Ingredients: |
Ingredients: 8 ounces each: cream cheese, a strong cheese such as Cheddar or Smoked Sulguni, & a mild cheese such as Gouda
1 golf-ball-sized onion, quartered (grated if mixing by hand)
Worcestershire Sauce to taste (1-2 tsp.)
Louisiana Hot Sauce to taste (5-10 shakes)
1 cup pecans or walnuts (chop finely if hand mixing)
Paprika to dust the ball and walnut or pecan halves for decoration (can be lightly toasted or not)
Top of a pineapple (the pineapple itself is wonderful cut into chunks, mixed with minced mint leaves, and served chilled)
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Directions: |
Directions:Process the three cheeses and onion quarters until blended if you have a food processor. (Otherwise, grate cheeses and mix together with all of the other ingredients using your hands.) Add Worcestershire Sauce, Louisiana Hot Sauce, and nuts. Process until mixed and nuts are chopped. Form into an oval like a pineapple cut in half (flatten top and bottom of oval to simulate pineapple’s shape). Wrap tightly in plastic wrap or foil and refrigerate at least four hours to meld flavors (overnight is better). Remove from refrigerator. Dust with paprika. Press walnut or pecan halves into the cheese (see photo) so that it mimics a pineapple. Place cheese on a serving tray. Press reserved pineapple top into the top of the cheese ball. Surround with crackers or bread and serve.
To serve a larger number of people, double the recipe, and form the ball into the shape of an upright pineapple, instead of one cut in half and lying on its side. Dust with paprika and decorate with nut halves, etc., as specified above. |
This recipe for Alice Sherrod's Mother’s Cheese Ball is from