It was originally made for cucumber sandwiches and only the juice of the cucumber and the onion was used in the recipe. Today, it is made like the creator made it and it is also made using the cucumber and onion instead of just the juice. My family loves this spread on any kind of cracker and we always have it during the Kentucky derby. Kentucky benedictine spread is wonderful for any party, gathering or tea party.
It is famous throughout the South as a finger sandwich spread that was served at luncheons, teas and card parties. It was usually served on white bread made into rounds or triangles with the crust cut off. You would trim the crust for the triangles and use a biscuit cutter to make the rounds from two pieces of white bread. This spread keeps for several days in the refrigerator and the recipe could be doubled for a crowd. Make this spread and celebrate the derby this year. You might also like to check out our recipe for Woodford pudding which dates back to Peel cucumber and split lengthwise down the middle.
Take a spoon and remove the seeds before chopping. You are commenting using your Twitter account. You are commenting using your Facebook account. Notify me of new comments via email. Notify me of new posts via email. For more up-to-date posts please visit: DenverMarketing. Solutions or joshmartindigital. Twitter Blogger. Denver Marketing Solutions. It's the equivalent of a bicycle for our minds".
Email Address:. Website Powered by WordPress. Josh Martin Blog Finding common interests in technology, cooking, and current events. Home About. French Culture Explained from an American perspective. Benedictine, a short history and the original recipe. History: Benedictine or Benedictine Spread is a condiment made with cucumbers, onions and cream cheese. Weekend Edition Saturday Transcript: Cream cheese, cucumber juice and a touch of onion.
However you serve it, Benedictine is best accompanied with another Kentucky signature: bourbon. Share this: Twitter Facebook Tumblr.
Like this: Like Loading Leave a Comment Cancel reply Enter your comment here Vincelli was one of the many monks during that time who dabbled in alchemy. He documented his medicinal liqueurs in a manuscript that included some recipes. One was the original formula for this unique herbal liqueur, which was apparently intended to revive tired monks. In the s, a wine merchant named Alexandre Le Grand was browsing his family's collection that included acquisitions from the French Revolution.
The monks had fled the abbey during the conflict and Vincelli's manuscript was in the collection. The brand is now owned by Bacardi Limited.
There are a few aspects to the two-year production that are revealed. It's believed that it includes hyssop, lemon balm, juniper, aloe, arnica, and cinnamon. The brand, however, only reveals angelica and saffron, making no other claims or allusions as to what the exact ingredient list entails.
Each group is combined with neutral spirits and distilled either once or twice in copper stills. The result is four distillates called esprits. The esprits are aged for eight months then blended with honey for flavor and infused with saffron for color. This blend is double-heated to finish the flavor before going into oak barrels to age for four months.
Before bottling, the liqueur is filtered. The term D. None of the botanicals used to make it dominates the blend and it is not medicinal like other herbal liqueurs. Instead, it has the flavor of sweet honey accented with holiday spices, stone fruits, and an herbal nuance. Much like a good whiskey, its flavor comes to life with a single ice cube the larger the better.
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