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| Pimento cheese and crackers by Lucy Mercer/A Cook and Her Books |
As we approach the real dog days of summer, I can confess that it's been so long since I've really cooked! We eat so simply in the summer; I've come to the conclusion that my perfect summer meal is homemade pimento cheese on crackers; crispy, sweet watermelon slices, and iced tea. I could eat this for breakfast, lunch or dinner (and another confession: I have).
Have you seen all the buzz about pimento cheese (or, as it's known in my house, minner cheese)? Wanda at The Teacher Cooks blog features a minner cheese biscuits recipe that I can't wait to try. There's even a tweet-bot on @pimentocheese, professing a love of the cheese spread all through the Twitter-verse. I never had homemade pimento cheese until I married; my family knew only the occasional plastic container of gloppy fluorescent orange spread. I had to ask my mother-in-law to make minner, and naturally, it's the easiest thing in the world: coarsely shredded sharp Cheddar cheese, diced pimentos, mayonnaise, and a pinch of salt (depending on the sodium in the mayo and cheese, you may leave this out).
Pimento Cheese
8 ounces sharp Cheddar cheese
1 cup mayonnaise, approximately, (I've never bothered to measure)
Pinch of salt
2 tablespoons chopped pimentos
1. Shred Cheddar cheese on the coarse side of a hand grater or in a food processor.
2. In a bowl, stir together cheese and enough mayonnaise to bind. Add salt and pimentos. Serve with crackers or on squishy white bread.
