Hot sliced cucumbers in a creamy lemony sauce make a nice accompaniment to broiled or grilled fish or chicken.
Ingredients
- •2 seedless cucumbers
- •1 lemon
- •1 cups creme fraiche
- •1 cups heavy cream
- •1 tsp red wine vinegar
- •Kosher salt and freshly ground black pepper
- •Nonstick vegetable spray
- •4 Tbsp unsalted butter
- •Tbsp chopped fresh chives or dill leaves, for garnish
Preparation
Peel the cucumbers and cut them in half lengthwise. Using a teaspoon, remove the core and small seeds by running the spoon from one end to the other. Cut the cucumber halves crosswise into 1/4 inch slices and set aside. Finely grate the zest of the lemon and set aside. Juice the lemon and reserve the juice.
In a medium saucepan, combine the creme fraiche and the cream. Place over medium-low heat and simmer until reduced to 1 cup, 25-30 minutes. Using a blender or immersion blender, puree the reduced mixture while it is still hot. Add the lemon zest, lemon juice, and vinegar. Season with salt and pepper to taste.
Preheat a broiler. Coat a 3 to 4 cup broiler-safe baking dish with vegetable spray. Place a medium pan over medium-low heat and add the butter. As the butter foams, add the cucumber slices and toss about 45 seconds. Use a slotted spoon to transfer the cucumber slices to the cream mixture, and toss to coat the cucumbers. Using the slotted spoon, place the cucumbers in the baking dish. Top with a generous drizzle of the cream.
When almost ready to serve, place the baking dish under a broiler until bubbly and brown on top, 5 to 10 minutes. Garnish with chives or dill and serve.
From the book
Dinner for Eight: 40 Great Dinner Party Menus for Friends and Family
Denise Landis-who has tested more than a decade's worth of recipes at The New York Times-is an accomplished and experienced home entertainer. Landis knows what makes a good dinner party and how to compose a menu that will impress guests while leaving the cook free to enjoy her own party.
