Cool as a cucumber......Recipes here!

iVillage Member
Registered: 04-21-2006
Cool as a cucumber......Recipes here!
13
Sat, 07-29-2006 - 11:49am


~~~ Cool as a Cucumber

The hot days of summer are here, and cucumbers are a crisp, fresh summertime favorite. The phrase "cool as a cucumber" is more than just an expression. The interior of a cucumber can be up to 20 degrees cooler than the outside temperature! Salads and appetizers are favorite choices, but we also recommend trying cucumbers in sandwiches, soups and even drinks. Don't forget pickles -- over half of the cucumbers grown in the United States are made into pickles.What's your favorite recipe?



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iVillage Member
Registered: 04-21-2006
Sat, 07-29-2006 - 11:50am

~~~ Smoked Salmon, Cucumber & Horseradish Lavosh Sandwiches

These are wonderful sandwiches to make for a special occasion lunch. The fresh watercress turns it from an ordinary smoked salmon sandwich to something really memorable. These go well with a fruit salad and champagne.

1 large English cucumber, sliced thin
1/2 large red onion, sliced thin
1/2 cup sour cream
1/2 cup cream cheese
2 tablespoons capers, drained and chopped a bit
1 1/2 tablespoons prepared horseradish
2 rounds lavash bread (I use Hye-Roller brand)
1/2-1 lb smoked salmon, thin sliced,depending on how generous you want to be
1 bunch fresh chives, chopped
2 cups watercress leaves, washed and dried
salt & freshly ground black pepper

1. Mix sour cream, cream cheese, capers, horseradish and salt and pepper.
2. Arrange all ingredients so that you have two equal amounts (for the two rolls).
3. On each lavosh, spread the sour cream mixture.
4. Then add salmon, cucumber, onion, chives and watercress.
5. Tightly roll up each lavosh and wrap in Saran wrap.
6. Chill for 2-4 hours.
7. Just before serving, unwrap and slice into 1" thick rounds on the diagonal.
8. Arrange on a platter, garnish with more watercress.


iVillage Member
Registered: 04-21-2006
Sat, 07-29-2006 - 8:31pm

Cucumber Cocktail

1 kiwi, peeled and sliced
2 c diced cucumber
1/4 c water
1 T lemon juice
dash salt
1 c ice; finely chopped
Mix in blender until smooth.

From: Sam Waring (curmudgn@flash.net)

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Cucumber-Lemon Spritzer

3/4 cup water
6 tablespoons brown sugar
1-1/2 cups diced peeled cucumber
1/3 cup fresh lemon juice
1 teaspoon minced peeled fresh ginger
2 cups sparkling water, chilled
1 small cucumber, cut lengthwise into 4 spears
1. Combine 3/4 cup water and sugar in a small saucepan. Bring to a boil; cook until sugar dissolves, stirring occasionally. Remove from heat; cool.

2. Place sugar mixture, diced cucumber, lemon juice, and ginger in a blender; process until smooth. Cover and chill.

3. Combine cucumber mixture and sparkling water in a pitcher; stir gently with a whisk until blended. Serve over ice; garnish each glass with a cucumber spear, if desired. Yield: 4 servings (serving size: 1 cup).

iVillage Member
Registered: 04-21-2006
Sat, 07-29-2006 - 8:34pm

Fried Cucumbers
Wash and slice cucumbers. Dip them in a mixture of egg and a little milk. Coat them in flour or corn meal and fry in a skillet like you would fried green tomatoes.
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Cucumber-Carrot Pinwheels

whole cucumbers, unpeeled
whole carrots, peeled
Cut cucumber in 3" lengths. Hollow out seeded middle section. Push a carrot into the hollowed out center of the cucumber. Slice the cucumber/carrot wheels into 1/2-inch slices. You end up with a cucumber slice with a carrot center. Looks very attractive as a garnish and is fat free and tasty!!

