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..........It's Just That Simple!

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something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Yanked' Vermont Cheddar Spread

Vermont has (biased-based I might add) the best Cheddar cheese here in New England. Besides a big ol' Cheddar wheel being presented to early U.S. presidents by the proud cheesemakers of Vermont, this succulent, salty curd has been eaten along side apple pie for centuries. In the early 1800s, Rinktum Tiddy was a favorite dish here in New England. Skillet cooked tomatoes were simmered down with sugar, salt, pepper and an onion. Cheddar cheese was added and when that was melted, a couple of beaten eggs were added to thicken. Served on biscuits or stale bread, this was the perfect 'end of the day' repast. We have also been making something called Cheese Crackers for just as long. This was Cheddar cheese mixed with real butter and used as a dipping "sowse" for bread. Here is my version.


For 4 people


  • 1 lb(s) sharp Cheddar cheese
  • 3 - 4 ounces roasted red bell peppers, drained roughly chopped
  • 3 tablespoon(s) unsalted butter*
  • 1 tablespoon(s) whole-grain or Dijon-style mustard
  • 1/2 teaspoon(s) garlic powder
  • 1/2 cup(s) hard apple cider or your favorite ale

'Yanked' Vermont Cheddar Spread Directions

  1. Add all ingredients, except peppers, to a food processor or blender and pulse until well combined. You will not be able to make this smooth but make sure the cheese is pureed well, about 1 minute. Carefully blend in the peppers.
  2. Transfer to a serving bowl and serve immediately or refrigerate. Remove to soften to room temperature, stirring to combine, before serving however.
  3. *I realize the number of people who use real butter is declining by the year and I would be surprised if any of the younger generation even knows it exists. You can easily find real butter in any supermarket but if you find that it isn't your taste(which would be a shame) or you think the rest of the pound of butter will go to waste, by all means substitute sweet cream butter or margarine in this recipe.