| 词条 | Benedictine (spread) |
| 释义 |
| name = Benedictine | image = Benedictine (condiment).JPG | caption = Benedictine used as a dip, with sesame crackers | alternate_name = Benedictine spread | country = United States | region = Louisville, Kentucky | creator = Jennie Carter Benedict | course = | type = Sandwich filling, condiment, or dip | served = cold or room temperature | main_ingredient = Cucumbers, cream cheese | minor_ingredient = onion, cayenne pepper, salt | variations = Mayonnaise | calories = | other = }}Benedictine or benedictine spread is a spread made with cucumbers and cream cheese.[1][2][3] Invented near the beginning of the 20th century,[1] it was originally and still is used for making cucumber sandwiches, but in recent years it has been used as a dip[3][4] or combined with meat in a sandwich.[7][5] This spread can be obtained pre-made from some Louisville area grocery stores.[6] Although benedictine is rarely seen in restaurants outside the state of Kentucky, it has been written about in articles in national publications such as The New York Times, The Washington Post, and Saveur Magazine, and also reported about on multimedia outlets such as the Food Network and NPR. A benedictine-based sandwich was featured on the Food Network's 50 States 50 Sandwiches program in 2012,[7] on the television shows of celebrity chefs Paula Deen[8] and Damaris Phillips,[9] in Southern Living magazine as one of June's "2011 Best Recipes" for their corresponding issue,[10] in Garden & Gun magazine,[11] and in PopSugar.[12][13] HistoryBenedictine was invented near the beginning of the 20th century by Jennie Carter Benedict, a caterer, restaurateur and cookbook author in Louisville, Kentucky.[14] Benedict opened a kitchen for providing catering services in 1893, and in 1900 opened a restaurant and tea room called Benedict's.[14] It was probably during her catering period when she invented and originally served benedictine.[15] Benedict's cook books are still being sold a century after they were first published. For example, her The Blue Ribbon Cook Book, which first published in 1902, has been reprinted numerous times and most recently in 2008.[16] Although early editions of this book do not contain a recipe for the spread,[17] the most recent edition does. RecipeFollowing are the original benedictine recipe ingredients used by Benedict, as reported by the Louisville Courier-Journal and NPR:[2][3]
The original spread is made by thoroughly blending all these ingredients with a fork.[2][3] Modern variants of the recipe use grated or chopped cucumber and onions rather than juice, as well as dill and common spread ingredients. They also use significantly less salt.[1][3] See also{{portal|Food}}
References1. ^1 2 {{cite web |url=http://projects.washingtonpost.com/recipes/2007/04/25/benedictine |title=Benedictine Recipe Details | Recipe database |newspaper=The Washington Post |date=2007-04-25 |accessdate=2011-11-30}} 2. ^1 2 {{cite news |last=Popham |first=Mary |title=Benedictine spread; Miss Jennie Benedict's famed cookbook is back, with lots of extras |url=http://www.courier-journal.com/article/99999999/DERBYFUN/90422022/Benedictine-spread |newspaper=The Courier-Journal |date=April 22, 2009 |accessdate=2014-07-05}} 3. ^1 2 3 4 {{cite news |url=https://www.npr.org/2013/07/13/201545790/a-summery-spread-thats-as-cool-as-a-cucumber |title=A Summery Spread That's As Cool As A Cucumber |website=NPR |date=July 13, 2013 |first=Erica |last=Peterson |accessdate=2014-07-05}} 4. ^{{cite news |url=https://www.nytimes.com/1989/05/28/magazine/food-bluegrass-flavor.html |title=Food; Bluegrass Flavor |newspaper=The New York Times |date=May 28, 1989 |first=Regina |last=Schrambling}} 5. ^{{cite