"Almost Palmetto" Pimento Cheese

"Almost Palmetto" Pimento Cheese

Remember when I mentioned Palmetto Pimento Cheese in my engagement post?  I knew I would have pimento cheese withdrawals and they have certainly set in. This past week I set out to make a pimento cheese that would be my Idaho substitute!

And I think I have found it.

I started out with the highly rated Southern Pimento Cheese Recipe on allrecipes.com.  It has 171 reviews and almost 5 stars...always a great sign it's a recipe worth your time.  The first batch I made was wonderful but I altered the recipe this time to get more of a palmetto-like pimento cheese.

Ingredients:

1 lb block extra sharp cheddar cheese (will make about 4 cups)
4 oz cream cheese, softened  (half a block and I used fat free)
1 heaping tablespoon of mayo  (low-fat works fine)
1/4 tsp cayenne
1/4 tsp onion powder
1 4 oz jar diced pimentos, drained
salt and pepper to taste

Boise has many options for cheeses.  I've had fun experimenting.  I no longer buy the pre-shredded cheeses.  They often have additives and powder that takes away the natural moisture of cheese.  I love my cheese to be spreadable.  Thankfully my new food processor makes shredding amazingly easy.

See how amazing this looks?

I always chop the pimentos smaller than what they appear in the jar so they go further in the spread.  I certainly used more than most people would in this last recipe but Hunter and I both LOVE pimentos!

Beat the cream cheese, mayo and spices in the mixer first. Then add shredded cheese and lastly the pimentos so they are not completely obliterated.

This is my method of choice for eating my pimento cheese...wheat thins!

Enjoy!

Love my new Lenox French Perle Bead Plates!

Apple Brie Wraps

It's snowing outside and I could argue it's colder than Idaho.  Honestly.  So today I stayed inside (even though I have a case of spring fever). 

I will keep this recipe and use it often. (Thank you, Pinterest.) Everyone agreed it was a great find.  It will take you no time. Plus, it is only 5 ingredients!

Honey

Brie

Crescent Rolls

Apple

Pecans

I don't have exact measurements but you can take liberty as you see fit.  I also saw mentions of cheese substitutions and one person used pears in the place of apples.  The original recipe called for tart apples. I am not a fan of tart apples so I found Jazz apples.  I thought the red would be pretty but this time, I couldn't even see them.  I would purchase 2 packages of crescent rolls for sure.

This is how I sliced the cheese.  I've heard of brie logs but this worked just fine.  I sliced the block lengthwise and the slices into 3 pieces.

And now we have a picture of the assembly.  When I made the appetizers earlier this week, I laid everything out on a cookie sheet but the apples and put it in the frig. The crescent rolls dried out a bit but, after baking, there was no difference.  When it was time to bake, I cut the apples.  This time I tried slicing the apple lengthwise so the pieces were flat for stacking.  Last time I did make slices and evened the top so the toppings laid flat.   

Place the ingredients in the middle of the dough.  I first folded over the big flap and then secured it with the pointed part of the crescent roll.

Bake @ 375 degrees for approximately 12 minutes.

The house will smell FABULOUS.

I couldn't resist.  I sampled.  To show you, of course. 

Mom's Cheese Straws

Mom has been making cheese straws frequently (that is an understatement) for the past few years.  Last year she got all 3 daughters our own cookie press.  She searched high and low for the best one and landed on Mercato press below.  I am embarrassed to say I have only used mine twice (on my own).  People are fascinated with cheese straws.  The ingredients are simple but parts are labor intensive.  The best part...they are WONDERFUL to freeze and frozen.  In fact, I love them right out of the freezer.  That is not necessarily a good thing and is why I had to make another batch for a party in a few weeks.

RECIPE:

*Mom said she bakes hers for 15 minutes.  No wonder mine were burned!*

INGREDIENTS:

This is the first labor intensive part.  You do NOT want to purchase pre-shredded cheese.  It is too dry and will not hold the ingredients together.  In fact,  I had a block of both Publix and Kraft sharp cheddar.  The Publix brand worked much better.  The Kraft would fall apart in chunks while grating.  I look for the cheese when it is on special.   You can see the recipe card reads you can substitute other cheese for cheddar.  I haven't tried it but if I do, I will let you know. 

