Rosalynn Carter’s vintage appetizer recipe for a pecan and cheddar cheese ring with a slight hint of heat with strawberry preserves in the center served with crackers.
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Though Husband is from Canada, he does have one brother who lives here in South Carolina too. Actually, he and his family live in the same town as we do.
Even though they only live about 10 miles away, we just don’t see them as often as we’d like. Which sucks because I really like them but that’s just the way life works sometimes.
Their kids are older than ours so I think that’s probably factored into how little we see them. Our lives still very much revolve around what our kids are doing. Every single family that we spend time with - literally all of our friends - are people whose kids play (or played) sports with our kids.
Anywho, we decided last year that we are going to do better at spending time together so we spent Easter together this year! Which was great for both our families. I lost my dad and my sister-in-law, Deb, lost her mom last year so all of our family holidays could use some changing up.
OK, enough with my family sagas, let’s get to the food!
While we were visiting and getting the food ready for Easter dinner, Deb set out an appetizer that I couldn’t quite identify but was instantly intrigued by!
I could tell it was some sort of cheese spread and I could see pecans (great start so far!) and it looked like there was strawberry preserves all around it… what in the world kind of cheese sorcery was this?! Note: Deb served hers as a cheese log instead of a ring so she just spooned the preserves around the outside.
I grabbed a cracker then spooned some cheese mixture onto it while scooping a little smear of preserves too, popped it in my mouth then absolutely fell in love! Like, seriously, fell in love!
The pecans and strawberry preserves worked together to make pure-T cheese magic! The chunky texture from the pecans with the creamy cheese made for the best combination then the sweet preserves with the sharp cheese and hint of heat was the flavor contrast that brought it all home for the win.
I literally could not stop eating it. I had to get up and go watch the hockey game so I wasn’t even in the same room. Side note: I bet nobody else south of the Mason-Dixon line was watching hockey on Easter Sunday! Am I right or amiright?
I think Deb was a little shocked that I, being a born and bred Southerner, didn’t know about this recipe. Especially since she’s from Chicago and did know about it. Deb explained where the recipe originated.
HISTORY OF ROSALYNN CARTER'S PLAINS GEORGIA CHEESE RING
This Pecan Cheddar Cheese Ring is a version of a family recipe from former first lady Rosalynn Carter, President Jimmy Carter’s wife. It’s sometimes known as Rosalynn Carter’s Plains Georgia Cheese Ring. And understandably, it’s very popular in Georgia!
According to what I’ve read, veteran white house French chef, Roland Mesnier was none too pleased when Mrs. Carter insisted the cheese ring be added to the White House buffet menu at the first party she hosted (and every one after).
From what I gather, he didn’t seem to like any of the family recipes his president’s wives wanted to bring with them (from the Carters to the Reagans to the Bush families to the Clintons). His refined French palate must have been too fancy-pantsy to enjoy good food like this.
Pfft... whatever.
When I set out to make this for y’all this weekend I found several recipes online that all differed slightly but I knew I wanted to make mine exactly like Deb had made hers because it was absolute perfection. PERFECTION, I TELL YA!
I asked then she jotted her recipe down for me. The actual recipe is below but I thought you’d like to see some of her notes:
- Do not to use Miracle Whip. Oh, Deb, do you even know me at all??
- You can make this several days in advance but Deb recommends not mixing the pecans in (they probably soften up too much) and to instead just press them onto the ring before serving.
- You can use all different flavors of preserves (my brother-in-law loves raspberry!).
- Don’t use pre-shredded cheese. Her note actually reads, “I know you know this but pre-shredded cheese really doesn’t work for this. It ruins the texture.” Roger that, sis.
- Do toast the pecans.
I rarely ever toast nuts or coconut before using in recipes, but, like I said, I wanted to make mine exactly like Deb had made hers so I did. And it was totally worth it.
I also noticed Deb’s pecan pieces were pretty chunky so I didn’t use my nut grinder to chop the pecans but instead rough-chopped them with a knife.
I hope y’all enjoy this recipe as much as I have! I made it to share with you here and then I made it again to take to Mama’s house for Sunday dinner and just about hurt myself both times because I couldn’t stay out of it!
OTHER VINTAGE APPETIZER RECIPES TO TRY
- HOT CHICKEN SALAD – An old-school appetizer made with chicken, almonds, cheese and celery topped with crushed potato chips served hot with crackers or served as a casserole.
