FRONT BURNER: A cheesy sendoff spreads good luck

When new employees start in the newsroom, tradition calls for cookies. When employees leave, the tradition varies.

Sometimes there is no acknowledgment at all. There is just an empty desk one morning. Sometimes there are speeches and cake.

Recently we had an impromptu roast and pimento cheese.

The exiting co-worker shares my love of pimento cheese. In fact, it would be fair to say his love of pimento cheese surpasses mine.

It seemed a fitting way to say goodbye and good luck.

And it was a fine pimento cheese. I didn't plan to write about it, but the recipe turned out so well, it would be a shame not to share.

I used a roasted orange bell pepper in place of the traditional pimentos, and white cheeses. The combination gave the spread a nice golden color, which seems like a good name for the recipe.

Golden Pimento Cheese

1/2 orange bell pepper OR 1 (4-ounce) jar diced pimentos, drained

7 ounces Havarti cheese

8 ounces white cheddar cheese

2 tablespoons plain Greek-style yogurt

3 to 5 tablespoons mayonnaise

2 teaspoons coarse-grain mustard

1 1/2 teaspoons Worcestershire sauce

Ground red pepper (cayenne), to taste

Ground black pepper, to taste

2 tablespoons minced green onion tops OR chives

If using fresh bell pepper, heat broiler. Place pepper, cut side down, on a foil-lined broiler pan. Roast until skin is blackened and charred, about 10 minutes. Tent with foil; set aside to cool.

Using a box grater, grate cheeses using the large and small holes. I like the texture of 3/4 coarsely grated and 1/4 finely grated.

In a small bowl, whisk together the yogurt, mayonnaise, mustard and Worcestershire sauce. Season to taste with red and black peppers. (I used a shake of red pepper and several grinds of black pepper.) Stir in green onions or chives.

Remove and discard skins from the roasted bell pepper. Finely dice the flesh. Stir it (or the jarred pimentos) into the mayonnaise mixture.

In a large bowl, combine the grated cheese and mayonnaise mixture and stir until well combined. Cover and refrigerate at least 1 hour or up to 3 days.

Makes about 4 cups.

Food on 05/11/2016

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