Benedictine Spread - A Derby Classic

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In Monday's post, I told you all about my semi-obsession with the Kentucky Derby despite my less-than-appealing experiences with the event, and my extreme excitement over hosting my very first Derby party.

{Fun Fact: I have a thing for The South in general. Did you know that I pretty much only read Southern novels? It's true. I'm a sucker for a drawl and an antebellum mansion.}

Maybe I like the idea of Derby so much because it lends itself to a theme... and boy, do I love a themed party.

The only thing I love more is a recipe with a long standing history, like this Benedictine spread.

In doing my research for my Southern inspired party menu, I came across this intriguing recipe. I immediately added it to my list of "musts", after seeing it mentioned over and over again in association with race day.

But I just had to know why this simple cucumber spread was such a Derby staple.

According to The University of Google {hehe!}, Benedictine spread was created and made famous by a lady named Miss Jennie {JI-nee, if you're gonna say it all Southern-like} Benedict. {Hence "Benedictine". Duh.} She became well known in her neck of the woods for her scrumptious catering business, run out of her 256-square-foot kitchen built in her back yard. Her burgeoning success lead her to later open a tearoom in Louisville, which was a pretty hoppin' spot at the time.

Now, this was 1893. And it amazed me to think that a lady was able to gain such credibility and achieve such success... enough to become the first woman to hold a membership on the Louisville Board of Trade. {Go Jennie!} She was also a proud graduate of Fannie Farmer's Boston Cooking School {move over, Le Cordon Bleu}, a cookbook author, and a humanitarian for several causes.*

I love this lady and I just "met" her.

I can almost picture Miss Jennie in her kitchen whipping up Benedictine tea sandwiches, which happen to be a perfect pairing with Mint Juleps. {I'm sure the cream cheese & cucumber help soothe the burn caused by all that bourbon.}

This spread can be used for tea sandwiches or served with pumpernickel toasts. It can also be thinned out with extra some sour cream or mayo to form a dipping consistency for crudites, chips, or crackers.

No matter how you serve it up, you'll be treating your guests to a little taste of history... and with any luck, it'll be one that Miss Jennie herself would've approved of.

Benedictine Spread
Barely adapted from Chow

1 large English cucumber, peeled*, halved, and seeded and grated*
1/4 medium white onion, grated
8 oz. {1 package} cream cheese {I used the 1/3 less fat kind}
1/4 cup sour cream
1 tablespoon Green Jalapeno Tabasco sauce*
1/4 to 1/2  teaspoon kosher salt

1. Place grated cucumber and onion in a fine mesh strainer over a bowl. Press down to drain of excess water. Sprinkle with a pinch of salt and let sit for 15 minutes or overnight in the refrigerator, pressing every so often to drain. {Alternatively, you can place the grated mixture in the center of a clean kitchen towel and twist to wring out as much water as possible.} Discard liquid.

2. In the bowl of a mixer, combine drained cucumber, onion, cream cheese, sour cream and Tabasco. Beat until well combined.

3. Taste and add salt to your liking. {Start with less & work your way up.}

4. Put in a bowl and refrigerate until chilled.

5. Serve with pumpernickel toasts, veggies, or crackers.

*Notes:

- Benedictine usually calls for peeled cucumber, but I forgot to peel mine before grating. With English cucumbers, peeling is optional since they typically come wrapped, without a waxy coating, and have a thinner skin.

- I grate my veggies & cheeses using my food processor grating disk, but you can do it by hand using a box grater as well. {But who would want to?}

- Using Green Jalapeno Tabasco Sauce will help achieve that green tint that Benedictine is known for. I prefer this to using food coloring, but if you want to use a drop of green food coloring, go for it.

- Source Info:
http://blogcritics.org/tastes/article/jennie-benedict-and-the-blue-ribbon/
http://www.littlecolonel.com/Places/Louisville/Benedicts.htm

Caramel-Pear Butter

Oh my gosh, guys. The end of October is almost here, which is just crazy because I have posted exactly ONE Fall-like recipe this entire month.

That's just not ok.

:::Raising right hand::: Starting today, I vow that I will focus on posting more pumpkiny, squashy, cinnamony, spicy things.

There. Now let's get to it.

I'm easing into all this Fall goodness with something sweet, and fruity, and fabulous.

Caramel-Pear Butter

What is it? Well, a bit of a fib, for starters.

Because it contains neither caramel nor butter. {Who names these things?}

It's the same type of "Butter" as Apple Butter; a sweet, thick spread that goes well with all kinds of goodies. And as for the Caramel, I think the brown sugar in the recipe lends some of that rich, sugary flavor that makes caramel so delicious.

The truth is, once you spread this on a muffin, smear it on a biscuit, or frost a cupcake with it, you won't really care what it's called.

I'd call it, "Fall in a Jar". That's what it tastes like to me.

If you don't think this recipe is important today, make sure you keep an eye out for what I use it in this week... you'll love it. And I wouldn't lie about that. ;)

Caramel-Pear Butter
Adapted from Epicurious

2 1/2 pounds {about 4-5 good sized} Bartlett pears, peeled, cored, & chopped into about 1/2 inch cubes
3 tablespoons apple juice or apple cider
3 tablespoons fresh lemon juice, divided
1 cup packed brown sugar
1/8 teaspoon nutmeg
A pinch of salt

1. In a medium pot, toss together apple juice or cider, 2 teaspoons of lemon juice, and chopped pears. {Lemon juice keeps pears from browning, so you should toss them in as soon as they are cut.}

2. Cook over medium heat, stirring often, until the pears begin to release their own juices, about 15-20 minutes.

3. Turn down heat to medium-low and continue to cook until the pears are very tender, about 20 more minutes

4. Scoop softened pears into a blender and blend until almost smooth. {Be careful blending anything hot - it tends to make liquids explode from the blender! You may want to let it cool slightly before beginning to process. You can leave it a bit chunky if you prefer that consistency instead.}

5. Return pear puree to pot and stir in 1 tablespoon of lemon juice, brown sugar, nutmeg, and salt.

6. Simmer on medium-low heat, stirring frequently, until the mixture has thickened to desired consistency, about 1 hour. {Remember, it will thicken quite a bit more once it is cooled.}

7. Pour into a jar and allow to cool before sealing.

Makes approximately 1 1/2 cups of Caramel-Pear Butter.