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Food » rec.food.cooking » Cucumber Sandwiches
| Cucumber Sandwiches [message #288095] |
Mo, 12 Juni 2006 21:06 |
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For years I have heard people talking about old ladies at
"high tea" with its cucumber sandwiches. While I always
thought the appellation "high tea" was horribly pretentious,
I always thought that cucumber sandwiches sounded good. I
finally had one the other day. Our town had a big historical
celebration and various groups were offering various foods.
My wife's church was doing a "high tea" but they just called
it "lunch" and one of the big sellers was cucumber.
Man are they good. They were open face bread smeared with
cream cheese and slices of vinegar laced cucumber on top and
sprinkled with fresh dill.
I just got back from a 15 mile bicycle ride and needed
something to pick me up. We had bread, cream cheese, vinegar
and fresh dill, so lunch was more of those delicious
cucumber sandwiches.
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| Re: Cucumber Sandwiches [message #288096 ] |
Mo, 12 Juni 2006 21:09 |
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"Dave Smith" <adavid.smith [at] sympatico.ca> wrote in message
news:448DBB28.A330C822 [at] sympatico.ca...
> For years I have heard people talking about old ladies at
> "high tea" with its cucumber sandwiches. While I always
> thought the appellation "high tea" was horribly pretentious,
> I always thought that cucumber sandwiches sounded good. I
> finally had one the other day. Our town had a big historical
> celebration and various groups were offering various foods.
> My wife's church was doing a "high tea" but they just called
> it "lunch" and one of the big sellers was cucumber.
>
> Man are they good. They were open face bread smeared with
> cream cheese and slices of vinegar laced cucumber on top and
> sprinkled with fresh dill.
>
That sounds sooooooo good! I've never had one before. I'm going to have to
make some. :~)
kili
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| Re: Cucumber Sandwiches [message #288098 ] |
Mo, 12 Juni 2006 21:19 |
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> Man are they good. They were open face bread smeared with
> cream cheese and slices of vinegar laced cucumber on top and
> sprinkled with fresh dill.
Heh - here in the UK, the proper contents of a cucumber sandwich is a
vexed question, and subject of great debate. The cucumber sandwich my
Great Grandma (born in 1900) used to make was a simple thing - white
bread without crusts, cut as thin as thin can be; cucumbers sliced
thinly and salted so they are less wet than usual; unsalted
butter...and that was it. A closed sandwich to be eaten immediately. We
served them at her funeral, and at my Grandma's.
Some people like vinegar and dill, but that's a more Swedish than
English cucumber preparation (there's a very good recipe for a sweet,
dilly, vinegary Swedish cucumber salad in Evelyn Rose's Entertaining
Cookbook, which unfortunately I've lent to my mother - I'll try to
remember to post the recipe soon). Try the unadorned sandwich - it's
extremely delicate and surprisingly good. I've not heard of putting
cream cheese in there - must try it.
--
www.gastronomydomine.com
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| Re: Cucumber Sandwiches [message #288102 ] |
Mo, 12 Juni 2006 21:33 |
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Dave Smith wrote:
> Man are they good. They were open face bread smeared with
> cream cheese and slices of vinegar laced cucumber on top and
> sprinkled with fresh dill.
Nice. I like to add some watercress, too.
--
Reg
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| Re: Cucumber Sandwiches [message #288103 ] |
Mo, 12 Juni 2006 21:34 |
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Squeezeweasel wrote:
> Heh - here in the UK, the proper contents of a cucumber sandwich is a
> vexed question, and subject of great debate. The cucumber sandwich my
> Great Grandma (born in 1900) used to make was a simple thing - white
> bread without crusts, cut as thin as thin can be; cucumbers sliced
> thinly and salted so they are less wet than usual; unsalted
> butter...and that was it. A closed sandwich to be eaten immediately. We
> served them at her funeral, and at my Grandma's.
