Steamed Cucumber with Cassia Blossoms


Preparation info
  • Serves


    as a light vegetable course .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

The simplicity of steamed foods can be dramatic, as this dish illustrates perfectly. It has an intriguing taste and is very pretty to look at—a cluster of jade-like circles, all a pale celadon.

  • All you need are impeccably firm, fresh English cucumbers (the elongated seedless variety with edible skins), a bit of fine honey, and a sprinkling of smoked, finely minced ham. The cassia blossoms are a special embellishment, but you can do without them if the cucumbers