The Masters is right around the corner which turns The Lady’s thoughts to her brother, Joel (RIP), and pimento cheese sandwiches. As mentioned in earlier posts, The Lady and Joel had a Masters tradition of watching it together, even when thousands of miles apart. They spent the 2005 Masters together in Atlanta, which sadly was also the last time she was with Joel.
This year, The Lady will spend The Masters weekend with Miss Anne and The Tall Guy, her parents.
As her journey searching for the perfect pimento cheese spread continues, Christie Huger, owner of Mountain View Farm Products of Fairfield, Virginia, suggested The Lady make a spread without mayo. The following is an adaptation of Christie’s recipe.
Here’s what The Lady did:
1 12 oz. Jar of Roasted Sweet Red Peppers, drained and chopped
8 oz. Tillamook Medium Cheddar, shredded
7 oz. Black Creek Sharp Cheddar, shredded
5 oz. Upland’s Pleasant Ridge Reserve, shredded
8 oz. Cream Cheese at room temperature
1 Tsp. Truvia
7 Tbsp. McClure’s Pickles Brine (added one tablespoon at a time)
Mix everything together except the pickle brine. Add the brine one tablespoon at a time until you can taste its tang but it doesn’t overwhelm the cheeses.
For chunky spread, mix by hand. For smooth spread, use a food processor.