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Our next cooking club meeting is coming soon, which made me realize that our last adventure never quite made it to blogland. So, here you go and lucky you! It was my turn to host in August and the idea to make pimento cheese was lodged firmly in my brain. A few internet searches turned up recipes and edicts galore. People who make pimento cheese, especially those whose great-great-grandmothers made pimento cheese, are adamant about just how it should and should not be made. There are many strong camps but little agreement. I gathered a few recipes that appealed to me and begged a chef friend for his take. The girls and I went from there.

Despite dire warnings regarding what would happen if said cheese was served on anything but crustless white bread, I opted to go for crackers as our complimentary recipe. While they didn’t quite hit the mark with their claim of being Ritz-like, they were very good. They also inspired me to try other recipes. I’m not sure I’ll ever buy another cracker now that I know how quickly and successfully they can be turned out at home. Oh, the possibilities!

Pimento Cheese
1/2 lb sharp cheddar, shredded
1/2 lb raw milk cheddar, shredded
1/2 lb raw milk jalapeƱo-cheddar, shredded
1 (4 ounce) bottle pimentos, drained
1/3 tsp onion powder
1/3 tsp garlic powder
1 pinch black pepper
1/4 tsp ground cayenne
1/2 tsp hot sauce
2/3 cup mayo

Stir to combine. Chill until ready to use. Flavor is better after chilling overnight. Let soften slightly at room temperature before serving. Serve on crackers, bread, or a spoon!

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