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First off, that's not some chapter from a "how-to spice up things in the bedroom" book. It's a recipe from Martha Stewart.
Cheese balls are old hat. You can go to any supermarket and buy a variety of them now. But these put a nice twist on the usual cheese ball recipe that might intrigue your Super Bowl guests (go Pats!). It uses a base recipe for all three of the different cheese balls, and then you add some flavor combos, including cheddar and cranberry, Roquefort and walnut, and goat cheese and scallions.
Cheese Balls Three Ways
BASE RECIPE:
1/2 cup (1 stick) unsalted butter, softened
3 packages cream cheese (8 ounces each)
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
5 dashes hot sauce (such as Tabasco)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground white pepper
CHEDDAR AND CRANBERRY:
8 ounces sharp orange cheddar cheese, finely shredded
2 tablespoons store-bought chutney
3/4 cup dried cranberries, finely chopped
Water crackers, for serving
ROQUEFORT AND WALNUT:
6 ounces Roquefort cheese
1 shallot, minced (about 1 tablespoon)
2 teaspoons brandy (optional)
1 cup toasted walnuts, coarsely chopped
Vegetable chips (such as Terra Chips Sweets & Beets), for serving
GOAT CHEESE AND SCALLIONS:
8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup fresh curly-leaf parsley, finely chopped
1 English cucumber, cut into 1/8-inch-thick slices, for serving
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.
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.
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.
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.
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1-28-2008 @11:10PM Julie said... Save the roquefort walnut one for me Bob, I'm a huge fan of all the blue cheeses.
http://noshtalgia.blogspot.com/
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1-29-2008 @9:58AM ZenKimchi said... Bob, I think you and your love/morbid fascination with food oddities would appreciate my Deep Fried Beer contribution to Super Bowl XLII.
http://www.zenkimchi.com/FoodJournal/?p=389
(forgive me for the shameless self promotion)
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