Wednesday, November 5, 2008

Recipe: Mother's Everyday Pimento Cheese Spread

Lately, I can't get enough pimento cheese. Highland Bakery has a pimento cheese sandwich that has become a standard lunch order for me, but lest I spend $6.95 every time I crave the spicy kick of pimento cheese, I decided to try my hand at making some.

The recipe below was so incredibly easy to make. I even skipped the hand mixing in favor of my food processor. It doesn't get much simpler than this - just grate some cheese, throw in some pimentos, mayo and cayenne to taste, and you've got yourself a delicious snack or lunch spread. I liked it extra spicy, so don't be shy with the cayenne! Try it like the Highland Bakery version on toast with a tomato slice. Delish!

This recipe yielded way too much for us to eat. Despite my valiant effort to eat non-stop pimento cheese for 4 days running, we still had lots to throw away. Next time I'd cut this down unless I was taking it to a big party. For storing, I used tupperware, which seemed to work just fine.

Mother's Everyday Pimento Cheese
Courtesy of Gourmet

Yield: Makes about 3 cups
Active Time: 25 min
Total Time: 2 1/2 hr

1/2 lb extra-sharp Vermont white Cheddar
1/2 lb extra-sharp aged New York (orange) Cheddar
1 (7-oz) jar pimentos, drained and finely chopped
1/2 teaspoon black pepper
cayenne to taste
2/3 cup mayonnaise


Finely grate cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, and salt to taste with a fork. Then stir in mayonnaise, mashing mixture with fork until relatively smooth. (It should be flecked with small pieces of pimento.)

Scrape spread into a crock or jar and chill, covered, at least 2 hours to allow flavors to develop.

Serve pimento cheese with crackers or use as a filling for finger sandwiches.

Cooks' note:
Pimento cheese keeps, tightly covered and chilled, 4 days.



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