My wonderful daughter just got married! It was a lovely affair set in the stunning tropical-like setting of my sister’s gorgeous backyard. The planning presented a few challenges, however (is there a wedding that doesn’t?). My daughter wanted a western cowboy theme going on. And her fiance opted for the tropical Hawaiian look. There’s only one person I know who could figure out how to blend those
completely crazy creative ideas – my very talented mother. So she did. And it was spectacular! The girls wore lacy mid-thigh flowy dresses adorned with soft satin sashes, were barefoot in the thick green grass that was surrounded by the backyard waterfall and lush vegetation for the ceremony. The men had casual, but elegant subtle Hawaiian button down shirts. Immediately following the feel-good recession song, everyone jumped into their cowboy boots and western belts and spent the rest of the evening in ho-down mode. If there’s such a thing called Western Elegance, this was it. It worked. And it worked well. (Thanks, Mom!)
But the real challenge (for me) was the food! I cook all. the. time. So of course I wanted to be the one to put out a tantalizing spread for the celebration. But it was not to be. As I worked out a plan for the food weeks ahead of the wedding, it became clear that there was no way I could get all the food for 70+ guests out and still give my daughter the attention she deserved. But I was determined not to have the wedding fully catered (not that I dislike caterers!! I have had many wonderful experiences with them, I promise). So I landed on the only solution that would satisfy my desire to have homemade food, but also not keep me cooped up in the kitchen all day. I’d make the welcome-to-the-wedding appetizer!
Keep in mind, the wedding was in May, in Arizona, outside. I had to pick something cool, refreshing, and above all else, would withstand the potential 100+ degree weather. (She got lucky – it was 85! Perfect.) Enter the cucumber.
Crisp, cool, and so easy to pick up the slices and enjoy in one bite without making a mess. I scooped out some of the seeds from each slice, filled the center with a savory cream cheese mixture, topped with a few tart pomegranate seeds, and voila! You’ve got yourself a simple, colorful, refreshing appetizer that’s sure to please every crowd. All that and even enough time left over to throw on my mother-of-the-bride dress, slip on strappy sandals, and greet everyone with a smile on my face and a tray full of scrumptious homemade appetizers!
Congratulations to Taylor and Mike! You’re both terrific people and we all see a lifetime of happiness, success, and more than a few Disney movies in your future.
- 3 Whole Cucumbers, I prefer hot house or English Cucumbers
- 1 Package Cream Cheese
- 1 Cup Plain Greek Yogurt
- 3 Tbsp Milk
- 1/2 Cup Fresh Chives
- 2 Tbsp Fresh Thyme
- 1 Tbsp Worchestershire Sauce
- 1/2 tsp salt
- 1/2 tsp Pepper
- Cut ends off cucumbers and slice the cucumber crosswise into one inch thick slices (you'll get approximate 15 pieces per cucumber). Place in a single layer on a plate or platter that will fit into your refrigerator. Sprinkle slices with Kosher salt.
- Blend cream cheese, Greek yogurt, milk, chives, thyme, Worchestershire Sauce, salt and pepper with a hand blender until smooth and a little fluffy - approximately 2 minutes.
- Using a teaspoon or a small melon baller, scoop out about half of the seeds from the center of each cucumber slice, then fill with a dollop of the cream cheese mixture (approximately one teaspoon per slice).
- Top each slice with 3 pomegranate seeds (dried cranberries would work equally well) and refrigerate to chill. Serve and enjoy all the extra time you have!