Cucumbers With Cream And Mint Recipes

CUCUMBERS IN CREAM

Steps:

• In a bowl, combine cucumbers, onion, water and salt. Let stand for 1 hour; drain and rinse. In a serving bowl, beat cream, sugar and vinegar. Add cucumbers and onion; toss gently. Sprinkle with parsley if desired.

CHILLED CUCUMBER, BASIL, AND MINT SOUP

Steps:

• Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.
• Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.

CUCUMBERS WITH CREAM AND MINT

Steps:

• Peel and slice: 2 cucumbers.
• If the seeds are large and tough, cut the cucumbers in half lengthwise and scoop out the seeds with a spoon before slicing. Place in a medium-size bowl and sprinkle with: Salt.
• In another bowl, combine: 1/4 cup heavy cream, 3 tablespoons olive oil, Juice of 1/2 lemon, Fresh-ground black pepper.
• Stir well. If water has accumulated with the cucumbers, drain it off. Pour the dressing over the sliced cucumbers and combine. Coarsely chop: 3 mint sprigs, leaves only and toss with the cucumbers. Taste and adjust the salt as needed. Serve cool.
• Variations
• Add pounded garlic to the dressing.
• Serve alongside sliced beets dressed with oil and vinegar.
• Grate or dice the cucumbers and serve as a sauce over baked salmon.
• Parsley, chervil, basil, or cilantro can be substituted for the mint.
• Substitute plain yogurt for the cream.
• Add spices such as cumin, coriander, or mustard seeds to the dressing.

AMBY RAE'S CUCUMBER SALAD

Steps:

• Place cucumbers in a large salad bowl, and set aside.
• In a small bowl, whisk together the sour cream, mint, garlic, lemon juice, olive oil, salt, and pepper until well blended. Pour over the cucumbers, and mix until well coated.

CUCUMBER MINT TEA SANDWICHES

Steps:

• In a small bowl combine the mint, the butter, and the cream cheese and stir the mixture until it is combined well. Spread the bread slices with the butter mixture, top 3 of them with the cucumber, distributing the cucumber evenly and seasoning it with salt, and top the cucumber with the remaining bread slices. Cut off and discard the crusts and cut each sandwich diagonally into quarters.

CUCUMBER MINT TEA SANDWICHES

Steps:

• Place cucumber slices between layers of paper towels to remove excess moisture.
• In a small bowl, combine the mint, butter, and cream cheese; spread on one side of each slice of bread. Lay the cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.
• Gently cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
• Makes 8 whole sandwiches, or 16 halves, or 32 fourths.

CUCUMBERS WITH MINT VINAIGRETTE

Steps:

• Peel the cucumbers and slice them in half lengthwise.
• Scoop out the seeds with a spoon and discard.
• Cut the cucumbers into thin slices and combine in a bowl with the oil, vinegar, salt, and pepper.
• Marinate for at least 30 minutes in the refrigerator or at room temperature.
• Add the mint immediately before serving.

COLD CUCUMBER SOUP WITH MINT

Steps:

• In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth.
• In a blender purée cucumber and mint with buttermilk and salt to taste until smooth. Add purée to sour cream mixture in a stream, whisking.
• Divide soup between 2 chilled bowls.