Page 236 - Pie Squared

Try a Saltine Crust (here).

Swap in port wine spread or horseradish cheddar spread for the
pimento cheese.

Fry eggplant, onion rings, or zucchini.

CLASSIC PIMENTO CHEESE

Makes 1½ cups

If pimento cheese isn’t on your radar, try this recipe and become a
member of the Forever Club, the club that cannot—will not—live

without pimento cheese. The ground rules: Tempting as it might be
to buy the already grated cheese, please don’t. Most pre-grated, pre-
packaged shredded cheeses have added cornstarch so the pieces
won’t clump. Cornstarch has no place in pimento cheese. Cold
cheese is easier to grate than warm cheese, so a little time in the

freezer (20 minutes will do) makes the process easier. I prefer and
will only use the South’s own Duke’s mayonnaise in my pimento
cheese—but I won’t judge if you have another mayonnaise in your

refrigerator.

6 ounces (170 g) extra sharp cheddar cheese, preferably orange

2 ounces (56 g) mild cheddar cheese, preferably white

4 tablespoons (56 g) cream cheese

1 (4-ounce jar) diced pimentos (114 g), drained

3 tablespoons mayonnaise, preferably Duke’s

½ teaspoon smoked paprika

½ to 1 teaspoon Sriracha or another fruity hot sauce, depending on personal
preference for heat

Grate the two cheddar cheeses on the largest holes of a box grater