Just My Style and Martha's Too!
CLASSIC CHEESE BALLS
Ingredients:
Base Recipe:
• 1/2 cup(s) (1 stick) unsalted butter, softened
• 3 package(s) (8 ounces each) cream cheese
• 2 tablespoon(s) fresh lemon juice
• 1/2 teaspoon(s) Worcestershire sauce
5 dash(es) hot sauce (such as Tabasco)
• 1/2 teaspoon(s) coarse salt
• 1/4 teaspoon(s) freshly ground white pepper
• 2 tablespoon(s) store-bought chutney
• 3/4 cup(s) dried cranberries, finely chopped
• Water crackers , for serving
• 8 ounce(s) goat cheese
• 2 tablespoon(s) finely chopped scallions
• 1/3 cup(s) fresh curly-leaf parsley, finely chopped
• 1 English cucumber, cut into 1/8-inch-thick slices, for serving
Directions:
1. Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
2. Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.
3. Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.
4. Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.
holy moley .... two things i love...
cheese and english transferware, lol!
oops, martha too!
(i collect the teal and the cranberry)
• 1/4 teaspoon(s) freshly ground white pepper
Cheddar and Cranberry:
• 8 ounce(s) sharp orange cheddar cheese, finely shredded • 2 tablespoon(s) store-bought chutney
• 3/4 cup(s) dried cranberries, finely chopped
• Water crackers , for serving
Roquefort and Walnut:
• 6 ounce(s) Roquefort cheese
• 1 shallot, minced (1 tablespoon)
• 2 teaspoon(s) brandy (optional)
• 1 cup(s) toasted walnuts, coarsely chopped
• Vegetable chips (such as Terra Chips Sweets & Beets), for serving
Goat Cheese and Scallions:• 1 cup(s) toasted walnuts, coarsely chopped
• Vegetable chips (such as Terra Chips Sweets & Beets), for serving
• 8 ounce(s) goat cheese
• 2 tablespoon(s) finely chopped scallions
• 1/3 cup(s) fresh curly-leaf parsley, finely chopped
• 1 English cucumber, cut into 1/8-inch-thick slices, for serving
1. Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
2. Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.
3. Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.
4. Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.
cheese and english transferware, lol!
oops, martha too!
(i collect the teal and the cranberry)
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