Benedictine
Our Benedictine recipe comes from former sous chef Lisa Laufer. Named for legendary Louisville caterer Jennie Benedict, this version from Lisa made it into the updated preface of Benedict’s classic Blue Ribbon Cookbook. Benedictine spread is a staple at Kentucky Derby parties but delicious anytime. Not just a great sandwich spread; Benedictine is perfect for stuffing cherry tomatoes or topping hoecakes, especially with a sliver or two of Kentucky smoked trout.
Ingredients
2 large cucumbers
12 oz cream cheese, at room temperature
½ t onion juice * or more to taste
½ t kosher salt
3-4 dashes hot sauce
Directions
Peel & seed cucumbers, retaining a bit of skin for color.
Puree in a food processor. Squeeze puree in a cheesecloth or a clean tea towel, removing as much liquid as possible. This keeps the spread from being too runny & can be added back in if you want it a bit looser.
Combine all ingredients in a mixer or a food processor and mix until smooth. Taste for seasoning.
We can hear Lisa now – do not yield to the temptation of adding green food coloring. If you prefer a greener spread, leave a little more skin on the cucumbers.
Cucumber juice left over from squeezing the pureed cucumbers is delicious in a Bloody Mary or chilled with a splash of lemon and vodka!
*Onion juice- grate one quarter of a peeled sweet onion on a cheese grater and squeeze out the juice using cheese cloth.
© 2022, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
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Up Home at Holly Hill Inn
Mama Des, the matriarch of the Parrish family, did more than plant seeds, the flowers of which still bloom a century later. Through her care of the house and land that we call Holly Hill Inn today, and the children she raised to extend a welcome to all, she planted a legacy of hospitality and community we’re honored to carry on.
