Benedictine Sandwich Spread

Well Max, I hope you watched the Kentucky Derby Saturday. No, as usual, I did not pick the winner Street Sense, but I did pick the number two horse. It was a perfect spring day for the race, not too warm and no rain. And it was perfect weather for the Derby Breakfasts that morning. For some reason we still call them Breakfasts although served late in the morning, and they are hearty enough to keep you going until after the race.

One of the very unique Kentucky appetizers that always appeared on the buffet table was Benedictine Canapes. This cream cheese based spread was reportedly invented by a famous Louisville caterer, Miss Jennie Benedict, who was THE social caterer nearly a century ago. It became a fixture at all the best teas, cocktail parties, and weddings.

Can’t you just imagine Queen Elizabeth II in her lime green hat nibbling on these lime green Benedictine canapes at her Derby Breakfast?

Benedictine Sandwich Spread:

1 (8 oz) cream cheese, room temperature
1 cucumber1 small sweet onion
Mayonnaise
2 or 3 drops of green food coloring
Dash of Tabasco sauce.

Grate the cucumber and sweet onion to a near pulp in a food processor. Add the softened cream cheese, Tabasco and a drop of green food coloring. Blend. Add a tablespoon of mayonnaise at a time until you get a smooth filling that will spread easily. If necessary add another drop or two of green food coloring. The spread should just be a very pale green.

Cut cocktail rye, pumpernickle, or other sturdy dark breads into fancy shapes with a cookie cutter, or bite sized squares and strips. Spread with Benedictine just before setting out the tray of canapes.