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Benedictine Spread

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HistoricFoodie View Drop Down
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Joined: 21 February 2012
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    Posted: 26 February 2012 at 21:20
This is a classic Kentucky sandwich- and cracker spread, introduced by Louisville Caterer Jennie Benedict back in 1920. It was an immediate hit, and remains popular today.
 
Benedictine Spread
 
12 oz cream cheese at room temperature
1 medium cucumber, peeled, seeded, grated, and drained
1 medium onion, finely grated, drained, and some juice reserved
1 tsp salt
Pinch cayenne or Tabasco
Mayonnaise to thin
Drop of green food coloring
 
Blend all ingredients into a spreadable consistency: Using a fork, mash and beat the cheese, working in the cucumber and onion. Add onion juice to taste. Beat in remaining ingredients, adding only enough mayo to achieve the desired consistency. Traditionally Benedict is served chilled in crocks. You can also thin it enough to be a dip, and serve with crudeties.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 27 February 2012 at 02:38
Sounds good Brook...I've copied and pasted that one already.
Go ahead...play with your food!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 27 February 2012 at 07:16
Dips and spreads especially with cheese are always popular worldwide ... Nice recipe, and thanx for posting.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2016 at 08:11
Cream Cheese Tzatziki

I will definitely bring this to our Easter Celebrations.
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2016 at 14:03
>Cream Cheese Tzatziki <

Pretty much. Only much stiffer. Tzatziki can be compared to a dip, whereas Benedictine is more like a spread.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2016 at 16:48
Brook
I am wondering If you have ever done research into the use of food coloring in the home kitchen?

I ask because I inherited my Mother's recipe collection from the 50's and 60's. It seems that most every dip or spread of the mid-century utilizes some color assist.

This recipe shows that in the 20's it was in some sort of fashion.

I am trying to put myself in the mind of Jennie Benedict.
I apologize if I missed any threads that covers the historical use of food coloring.
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2016 at 17:24
I've never looked into it, particularly. Nor do I recall any discussions about it.

But my memory is like yours. Food coloring was used extensively in home kitchens in the '50s and '60s. In fact, every kitchen I'm aware of had one of those kits with, as I recall, three small bottles: red, yellow, and blue.

I know they were used earlier. Red Velvet Cake, for instance, started subbing food coloring for the original vinegar-activated chocolate well before WWII.

But we hae meat and we can eat
And sae the Lord be thanket
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