It seemed like a long wait for the cukes to finally set on but they finally did. And once they do, you’ve got cucumbers coming out of your ears. As we suffer through the “Heat Dome” which is now upon us, we thought we’d share a couple recipes that don’t require turning on an oven!
There are all sorts of cucumbers in various shapes and sizes: English Cucumbers, Burpless Cucumbers, Pickling Cukes even round ones.
I checked Margaret Roach’s website (www.awaytogarden.com) to see what she had to say about cucumbers and it turns out she’s featuring the cucumber as well this week. (Click here to read Margaret’s cucumber Q&A) I found a great new recipe on her site: Cucumber Basil Gimlets. That sounded yummy so I had to test it — and they’re delicious!
So whether you’re growing your own or getting them from your local CSA or farmers market, in honor of the cucumber here’s the gimlet recipe plus this favorite recipe from our archives: Creamy Cucumber Salad (click here)
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Cucumber Basil Gimlet
(from Gaby Dalkin)
- 1-2 oz basil simple syrup*(water, sugar, basil)
- 1 oz cucumber juice (English cucumber)
- 3 oz gin (you can also use vodka)
- 1 oz fresh lime juice
*1. In a pot, combine 1 cup sugar with 1 cup water and 10 basil leave. Bring the mixture to a rolling boil until the sugar is dissolved. Remove from heat and let the basil infuse for 20 minutes and until the mixture has cooled. Strain out the basil and set the simple syrup aside.
2. Peel a large English cucumber and cut it into chunks. Place it into your food processor and blender and pulse for 2 minutes. Remove mixture and place it into a fine mesh strainer and push out the juice into another bowl. Discard whatever cannot be pushed into the juice. Set aside.
3. In a cocktail shaker, combine 1 oz of basil simple syrup. 1 oz cucumber juice, 3 oz gin, 1 oz of lime juice and ice cubes. Shake shake shake and taste. If it’s too strong, add 1 more oz of basil simple syrup. Shake again and serve over ice.