Makes about 40 pieces, or 20 servings As a personal chef in Nashville, Tennessee, Aly Armistead Greer gets a rare glimpse into many homes and admires how “these fantastic Southern hostesses prepare for their parties. I’m always amazed at how they pull it all together.” One trick, she says, is to set the table the day before your party. “Figure out which serving pieces you will be using and pull them out. Put a little note in each one about what you’ll be using it for. This is most helpful during the holidays when you’re serving many, many dishes,” she says. The takeaway: “If there’s something I can do ahead of time, I do it. I don’t leave anything until the end unless I have to.”
PIMENTO CHEESE
4 cups shredded sharp Cheddar cheese
2 cloves garlic, finely chopped
3 tablespoons chopped canned pickled jalapeño pepper
½ cup mayonnaise (preferably Duke’s)
2 tablespoons chopped pimentos
1 tablespoon Dijon-style mustard
Tabasco sauce, to taste
Salt and pepper, to taste
Splash of pickle juice
PINWHEELS
1 sheet frozen puff pastry (preferably Dufour brand), thawed
1 cup Pimento Cheese
To make the Pimento Cheese, combine the cheese, garlic, jalapeño, mayonnaise, pimentos, mustard, Tabasco, salt, pepper, and pickle juice in a medium bowl and mix well. Taste and adjust seasoning as necessary. Refrigerate at least 1 hour, but preferably 8 to 12 hours to allow flavors to meld. Makes 2 cups. (You will have leftovers.)
To make the pinwheels, preheat the oven to 375 degrees. Lightly flour a work surface. Lay the puff pastry out on the work surface. Spread 1 cup of the Pimento Cheese evenly over the pastry, leaving a 1-inch border at the edges of the pastry. Carefully roll the pastry lengthwise to enclose the filling. Cut into ¼-inch pinwheels.
Place the pinwheels on a baking sheet lined with a silicone mat or parchment paper. Bake for 10 to 15 minutes, until golden and crispy. Place the pinwheels on a wire rack to drain and crisp for a few minutes.
Makes about 40 pieces, or 20 servings