So today being #NationalTequilaDay prompted me to create a little tasty libation in honor of Tequila. I like “good” tequila and in my opinion Herradura is among the finest. I’ve had lots of good (and sadly some really bad) tequila but Herradura is always my go-to. Today’s recipe uses .
2 parts Black Cherry Juice (most grocery stores carry on juice aisle)
Add all ingredients to a shaker and give it a stir. Add ice and shake within a inch of it’s life. Strain into a Nick & Nora glass. (My favorite glass). I chose not to garnish, but if you have Fabrri Amarena or Luxardo Cherries on hand, OhMyYum.
This recipe is not sweet. It’s actually quite bright in taste. The fresh lime juice surges to the forefront, but that is quickly followed by the silky smoothness of the tequila and dark cherry juice. This new creation of mine will be in heavy rotation at parties or on an afternoon where I simply want a fresh drink that’s light and smooth. #EnjoyResponsibly.
So we Southerners have surely had our share of pimento cheese. It’s available in small and large tubs in the grocery store. It’s at every church homecoming. And it’s delivered to many wakes. It’s a Staple!
A few years ago, my sweet friend Charlene Crandall sent me a yummy recipe by Sean Brock that appeared in Gun & Garden magazine. I have made Sean’s version more than one time to the delight of many friends and guests. Click for Sean’s Version.
Typically, a big component of Pimento Cheese is sharp cheddar cheese. I like sharp cheddar cheese as a hint or sidekick, but not so much as a star. With each batch I make, I try to incorporate something a little less pungent. Also most recipes are for party size. I wanted to make “my” version for one or two servings only.
There is probably some really great advantage to grating the cheese. Perhaps it releases dolphins or bluebirds. But for me I gravitate towards pre-shredded cheese. (Side note: I’m positive it was a lazy man who invented the remote and not some super athlete.). You may call me lazy, but I bet you will call me to get another helping of my Yankee Pimento Cheese!
4 oz of “Northern” cheddars (NY, Vermont & Wisconsin) combo
4 oz of Mozzarella & Provolone blend
Refrigerate one at least one hour prior to serving.
This makes enough for two full sandwiches. It is less bitter and cheddar forward, but to my taste, a wonderful combination of cheeses and pickles. This Yankee Pimento Cheese please this Southerner and I bet it will please you too. Enjoy!
( PS. The cheeses were pre-shredded and in the sliced cheese and cold cuts section of my local grocery store. As for the pickles, I’m for NC and Mt Olive Pickles is “THE” producer of pickles. I’ve lived in Miami and LA and I’ve eaten 100s of pickles and for me there is only ONE: Mt. Olive Pickles! )
OhMyYum. This is delish! Here’s a picture of my batch.