Editor's note: Try scoring the cucumber skin before using them in this recipe: run a fork lengthwise down the cucumber skin all around the cucumber. Actually, this method makes pretty cucumber slices with or without skin.
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Cucumber-Seafood Appetizers

Ingredients:

cucumbers (I prefer the english ones)
mild salsa
sour cream
shredded shrimp or crab
tiny shrimp and dill for garnish
Cut cucumbers into 1/2 to 3/4 inch rounds. With a melon baller scoop out the middle without going all the way through, so you have a small cucumber dish. Fill with a mixture of mild salsa, sour cream, and shredded shrimp or crab. Place a dab in each cucumber dish. Top with one tiny shrimp and a sprig of dill. Get imaginative.... experiment with other toppings.

iVillage Member
Registered: 04-21-2006
Sat, 07-29-2006 - 8:39pm

Cucumber Sandwiches

Ingredients:

1 thin cucumber
1 loaf brown bread, sliced
1 stick sweet butter
salt and pepper to taste
Peel cucumber and slice in paper-thin rounds. Salt rounds lightly and place in colander for 15 minutes to drain. Press to release water; pat dry with paper towels.

Spread sliced bread (bakery whole wheat is closest to English Hovis) with softened sweet butter. Put 2 layers of cucumber slices on bottom slice, salt and pepper to taste, and top with another buttered slice. Press lightly with palm of hand. Cut all crusts off with a sharp knife. Cut sandwiches in half diagonally.
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Grilled Halibut with Tomato, Cucumber, and Lemon Sauce

Ingredients

1/4 t freshly grated lemon zest
1 1/2 T fresh lemon juice
1/2 t dried oregano
1/4 c olive oil
3/4 c cherry tomatoes, halved, seeded, and sliced thinly
1/2 c cucumbers, seeded and thinly sliced
vegetable oil for pan
2 1-inch-thick halibut steaks (1 lb)
In a bowl whisk together lemon zest, lemon juice, oregano, and salt & pepper to taste. Whisk in oil until dressing is emulsified , and stir in tomatoes and cucumbers. Heat a ridged grill pan or cast-iron skillet over high heat until it is smoking. Brush with oil and grill halibut over moderate heat for 8 minutes, turning once and covering for the last 4 minutes. Transfer to plates and spoon dressing over.
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Cucumber and Cottage Cheese Salad

Ingredients:

1 large cucumber, peeled and chopped (deseeded if desired)
1 pint cottage cheese
3 green onions, thinly sliced
salt and pepper to taste

Mix ingredients, season to taste with salt and pepper.

iVillage Member
Registered: 04-21-2006
Sat, 07-29-2006 - 8:43pm

Cucumber Ketchup

Ingredients

ripe cucumbers
1 red pepper, chopped
2 cups sugar
1 teaspoon cinnamon
1 cup chopped onion
4 cups vinegar
1 teaspoon salt
1 teaspoon cloves
1/8 teaspoon pepper
Pare sufficient ripe cucumbers to make 2 quarts after seeds and soft centers have been removed. Add onion, pepper, and sufficient water to prevent sticking. Cook slowly, stirring frequently, until tender. Add remaining ingredients. Cook slowly, stirring frequently, until thick.
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Cucumber-Avocado Soup

Yield: 3 1/2 cups

Ingredients

1 c buttermilk
2 cucumbers, peeled, seeded, and chopped
1 ripe avocado
1/4 c chicken broth
2 T fresh lemon juice
1/4 t ground cumin, or to taste

In a large measuring cup combine buttermilk plus ice cubes to measure 1 1/2 c total.
In a blender, blend buttermilk mixture with the avocado, lemon juice, cumin, and half the cucumbers until smooth.

Divide into chilled bowls and stir remaining cucumbers into each serving
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Georgia Cucumber Jelly

Ingredients (24 servings)

6 Cucumbers,medium-sized
3 pk Gelatin,unflavored
1/2 c Water,cold
2 c Water,boiling
1/4 c Apple cider vinegar
1 ts Onion,grated
1/4 ts Salt
2 dr Green food coloring
1/4 c Pimientos,chopped Peel cucumbers, remove seeds, and grate. Wrap in a clean kitchen cloth to absorb all moisture for about 15 minutes.
Sprinkle gelatin over cold water, add boiling water, and stir until dissolved. Add vinegar, onion, salt, and food coloring; refrigerate until slightly thickened. Stir in grated cucumber and pimientos.

