Pimento Cheese Spread

[jcam222]

Just mixed up a small batch based on 8oz of ( oops . that's cream cheese ) and used 8oz. Cabot sharp aged cheddar .
Used Dukes and added some jalapenos . I only added 1/2 tsp of white sugar . Needs more in my opinion , but I got the 2 thumbs up and " hand me another cracker " from my daughter , so I left it as is . It's good . Needs to be sweeter , but we'll see after it sit a bit .
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Looks tasty Rich. I took some along with a bunch of other stuff to a small gathering for New Year's Eve earlier. People raved over it.

 

[Chris_in_SoCal]

After all these Pimento post I bought some store bought to try it out. I thought I had never had it before but easily recognized the taste and like it. Then when looking back here I found a post I made last year when my wife brought home a Pimento chicken sandwich from Chick-Fil-A and I thought it was great.

So tonight I used some BBQ to make a Pimento chicken slider along with a Tri-tip one and both were perfect.

Next I will have to make my own Pimento spread. No fake sugar for me though. Every one I have ever tried does not taste sweet at all. They always taste like a bunch of chemicals. Just like diet colas. I always spit them out after one taste. To me it is like gasoline in a drink. My taste buds do not find fake sweeteners as sweet for some reason.

 

[chef k-dude]

Next I will have to make my own Pimento spread. No fake sugar for me though. Every one I have ever tried does not taste sweet at all. They always taste like a bunch of chemicals. Just like diet colas. I always spit them out after one taste. To me it is like gasoline in a drink. My taste buds do not find fake sweeteners as sweet for some reason.

I get you on the artificial sweeteners. I can really taste them in stuff and haven't found a single soda I like with artificial sweetener, even the ones with Stevia and sucralose.

There IS one blend that works for me though, it's called "Natural Mate". Yes, its expensive, but the blend of sucralose and erythritol is something I can use in tea for instance and almost cant tell it's artificial. I dont really have much of a sweet tooth so I dont go through it fast, but it is an ingredient in my ice cream as well as another sweetener called "BochaSweet". BochaSweet is the only way to get a sugar free ice cream to the right texture. Blows away anything in the frozen case in any store. It adds whats missing from the sugar regarding texture...cant explain it...learned it from actual low carb cookbook authors on the low carb web site I was on for years (seems to be parked now).

BochaSweet will also make a simple sugar replacement, whereas the Natural Mate separates in to a weird liquid and rock hard crystals when heated with water then cooled.

All that said, the thing I DONT like about many pimento cheese spreads is the sweetness. My recipe uses no sweetener. I dont see why it needs it.

 

[jcam222]

Allulose is a natural sugar sub that has the same properties as Bocha Sweet when it comes to ice creams and sauces. Doesn't recrystallize like erythritol. It's known as a rare sugar as in its a real naturally occuring sugar molecule that's too large to be absorbed thus no impact on blood sugars.

 

[clifish]

Allulose is a natural sugar sub that has the same properties as Bocha Sweet when it comes to ice creams and sauces. Doesn't recrystallize like erythritol. It's known as a rare sugar as in its a real naturally occuring sugar molecule that's too large to be absorbed thus no impact on blood sugars.

so what do you use erythritol for as opposed to allulose?

 

[chopsaw]

Looks tasty Rich. I took some along with a bunch of other stuff to a small gathering for New Year's Eve earlier. People raved over it.

Just got it back out for a mid morning snack . My gosh it's good . Overnight in the fridge really helped it .
Now I'm thinking about the deviled eggs Brian posted .

 

[jcam222]

Just got it back out for a mid morning snack . My gosh it's good . Overnight in the fridge really helped it .
Now I'm thinking about the deviled eggs Brian posted .

Yep definitely better after an overnight rest

 

[jcam222]

so what do you use erythritol for as opposed to allulose?

I use erythritol in most baking. both powdered and granular. I use Allulose in sauces both hot and cold , caramel , generally things you want to remain liquid / semi liquid / gooey Some recipes called for a blend of the two.

