For The Kinfolk Table (Artisan Books, 2013), author Nathan Williams has traveled the world, collecting recipes from a wide-ranging circle of home cooks who are both reinventing and rediscovering the joy of casual entertaining. Williams takes us into the home of each of these contributors — chefs, bakers, writers, bloggers, artisans, and artists — capturing what makes them each remarkable, and drawing out the rituals and traditions that bring loved ones to share their table. The following Pimiento Cheese Recipe comes from Brooklyn-based food writer and publisher Nick Fauchald.
Nick: I don’t like to cook the same thing twice. Ever. But pimiento cheese appears frequently at my dinners. It is the meat loaf of appetizers: a good vessel for combining leftover scraps found in your refrigerator.
I’ve added all styles of pickles to the mix, experimented with roasted peppers and Peppadews (my favorite) in place of jarred pimientos, and tried it with myriad cheeses. And I always set some aside for pimiento grilled cheese sandwiches.
Pimiento Cheese Recipe
• 1 pound sharp Cheddar cheese, coarsely grated
• 1 cup drained Peppadew peppers, finely chopped
• 1/2 cup chopped garlic dill pickles, plus pickle juice to taste
• 1/3 cup mayonnaise, plus additional as needed
• 1/2 small shallot, finely grated
• 2 tablespoons crème fraîche or sour cream
• 1 scallion, finely chopped
• Salt and freshly ground black pepper
• Tabasco sauce
• Crackers or crostini, for serving
1. Combine the cheese, peppers, pickles, mayonnaise, shallot, crème fraîche, and scallion in a medium bowl and mix with a fork until well combined.
2. Add more mayonnaise, 1 tablespoon at a time, to adjust the consistency to taste. The mixture should be thick but spreadable.
3. Season with salt, pepper, Tabasco, and pickle juice to taste.
4. Refrigerate in an airtight container until ready to use, for up to 1 week. Bring to room temperature prior to serving with crackers or crostini.
Excerpted from The Kinfolk Table by Nathan Williams (Artisan Books). Copyright (c) 2013. Photographs by Parker Fitzgerald.