|Roasted homegrown pimentos|
After a long, long period of neglect of my beloved Milkweed Diaries, I'm breaking radio silence with a short little ode to pimento cheese. Oh pimento cheese, I love you!
A classic staple of the American South, this delicious and creamy treat is traditionally made with Duke's mayonnaise and canned pimentos. My slightly pretentious, healthy, homegrown version is made with raw goat cheese and fresh roasted peppers. As I spooned this experimental concoction straight into my mouth fresh from the food processor, I announced to Christopher: "I believe this is the best thing I have ever made." Even in the clear light of day a week later, I'm pretty sure it's true.
- Roast the pimentos. I did this at 450 degrees using the broiler setting of my toaster oven. I drizzled
them with a scant bit of olive oil and broiled them until they had begun to pucker and develop black spots on one side and then flipped them and broiled on the other side.
Roasting the pimentos
- Let the pimentos rest in a paper bag. This will make them easier to peel.
- Peel the pimentos. This is the tedious and slightly time-consuming part. Remember, it's worth it. At this point you can store the pimentos in a jar for a day or so if you need to sit the project down til you have time to complete it.
|Mixing in the food processor|
- Mix the pimentos with fresh raw goat cheese. I used a basic soft goat cheese I had made the night before from our goats' milk using Ricki Carroll's recipe - a raw, cultured goat cheese made with mesophillic culture. Any good mild, cultured goat cheese will do - the slight cultured tang adds a really nice zest. I did the mixing by dumping the pimentos in the bottom of my food processor and gradually adding cheese until the consistency, color, and mix looked right.
- Enjoy immediately! This cheese stores well in the fridge and also freezes well, but I find it tastes best at room temperature.
|Ashe County Pimentos|
|Doe Hill Golden Bells|
This cheese is so delightful spread on toast, noshed upon with crackers, as a garnish on tomato salads, and eaten straight up with a spoon. I froze a ton of it and am envisioning pimento deviled eggs, pimento grilled cheese and tomato sandwiches, and all manner of pimento goodness through the months to come. Yum!