GOLDEN VALLEY, Minn. - Matt Jennings, chef and owner at Townsman in Boston, whipped up some of his delicious Evie's Pub Cheese in the KARE 11 studio.
Matt is a James Beard Award winning New England chef and culinary innovator. He's visiting Minneapolis and St. Paul to introduce his new cookbook, Homegrown: Cooking from My New England Roots.
The recipe for Evie's Pub Cheese is included in the book, but you can grab it below:
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.