Pour into 8 1/2-cup individual molds or 1 4-cup ring mold. Chill 4 hours, or until very firm. Serve jelly as accompaniment to cold meat or fish

iVillage Member
Registered: 03-19-2003
Sat, 07-29-2006 - 9:55pm

Wow, Breez, you really know your cukes!

hunk 'o, hunk 'o burnin' heartburn!

iVillage Member
Registered: 04-21-2006
Sun, 07-30-2006 - 12:09am

Cucumber Martini

Ingredients:

2 ounces gin
4 large Oregano Leaves
2 Thin slices Cucumber
2 teaspoons Dry Vermouth

Directions:
Using a muddling spoon as opposed to a stick muddle the oregano and cucumber. Not to a mash, just enough to release the flavours.

Add ice and vermouth, (i have tried rinsing the ice with the vermouth, but as with any martini, depends how you like it, i find 2 tsp works well)

Shake well and double strain into a martini glass. Garnish with a thin slice of Cucumber. This can be enjoyed on its own but i prefer it with nice dish of chilled prawn salad with a light asian sauce.
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Those living in Mexico where they make a lot of lemonade type drinks using limes and/or just about any fruit and some vegetables.One of the best is "agua de pepino" or "cucumber-ade."

Agua de Pepino (Cucumber Limeade)

1 cucumber, peeled and cut into chunks
Juice of 2-3 limes
Sugar to taste (1/4 c or so is good)
water
ice
Put cucumber, sugar and lime juice in blender with enough water to reach an inch and a half below the top. Blend well. Strain the pulp out of the mixture and serve over ice. Sounds weird, it's totally addictive.
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CRISP CINNAMON CUCUMBER SLICES

Makes 10 pints

1 gallon cucumbers, preferably the older, larger cukes

4 quarts water

2 cups pickling lime

Ice water

4 cups distilled white vinegar (divided)

1 tablespoon red food coloring (1/2 ounce)

1 teaspoon alum (see note)

2 cups hot water

10 cups granulated sugar

8 whole cinnamon sticks

6 ounces Red Hot candies

Peel the cucumbers, then cut in half lengthwise and remove the seeds with a spoon. Cut the cucumbers into 1/4-inch-thick slices.

Combine the 4 quarts of water with the pickling lime. Cover the cucumber slices with the lime water and let stand for 24 hours. Drain and rinse well with cold water. (Note: When using pickling lime, follow all of the precautions stated on the container.)

Cover the thoroughly rinsed cucumber slices with ice water and let soak for 3 hours. Pour off the water.

Place the slices in a non-aluminum pot, add 2 cups of the vinegar, the red food coloring, alum and enough tap water to cover the cucumbers. Bring the liquid to a boil, reduce heat and simmer gently for 1 hour.

Drain off the liquid and discard it.

Put the cucumbers in a large glass container or crock (or food-grade plastic container).

In a non-aluminum pot, combine the remaining 2 cups vinegar with 2 cups hot water, the sugar, cinnamon sticks and Red Hot candies. Bring to a boil, stirring, and heat through just until the sugar has dissolved. Pour the syrup over the cucumbers. Let sit for 24 hours.

The next day, drain off the syrup into a non-aluminum pot. Bring the syrup to a boil and pour back over the cucumbers; let cucumbers sit.

Repeat this process for 3 more days.

On the third day, wash 10 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Pack the cucumbers into jars. Pour the hot syrup into 1 jar at a time, leaving 1/2-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
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Cucumber/Watermelon Salad

1 cup lebanese cucumber, in 2 cm cubes
1 cup watermelon pieces, 2 cm cubes
1 small salad onion cut into 2 cm dice
1 cup natural yoghurt
1 tbsp cider vinegar
1/2 tsp any light mustard (don't overdo this)
borage flowers

Shake the yoghurt, mustard and vinegar together well.
A little white wine is great if the mix is a little dry.
Gently toss the cucumber, watermelon and onion together in a mixing bowl and coat well with the yoghurt, mustard and vinegar mix.

Refrigerate for at least 30 minutes. Place into serving bowl,
garnish with borage flowers

iVillage Member
Registered: 12-16-2004
Sun, 07-30-2006 - 2:02pm

I just made

iVillage Member
Registered: 03-19-2003
Sun, 07-30-2006 - 3:39pm

Yum, Hanna!

hunk 'o, hunk 'o burnin' heartburn!

iVillage Member
Registered: 12-16-2004
Sun, 07-30-2006 - 6:31pm

It was great as always.


I love this kind of pickle , a friend of mine do the same with

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