>
> Some people like vinegar and dill, but that's a more Swedish than
> English cucumber preparation (there's a very good recipe for a sweet,
> dilly, vinegary Swedish cucumber salad in Evelyn Rose's Entertaining
> Cookbook, which unfortunately I've lent to my mother - I'll try to
> remember to post the recipe soon). Try the unadorned sandwich - it's
> extremely delicate and surprisingly good. I've not heard of putting
> cream cheese in there - must try it.
In that case, I am with the Swedes. These things are seriously good.
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| Re: Cucumber Sandwiches [message #288104 ] |
Mo, 12 Juni 2006 21:37 |
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Squeezeweasel wrote:
>>Man are they good. They were open face bread smeared with
>>cream cheese and slices of vinegar laced cucumber on top and
>>sprinkled with fresh dill.
>
>
> Heh - here in the UK, the proper contents of a cucumber sandwich is a
> vexed question, and subject of great debate. The cucumber sandwich my
> Great Grandma (born in 1900) used to make was a simple thing - white
> bread without crusts, cut as thin as thin can be; cucumbers sliced
> thinly and salted so they are less wet than usual; unsalted
> butter...and that was it. A closed sandwich to be eaten immediately. We
> served them at her funeral, and at my Grandma's.
>
> Some people like vinegar and dill, but that's a more Swedish than
> English cucumber preparation (there's a very good recipe for a sweet,
> dilly, vinegary Swedish cucumber salad in Evelyn Rose's Entertaining
> Cookbook, which unfortunately I've lent to my mother - I'll try to
> remember to post the recipe soon). Try the unadorned sandwich - it's
> extremely delicate and surprisingly good. I've not heard of putting
> cream cheese in there - must try it.
--
> www.gastronomydomine.com
>
I love almost any kind of cucumber sandwich. The ones most often
found at an Afternoon Tea (not High Tea) are the kind you described,
thinly sliced white bread, crust removed, brushed with a drop of sweet
butter or cream cheese and topped with very thinly sliced and peeled
cucumber. The cucumber may or may not be sprinkled with chopped dill
or parsley or chives.
The Swedish version usually comes on Pumpernickel or other dark bread,
sliced as thinly as possible, spread with cream cheese or cream cheese
mixed with chopped chives and the thinly sliced salted cucumber is
mixed with a drop of white vinegar and a small amount of sour cream
and chopped dill.
I have cucumbers in my refrigerator. I have cream cheese there, too
and bread in the freezer. I will go and fix some of these delicious
morsels and drink a glass of nice white wine (the bottle is open from
last night's dinner) with that treat. I will think of your
Grandmother and of you, knowing how much you must miss her.
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| Re: Cucumber Sandwiches [message #288105 ] |
Mo, 12 Juni 2006 21:43 |
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Post removed (X-No-Archive: yes)
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| Re: Cucumber Sandwiches [message #288106 ] |
Mo, 12 Juni 2006 21:44 |
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"Michael "Dog3" Lonergan" <shopalot [at] foodsource.eat> wrote
> This entire thread is making me salivate. I don't think I've ever had
> one.
> As soon as I can, I'm gonna make some up. Sounds like a wonderful lunch
> on
> a hot summer day.
(laugh) I'm *this* close to going to the store to buy the
ingredients. Damn. Way to create a craving.
nancy
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| Re: Cucumber Sandwiches [message #288107 ] |
Mo, 12 Juni 2006 21:48 |
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Dave Smith wrote:
> For years I have heard people talking about old ladies at
> "high tea" with its cucumber sandwiches. While I always
> thought the appellation "high tea" was horribly pretentious,
And wrong. Cucumber sandwiches are for Afternoon Tea. :-)
> I always thought that cucumber sandwiches sounded good. I
> finally had one the other day. snip]
>
> Man are they good. They were open face bread smeared with
> cream cheese and slices of vinegar laced cucumber on top and
> sprinkled with fresh dill [snip]
Cream cheese? Sounds good, but the cucumber sandwiches I had at tea in
Brown's Hotel in London were crustless, sliced white bread smeared with
*butter* and topped with slices of cucumber. Until then, I had rarely
used butter on sandwiches, preferring mayo or other things. Since
then, I at least think about using just butter. It's a good thing.
