Any of our 100th Reunion attendees could tell you that they didn’t leave the weekend hungry! In typical Greystone fashion, the food was plentiful and delicious.
One of the highlights of the weekend was the nightly cocktail parties at the Shepherd’s Gazebo. We enjoyed drinks and appetizers in the most beautiful place imaginable as the sun began to set - idyllic!
Today Solveig is sharing the incredible recipes she used to create our cocktail party spread… just in time for football tailgates and all of your Holiday parties. Dig in!
Makes 6 generous servings
I made the beans from scratch. I used great northern beans. Rinse and pick out any stones. Soak over night. Rinse well. Place beans in a large stock pot and cover with your preferred stock (I used veggie), 1 large quartered onion, 1 large carrot cut into large pieces, 2 pieces of celery with leaves cut into large pieces. Bring to a boil and simmer until beans are tender (not mushy). Let beans cool in juices until ready to make dip. Drain beans and either mash by hand or follow steps above.
Nuts are also good at room temperature, and keep for weeks in airtight jars. Katie’s trick is to retoast them if they haven’t caramelized enough - it’s the real secret to success!
I like to make this in advance so the flavors meld well. Pimento cheese keeps in the refrigerator for 1 week.
Serve with celery, small hallowed out mini peppers, crackers, make grilled cheese
Balsamic Glaze Ingredients: