Benedictine Is Addicting
Benedictine spread, a cucumber and onion infused cream cheese (thinned with sour cream or mayonnaise for a dip), is such a staple in parts of Kentucky, Louisville in particular, that its treated like a condiment. It may not have the same recognized status that the Mint Julep does as the official drink of the Kentucky Derby, but no Run for the Roses party would be complete without it.
History Of Benedictine Spread
Jennie Carter Benedict (March 25, 1860 - July 24, 1928) of Louisville, KY created the recipe for the cream cheese spread which bears her name sometime after returning from studying at the Boston School of Cooking along with Fannie Farmer. She began her career in a small custom built kitchen in her parent’s backyard in 1893 catering to wealthy clientele throughout Kentucky and surrounding states, some of whom donated her equipment, before opening a tea room on South Fourth Street in downtown Louisville in 1900.*
Fun fact: Miss Benedict never published her famous tea sandwich recipe in any of the four editions of her popular Blue Ribbon Cook Book, first released in 1902, during her lifetime. It was re-released in 2008 with a recipe “she most likely would have included” according to Susan Reigler, former restaurant critic for the Louisville Courier-Journal who wrote the introduction.
Almost as old as the Kentucky Derby itself (1875), Benedictine Spread really is as cool as a cucumber.
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