Kentucky Derby Benedictine Tea Sandwiches
As part of our Kentucky Derby party, we offer a traditional spread made just for the day. Created in Kentucky by a famed caterer, Jennie Benedict, this is a cucumber cream cheese spread that is light and refreshing. You can present it as a spread or as tea sandwiches. Tea sandwiches are light fare. Generally, they consist of a spread, served either closed or open faced with minimal garnish in smaller 1 to 3 bite size. Have fun with them. For tea time or post time, nothing says run for the roses like Kentucky Derby Benedictine.
When it comes to tea sandwiches, the imagination is the limit. You can just use this spread and put on different toppings.Or, you could opt for different flavors. For variety, I usually do a tuna, chicken, beef, vegetarian, and a ham. You could also opt for cold cuts or a lobster or shrimp salad. Maybe even crayfish. Maybe you can make an abalone sandwich.
Benedictine makes a great base to work from. Cucumber and watercress sandwiches are traditional in English tea time. This is merely an adaptation. A thin slice of smoked salmon on top makes a nice canape. Roasted bell pepper strips make for a nice splash of color. You can add a sweet touch with southern candied pecans. Mix and match for a colorful array all based on one spread.
Enjoy these with a fine champagne or a champagne cocktail like a belini or bring in the Derby experience by adding bourbon and mint to a sparkler for a champagne Julep.
Kentucky Derby Benedictine Tea Sandwiches
Ingredients
- 1 cup peeled, seedless cucumber
- 3 stems scallion, chopped
- 1 Lb cream cheese
- 2 Tbsp mayonnaise
- 1 Tbsp chopped garlic scapes These are the green shoots of garlic
- 8 to 10 each leaves of flat parsley
- 1/2 tsp lemon juice
- Salt and pepper to taste
- 6 to 12 slices white bread
- Cucumber, herbs, other vegetables for garnish
Instructions
- grate the cucumber and strain off extra liquid.
- chop garlic and scallions in a food processor. Then add the parsley and cucumber. Blend well.
- Add the cream cheese, mayo, and seasoning. Process until smooth enough to make a spread.
- Either spread the mix between 2 pieces of bread and add vegetables, then cut into tea sandwiches or make open faced sandwiches and garnich with fresh vegetables and herbs. Cut the sandwiches into varous shapes, remove the crusts.