It makes for a refreshing summer or spring tea sandwich, or as we fashioned it, mid-day girly lake weekend meal.
For the record, my recipe is more a variation on a commenter's version than the restaurant recipe the magazine ran. It seemed a bit more home kitchen friendly and just plain practical because you strained the cucumber (spread with too much veggie juice=gross).
1 large cucumber
1 tsp. salt
8 oz. cream cheese, softened
1/3 cup minced onion
Worcestershire sauce, to taste
Pepper, to taste
1 tsp. salt
8 oz. cream cheese, softened
1/3 cup minced onion
Worcestershire sauce, to taste
Pepper, to taste
Peel, seed and grate cucumber. Toss with salt. Place in a
strainer and let sit overnight in the fridge.
The next day, squeeze out remaining water. Stir together cucumber
and remaining ingredients. Taste and adjust seasonings to taste.
Serve chilled as desired. I served it on sandwich bread with
bacon and baby romaine lettuce.
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