Parfait! Benedictine

Because this coming Saturday is the Kentucky Derby, and because folk do like to prepare ahead of time, I am adding a bonus Parfait! post today.

Benedictine is a cream cheese spread that is said to be de rigueur for any proper Derby Day gathering; but it is also kinda cunning spread on a toasted bagel, mebbe topped with some smoked salmon and thinly sliced red onion, then dusted with some capers.


Anywho, back to the Benedictine. Apparently, there are folk who like to dye theirs green because – who knows? I skip that bit and keep the spread its natural color; but, you do what you want.

•8 oz cream cheese, softened
•3 tbsp grated cucumber
•1 tbsp grated onion
•1 tbsp Sherry Peppers Sauce*
•1 tsp Seasoned Salt
•1/8 tsp Cayenne
•One Fresno chile, chopped
•Freshly chopped chive

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Combine the ingredients together in a mixing bowl and beat until well combined with an electric mixer.

Pack into a container, cover, and stash in the fridge for a couple of hours to allow the flavors to blend.

Serve as you will. Some folk like this on sammiches (y’know, the tiny ones with the crusts cut off), but I like Benedictine just about any way I can get it.

Note: if you like, go ahead and add some scallions, which have been finely chopped in a food processor with a bit of fresh parsley.

And Happy Derby Day.



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