Fleur de Lis

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Sunday, March 1, 2015

Bourbon Pimento Cheese


Yes, indeed, Pimento Cheese IS the "Pâté of the South."  And this version contains no mayonnaise for those who don't care for mayo.  It does get a HUGE flavor boost from the addition of bourbon.

Use this recipe version for spreading on crackers or stuffing into celery sticks.  It's a great variation for you next party or gathering.

2 cups shredded extra sharp cheddar (NOT PRESHREDDED)
4 T. unsalted butter at room temperature
3 T. bourbon
1 (2 oz.) jar diced pimentos, drained
2 cloves garlic, minced
1/2 t. Tabasco sauce
1/4 t. cayenne pepper
1/2 t. salt
crackers or celery sticks for serving

Combine the cheese, butter and bourbon in a mixing bowl and beat with an electric mixer until it forms a paste.

Beat in the pimentos, garlic, Tabasco, cayenne pepper and salt.

Pack into a crock, cover and chill until ready to serve.


From Bourbon by Kathleen Purvis

2 comments:

  1. Looks interesting!
    Thanks,
    Courtney

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  2. It was different and was very good with either Club Crackers or Flatbread Crisps. Next time I'll try it on the Cornbread Club Crackers.

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