Food
Bacon and Pecan Pimento Cheese
Bacon and Pecan Pimento Cheese
Makes: 3 cups
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 (see Resources, page 203)
- 1 (4-ounce) jar diced pimentos, drained
- ¼ cup toasted pecan pieces (see Note)
- ½ cup cooked and diced bacon (about 8 strips)
- ½ tablespoon Dijon mustard
- Pinch cayenne pepper
- Pinch celery seed
- Kosher salt and freshly ground black pepper, to taste
Directions:
- 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 1 week.
- Note: To toast 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.
Recipes are from the The Bourbon Country Cookbook and That’s Entertaining by Tim Laird, America’s CEO – Chief Entertaining Officer, both available on Amazon and in local bookstores.
Instagram, Twitter, Facebook: @timlairdcheers
Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim
Laird, Agate Surrey, 2018.