Heart of the Home
PIMENTO CHEESE: a favorite Southern staple
T
he “pâté of the South” is how some refer to pimento cheese. But what some might not know is that while this delicacy is synonymous with the South, its origins are in New York. According to food historians, it started when New York farmers began making cream cheese in the 1870s. During the same period, the U.S. started importing pimientos, sweet red peppers from Spain. The two ingredients were combined, and the second ‘i’ in pimento was eventually dropped. While the spread originally was sold as a prepared food, home cooks started
Pimento Cheese
creating their own versions after World War II. Expensive to import, pimentos were grown for canning in Georgia, and the popular cheese was fine-tuned in Southern kitchens. The variations and applications of pimento cheese are limitless. Just about any type of cheese can be used, though a sharp cheddar is traditional. A simple spread, pimento cheese can be dressed up or dressed down. It can be enjoyed with crackers or added to grilled cheese sandwiches, burgers, hot dogs, toasted bagels, baked potatoes and even deviled eggs.
8-ounce package cream cheese, softened
½ cup milk
¾ cup Miracle Whip or mayonnaise
2-3 tablespoons butter, melted
INGREDIENTS
¼ teaspoon cayenne pepper
8-ounce package cream cheese, softened
¼ teaspoon garlic powder
DIRECTIONS
2 cups shredded, extra-sharp cheddar cheese
¼ teaspoon onion powder
In a large mixing bowl, mix together flour, baking powder and salt.
⅓ cup mayonnaise
4-ounce jar diced pimientos, drained
1 pinch of garlic powder
1 tablespoon sour cream
Cut in butter with a pastry blender until crumbly. Refrigerate for about 1 hour until well chilled.
4-ounce jar diced pimientos, drained
dash of hot sauce, optional
Heat oven to 400°.
DIRECTIONS
DIRECTIONS
In the bowl of an electric stand mixer, beat cream cheese on medium speed until creamy. Add shredded cheese, and continue beating until light and fluffy. Mix in the mayonnaise and garlic powder. Stir in the pimiento, cover, and chill overnight.
Either in a stand mixer with a paddle attachment, or in a bowl with a spatula, combine all ingredients and mix until well blended. Serve chilled with your favorite crackers or tortilla chips.
Remove the flour mixture from the fridge, and stir in the pimento cheese until it’s incorporated, and the mixture looks crumbly.
—Mary Jane Jones, Tazewell County, in Cooking Virginia Style with Farm Bureau Women
Spicy Pimento Cheese Spread
Pimento Cheese Biscuits 2 cups all-purpose flour 1 tablespoon baking powder
1 cup shredded Monterey Jack cheese 1 cup shredded extra-sharp cheddar cheese
CULTIVATE
—Recipe adapted from Southland Dairy Farmers
INGREDIENTS
INGREDIENTS
28
2 tablespoons diced jalapeno peppers
salt, to taste ⅓ cup butter 4 ounces pimento cheese (either premade or use one of the previous recipes)
Slowly add enough milk until a dough forms. Turn dough onto a floured board, and knead just until a ball forms. Pat out the dough to about ½" thick, and cut with a circle biscuit cutter. On a greased baking sheet, place dough rounds side by side. Brush tops with melted butter. Bake for 10- 12 minutes or until golden brown. Remove from the oven, and brush the tops again with melted butter. —Recipe adapted from Clemson University Cooperative Extension
