Growing up, we had a lot of cheese–all types of cheese. On long train rides to the upper peninsula of Michigan, I can remember train stops. My standard order was a cheese sandwich. And, pimento cheese sandwiches were a favorite.
Here is a new twist on an old recipe:
Pimento Cheese Spread
(Makes about 3+ cups)
1 to 1-1/2 teaspoons of Dijon mustard
1 4-ounce jar chopped pimentos, drained
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup mayonnaise
1/8 to 1/4 cup horseradish
3 tablespoons Grand Mariner liqueur
2 cloves garlic, minced
1 pound sharp cheddar cheese, grated
1/4 pound cream cheese
Method:
Combine all the ingredients except the cheese in a large bowl and mix well (food processor OK).
Add cream cheese and mix well.
Add cheddar cheese and mix lightly until blended.
Refrigerate overnight to let ingredients marry.
Serve with crackers or used as stuffing for celery or a vegetable dip.
Tip: This also tastes well grilled under the broiler for a couple of minutes on a slice of multi-grain bread.
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
