Pimiento Cheese - Tavern Crock of Cheese

 Adapted from the Colonial Williamsburg Chowning Tavern recipe to feed less than a tavern full of people 

mix together well:

1 quart mayo

8 oz cream cheese, softened 

1 T salt

1 T black pepper

1 tsp cayenne pepper

2 oz horseradish

1 oz Worcestershire sauce

1 T hot sauce (like Texas Pete)

1 lemon, zested and juiced  

couple tablespoons chopped shallots or finely chopped sweet onion

~ 1/2 jar of roasted red peppers, drained and chopped

stir in:

1.5 pounds shredded cheddar cheese - I prefer a mix of yellow and white extra sharp cheddar, maybe with a bit of smoked cheddar or dubliner as well

 

Serve with crackers and/or veggie slices.   Could easily be converted into a cheeseball.   

Browned Butter Shortbread

Brown and then cool 5 sticks of butter

soften 4 sticks of butter

 

 Preheat oven to 300

Cream combined butter with 3 C brown sugar

Once well creamed (color light), add 10 cups of flour, 1 cup at a time

Press into ungreased 1/2 sheet pan, as evenly as possible. use fork to pierce all over shortbread.   

Bake approx 50 minutes.    Cut immediately, but do not try to remove from pan until completely cool.

Brew a pot of tea and enjoy!