The author of the cookbook, "Homegrown" showed Tra'Renee how to make his Grandma Evie's Pot Cheese...and how to put together a classy cheese tray.
Evie’s Pub Cheese
The South can keep their pimiento cheese: I’ve got my grandmother Evie’s recipe for pub cheese, a concoction that has been part of every family gathering or holiday party for as long as I can remember. The cheese spread is a terrific snack, good for toting along to tailgates or potlucks. Serve the cheese with your favorite cracker; in my family, it’s always Wheat Thins.
Makes 4 cups; serves 8 to 10 as a snack
- 1½ pounds finely grated Colby cheese 1 cup mayonnaise, preferably Hellmann’s ½ cup sour cream ½ cup cream cheese, at room temperature ½ small white onion, grated on a box grater 2 tablespoons finely minced red bell pepper 2 tablespoons minced cornichon pickles 2 tablespoons cornichon pickle juice
- 1 scallion, finely chopped
- 2 teaspoons onion powder
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon sweet Spanish paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon ground turmeric
- 1 teaspoon celery seed, crushed 1 garlic clove, minced 10 dashes of hot sauce Kosher salt and freshly ground black pepper Crackers, for serving
- In a large bowl, combine the Colby cheese, mayonnaise, sour cream, cream cheese, onion,
- bell pepper, pickles and pickle juice, scallion, onion powder, Worcestershire, paprika, mustard, turmeric, celery seed, garlic, and hot sauce.
- Fold together with a rubber spatula until well mixed; season to taste with salt, black pepper,
- and hot sauce.
- Serve the spread at room temperature with crackers alongside. The cheese can be made up to 4 days ahead and refrigerated; bring to room temperature before serving.