- SMOKED SALMON BALL – A retro appetizer with canned salmon, cream cheese and smoky flavor made into a cheese ball perfect to spread on crackers.
- SAUSAGE STUFFED MUSHROOMS – An easy recipe for mushrooms stuffed with Italian sausage and cheese perfect for appetizers.
- PARMESAN SPINACH BALLS – A classic party appetizer using spinach, parmesan cheese and herb stuffing.
- ORIGINAL SAUSAGE BALLS – The original recipe for sausage balls using Bisquick, cheddar cheese and sausage.
Recipe for Pecan Cheddar Cheese Ring with Strawberry Preserves
![Pecan Cheddar Cheese Ring with Strawberry Preserves Pecan Cheddar Cheese Ring with Strawberry Preserves](https://i.imgur.com/W3AthDg.jpg)
Pecan Cheddar Cheese Ring with Strawberry Preserves
Ingredients
- 1 cup chopped pecans
- 1 pound sharp cheddar cheese
- 1 small onion, grated (see notes)
- 1 cup mayonnaise
- 1/2 teaspoon cayenne pepper
- Strawberry preserves
Instructions
- Toast pecans in a large skillet over medium-high heat until fragrant and slightly browned. Remove pecans from skillet to cool. Set aside a few tablespoons to garnish the cheese ring before serving if desired.
- Shred cheese then add to a large mixing bowl. Add grated onion, mayo, cayenne pepper and toasted pecans then mix until thoroughly incorporated.
- Spoon cheese mixture onto a serving plate then shape into a ring. This isn’t as hard as it sounds – I easily shape mine using a rubber spatula. Cover with plastic wrap then refrigerate for at least 2 hours.
- Remove cheese ring from refrigerator 30 minutes before serving. When ready to serve, sprinkle reserved pecans on top of ring then spoon strawberry preserves into the center of the ring. Serve with crackers.
Notes
- If your onion puts off a lot of liquid after being grated (most do), squeeze the excess liquid out with your hands. I grab a few fistfuls at a time then squeeze or place all of the onion between my hands then press them together.
- You absolutely must shred your own cheese for this recipe – do not use pre-shredded cheese.
- Toasting the pecans isn’t mandatory but it makes for better texture and flavor.
- I run a few tablespoons of roasted pecans through my nut grinder to sprinkle on top as a garnish before serving.
My folks and I were enjoying some Chicken Salad Chick last night, and after having a bite of their yummy pimento cheese, Mom commented that it would be good with some strawberry jelly. Then asked me if I remembered when she used to make that cheeseball recipe with strawberry jelly that was Rosalyn Carter's recipe. What are the chances that it gets posted the very next day?? So cool. Definitely going to pin this one for future reference. Thanks!
ReplyDeleteWHOA! That is bizarre! And awesome! And now I think I'm going to have to try a little jelly with my pimento cheese sandwich next time!
DeleteMix your mayo with pimento & any seasoning you are putting in then mix in cheese .If you want to divide between 2 different cheese do that after mixing mayo & pimento .
DeleteI can't believe it. I stopped at Chicken Salad Chick for the first time in my life yesterday, and got some chick salad and some pimento cheese, and came looking for a recipe like this, thinking, hmmmm, I wonder if that would work! Great minds and coincidences, I guess! Making it today for a fun family dinner appetizer tonight!
DeleteWe make this but use minced garlic, not onion. It is so yummy w raspberry preserves. Thanks for sharing.
DeleteHow much minced garlic do you use? Also, could I sub in dried onion powder?
DeleteThat is awesome!
ReplyDeleteSeems like there should be cream cheese in here somewhere. I can't see how mayo and cheddar cheese can stay together to form a ring.
ReplyDeleteIt does and is absolutely delicious!
Deleteit's not a cheese ball and the mayo does the trick! Also a great short cut is to use Palmetto Cheese pimento cheese and add pecans.
DeleteI always put an 8 oz cream cheese in my cheese ring, and also in my pimento cheese. Everyone says it is the best!
DeleteHey there! I made this yesterday for an event today. Let me tell you, this is one of the best things I have EVER made. To the above comment-just follow the recipe. The mayo holds it all together. Make it exactly like Mandy states. Don't change a thing. AND shred that cheese! This is a game changer for me and may become my potluck go to from now on. It just LOOKS fancy and has it got flavor! Thanks Mandy!!!