-aem
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| Re: Cucumber Sandwiches [message #288110 ] |
Mo, 12 Juni 2006 21:51 |
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>
> I have cucumbers in my refrigerator. I have cream cheese there, too
> and bread in the freezer. I will go and fix some of these delicious
> morsels and drink a glass of nice white wine (the bottle is open from
> last night's dinner) with that treat. I will think of your
> Grandmother and of you, knowing how much you must miss her.
Oh - that's wonderful of you - and it's real serendipity, because I've
just turned the cucumber in my fridge into a sandwich too! Thank you.
You're right - I miss her an awful lot, but I'm sure that wherever she
is, there are just as many sandwiches as she wants.
--
www.gastronomydomine.com
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| Re: Cucumber Sandwiches [message #288113 ] |
Mo, 12 Juni 2006 21:57 |
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"Michael "Dog3" Lonergan" <shopalot [at] foodsource.eat> wrote in message
news:Xns97E0959C26B9Czjlzzjkvjzklzjkljxkl [at] 69.28.186.121...
> Dave Smith <adavid.smith [at] sympatico.ca>
news:448DBB28.A330C822 [at] sympatico.ca:
>
> <peeled for space>
>
> > I always thought that cucumber sandwiches sounded good. I
> > finally had one the other day.
>
> > Man are they good. They were open face bread smeared with
> > cream cheese and slices of vinegar laced cucumber on top and
> > sprinkled with fresh dill.
>
> This entire thread is making me salivate. I don't think I've ever had
one.
> As soon as I can, I'm gonna make some up. Sounds like a wonderful lunch
on
> a hot summer day.
>
> Michael
>
I'm with you, Michael! Shoots, too bad we can't do 'em together. :~)
kili
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| Re: Cucumber Sandwiches [message #288115 ] |
Mo, 12 Juni 2006 22:00 |
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Michael \"Dog3\" Lonergan wrote:
> > Man are they good. They were open face bread smeared with
> > cream cheese and slices of vinegar laced cucumber on top and
> > sprinkled with fresh dill.
>
> This entire thread is making me salivate. I don't think I've ever had one.
> As soon as I can, I'm gonna make some up. Sounds like a wonderful lunch on
> a hot summer day.
>
I guarantee that you won't regret it. I
I had been curious about them for a long time, but not enough to pursue it.
Saturday was my first opportunity to try them and I was amazed at how good they
are, and so simple to make. When I got back from my bicycle ride I walked past
the herb garden that was bristling with all sorts of nice young dill plants. I
knew I had to a cucumber and some cream cheese....... so I made some. Fast,
easy and delicious. I suppose it was a major foofoo faux pas not to have
removed the crusts.
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| Re: Cucumber Sandwiches [message #288117 ] |
Mo, 12 Juni 2006 22:09 |
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Post removed (X-No-Archive: yes)
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| Re: Cucumber Sandwiches [message #288120 ] |
Mo, 12 Juni 2006 22:18 |
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Oh pshaw, On Mon 12 Jun 2006 12:09:52p, kilikini was muttering about...
>
> "Dave Smith" <adavid.smith [at] sympatico.ca> wrote in message
> news:448DBB28.A330C822 [at] sympatico.ca...
>> For years I have heard people talking about old ladies at
>> "high tea" with its cucumber sandwiches. While I always
>> thought the appellation "high tea" was horribly pretentious,
>> I always thought that cucumber sandwiches sounded good. I
>> finally had one the other day. Our town had a big historical
>> celebration and various groups were offering various foods.
>> My wife's church was doing a "high tea" but they just called
>> it "lunch" and one of the big sellers was cucumber.
>>
>> Man are they good. They were open face bread smeared with
>> cream cheese and slices of vinegar laced cucumber on top and
>> sprinkled with fresh dill.
>>
>
> That sounds sooooooo good! I've never had one before. I'm going to
> have to make some. :~)
>
> kili
This is, perhaps, more typical/authentic, although the version above sounds
delicious.
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.
