This weekend I reinvented a recipe from my childhood, Pimento Cheese. Lately, I’ve been seeing a lot of old-school Southern recipes like pimento cheese brought back into the modern dining scene. When I was a kid, I used to hate pimento cheese. It must have been the unusual flavor of the pimentos, which are really just pickled cherry peppers, that I wasn’t fond of. But like many things from childhood, this spicy, cheese-y spread came alive to my taste-buds as an adult.
On Saturday our table was filled with new and old friends as we hosted a SLC Mixer with Joe and Duffy from Nobrow Coffee. As folks walked in the door, we greeted them with pimento cheese atop rounds of cucumbers and radishes.
This specific SLCmixer was a tasting of different coffees. People came with little-to-no knowledge about their cup of joe and left with their brains full of new coffee facts and more confidence on how to make or order a better cup. Joe told of stories of the history of coffee its effects on the Great Depression, and why many great coffees can’t afford to be labeled as Certified Organic. We tasted coffees from three different brands yet all from the same region in Rwanda. Interestingly, they all had very different tastes and smells. The nuances of the coffees clearly came from the ways the coffees were roasted. Most at the table agreed that the coffee from Ritual shined as the favorite taste of the class.
And of course, we couldn’t have coffee without some tasty food as well. We supplied our guests with delicious Creminelli Sopressa Venita Salami, Chabrin cheese, Timpanogos Peak Cheese, Crumb Brothers Arisan Bread, and Butchers Bunches Figaro Jam.
Thanks to all who came to the tasting! For those of you who didn’t make it, please stop by Nobrow Coffee for a truely tasty cup of coffee or just to chat with the guys there about coffee, believe me, they can answer any of your coffee inquiries! Also, because of my re-found love for Pimento Cheese, I’m sharing with you an easy gourmet recipe.
Here's a clean recipe for the childhood favorite, pimento cheese, using real cheese and homemade mayo.
- 1 cup white cheddar
- 1 cup sharp orange cheddar
- 2/3 cup mayonnaise, homemade is best
- 1/2 teaspoons of a fresh cayenne pepper, or 1/8 tsp dried cayenne pepper
- 7 ounce jar of pimentos
- cucumbers, radishes or sliced baguette to serve
Prepare homemade mayonnaise if using.
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.
Scrape spread into a crock or jar and chill, covered, at least 2 hours to allow flavors to develop.
Serve pimento cheese over sliced cucumbers, radishes or on sliced baguette.