Friday, October 10, 2014

Christmas Holiday Cheese Balls, Three Versions!

Here are 3 variations of cheese balls to serve as an appetizer at your Christmas Party.


Goat Cheese with Chive, Cucumber and Shallots.

Cheese Ball:
2 tsp Olive Oil
4 large Shallots, diced
4 oz. Cream Cheese, room temperature
6 oz. Goat Cheese, room temperature
2 TBS Minced Chives
1/2 C Diced Cucumber
Salt and Pepper to taste

Coating:
2 TBS Poppy Seeds
2 TBS Sesame Seeds
1 tsp Caraway Seeds
1 tsp Fleur de Sel (French Sea Salt)
1/2 tsp cracked Black Pepper

In a skillet on medium heat:
Poppy Seeds
Sesame Seeds
Caraway Seeds
Toast about 3 minutes.
Transfer to a small bowl.
Add:
Salt and Pepper.
Stir well to combine.


Cheese Ball.

In a skillet on medium - low heat:
Olive oil
Shallots
Salt to taste
Stir and saute for 15 minutes.
Remove from heat and cool completely.

In a Food Processor:
Cream Cheese
Goat Cheese
Pulse to combine well, scrape sides as needed.
Add:
Chives
Shallots
Cucumber
Pulse about 5 times to incorporate the ingredients.
Salt and Pepper to taste.
Transfer to plastic wrap, seal and refrigerate at least 2 hours. Can be made several days in advance and kept refrigerated.
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Roll in the coating and serve with a variety of crackers.
Transfer to a serving platter with the crackers.

Enjoy!
Peace in the Kitchen!




Blue Cheese and Candied Almonds and Walnuts.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - Sheet Pan lined with Parchment Paper

Cheese Ball.
1/3 pound of Soft Blue Cheese, your choice.
4 oz. Cream Cheese, room temperature
Honey
Salt and Pepper

Coating.
2 TBS Water
3 TBS Granulated Sugar
1 TBS Brown Sugar
1/2 tsp Cinnamon
1/2 tsp Salt
2 Sprigs of Fresh Thyme, strip the leaves and chop + additional for garnish
1/2 C toasted sliced Almonds
1/2 C toasted chopped Walnuts

In a saucepan on medium high heat , make a Simple Syrup:
Water
Granulated Sugar
Bring to a boil until sugar dissolves.
Remove from heat and cool completely.

In a medium mixing bowl:
Brown Sugar
Cinnamon
Thyme Leaves
Add Almonds, Walnuts and Simple Syrup.
Stir to coat well.
Transfer to the Sheet Pan in a single layer.
Bake for 30 minutes, stirring every 10 minutes.
Remove to a rack and cool completely.


Cheese Ball.

In a Food Processor:
Blue Cheese
Cream Cheese
Pulse to combine well, scraping the bowl as needed.
Season to taste with Salt and Pepper.
Wrap and seal well in plastic wrap.
Refrigerate at least 2 hours.
Can be made several days in advance and kept refrigerated
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Roll in the coating and serve with a variety of crackers.
Transfer to a serving platter with the crackers.

Just before serving, roll in the nuts.
Drizzle with Honey.
Sprinkle with additional Thyme Leaves.

Enjoy!
Peace in the Kitchen!


Cheddar, Olive with Dijon, Lemon and Dill.

Cheese Ball.

1/4 pound of Sharp English Farmhouse Cheddar Cheese, finely grated and set aside to reach room temperature.
4 oz. Cream Cheese, softened
1 C pitted Green Olives, roughly chopped.
1 TBS finely grated Lemon Zest
A pinch of Cayenne Pepper
1 tsp Dijon Mustard
Salt and Pepper to taste

Coating:
1/2 C finely chopped and well packed fresh Dill

Cheese Ball.

In a Food Processor:
Cheddar Cheese
Cream Cheese
Pulse to combine well.
Scraping the bowl as needed.
Add:
Olives
Lemon Zest
Cayenne Pepper
Dijon Mustard
Pulse a few more times.
Add:
Salt and Pepper to taste.
Mix to combine well.

Wrap and seal well in plastic wrap.
Refrigerate at least 2 hours.
Can be made several days in advance and kept refrigerated
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.

Just before serving:
Roll in Dill.
Transfer to a serving platter with the crackers.

Enjoy!
Peace in the Kitchen!

















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