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Ingredients
2 cups finely shredded extra-sharp Cheddar
˝ cup finely grated Parmesan cheese
(preferably Parmigiano-Reggiano)
1/3 cup mayonnaise, divided
1 small garlic clove, crushed
1 tablespoon grated shallot or yellow onion
1 (4-ounce) jar diced pimientos, drained
but liquid reserved
Ground cayenne pepper
English-style dry mustard
Instructions
˝ cup finely grated Parmesan cheese
(preferably Parmigiano-Reggiano)
1/3 cup mayonnaise, divided
1 small garlic clove, crushed
1 tablespoon grated shallot or yellow onion
1 (4-ounce) jar diced pimientos, drained
but liquid reserved
Ground cayenne pepper
English-style dry mustard
1. Combine half the Cheddar and half the Parmesan cheese in a large bowl. Mix together lightly. Knead in 4 tablespoons of mayonnaise until mixture is creamy and very smooth.
2. Work in remaining cheese, garlic, shallot, pimientos, 1 tablespoon of reserved pimiento liquid, a dash of cayenne and a small pinch of dry mustard. Knead just enough to mix well: it should still have plenty of texture. Add remaining mayonnaise, if necessary—just enough to make it spreadable.
3. Let stand 30 minutes. Serve cool or at room temperature. Makes about 2 1/2 cups.
Recipe by Damon Lee Fowler, "Relish Classic Dishes," June 2007.
Relish 2008 Fall Supplement
Nutritional Information
2. Work in remaining cheese, garlic, shallot, pimientos, 1 tablespoon of reserved pimiento liquid, a dash of cayenne and a small pinch of dry mustard. Knead just enough to mix well: it should still have plenty of texture. Add remaining mayonnaise, if necessary—just enough to make it spreadable.
3. Let stand 30 minutes. Serve cool or at room temperature. Makes about 2 1/2 cups.
Recipe by Damon Lee Fowler, "Relish Classic Dishes," June 2007.
Relish 2008 Fall Supplement
Per (1/2-cup) serving: 320 calories, 11g fat, 15g prot., 3g carbs., 0g fiber, 510mg sodium.
