HELPFUL HINTS
DEAR HELOISE: My sister-in-law says Brie is different in France, and has refused to eat it in this country. Is that true?
— Laura K., Ohio DEAR READER: Brie in France is made with unpasteurized milk. Our laws prevent the importation of Brie made from unpasteurized milk unless it has been aged for 60 days. Brie aged that long would have an unpleasant taste and texture.
DEAR HELOISE: For adding a tangy taste to meats and vegetables that are going to be deep-fried, dip them in buttermilk before breading. This works so well for folks who can’t eat eggs.
— Cathy W., Mississippi
DEAR HELOISE: I’m looking for your mother’s Pimento Cheese Spread. Would you please print it for me? — Donna DeC., via email DEAR READER: Donna, here it is:
Pimento Cheese Spread
1 pound boxed soft cheese 1 cup mayonnaise
½ cup super-finely chopped
sweet or sour pickles 4 ounces pimentoes Optional ingredients: Juice from 1 jar of pimentoes 4 ounces chopped stuffed
salad olives Chopped onions to taste
Grate the cheese coarsely using the large opening of a grater or a food processor. Layer the ingredients as if you were making lasagna. Place a large piece of wax paper or plastic wrap on the counter. Put down a layer of grated cheese, then mayonnaise, pimentoes and a handful of pickles. Use a spatula to fold it over and over, starting from the bottom. Repeat the process, folding again and again, until you have used all the ingredients. I divide this up into two batches. Put the mixture in jars, seal well and pop into the fridge.
If you want a thinner, gooey spread, add the juice from one jar of pimentoes and mix well. Vary the spread by adding chopped olives and/or onions.
DEAR HELOISE: What is white pepper, and does it have a different name?
— Abby H., Alpena, Mich. DEAR READER: There is such a thing as white pepper. It’s soaked in water until the black outer shell comes off. It has a hotter flavor than black pepper, and is used in Southeastern Asian and Eastern European dishes such as grilled meats, soups and light-colored dishes.