RECIPE: JENNIE BENEDICT'S FAMOUS BENEDICTINE SPREAD

According to Derby lore and my good friend Traci Badenhausen, you cannot NOT have Benedictine on your menu for Derby parties in Kentucky. She's provided the original recipe from Louisville caterer and cookbook author Jennie Benedict, who made it famous years ago. It is so famous, it has its own Wikipedia page and a Pinterest board! Her first cookbook, Blue Ribbon Cooking, was published in 1902 and while it did not originally have the recipe for Benedictine, it now does, according to Wikipedia. Used for cucumber tea sandwiches or as a spread for other sandwiches, you can use it for a veggie dip, too.

While you can barely see it, there's Benedictine Spread in those little tea sandwiches. It's often used for dip as well.

JENNIE BENEDICT'S FAMOUS BENEDICTINE SPREAD

INGREDIENTS
1 cucumber
1 onion
8 ounces cream cheese, softened
1 teaspoon salt
A few grains of cayenne pepper
2 drops green food coloring (optional, but a local favorite)
 

DIRECTIONS:
Peel and grate the cucumber, then wrap it in a clean dish towel and squeeze the juice into a dish. Discard the pulp. Peel and grate the onion, then wrap it in a clean dish towel and squeeze the juice into a dish. Discard the pulp. (Use a juicer if you prefer)

Combine three tablespoons of the cucumber juice, one tablespoon of the onion juice, cream cheese, salt, pepper and food coloring in a bowl. Mix with a fork until well blended. Serve as a dip or as a sandwich filling.

SALAD IN A JAR: LAYERED SPINACH AND STRAWBERRY SALAD WITH POPPYSEED DRESSING

This is one of my all-time favorite party recipes...  Serving guests a salad in a Jar is so easy, so versatile and it can be used for so many different occasions. In fact, it is also perfect for lunch on the go or for the kids. Layer your favorite ingredients in a jar and chill. When you are ready to serve, simply shake it up. That's it!

If you are going to prep the day before your event, you probably should add the dressing just before serving so everything doesn't get soggy and just put it right on top. But you can prep up to four hours before with the dressing in the bottom and you'll be fine... but keep the jars chilled on ice, in the fridge, or in a cooler. And it is a perfect solution for picnics, too!

So pretty, so functional and so delicious! Layered salad in a jar makes serving and eating salad at a party so much easier! No grappling with tongs or trying to balance everything to add dressing.

LAYERED SPINACH AND STRAWBERRY SALAD IN A JAR WITH HOMEMADE POPPYSEED DRESSING

Makes 6

INGREDIENTS

1- 9 ounce package of fresh baby spinach leaves, wash and remove the stems

1- 16 ounce container fresh strawberries, washed, dried, hulled, and sliced

1- 15 ounce can Mandarin orange slices, drained

2 cups walnuts, toasted and roughly chopped

1- 6 ounce container Belle Chevre Belle and the Bee Breakfast goat cheese (or if you cannot find it, make your own by swirling honey into goat cheese to make it creamy and slightly sweet)

Poppyseed Dressing recipe  (or your favorite dressing

DIRECTIONS:

Start by spooning about 2-3 tablespoons of dressing into the bottom of the jar. Use enough so you can see the layer of dressing. Next, add about 1 1/2 cups of the spinach leaves. Layer the strawberry slices around the outside of the jar and work your way in so they look pretty. Do the same with the orange slices. Next, add the walnuts and top with a thin layer of the goat cheese. You want to be able to see each layer- the colorful layers is what is so pretty about this salad. Secure the lid and chill until serving time.

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HOMEMADE POPPYSEED DRESSING

One of my summer favorites, this is also a delicious dip or dressing for fresh fruit.

INGREDIENTS

1 1/2 tablespoons apple cider vinegar

1/2 teaspoon dry mustard

1/2 teaspoon honey

1/4 teaspoon lemon juice

1/8 teaspoon Kosher salt

1/4 teaspoon sugar

1/8 cup sweet white onion, like a Vidalia, chopped

1/2 cup plain yogurt (some people prefer mayo instead)

2 1/2 tablespoons vegetable oil

3/4 teaspoon poppyseeds

a bit of water to thin, if desired

DIRECTIONS:

Add everything but the oil and the poppyseeds into a blender or food processor and blend until very smooth and there is no trace of the onion. Reduce to the lowest speed and stream in the vegetable oil. Turn off the blender and add the poppyseeds. If you find it too thick (which I love for fruit) you can thin with a bit of water for salad dressing.  I use an immersion blender for this recipe. It's fast and easy to clean up.

RECIPE: PINEAPPLE TOMATO SALSA

I love the sweet spiciness of this salsa... pineapple, tomato, and a onion and jalapeno for heat. I'm a bit of a wimp when it comes to jalapenos. I always add 1/2 of the recommended amount. Taste. Then add more if I want to. You can't take it out if it is tooo hot! Sometimes, I make the recipe with half the jalapenos then split it into two bowls. I add the remaining jalapeno to one of the bowls and label that one HOT for my guests who like a lot of heat.

Pineapple Tomato Salsa is great on fish, grilled meat, pork, or even on its own. I always serve it with my Slow-Roasted Chipotle Pork or Tequila Lime Tuna recipe. (Photo by Arden Photography and bowl by Earthborn Pottery)

PINEAPPLE TOMATO SALSA

Difficulty: Easy

Prep Time: 20 minutes    Cook Time: no cook recipe 

INGREDIENTS

3 cups fresh pineapple, diced very small

1 large ripe red tomato, seeded and diced very small          

1 tablespoon minced garlic

3 tablespoons fresh chopped cilantro

¼ cup lime juice                       

½ cup red onion, diced very small

3 tablespoons olive oil

Salt to taste

1 tablespoon jalapeno pepper, seeded and minced very small

DIRECTIONS:

Combine all ingredients and chill. Taste and add more jalapeno pepper if you like a spicy hot salsa. This has medium heat. Perfect condiment with fish, pork, and chicken. Let this sit out about 15 minutes before serving time.