Every time the Odd Fork pinches something edible, it wonders what could be the strangest thing to make with it? Besides, it wouldn't be odd if it thought any different!
Cucumber is by far the most refreshing vegetable, usually eaten raw in salads. Therefore, the Odd Fork thought to experiment by trying to cook maybe the only vegetable which needs no cooking. But it didn't just cooked the cucumber, the bigger challenge would be to make a dessert with it!
And here it is: An aromatic spoon sweet with cucumber instead of fruits, fresh dill and lemon, excellent for hot summer evenings or after lunch/dinner.
For a small jar:
- a small, baby cucumber or half a cucumber if it's big
- 3/4 cup sugar
- 3/4 cup water
- 1 teaspoon of lemon juice
- some fresh dill
- a little of dill liqueur, or some ouzo
Wash the cucumber thoroughly and peel it, keeping though some of the peel. Slice it and set aside. Add water, sugar and lemon juice in a pot and when it comes to a boil, add cucumber slices and cook on high heat for a couple of minutes until syrup thickens -but you don't want it to caramelize.
Remove pot from the stove, add some dill fronds and cover. When cooler, add dill liqueur or a shot of ouzo if dill liqueur is not available.
Transfer cooled cucumber spoon sweet into a clean, glass jar with a lid. Keep it in the fridge.
It tastes better the next day, or some days after and it is also well paired with white cheeses. The Odd Fork tasted it with Greek Katiki cheese and loved it!
And of course, it is also excellent with Greek ouzo! 😏
Cucumber is by far the most refreshing vegetable, usually eaten raw in salads. Therefore, the Odd Fork thought to experiment by trying to cook maybe the only vegetable which needs no cooking. But it didn't just cooked the cucumber, the bigger challenge would be to make a dessert with it!
And here it is: An aromatic spoon sweet with cucumber instead of fruits, fresh dill and lemon, excellent for hot summer evenings or after lunch/dinner.
For a small jar:
- a small, baby cucumber or half a cucumber if it's big
- 3/4 cup sugar
- 3/4 cup water
- 1 teaspoon of lemon juice
- some fresh dill
- a little of dill liqueur, or some ouzo
Wash the cucumber thoroughly and peel it, keeping though some of the peel. Slice it and set aside. Add water, sugar and lemon juice in a pot and when it comes to a boil, add cucumber slices and cook on high heat for a couple of minutes until syrup thickens -but you don't want it to caramelize.
Remove pot from the stove, add some dill fronds and cover. When cooler, add dill liqueur or a shot of ouzo if dill liqueur is not available.
Transfer cooled cucumber spoon sweet into a clean, glass jar with a lid. Keep it in the fridge.
It tastes better the next day, or some days after and it is also well paired with white cheeses. The Odd Fork tasted it with Greek Katiki cheese and loved it!
And of course, it is also excellent with Greek ouzo! 😏