--
Wayne Boatwright
____________________________________________________________ ______________
I often wonder ...
What do people mean when they say the computer went down on me?
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| Re: Cucumber Sandwiches [message #288121 ] |
Mo, 12 Juni 2006 22:15 |
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aem wrote:
> Dave Smith wrote:
> > For years I have heard people talking about old ladies at
> > "high tea" with its cucumber sandwiches. While I always
> > thought the appellation "high tea" was horribly pretentious,
>
> And wrong. Cucumber sandwiches are for Afternoon Tea. :-)
Ok. I won't argue that one. My grnadparents were English, and it was just
plain "tea" . So when it was time for "tea" , not "tea time" out came the
tea and a plate of cookies or scones and cream. I got used to the idea of a
hot beverage and light snack in the afternoon, but I also learned that good
coffee was better than tea.
I get a kick out of these places that offer tea and it comes in one of
those gawdawful stainless steel tea pots. We are lucky here. The berry
farm behind us serves "tea" during the summer. They just opened for the
season. And thanks to them, I think, several other places have opened up.
Just down from them three new places have opened up, a gift shop, a bed and
kitchen shop and a chocolate shop. The chocolate shop expanded and put in a
little tea and coffee room. Last month a bakery opened up just next to
them. And in the big town that we are a sub-suburb of, a dessert shop
opened up. We went there for coffee the other day. Their desserts look
really good. They do a lot of desserts for local restaurants. They sell in
their store for $4-5 but would be $12 or more in the restaurants.
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| Re: Cucumber Sandwiches [message #288122 ] |
Mo, 12 Juni 2006 22:18 |
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Nancy Young wrote:
> "Michael "Dog3" Lonergan" <shopalot [at] foodsource.eat> wrote
>
>
>>This entire thread is making me salivate. I don't think I've ever had
>>one.
>>As soon as I can, I'm gonna make some up. Sounds like a wonderful lunch
>>on
>>a hot summer day.
>
>
> (laugh) I'm *this* close to going to the store to buy the
> ingredients. Damn. Way to create a craving.
>
> nancy
>
>
Go for it. I just finished the cucumber sandwich I made for myself.
There was no white bread in the freezer and I could not find the Cuban
roll I froze last week, so I used Jewish Seeded Rye, Melba sliced from
Orwasher's. I toasted it, spread a small amount of butter on it, put
salted cucumber slices with some of the liquid squeezed out on top,
cut the slice of bread into thirds and gobbled it up. It was so good,
especially with the glass of wine, I am toasting another slice of
bread and will forget about dinner. Let Marcel eat all the roasted
pork with mashed potatoes and red cabbage, this is better.
Here is a remark by Marcel from last night, when I served the same
food as I plan to serve tonight. On tasting the red cabbage, he said:
"These are the best beets I ever ate, I will not refuse to eat them
from now on if you cook them this way."
I hope that Bubba Vic sees this.
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| Re: Cucumber Sandwiches [message #288126 ] |
Mo, 12 Juni 2006 22:29 |
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> Man are they good. They were open face bread smeared with
> cream cheese and slices of vinegar laced cucumber on top and
> sprinkled with fresh dill.
>
My mother's version was white bread, mayo, slices of cucumber. I really
liked them. haven't had them for years, since I never buy white bread and I
don't think it woudl work with the dark whole wheat bread I get.
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| Re: Cucumber Sandwiches [message #288128 ] |
Mo, 12 Juni 2006 22:31 |
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Dave Smith wrote:
> aem wrote:
>
> > Dave Smith wrote:
> > > For years I have heard people talking about old ladies at
> > > "high tea" with its cucumber sandwiches. While I always
> > > thought the appellation "high tea" was horribly pretentious,
> >
> > And wrong. Cucumber sandwiches are for Afternoon Tea. :-)
>
> Ok. I won't argue that one. My grnadparents were English, and it was just
> plain "tea" . So when it was time for "tea" , not "tea time" out came the
> tea and a plate of cookies or scones and cream. I got used to the idea of a
> hot beverage and light snack in the afternoon, but I also learned that good
> coffee was better than tea.
