Rob + Eustace

Pimento Cheese For Our Wedding

Where I’m from, pimento cheese is as ubiquitous at any party as a deviled egg and an aunt with a crazy nickname. For card parties in the 50s and 60s, my Godmother Delores (who we called DoDo, like the bird) famously made the pimento cheese on which this recipe is based. I’m assuming she didn’t know about Korean chili flakes, or for that matter a fresh jalapeno, until the mid-90s…so now you can see where my changes are. - e.

Ingredients
8 oz freshly grated extra sharp Cheddar cheese (use the big hole side, but shorter strokes)
2 oz cream cheese, cubed and at room temp
1/2 c brunoise roasted red peppers
1 T brunoise fresh jalapeno pepper (no ribs or seeds)
3 T Duke’s mayo
1/8 t garlic powder
1/2 t Korean pepper flakes
A pinch of freshly ground black pepper

Directions
In the mixer, combine all ingredients. Beat together until the mixture is thoroughly combined (almost 2 mins).

Taste, and add black pepper and salt as needed; blend again briefly to incorporate if added. It should have the texture of a cheeseball, streaky but homogeneous. Let rest for 30 mins. Always serve at room temp. May be made a day ahead and chilled beforehand.