Cranberry/Cheddar Cheese Ball
Cheese balls are an easy way to entice people to the appetizer table. Check out Martha Stewart's suggestions for making three different varieties from the same basic combination. All are delicious! This (silly, one-time commemorative) version used a home-made date and mango chutney to provide a rich taste. Mixed with cheddar or roquefort, coated in cranberry or nuts, cheese balls are quick to whip together and can taste different every time.
Adjust all ingredients according to your taste. Serve with crackers, toasts, vegetable chips or cucumbers.
If you're inclined to sports themes, round the cheese into a puck and you'll score, a baseball will be a home run hit, and if your home team is in the Grey Cup for the 1st time in 29 years, a football will certainly have your guests shouting "Touchdown!"
Go Bombers!
Post Script: The Blue Bombers won the 2019 CFL Championship!
Here are more Appetizer options.
Ingredients
Makes 3 small cheese balls
1/2 cup (4 oz) unsalted butter, softened
3 packages cream cheese (8 ounces or 450 g. 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 (Pictured)
8 ounces sharp cheddar cheese (white or orange), finely shredded
2 tablespoons chutney
3/4 cup dried cranberries, finely chopped
Roquefort and Walnut
6 ounces Roquefort cheese
1 shallot, minced (about 1 tablespoon)
2 teaspoons brandy (optional)
1 cup toasted walnuts, coarsely chopped
Goat Cheese and Scallions
8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup fresh curly-leaf parsley, finely chopped
Method
Basic Cheese Ball
Put the butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into a bowl and using an electric mixer or by hand, mix until combined. Divide equally among 3 medium bowls. Refrigerate for about 1 hour to make the cheese mixture easier to form into balls and apply coating.
Cheddar and Cranberry Cheese Ball
Stir the grated cheddar cheese and chutney with the base mixture in the first bowl. Form into a ball. Roll the cheese ball in cranberries to coat before serving.
Roquefort and Walnut Cheese Ball
Stir the blue cheese and shallots with the base mixture in the second bowl; add brandy, if desired. Form into a ball. Roll in walnuts to coat before serving.
Goat Cheese and Scallions Cheese Ball
Stir the goat cheese and scallions with the base mixture in the remaining bowl. Form into a ball. Roll in parsley to coat before serving.
Note: If not using immediately, refrigerate up to 3 days or freeze up to 1 month.
Cheese balls are an easy way to entice people to the appetizer table. Check out Martha Stewart's suggestions for making three different varieties from the same basic combination. All are delicious! This (silly, one-time commemorative) version used a home-made date and mango chutney to provide a rich taste. Mixed with cheddar or roquefort, coated in cranberry or nuts, cheese balls are quick to whip together and can taste different every time.
Adjust all ingredients according to your taste. Serve with crackers, toasts, vegetable chips or cucumbers.
If you're inclined to sports themes, round the cheese into a puck and you'll score, a baseball will be a home run hit, and if your home team is in the Grey Cup for the 1st time in 29 years, a football will certainly have your guests shouting "Touchdown!"
Go Bombers!
Post Script: The Blue Bombers won the 2019 CFL Championship!
Here are more Appetizer options.
Ingredients
Makes 3 small cheese balls
1/2 cup (4 oz) unsalted butter, softened
3 packages cream cheese (8 ounces or 450 g. 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 (Pictured)
8 ounces sharp cheddar cheese (white or orange), finely shredded
2 tablespoons chutney
3/4 cup dried cranberries, finely chopped
Roquefort and Walnut
6 ounces Roquefort cheese
1 shallot, minced (about 1 tablespoon)
2 teaspoons brandy (optional)
1 cup toasted walnuts, coarsely chopped
Goat Cheese and Scallions
8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup fresh curly-leaf parsley, finely chopped
Method
Basic Cheese Ball
Put the butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into a bowl and using an electric mixer or by hand, mix until combined. Divide equally among 3 medium bowls. Refrigerate for about 1 hour to make the cheese mixture easier to form into balls and apply coating.
Cheddar and Cranberry Cheese Ball
Stir the grated cheddar cheese and chutney with the base mixture in the first bowl. Form into a ball. Roll the cheese ball in cranberries to coat before serving.
Roquefort and Walnut Cheese Ball
Stir the blue cheese and shallots with the base mixture in the second bowl; add brandy, if desired. Form into a ball. Roll in walnuts to coat before serving.
Goat Cheese and Scallions Cheese Ball
Stir the goat cheese and scallions with the base mixture in the remaining bowl. Form into a ball. Roll in parsley to coat before serving.
Note: If not using immediately, refrigerate up to 3 days or freeze up to 1 month.