>
> I get a kick out of these places that offer tea and it comes in one of
> those gawdawful stainless steel tea pots. We are lucky here. The berry
> farm behind us serves "tea" during the summer. They just opened for the
> season. And thanks to them, I think, several other places have opened up.
> Just down from them three new places have opened up, a gift shop, a bed and
> kitchen shop and a chocolate shop. The chocolate shop expanded and put in a
> little tea and coffee room. Last month a bakery opened up just next to
> them. And in the big town that we are a sub-suburb of, a dessert shop
> opened up. We went there for coffee the other day. Their desserts look
> really good. They do a lot of desserts for local restaurants. They sell in
> their store for $4-5 but would be $12 or more in the restaurants.
--------------------------------
Yes, the term is "not" High Tea--it's Afternoon Tea, or just plain Tea.
(High tea refers to a supper, later in the day.) The British are
amused by the American use of "High Tea". You will be ever-so-gently
reminded of this as you stand at the entrance to the tea room.
Unfortunately, the "High Tea" term seems to have taken over in the
U.S., where the finest hotels, etc. here advertise it that way. If in
doubt, just ask for "tea".
Cheers,
Nancree
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| Re: Cucumber Sandwiches [message #288131 ] |
Mo, 12 Juni 2006 22:41 |
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Oh pshaw, On Mon 12 Jun 2006 01:18:01p, Margaret Suran was muttering about...
> Here is a remark by Marcel from last night, when I served the same
> food as I plan to serve tonight. On tasting the red cabbage, he said:
> "These are the best beets I ever ate, I will not refuse to eat them
> from now on if you cook them this way."
>
That is SO funny, Margaret. :-) How do you prepare your red cabbage?
--
Wayne Boatwright
____________________________________________________________ ______________
I often wonder ...
What do people mean when they say the computer went down on me?
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| Re: Cucumber Sandwiches [message #288137 ] |
Mo, 12 Juni 2006 22:56 |
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So do you always peel the cucumber (in addition to de-crusting
the bread)?
Steve
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| Re: Cucumber Sandwiches [message #288140 ] |
Mo, 12 Juni 2006 23:04 |
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Wayne Boatwright wrote:
> Oh pshaw, On Mon 12 Jun 2006 01:18:01p, Margaret Suran was muttering about...
>
>
>>Here is a remark by Marcel from last night, when I served the same
>>food as I plan to serve tonight. On tasting the red cabbage, he said:
>> "These are the best beets I ever ate, I will not refuse to eat them
>>from now on if you cook them this way."
>>
>
>
> That is SO funny, Margaret. :-) How do you prepare your red cabbage?
>
Sshh! This is a secret between the two of us. You have to promise
not to tell anybody, O.K.?
Go to the supermarket. Get a jar of red cabbage, ready to serve and
if possible imported from Germany.
Open the jar. Transfer the red cabbage from the jar to a pot. Pour
some sweet red wine over the cabbage. This is how the left over
horrible Concord Grape Manischewitz wine from the last Jewish holiday
gets used up. :o) Put a couple of bay leaves into the pot. Put some
caraway seeds in, as well. I use ground Caraway Seeds from Penzey's,
but whole ones are even better. If you want, peel and core an apple,
chop it up and add it, too. I no longer do this. Bring the cabbage
to a boil, turn down the flame to low and simmer it for half an hour
or so.
If you have no Manischewitz wine handy, apple juice will do or regular
left over red wine. You can even add a small amount of brown or white
sugar. If you make this often enough, you will find a way to cook it
just as you like it.
So, do not let anybody know that I do not make this from scratch.
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| Re: Cucumber Sandwiches [message #288141 ] |
Mo, 12 Juni 2006 23:05 |
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Steve Pope wrote:
> So do you always peel the cucumber (in addition to de-crusting
> the bread)?
It may be necessary if serving dainty sandwiches to a gang of
grannies. I found them quite tasty with the skin and crusts on.
