Happy New Year! I’ve been absent for awhile and let me just say “The last half 2018 is not a time I will look back on fondly.” But onward and upward!

2019 will be very exciting . I truly believe that my book, CAKE FOR BREAKFAST will be sold. I am also hoping to be making more personal appearances and teaching more classes. I promise to be more consistent here, on this blog, so please invite your friends to subscribe. I also encourage you to interact with me. Please send me your comments and suggestions. What do you want to see or learn here?

So here we go…

I always preach to read your recipe all the way through before you start cooking.That way you will have all your equipment and ingredients out and ready to go. I always do this. That doesn’t mean that the most seasoned of cooks/chefs can make a mistake. I recently made Pimento Cheese Crackers, from Bon Appetit magazine, and the recipe said “line baking sheet with parchment paper.”. I’m so clever that I decided to use my silpats. Because of the amount of fat in the recipe, the silpats did not allow the crackers to crisp up. Lesson learned!

Let me tell you a little about pimento cheese, or as some call it “southern peanut butter”, “pate of the south”. Well the south has definitely claimed pimento cheese as it’s own, but it actually started in New York! Pimento Cheese is actually the result of food culture starting to extend beyond state and international borders. This gave us the opportunity to have pimiento from Spain and Cream Cheese from Philly by way of New York.

The South was smart and claimed Pimento Cheese as its own and mainstreamed the recipe. I’ve seen a lot of recipes for Pimento Cheese but the most common reads something like:

1 pound sharp cheddar cheese, grated, a 4 ounce jar of pimentos, chopped, a couple of garlic cloves, minced, plenty of fresh ground pepper, a dash of salt and enough mayo (3Tbs) to form a stiff, chunky paste.

The Pimento Cheese  could be stored in a jar in the refrigerator of rolled in a tube shape and wrapped in plastic wrap in the fridge.  You could almost just use this mixture and a little flour to make the crackers. I haven’t tried that yet, so I don’t recommend it.  This incarnation is best served on some good white bread as a sandwich.

You’ve probably heard of cheese straws and these pimento cheese crackers are similar. They are more cracker than shortbread though. You can add more cayenne if you want a little more heat. My other piece of advice is to know your oven well, before you bake. My oven takes along time to reach proper heat and I keep an oven thermometer in it to check temp. The cookies continue to cook and crisp up after they are out of the oven, so do not overcook.

Well happy New Year and I hope you enjoy this recipe.

Pimento Cheese Crackers
Print Recipe
Servings
10 dozen
Servings
10 dozen
Pimento Cheese Crackers
Print Recipe
Servings
10 dozen
Servings
10 dozen
Ingredients
Servings: dozen
Instructions
  1. Place the cheese, flour, salt and cayenne in a food processor, and pulse, just enough to combine.
  2. Add the pimentos and pulse until mixture is orange. It is important to not over pulse. With processor on low, slowly add chilled butter pieces. Quickly turn processor off and just pulse until dough is pea sized. Add in iced water and pulse just until dough starts to come together, when squeezed in your hand.
  3. Transfer dough to a work surface that has been lightly floured and lightly flour your hands. Form into a tightly packed 2" diameter log. At this point you can sprinkle sesame seeds on surface and roll the log in them or you can press the seeds into the log. I found that a combination of both worked well.
  4. Wrap the log (or logs, I had extra dough) in wax paper or parchment and chill for at least 4 hours, and up to 2 days, before slicing.
  5. Preheat oven to 350° and place rack in middle of oven. Using a sharp knife, slice dough into thin rounds, I tried to get 1/8" -1/4". Line your baking sheets with parchment paper and place cracker dough about an inch part. Prick each cracker a few times so they don't puff up. Bake for 20-25 minutes (adjust for your oven). I rotate my pans about halfway through.
  6. You probably will have to do multiple pans. Let crackers cool on pan and use a fresh sheet of parchment paper and repeat. Remember the crackers will crisp up while cooling.
Recipe Notes

Thank you readers for letting me know that I didn't put the pimentos in the ingredient list.  Here is the updated recipe.

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