Benedictine paste for sandwiches It has nothing to do with the Benedictine Order. Its name comes from the name Jennie Carter Benedict, an American restaurateur living at the turn of the 19th and 20th centuries. Benedict left behind a huge heritage in the form of many popular culinary recipes in the United States (and not only), which she wrote in the book “The Blue Ribbon Cookbook”. She did not include in it, however Secret Recipes on Benedictinethe famous lubricant with cucumber, based on cream cheese. The recipe appeared only in the fifth edition of the volume. Or original? It’s hard to say. The recipe below may also differ slightly from the original, but it is undoubtedly a delicious sandwich paste, and even grilled dishes or baked potatoes.
To prepare this recipe, you will need:
- 230 g of cream cream cheese,
- 2 small ground cucumbers (about 100 g),
- 1 tablespoon of onion juice,
- ½ small bunch of dill,
- 1 small clove of garlic (optional),
- 1 teaspoon of salt,
- A pinch of Cayenne pepper.
Peel the cucumbers and grate on a thick grater. Transfer the pulp into a piece of gauze and squeeze the juice out of it. Combine both pulp and juice with the cheese.
Grate about half onions on a fine grater. Strain through gauze to get a clear juice. Add it to the cottage cheese.
Finely chop the dill (it is not in the original recipe – here it replaces the green dye and adds taste!) And add to the cottage cheese. Also add salt and cayenne pepper. If you want, you can enrich the taste of the paste by adding a clove of garlic squeezed by the press (it is also not in the original recipe).
Mix all ingredients with a fork. Put the ready paste in the fridge for at least an hour to make the flavors bite.
Sources: Terazpoczy.pl
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