Esther’s Pimento Cheese Spread

 

My grandmother, Esther, was an exceptional cook.  This recipe is one of my favorite dishes from my childhood that she used to make for me for lunches and after school snacks.  No wonder I grew up liking all things cheesy!

As a side note this is a picture of my grandmother preparing food at her Hooiser Cabinet.  This is the cabinet that I talked about in my post yesterday about my daughter Nicole’s wedding. When I inherited this cabinet it had 17 layers of paint on it!  As you can see from yesterdays post the cabinet was stripped down to the original wood. This is the cabinet that we put both the french silk pie and the key lime pie’s in for the wedding guests.

Back to this recipe.

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I like to make this spread with shredded sharp cheddar cheese.  My grandmother used to make it with Longhorn Cheddar which was milder in flavor.

This recipe has an interesting mustard sauce that is part of the dish.  I am going to use a variation of this mustard sauce to glaze a smoked beef tenderloin kabob for this months 4 course dinner! So don’t be afraid to play around with the sauce and try it on different things.  I’ve never done it but it might be great on a grilled brat (the sauce and the finished pimento cheese spread too). I made a brioche style sub for lunch with just-picked heirloom tomatoes, wild arugula and Esther’s Pimento Cheese Spread.  It made me happy!

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Esther's Pimento Cheese Spread

  • Difficulty: Easy
  • Print

Ingredients:

1 lb. sharp cheddar cheese, grated (4 cups)

2 hard-boiled eggs, peeled and diced fine

1 7.5 oz jar diced pimento’s, drained

1 – 2 tbsp sweet pickle relish (if desired)

Mustard Sauce:

1/4 c prepared yellow mustard, like French’s brand

2 T apple cider vinegar

2 large egg yolks, scrambled in a bowl

1 tbsp flour

2 tbsp sugar

1  c milk, or half-and-half

Directions:

In a small bowl, stir together the mustard and vinegar into a smooth paste.

In a medium saucepan, whisk the egg yolks, sugar, salt and flour with the mustard paste. Whisk in the milk.

Cook the sauce over medium heat, stirring constantly with a wooden spoon until it become thickened.  This will take about 10 minutes. Do not let the sauce boil.

Remove from heat. Pour sauce through a fine mesh strainer and let cool to room temperature.  Mix the mustard sauce with the cheese ingredients until combined then store the refrigerator covered for up to 1 week.

This makes great pimento cheese sandwiches or serve on crackers.

Yields about 4 cups

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