"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
8 oz. cream cheese 8 oz. blue cheese 2 tbsp. cream 3 tsp. butter 1 tsp. mayonnaise 1 tsp. sugar 1/2 cup chopped walnuts
Let cheeses come to room temperature. Cream together all ingredients, except chopped walnuts. Form into 1 large or 2 smaller cheese balls. You could also form a log instead. Refrigerate for 1 hour. Then roll in chopped nuts and wrap in waxed paper. Refrigerate again until ready to serve. Serve at room temperature with crackers of your choice.
I originally received this recipe from Eleanor Higney. I have made this many times for parties and gatherings. Can also be used to stuff 2 inch pieces of crisp celery. If the amount seems too much cut the recipe in half.
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