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Hot little biscuit pimento cheese9/23/2023 ![]() ![]() He enriched the recipe with cream, developing a lush style of cream cheese. Lawrence experimented with soft, whole milk Neufchâtel - one of France’s oldest cheeses. In 1872 in Chester, New York, dairyman William A. ![]() A trendy Southern saying applies to pimento cheese: “I wasn’t born in the South, but I got here as fast as I could!” To track its obscure origin and rapid popularity, follow the trail across the Mason-Dixon Line to New York State, where American cheese-making began when Dutch settlers introduced dairy farming in the 17th century. There is irony in this since pimento cheese originated in the Northeastern United States. The retail cheese blend was probably preservative-filled and bland. In the early 1980s, novelist Edward Reynolds Price suggested supermarket pimento cheese was made “from congealed insecticides.” Back in the day, Northerners depended on store brand pimento cheese, if they consumed it at all, and that left much to be desired. Southerners love this quintessential comfort food and remember it from childhood it was usually homemade. A platter of pimento cheese sandwiches –– like fried chicken or deviled eggs - brings comfort to the bereaved, nourishing bodies as well as souls. Packaged in small, green plastic bags (to reflect the champion’s coveted green jacket, perhaps), they sell for $1.50 apiece.Īs funeral food, pimento cheese has a higher calling. Pimento cheese sandwiches are a mainstay on the menu at the Masters Golf Tournament in Augusta. The Southern staple regularly shows up in lunchboxes, at family suppers, football games, picnics, cocktail parties, and wedding receptions. Pimento cheese can enrich and add flavor to many dishes, including grits, mashed potatoes, biscuits, soup, scrambled eggs, or breakfast casseroles. Slightly warmed, it becomes a dip or sauce for cooked vegetables, pasta, or protein. Spread it on benne wafers, biscuits, burgers, or sliced bread. Pimento cheese is a creamy, yet chunky blend with a mild, slightly tangy flavor and subtle sweetness that can be invigorated with chile heat. This is the jumping-off point for cooks to add a signature touch with their favorite seasonings and other stir-ins. The late Bill Neal, a Chapel Hill, North Carolina, chef renowned for his seminal work Southern Cooking (1985) referred to the iconic mixture as “the pâté of the South.”įar simpler to prepare than French pâté, classic pimento cheese is a blend of shredded cheese, rich mayonnaise, and roasted pimientos (the correct spelling for the sweet red cherry peppers). There are many places to find this delicious spread, but some of the most popular eateries offering it in the Charleston area include Callie’s Hot Little Biscuit, Charleston Artisan Cheese House, and the Glass Onion. All of these places add something to this traditional spread which makes it unique, so it is recommended that you try at least one.Few foods convey comfort like a bowlful of creamy pimento cheese. Some ingredients can be omitted and replaced with other popular add-ins such as mustard, worcestershire sauce, Louisiana hot sauce, diced onions, pickles, and more. Not everyone likes this Southern delicacy, however, it can easily be modified to one’s own tastes. Not much about the origins of pimento cheese is known, however, recipes from the late 1800s have been found describing a spread made with cream cheese and pimento peppers. It is an especially popular menu item in many of South Carolina’s restaurants and other eateries. Pimento cheese is a staple in many Southern homes and is often served during parties and other events. Pimento cheese is commonly served as a spread, often found combined with crackers, celery sticks, carrot sticks, corn and tortilla chips, added to grits, on hamburgers and hot dogs, and even mixed into deviled eggs. To make your own, combine cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, jalapeno, and pimento in a bowl. Pimento cheese-known affectionately as the “caviar of the South,” this creamy, cheesy condiment is best served between two slices of bread.
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