with 1/2 teaspoon (see note below)

1/2 teaspoon salt, or more to taste

3 - 4 dashes hot sauce

Peel cucumbers, retaining a bit of skin for color. Puree in a food processor. Squeeze cucumber puree in cheesecloth, removing as much liquid as possible. This keeps the spread from being too runny. Cucumber juice is delicious in a Bloody Mary or chilled with a splash of lemon and vodka. Combine all ingredients in a mixer or food processor and mix until smooth. Taste for seasoning.

Note: For onion juice, grate one-quarter of a peeled onion on a cheese grater and squeeze out the juice using cheesecloth. 

Southern Summer Series: Just A Few Miles South