Wednesday, July 13, 2016

Pimento Cheese



As a native southerner, there are things that I truly miss about the South. Most of those things have to do with food, because it sure as hell isn't the politics. One of those foods that I have been craving is a simple blend of cheese, mayonnaise and sweet peppers known across the South as pimento cheese. Some people will say there is nothing like the homemade variety, but I always enjoyed the store bought kind. However, you can't buy it in the north, so if I want some, I'll have to make my own.

The recipe for most pimento cheese consists of mixing just six or so ingredients. Typically, it includes sharp cheddar cheese, mayonnaise, pimentos and some simple seasoning, such as salt and pepper. Common variations on the recipe include the addition of onions, cream cheese, garlic or Monterey jack cheese.

Pimento cheese is so ingrained in the lives of many Southerners that we don't realize our passion for the stuff doesn't exist outside the region. Call me a hick, but I was shocked when I realized people outside the South had never heard of the spread. It makes a great sandwich or as an appetizer when put on celery or a cracker. Combine it with pepper jelly and put it on a cracker and you'll swear you've died and gone to heaven. My mother would often make finger sandwiches and she'd have pimento cheese and chicken salad, separately of course, but on the same platter.

But you don't have to travel down South to enjoy authentic pimento cheese: Its basic ingredients are readily available everywhere, and it's a cinch to make. It can take as little as 15 minutes to go from inspiration to completed dish. I almost asked my mother to sneak some on the plane but figured with current regulations, she wouldn't get very far. She and my niece will be flying up on Thursday. More on that tomorrow.


Classic Pimento Cheese

Serves 6 to 8 as an appetizer, makes about 2 cups

10 ounces extra sharp cheddar cheese, grated
1/2 cup mayonnaise
1 (4-ounce) jar pimiento peppers 
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/2 teaspoon mustard powder
2 dashes Worcestershire sauce
1/4 teaspoon horseradish sauce (optional)

To make your pimento cheese chunky-style, for spooning atop crackers, or digging into with a fork: Stir all ingredients together in a bowl, mashing with a fork. Taste and adjust seasoning if necessary. Refrigerate for at least one hour and preferably overnight.

To make your pimento cheese smooth, especially good for fancy piping and dipping: Increase mayonnaise to 3/4 of a cup. Combine all ingredients in a food processor, and puree until smooth. Taste and adjust seasoning if necessary. Refrigerate for at least one hour and preferably overnight.

5 comments:

Anonymous said...

That recipe will be used. Thanks for sharing it!. -- A Georgian exiled to New Jersey

Michael Dodd said...

I have actually seen pimento cheese in some shops in Wisconsin, but that may be because of the cheesiness of the state in general. My mother used to make it and I loved the homemade stuff, but even the commercial product I bought years ago from Brookshire Brothers in Whitehouse, Texas was grand.

Cody said...

I have never been a fan of pimento cheese, but I am a fan of the country boy.

Scott said...

I do so miss real pimento cheese.

mistress maddie said...

In Harrisburg PA , about an hour and a half from Philly, there is a farmers market there. Clyde C Weaver has a concession stand there with some of the best pimento cheese spread I ever had!!! I'm a used cheese addict.