Note: Often extra sharp cheddar is drier than what is needed.  I always use sharp cheddar.  (Since this original post I got married and was gifted the most amazing food processor that does this grating for me in a matter of seconds...not as much of an arm workout!)

Measure the dry ingredients and place it in a gallon zip-lock bag below (flour, salt, baking powder, pepper).  Give it a good shake.  Add the shredded cheese and shake again.

Melt your 2 sticks of unsalted butter in a large mixing bowl that will hold all ingredients.

Now comes labor intensive part #2.  Wash your hands well (please), pour dry ingredients into bowl with butter and mix with your hands.  You will want to knead until it becomes play-dough.  You want to get rid of all crumbles.  It takes awhile but be patient.  It will eventually look like my picture below.

Now time for the cookie press.  This is the kind we use.  

This cookie tip is what creates the "straws."

Roll the dough in logs for the cookie press.

 I will admit this part KILLS my hands.  Cue labor intensive part #3.  The dough is hard to push through the press.  Today I learned my oven mitt provides some protection!

I have two large INSULATED cookie sheets I use for my oven that are perfect for the top and bottom shelves.  Don't worry if they break and are not perfectly straight.  The below cookie sheet is a fluke and the best I've ever done.  You will cut them after they cook anyway!

Cook at 325 for about 15 minutes.  Your oven can vary so keep an eye on them.  They are not tasty brown so do not overcook.  Once they come out of the oven, split the straws in desired lengths with a plastic spatula (don't want to scratch your cookie sheet). 

The recipe is easily doubled if you would like (and have the self control) to keep some in the freezer.  To give you an idea, the recipe above made enough to fill these three containers.  Mom found these containers at WalMart and are the perfect size once sliced.

Now,  I will have to send this link to my coworkers.  There were many conversations around the baby shower table on how you make cheese straws!

Mac and Cheese

Tonight Julie and I aim to perfect a "Southern Classic"...Mac N Cheese. We scoured over many recipes and chose the two below.   I think most can agree...it is hard to mess up mac n cheese.  It depends on your preference and what you are serving at your meal. If we had to choose, I think we would prefer recipe 1. This time we split the recipes in half.  And you can, too.  It might be something we continue to do in the future.

Recipe 1:  Mac and Cheese Edna Lewis Adaption 
2 cups elbow macaroni
Salt
2 1/2 cups extra sharp cheddar cheese (cubed)

2 tablespoons and 1 teaspoon all-purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons dry mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1/4 teaspoon freshly grated nutmeg

2/3 cup sour cream

2 eggs - lightly beaten

1/3 cup grated onion

1 1/2 cups half and half

1 1/2 cups heavy cream

1 teaspoon Worcestershire sauce

2 1/2 cups grated extra sharp cheddar cheese

It is hard to tell below but the cubed cheese along with the macaroni gives it an extra cheesy goodness.  This sharp cheddar from Cabot (Costco) was the way to go!

Nutmeg.  Labeled "for use in macaroni and cheese and quiche."  Who knew?  Ok, I believe Julie and Lance knew (but not me).

We read some reviews saying it was "soupy."

And though it appears to be...

It really was perfect...

The key is letting it sit for 10 or so minutes.  It congeals.   Does this look amazing or what?  By this time the kitchen smelled fabulous!

Recipe 2: Ina Garten Mac and Cheese

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small) - PEELED ;)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Julie and Lance don't just do bread crumbs.  They made their own bread (the day before) and made crumbs from that.  Things are homemade at the Smith Kitchen.

I do like the presentation of this mac and cheese.  The tomatoes are a great twist.  Due to some tomato plants Julie found at Costo this week, you may be seeing more tomato recipes soon!

Topped with bread crumbs...also another nice touch!

Walla...

Result:

We enjoyed both recipes.  Both were so different.  I personally liked the first one (and I think that was overall consensus) but Julie made a great point.  When put with the right menu, the second one could certainly be ideal.  The first recipe is cheaper due to the Gruyere cheese you have to purchase for the second recipe.   

If you have a recipe particularly dear to your heart, let us know.  We are still open to new recipes.  We may be eating mac and cheese for a few days, however.  Thanks to Julie and her salad I didn't feel TOO bad about eating it for dinner!