- Be careful when scooping the meat out, make sure you leave a base for your cucumber so filling won't leak from the bottom.
- Don't make the night ahead, the cucumbers will soften overnight and will no longer be crunchy.
Sunday, December 30, 2012
Cucumber Cups with Bacon & Caramelized Onion
My loving husband requested
for our Christmas Eve Celebration.
Yay! Good for me!
Not a lot of work in the kitchen
and I can actually enjoyed my evening with everyone.
So days before the Christmas I was in a MISSION.
I searched my cookbooks, looked at my own recipe notebook,
and of course the ever reliable web.
Here's one that caught my eye
while browsing through Pinterest.
It's a recipe by
a beautiful site/blog about stylish entertaining
by party stylist
I changed this recipe a bit to suit my taste.
I cut the cucumbers into 1 inch crosswise instead of 1 1/2 inch size,
it was just quite large for a normal bite.
I didn't add garlic on mine,
I added cream cheese,
because it works and It just taste better.
2 English Cucumbers, washed and cut into 1 inch crosswise
1 large Spanish Onion, chopped & caramelized
A pinch of Salt & Pepper
3-4 pcs of Bacon, finely chopped
2 tbsp Sour Cream
2 tbsp Cream Cheese
2 tsps chives, chopped
Bacon pieces, garnish
Chopped Chives, garnish
With a melon baller, scoop out the center of the cucumber.
In a bowl, mix all ingredients, and season to taste.
Spoon the filling to your cucumber cups.
Garnish with remaining chopped chives and bacon pieces.
Chill for about 1-2 hrs. prior to serving,