news |url=http://articles.latimes.com/2003/apr/30/food/fo-derby30 |title=They're off and partying: The Derby bash is a Kentucky tradition worth duplicating in the West. Try these race-day classics. |newspaper=Los Angeles Times |date=April 30, 2003 |first=Regina |last=Schrambling}} 6. ^{{cite news |url=http://www.saveur.com/article/Kitchen/Derby-Delight |title=Derby Delight: Everybody wants the spread in Louisville. |newspaper=Saveur |date=March 18, 2002 |first=Lori |last=Gray}} 7. ^{{cite news |url=http://www.kentucky.com/2012/08/15/2299985/food-network-declares-a-benedictine.html |title=Food Network declares a Benedictine sandwich one of country's best |newspaper=Lexington Herald-Leader |date=August 15, 2012 |first=Sharon |last=Thompson}} 8. ^{{cite episode |url=http://www.foodnetwork.com/recipes/paula-deen/benedictine-sandwiches-recipe.html |title=Benedictine Sandwiches |transcript=Mother's Day |network=Food Network |first=Paula |last=Deen |authorlink=Paula Deen |series=Paula's Home Cooking |season=6 |number=PA0713H |airdate=May 6, 2006}} 9. ^1 {{cite episode |url=http://www.foodnetwork.com/recipes/damaris-phillips/borage-benedictine-and-bacon-sandwiches.html |title=Borage, Benedictine and Bacon Sandwiches |transcript=Ladies' Tea Party |series=Southern at Heart |season=2 |number=ZD0209H |first=Damaris |last=Phillips |authorlink=Damaris Phillips |network=Food Network |airdate=May 11, 2014}} 10. ^{{cite news |url=http://www.southernliving.com/food/kitchen-assistant/southern-living-magazine-best-recipes-2011/kentucky-benedictine-tea-sandwiches_2 |title=2011 Best Recipes: June - Kentucky Benedictine Tea Sandwiches |magazine=Southern Living |date=June 2011}} 11. ^{{cite news |url=http://gardenandgun.com/recipe/pimento-cheeses-kentucky-cousin/ |title=Pimento Cheese's Kentucky Cousin |magazine=Garden & Gun |date=March 28, 2013 |first=Jed |last=Portman}} 12. ^{{cite news |url=https://www.popsugar.com/food/Wich-Week-Benedictine-Cheese-Tea-Sandwiches-1610066 |title='Wich of the Week: Benedictine Cheese Tea Sandwiches |website=PopSugar |date=May 7, 2008 |first=Nancy |last=Einhart}} 13. ^{{cite video |url=https://www.youtube.com/watch?v=f_RmVCS33Wo |title=Benedictine Sandwiches Recipe - Between the Bread - Food How To |work=PopSugar |date=May 15, 2013 |via=YouTube |author=}} 14. ^1 {{cite encyclopedia |encyclopedia=The Encyclopedia of Louisville |edition=1 |year=2001 |article=Benedict, Jennie Carter |pages=85–86 |url=https://books.google.com/books?id=pXbYITw4ZesC&q=Jennie+Carter+Benedict#v=snippet&q=Jennie%20Carter%20Benedict&f=false |isbn=9780813128900 |editor-first=John E. |editor-last=Kleber |first=Laurie A. |last=Birnsteel |accessdate=2014-07-05 |via=Google Books}} 15. ^{{cite news |last=Stinnett |first=Donna |title=Claim to fame Kentucky restaurant owner, caterer contributes |url=http://www.courierpress.com/news/2008/oct/02/claim-to-fame-kentucky-restaurant-owner-caterer/ |newspaper=Evansville Courier & Press |date=October 2, 2006 |accessdate=2014-07-04}} 16. ^{{cite news |url=http://tucsoncitizen.com/morgue2/2008/11/26/96102-storied-kentucky-cookbook-still-has-relevance-today/ |title=Storied Kentucky cookbook still has relevance today |newspaper=Tucson Citizen |date=November 26, 2008 |first=Larry |last=Cox}} 17. ^{{cite book |url=https://archive.org/details/blueribboncookbo00bene |title=The Blue Ribbon Cook Book |date=1904 |edition=2nd |first=Jennie C. |last=Benedict |publisher=John P. Morton |location=Louisville}} 8 : Spreads (food)|Condiments|Kentucky cuisine|Cuisine of Louisville, Kentucky|History of Louisville, Kentucky|Food and drink introduced in the 1890s|1890s establishments in Kentucky|Culinary dishes |
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