1. A sweet liqueur named after the Benedictine monks of the Abbey of Fecamp, Normandy, who first began making it in 1510. Though the recipe is a closely guarded secret, Bénédictine is cognac-based and flavored with various aromatics, fruit peels and herbs. The flavor is a delicate balance of honey, citrus and herbs. The D.O.M. on each bottle stands for Deo Optimo Maximo, the Bénédictine dedication "To God Most Good, Most Great." 2. A local specialty of Louisville, Kentucky, benedictine is a spread made with cream cheese, cucumbers and dill, all tinted brightly with green food coloring. It's named after its creator, caterer Jennie Benedict.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.