Monday, May 7, 2012
Cucumber cups start with some great cucumbers. I worked with English "burpless" cucumbers since I could get them at Costco in bulk, for cheap.
Then, I chose not to peel the entire cucumber, since that would make them too slippery. I left little grips around the edges.
Whatever, we already know how odd I am.
Next, use that handy dandy melon baller and scoop out the middle of the cucumber, creating the cup. I used the smaller end of my baller, but you can use whatever size you think makes the best scoop.
For fillings, I found several different recipes. Spinach dip, crab dip, cheese dip, etc., etc. A quick Google search will give you a ton of ideas. However, I was making enough other appetizers that I didn't want to overlap any of my other flavors presented.
The mango pico was great to just scoop in by the teaspoonful. However, for the hummus, I piped it through a broad frosting tip to give it a little swirl.
To top it off, I was going to sprinkle some paprika for color, but I didn't have any. Instead, I used some Chipotle red pepper sprinkled over it instead. Same color, still spicy, but not so much to be over powering.
(And no, Mom, I didn't serve it on a red paper plate. This was just my plate to refill from.)