 

[G8trwood]

I don’t like any sweetener in mine. Jalapeños are a must. Definitely like a coarse shred and not a blended smooth product. A bit of cajun seasoning doesn’t hurt ;)

pimento cheese and tomato pie, oh my

nice work!

 

[jcam222]

I don’t like any sweetener in mine. Jalapeños are a must. Definitely like a coarse shred and not a blended smooth product. A bit of cajun seasoning doesn’t hurt ;)

pimento cheese and tomato pie, oh my

nice work!

My next batch for myself will definitely have some finely minced jalapeno. I like it fairly coarse as well. In the batch size I make the sweetener is very minimal. For me it's necessary but everyone's taste varies. I will say my recipe as written has gotten rave reviews from at least dozen folks with multiple wanting to purchase it.

 

[chef k-dude]

I use erythritol in most baking. both powdered and granular. I use Allulose in sauces both hot and cold , caramel , generally things you want to remain liquid / semi liquid / gooey Some recipes called for a blend of the two.

Do you simply sub the erythritol for sugar in traditional recipes? We've never had luck doing that. Even with BochaSweet cookies never come out as good.

In the low carb world I was in for a while, blends were the thing. People tweaked their own blends to their tastes. It's funny how people are so different. I cant stand any SF sodas for instance, and then there are people who drink that stuff all day and love it.

My next batch for myself will definitely have some finely minced jalapeno. I like it fairly coarse as well. In the batch size I make the sweetener is very minimal. For me it's necessary but everyone's taste varies. I will say my recipe as written has gotten rave reviews from at least dozen folks with multiple wanting to purchase it.

I have a few recipes that I use just the tiniest amount of sweetener too. Not the pimento cheese one though. I would say the majority of people like some sweet in recipes. I'm usually in the minority when it comes to putting sweet in savory foods!

 

[jcam222]

Do you simply sub the erythritol for sugar in traditional recipes? We've never had luck doing that. Even with BochaSweet cookies never come out as good.

In the low carb world I was in for a while, blends were the thing. People tweaked their own blends to their tastes. It's funny how people are so different. I cant stand any SF sodas for instance, and then there are people who drink that stuff all day and love it.

I have a few recipes that I use just the tiniest amount of sweetener too. Not the pimento cheese one though. I would say the majority of people like some sweet in recipes. I'm usually in the minority when it comes to putting sweet in savory foods!

For cooking I develop my own recipes however for baking I use recipes that have already been converted and tested with the sugar subs. I may tweak them some or combine concepts on round 2 but honestly they are all money off the card. L The number one go to source is Alldayidreamaboutfood, I have never made anything of hers that wasn't the bomb. Additionally I have served those desserts to those who staunchly swear they hate sugar subs who devour them and don't know the difference. Highly recommend you try some of her desserts. I've posted quite a few here.

 

[chef k-dude]

I will check out that website, thanks.

Do you tell folks you are serving them artificial sweeteners? Some people have gut problems with them is why I ask. We switch to all sugar at Christmas because my stepdaughter has bad gut reactions with artificial sweeteners. I have a bad reaction to I think its malitol in the Albanese brand gummy bears. Ended up throwing them away. The other stuff doesn't seem to bother me.

 

[jcam222]

I will check out that website, thanks.

Do you tell folks you are serving them artificial sweeteners? Some people have gut problems with them is why I ask. We switch to all sugar at Christmas because my stepdaughter has bad gut reactions with artificial sweeteners. I have a bad reaction to I think its malitol in the Albanese brand gummy bears. Ended up throwing them away. The other stuff doesn't seem to bother me.

I do when it's folks I'm not sure on

 

[chopsaw]

This gets better by the day . One thing I did do was add a couple shakes of the 4 pepper blend from Flat iron pepper company .

 

[jcam222]

This gets better by the day . One thing I did do was add a couple shakes of the 4 pepper blend from Flat iron pepper company .

I'm running low on batch number 2. Likely will make another batch next week. Already have friends prompting me lol

 

[Hockeydudde]

My grandma made pimento cheese for my grandpa. Used to love it as a kid. Had a hankering for it, so asked the wife to make it for me. Now I realize I saw this thread a couple weeks ago and that's what put it in my head. Thanks for the inspiration!