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| Re: Cucumber Sandwiches [message #288142 ] |
Mo, 12 Juni 2006 23:09 |
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Steve Pope wrote:
> So do you always peel the cucumber (in addition to de-crusting
> the bread)?
>
> Steve
>
I always do. The skin may be tough and lately, every cucumber I see
is either waxed or oiled or both, for all I know. There is no way to
remove that without peeling all the skin off.
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| Re: Cucumber Sandwiches [message #288145 ] |
Mo, 12 Juni 2006 23:28 |
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"Dave Smith" <adavid.smith [at] sympatico.ca> wrote in message
news:448DBB28.A330C822 [at] sympatico.ca...
> For years I have heard people talking about old ladies at
> "high tea" with its cucumber sandwiches. While I always
> thought the appellation "high tea" was horribly pretentious,
> I always thought that cucumber sandwiches sounded good. I
> finally had one the other day. Our town had a big historical
> celebration and various groups were offering various foods.
> My wife's church was doing a "high tea" but they just called
> it "lunch" and one of the big sellers was cucumber.
>
> Man are they good. They were open face bread smeared with
> cream cheese and slices of vinegar laced cucumber on top and
> sprinkled with fresh dill.
snip
Not for tea in my family, just good eats. Darn near every garden raw
vegetable was a target for sandwiches. Green onions, radishes, cucumber,
tomato, kohlrabi, turnips, sweet globe onions. O.k., I've got to plant some
cucumber seeds as I simply will not buy cucumbers because they just don't
taste as good as home grown. I'll have my sandwich in 45 days. ;o}
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| Re: Cucumber Sandwiches [message #288146 ] |
Mo, 12 Juni 2006 23:34 |
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"Reg" wrote
> Dave Smith wrote:
>> Man are they good. They were open face bread smeared with
>> cream cheese and slices of vinegar laced cucumber on top and
>> sprinkled with fresh dill.
>
> Nice. I like to add some watercress, too.
>
> Reg
I like watercress sandwiches on thin, buttered white bread (crusts removed,
cut on the diagonal) and even watercress and finely chopped hard-boiled egg
fixed the same way.
For cucumber sandwiches, I'm a traditionalist. The bread should be a good
white loaf, sliced thinly and spread with soft butter, then covered in thin
slices of peeled cucumber, salted lightly. Crusts are removed then the
bread is sliced on the diagonal.
They're for afternoon tea, Dave, not "high tea", which is a different animal
entirely! A good "cuppa" completes a fine snack.
Dora
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| Re: Cucumber Sandwiches [message #288148 ] |
Mo, 12 Juni 2006 23:39 |
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"Dave Smith" wrote
> I knew I had a cucumber and some cream cheese....... so I made some.
> Fast,
> easy and delicious. I suppose it was a major foofoo faux pas not to have
> removed the crusts.
That's funny, Dave! Do your own thing and enjoy the sandwiches!
Dora
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| Re: Cucumber Sandwiches [message #288149 ] |
Mo, 12 Juni 2006 23:51 |
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Post removed (X-No-Archive: yes)
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| Re: Cucumber Sandwiches [message #288151 ] |
Mo, 12 Juni 2006 23:55 |
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Dave Smith wrote:
> For years I have heard people talking about old ladies at
> "high tea" with its cucumber sandwiches. While I always
> thought the appellation "high tea" was horribly pretentious,
> I always thought that cucumber sandwiches sounded good. I
> finally had one the other day. Our town had a big historical
> celebration and various groups were offering various foods.
> My wife's church was doing a "high tea" but they just called
> it "lunch" and one of the big sellers was cucumber.
>
> Man are they good. They were open face bread smeared with
> cream cheese and slices of vinegar laced cucumber on top and
> sprinkled with fresh dill.
>
>
> I just got back from a 15 mile bicycle ride and needed
> something to pick me up. We had bread, cream cheese, vinegar
> and fresh dill, so lunch was more of those delicious
> cucumber sandwiches.
