It's not November, but in a truer sense, every month is Pimento Cheese Awareness Month, and it's important not to miss a chance to bring the minner cheese to the people when you can. I As such, very happy to report that the Woodstock Farmers' Market, in Woodstock VT, is now making its own pimento cheese, based on the recipe I gave them. They have tweaked it some, but here is what I gave them, in the event that it is not convenient for you to visit.
Brother Jonathan’s Pimento Cheese
2 red peppers, roasted.
1 lb Cabot Seriously Sharp Cheddar, grated on large holes of box grater.
4 oz Duke’s Mayo.
2 Tb Korean red pepper flakes.
1 tsp sweet smoked paprika.
1 tsp Tabasco
Roast peppers in 450 oven, turning once or twice, until exteriors are blackened and blistering
(20 minutes or so)
Place roast peppers in bowl, and set bowl inside paper grocery bay, and fold down top.
Allow peppers to cool for approx. 30 mintues, and remove skin and seeds, reserving liquid from
peppers. Rinse peeled peppers if necessary. Chop peppers into approx. ¼” dice
Combine peppers and cheese in large bowl and combine with clean hands or mixing spoon until
thoroughly combined.
Add mayo, using just enough to bind peppers and cheese, and maybe a little more for flow.
Add pepper flakes, paprika, Tabasco, and strained liquid from peppers.
Stir to combine, check seasoning, and serve with mini pretzels or crostini.
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