But for the COVID19 pandemic, this would be Kentucky Derby week in my hometown of Louisville. In its honor, I made a staple of Derby parties, Benedictine Cheese.
As a child, I had no idea what this stuff was, yet I loved it. To me, it was green cheese. Yummy stuff to spread on crackers, I now enjoy it on sliced zucchini, carrot sticks, and celery.
Here’s how I make Kentucky Benedictine Cheese.
- 8 oz. cream cheese
- 1 medium cucumber
- 1/2 small sweet onion
- 1 Tbsp lemon juice
- 1/2 tsp hot sauce
- 1/2 tsp Kosher salt
- 1/4 tsp. Freshly ground black pepper
- (Optional) Fresh herbs for garnish
- (Optional) green food coloring
- Add chopped cucumber and onion to food processor (I used my Vitamix) and purée.
- Strain to remove excess liquid. (Cheesecloth works well)
- Add seasonings and lemon juice. Blend.
- Blend mixture with cream cheese until creamy.
- Refrigerate until serving.
As April draws to a close, so does the quarantine (to a certain extent. Re-opening will vary from location). The Kentucky Derby may be postponed, but I can pretend I’m Derby-ing by enjoying the traditional Derby foods like Benedictine Cheese. Maybe I’ll bake a Derby Pie next, who knows?