---------------------------------
Here's the definition of " High Tea vs. Afternoon Tea"
http://coffeetea.about.com/cs/culture/a/aftervshigh.htm
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| Re: Cucumber Sandwiches [message #288153 ] |
Di, 13 Juni 2006 00:00 |
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Oh pshaw, On Mon 12 Jun 2006 02:04:37p, Margaret Suran was muttering
about...
>
>
> Wayne Boatwright wrote:
>> Oh pshaw, On Mon 12 Jun 2006 01:18:01p, Margaret Suran was muttering
>> about...
>>
>>
>>>Here is a remark by Marcel from last night, when I served the same
>>>food as I plan to serve tonight. On tasting the red cabbage, he said:
>>> "These are the best beets I ever ate, I will not refuse to eat them
>>>from now on if you cook them this way."
>>>
>>
>>
>> That is SO funny, Margaret. :-) How do you prepare your red cabbage?
>>
>
> Sshh! This is a secret between the two of us. You have to promise
> not to tell anybody, O.K.?
>
> Go to the supermarket. Get a jar of red cabbage, ready to serve and
> if possible imported from Germany.
>
> Open the jar. Transfer the red cabbage from the jar to a pot. Pour
> some sweet red wine over the cabbage. This is how the left over
> horrible Concord Grape Manischewitz wine from the last Jewish holiday
> gets used up. :o) Put a couple of bay leaves into the pot. Put some
> caraway seeds in, as well. I use ground Caraway Seeds from Penzey's,
> but whole ones are even better. If you want, peel and core an apple,
> chop it up and add it, too. I no longer do this. Bring the cabbage
> to a boil, turn down the flame to low and simmer it for half an hour
> or so.
>
> If you have no Manischewitz wine handy, apple juice will do or regular
> left over red wine. You can even add a small amount of brown or white
> sugar. If you make this often enough, you will find a way to cook it
> just as you like it.
>
> So, do not let anybody know that I do not make this from scratch.
>
Thank you, dear heart. I won't tell a soul. And I will try making it this
way.
--
Wayne Boatwright
____________________________________________________________ ______________
I often wonder ...
What do people mean when they say the computer went down on me?
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| Re: Cucumber Sandwiches [message #288163 ] |
Di, 13 Juni 2006 00:24 |
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limey wrote:
> "Reg" wrote
>
>>
>> Nice. I like to add some watercress, too.
>
> I like watercress sandwiches on thin, buttered white bread (crusts
> removed, cut on the diagonal) and even watercress and finely chopped
> hard-boiled egg fixed the same way.
>
Yes, that's definetely more tradional. I used to make the cuke and
watercress separately that way, then I decided to merge them :)
> For cucumber sandwiches, I'm a traditionalist. The bread should be a
> good white loaf, sliced thinly and spread with soft butter, then covered
> in thin slices of peeled cucumber, salted lightly. Crusts are removed
> then the bread is sliced on the diagonal.
The bread is critical. A simple dish like this depends on perfect
ingredients. I have pullman loaf pans that I use to make the
breads. Makes a perfect square cross section with very little
waste. And since it's homemade it's oh so fresh.
--
Reg
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| Re: Cucumber Sandwiches [message #288183 ] |
Mo, 12 Juni 2006 23:54 |
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Margaret Suran <margaret [at] no.spam.for.me.invalid> wrote:
> Here is a remark by Marcel from last night, when I served the same
> food as I plan to serve tonight. On tasting the red cabbage, he said:
> "These are the best beets I ever ate, I will not refuse to eat them
> from now on if you cook them this way."
Way to go! This tells me that, while it may be rare to encounter red
cabbage in your household, cooking and serving beets is an everyday
occurrence, probably inspired by Barb's visits.
Bubba Vic
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| Re: Cucumber Sandwiches [message #288185 ] |
Di, 13 Juni 2006 01:40 |
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Michael "Dog3" Lonergan wrote:
> ROFL... Isn't that just like Marcel? He is a dear man and you are both
> lucky to have each other as close friends. Does he really have scotch
> left? I thought I managed to drink it all when he graciously offered to
> let me spend the weekend at his apartment ;)
You drove him to drink?! LOL
Seriously, having met you, I didn't feel compelled to drink more than..
say.. 2 glasses. :)
Goomba
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| Re: Cucumber Sandwiches [message #288187 ] |
Di, 13 Juni 2006 01:59 |
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Goomba38 wrote on 12 Jun 2006 in rec.food.cooking
> You drove him to drink?! LOL
> Seriously, having met you, I didn't feel compelled to drink more than..
