A chef at Kentucky's Holly Hill Inn makes biscuits from dough

Kentucky Recipes

Bluegrass Benedictine

Better in the Bluegrass logoBenedictine is traditionally a simple blend of cucumbers, cream cheese and seasoning – often served on mini-sandwiches – but Chef Ouita Michel adds a splash of hot sauce to this original recipe used at her Holly Hill Inn.

Ingredients

  • 1½ lbs. cream cheese
  • 4 large cucumbers, or 6 small
  • 1 tsp. onion juice, or more to taste
  • 1 tsp. salt, or more to taste
  • 3-4 dashes of Crystal Hot Sauce

Preparation

  1. Soften cream cheese to room temperature. Peel the cucumbers, leaving a little bit of skin on for color. Puree them in a food processor and squeeze as dry as possible in cheese cloth. (The cucumber juice is delicious in a Bloody Mary or chilled with a splash of lemon and vodka.)
  2. To make the onion juice, grate ¼ of a peeled onion on a cheese grater and squeeze the juice out with a cheese cloth. 
  3. Combine all ingredients together and adjust seasoning, to taste.

Recipe provided by:
Chef Ouita Michel/Ouita Michel Family Restaurants (Lexington-Midway-Versailles, KY)

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