Small Bites - Part 1 - Fast, Simple, Delicous Cucumber Cups w/ Cream Cheese

Samuel Johnson once said 

“A cucumber should be well sliced, and dressed with pepper and vinegar, and then thrown out, as good for nothing”

He was English, what do they know about flavor?

As this holiday season is closing in quickly, we could all use a little more time. Personally, I've been so swamped! I recently went to the doctor and found out I have an atrophic hole in my left eye!! I'm too young for this kind of garbage! I've been on the phone with the doctors and my insurance company trying to figure this out all while starting a new job! The amount of hours that I work around any holiday season can just seem unreal in addition to living my life!. Spending up to 14 "short" hours a day at work, I can use all the help possible finding extra time. I like to use simple, quick recipes that look impressive to make the most of my time! My family knows I'm cooking for a living so their expectations are high! This recipe is so freakin' quick and simple and one that will wow the masses. 

Cucumber Cups with Herb Cream Cheese

Yields: 25-30 pieces depending on cucumber size

quantity  ingredient

• 3ea       cucumber
• 8-10oz    herb cream cheese (about 1 1/2 containers)
• 1cup      milk (skim, 2%, whole, or silk)

tools

• peeler
• french knife, or paring knife
• cutting board
• small melon baller
• food processor
• re-seal-able plastic bag
• piping tips (if you have them)  

technique

  For the cucumber cups:

1. Take your peeler, take 3 swipes lengthwise down the cucumbers making sure to evenly space each swipe around the cucumber. 

2. Slice the ends off each cucumber. We won't be needing those. Slice the beautiful cucumber into rounds about 1inch thick. 
3. Take your melon baller and scoop out the center of each round creating a cup. Make sure to leave a bottom, we don't want rings, we want cups! 

Save the scooped out cucumber and toss with some italian dressing to eat as a quick snack on-the-go today! Add tomato to really spoil yourself!

 

 For the cream cheese:

1. Let's make this cream cheese a little fluffier and smoother! Take your cream cheese and toss it into the food processor. It would be a good idea to make sure your cream cheese is at room temperature so that it is easier to mix. Go ahead give it a few pulses. 
2. Now we are going to stream in the milk. You probably won't need all of it. You want it to be the consistency of cool whip. It needs to be able to be piped into the cup. Chance on the thick side as opposed to the thin size. You can always add more milk!

For a fresher approach. Take regular cream cheese and add your favorite freshly chopped herbs. About 2 tablespoons should do. Or substitute half cream cheese with goat cheese! YUM!

 To Finish:

1. Take your fluffy cream cheese mixture and put it into your re-seal-able bag. 
2. Cut off a small portion of the tip. No more than 3/4 in. 
3. Carefully squeeze the bag and pipe it into the cups. Adding only about a tablespoon per cup. 

Step back, your cucumber cups look marvelous! Put them on a plate and throw them in the fridge until your company shows up!! These simple little bites can be done hours ahead of time while you spend time on doing the many other things that go into the holidays!

Take it one step further! To garnish these scrumptious cucumber cups, toast some slivered almonds and sprinkle on top. Then finish it with a dusting of spanish paprika to make these guys fit for a photo shoot! 

 

Did this recipe work for you? Shared it with family and friends? Was this recipe too difficult to follow? or too easy? Tell your story in a comment below! Have an interesting ingredient that you want to tryout? Looking for a specific recipe? Contact me and I'll be sure to post something just for you! Check back often for part 2 and part 3!

E