My Favorite Pimento Cheese Spread
| July 11, 2013
In Cooking for One or Two, Kitchen Basics
Featured Recipe: My Pimento Cheese Spread
Pimento Cheese Spread is so common these days I can buy several brands of prepared spread in the grocery cheese case. When I am really desperate, it’s not a bad option. But when I taste homemade, I am transported to a picnic of my childhood in my grandmother’s yard.
The buzz of cicadas, the cows gently grazing just beyond the fence and the precious shade provided by her huge oak trees are all part of the memory. White sandwich bread with a thick slather of freshly made pimento cheese, a sweating Ball jar of sweet iced tea and potato chips delivered in a can is backyard picnic heaven.
While just a basic recipe, the secret to My Classic Pimento Cheese is allowing the cheese and cream cheese to come to room temperature before mixing with a stand mixer. Having a paddle attachment is very helpful, but not necessary. Unlike the food processor or chopper, the mixer combines without obliterating the ingredients; so in every bite there’s a touch of cream cheese, a lump of cheddar, a discernable pimento to treasure.
You can make your Pimento Cheese as spicy as you’d like by adding additional black pepper and cayenne. As written, this is mild mixture with only the slightest heat at the finish. Give my version of an old classic a try and let me know what you think. Suggestions, additions, etc. are always welcome in the comments section below. Enjoy
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