ReplyDeleteWOW! Thank you!! This is one of those recipes that sneaks up on you because you're not expecting to LOVE IT so much!
DeleteI was just thinking the recipe sounds like it would taste like pimento cheese. My oldest son liked pimento cheese sandwiches with strawberry jam. This recipe is a winner for me.
ReplyDeletePlease clarify the comment about Miracle Whip. Thanks!
ReplyDeleteI, like most Southerners, prefer mayo over Miracle Whip (and for me it has to be Duke's).
DeleteI don't believe that Miracle Whip would be thick enough to hold it together.. Dukes or Helmans would do better IMO. I've made this many times!
DeleteI live in Texas and we eat a lot of Miracle Whip here. It is thick enough to hold things together as well as mayo. If you haven't tried Miracle Whip, you should. I use it in so many things, including Tuna Salad, Chicken Salad, Ham Salad, Turkey Salad, and on all kinds of sandwiches. You should try Tomato Sandwich (Sliced Tomato, White Bread, and MW) with Miracle Whip.
DeleteIts not Mayonnaise if it's not Dukes! I've made this for years! I found the original recipe in a South Carolina Livng Magazine put out by Fairfield Electric Coop. The orginal called for peanuts instead of pecans but I LOVE pecans so I substituted them. When I saw the orginal recipe I looked at the ingredients and thought this couldn't possibly be good but tried it anyway. Was I EVER glad. My family absolutely LOVES this stuff!!!! Thanks for sharing again!
ReplyDeleteHellman's is the best up north
DeleteYes it is!
DeleteWe use Best Foods here in CA!
DeleteHellman’s is the best down south too! Wouldn’t use any other!
DeleteIt’s Dukes or nothing in South Carolina!!!
DeleteWhat brand of cheese did y’all use?
ReplyDelete1 don't think the cheese brand matters much but should be sharp, the brand of mayonnaise I use is Kraft
DeleteAlways a requested item!
Made with 3 lbs of cheese for my sister's wedding (she requested it) years ago, Reception guests loved it!
DeleteWhat kind of onion do you use for this recipe?
ReplyDeleteAny type!
DeleteThis appetizer sounds delicious! But I am a little confused about the directions for the pecans. The picture looks like there are pecans pressed onto the outside of the cheese. Are they mixed in, pressed on or both? Thank you, and thank you for sharing the recipe!
ReplyDeleteStep 1 mentions reserving some for garnish and the notes make mention of it too but I just updated the recipe card to add them as a garnish when you spoon the preserves in the center. I hope you try it - it is SO GOOD!!
DeleteHi! As a born and bred southern girl, this sounds absolutely perfect for an upcoming party. How necessary is the onion though? I can have onion powder but something in raw onion causes an allergic reaction. I'm thinking if it's just for flavor I'll use powder, but if it's needed for the texture or form I'm out of luck 😕. Thanks!
ReplyDeleteIt does add a little something to the texture but I think it will still be good without it. I'd add about 1/4 teaspoon onion powder.
DeleteThe preserves seem sweet. I'm thinking of trying it with Apple chutney (sweet/hot).
ReplyDeleteMade this and the onion was SO strong. I even squeezed the juice out. Couldn’t eat it. I will try again with half an onion. Has anyone else felt this way?
ReplyDeleteI made it today and didn’t take time to read all the details. Anyway, I used chopped onions (small/diced). It calls for a small onion. My husband chopped it for me so I didn’t see the size of the onion but measure-wise, I only used 1/2c probably. I also chose to use Vegenaise to avoid a lot of bad ingredients that’s in standard mayo’s. It was good!
DeleteI always get confused: 1 pound cheddar cheese and then shred that pound?
ReplyDeleteYes
DeleteYes, it weighs the same in a block or shredded.
DeleteCandied jalapeños would be so good!
ReplyDeleteAbout how big of a ring does this this make? (What is the apprx diameter?)
ReplyDeleteI'd say it's about 8 inches in diameter. The plate in the photos is a dinner plate.
DeleteWhere I'm from serves this with pepper jelly. We also add cream cheese.
ReplyDeleteSounds yummy
DeleteAbout how much strawberry preserves are needed?
ReplyDeleteHowever much it takes to fill the ring - probably about a cup
Delete