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Bacon and Pecan Pimento Cheese

Source of Recipe

From "The Bourbon Country Cookbook" by David Danielson


Recipe Introduction

"You might be surprised to know that pimento is a vegetable, not a cheese. The pimento is a heart-shaped pepper that made its way to a young United States via Spanish explorers. The largest commercial producer and retailer of pimentos in the United States, Moody Dunbar, was started in East Tennessee by a schoolteacher seeking to supplement his income during the Great Depression. Southerners have always loved this ubiquitous and versatile spread, embracing it as the 'p�t� of the South.' We add the smokiness of bacon and the satisfying crunch and sweetness of pecans."

List of Ingredients

◦ 12 ounces grated sharp yellow cheddar (3 cups)
◦ 12 ounces grated extra sharp white cheddar (3 cups)
◦ 1 cup mayonnaise, such as Duke's
◦ 1 (4-ounce) jar diced pimentos, drained
◦ � cup toasted pecan pieces (see Note)
◦ � cup cooked and diced bacon (about 8 strips)
◦ � tablespoon Dijon mustard
◦ Pinch cayenne pepper
◦ Pinch celery seed
◦ Kosher salt and freshly ground black pepper, to taste


Recipe

In a large bowl, combine the yellow cheddar, white cheddar, mayonnaise, pimentos, pecans, bacon, mustard, cayenne pepper, and celery seed. For a smoother mixture, use a stand mixer with a paddle attachment and beat on medium speed for 2 to 3 minutes.

When the mixture is completely combined, taste and add salt and pepper as needed. Transfer to an airtight container and store in the refrigerator for up to one week.

Makes 3 cups






❧ Note:
To toaste pecans at home, preheat the oven to 325� F. Place the pecans on a baking sheet and bake for 5 to 7 minutes, until the nuts begin to brown and become fragrant.