Curried Cucumber Cups
Source of Recipe
K. Levin
Recipe Introduction
"These delightful appetizers pair crisp and soft textures with cool and spicy flavors. Look for bottled mango chutney in the condiment section of your supermarket. If you are using hot mango chutney or hot madras curry powder, omit the cayenne pepper. The curry mixture may be prepared up to two days before serving."
List of Ingredients
8 ounces cream cheese or light cream cheese, softened
2 tablespoons prepared mango chutney (chop large pieces of mango)
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 large cucumbers, unpeeled
Roasted salted whole peanuts or cashews
Small cilantro sprigs Recipe
Combine cream cheese, chutney, curry powder and cayenne pepper; mix well. Cover and refrigerate at least 2 hours or up to 2 days before serving.
Attractively score cucumber lengthwise with tines of a fork. Cut crosswise into 1/2-inch slices. Using a melonballer or metal measuring teaspoon, scoop out a small indentation from one side of cut cucumber, creating a cup (taking care not to cut through to bottom). Spoon about 1 heaping teaspoon cream cheese mixture into cucumber cups. Garnish each with a peanut or cashew and a cilantro sprig. Transfer to decorative platter.
YIELD: About 2 Dozen Appetizers
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