> say.. 2 glasses. :)
> Goomba
>
2-16 oz tumblers?
--
-Alan
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| Re: Cucumber Sandwiches [message #288188 ] |
Di, 13 Juni 2006 02:01 |
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Post removed (X-No-Archive: yes)
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| Re: Cucumber Sandwiches [message #288189 ] |
Di, 13 Juni 2006 02:03 |
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Dave Smith wrote:
>
> I just got back from a 15 mile bicycle ride and needed
> something to pick me up. We had bread, cream cheese, vinegar
> and fresh dill, so lunch was more of those delicious
> cucumber sandwiches.
My favorite sammie is cukes and tomatoes on fresh white pita topped
with sour cream to which crushed fresh garlic, chopped green onions
(just a couple), lots of black pepper and salt has been added. YUM!
-L.
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| Re: Cucumber Sandwiches [message #288192 ] |
Di, 13 Juni 2006 02:05 |
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"Michael "Dog3" Lonergan" <shopalot [at] foodsource.eat> wrote in message
news:Xns97E09A0417B19zjlzzjkvjzklzjkljxkl [at] 69.28.186.121...
> "kilikini" <kilikiniSPAM [at] tampabay.rr.com>
> news:3Hjjg.9048$LT2.1777 [at] tornado.tampabay.rr.com:
>
> >
> > I'm with you, Michael! Shoots, too bad we can't do 'em together. :~)
> >
> > kili
>
> Well put your skinny behind on a jet and get up here. The guest room is
> all ready for you. Should I got to the Sappington Farmer's Market and
pick
> up some home grown cukes?
>
> Michael
> --
I'd say yes, but I've got plans this week. :~) The hospital calls, unless
Stephen is a skilled surgeon?
kili
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| Re: Cucumber Sandwiches [message #288198 ] |
Di, 13 Juni 2006 02:27 |
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Michael "Dog3" Lonergan wrote:
> Goomba38 <goomba38 [at] comcast.net>
> news:1K6dnR6QgcDzZhDZnZ2dnUVZ_tudnZ2d [at] comcast.com:
>
>
>>You drove him to drink?! LOL
>>Seriously, having met you, I didn't feel compelled to drink more
>>than.. say.. 2 glasses. :)
>>Goomba
>
>
> LOL... I had martinis before dinner if you recall...
>
> Michael <- can't drink any more
>
And certainly not any less, either.
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| Re: Cucumber Sandwiches [message #288217 ] |
Di, 13 Juni 2006 03:56 |
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Margaret Suran wrote:
>
> Sshh! This is a secret between the two of us. You have to promise not
> to tell anybody, O.K.?
>
> Go to the supermarket. Get a jar of red cabbage, ready to serve and if
> possible imported from Germany.
>
> Open the jar. Transfer the red cabbage from the jar to a pot. Pour
> some sweet red wine over the cabbage. This is how the left over
> horrible Concord Grape Manischewitz wine from the last Jewish holiday
> gets used up. :o) Put a couple of bay leaves into the pot. Put some
> caraway seeds in, as well. I use ground Caraway Seeds from Penzey's,
> but whole ones are even better. If you want, peel and core an apple,
> chop it up and add it, too. I no longer do this. Bring the cabbage to
> a boil, turn down the flame to low and simmer it for half an hour or so.
>
> If you have no Manischewitz wine handy, apple juice will do or regular
> left over red wine. You can even add a small amount of brown or white
> sugar. If you make this often enough, you will find a way to cook it
> just as you like it.
>
> So, do not let anybody know that I do not make this from scratch.
What a sneaky lady you are! It sounds delicious.
gloria p
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