Cheese Balls Three Ways Recipe
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Category: |
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Ingredients: |
Ingredients: Base Mixture:
1 stick unsalted butter, softened
½ teaspoon coarse salt
¼ teaspoon freshly ground white pepper
3 (8 ounce packages) cream cheese
2 tablespoons fresh lemon juice
½ teaspoons Worcestershire sauce
5 dashes hot sauce
Cheese Ball 1:
8 ounces sharp orange cheddar cheese, finely shredded
¾ cup dried cranberries, finely chopped
2 tablespoons chutney
Water crackers, for serving
Cheese Ball 2:
6 ounces Roquefort cheese
1 shallot, minced
2 teaspoons brandy (optional)
1 cup toasted walnuts, chopped
Vegetable chips for serving
Cheese Ball 3:
2 tablespoons finely chopped scallions
1/3 cups fresh curly-leaf parsley, finely chopped
8 ounces goat cheese
1 English cucumber, cut into 1/8" slices for serving:
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Directions: |
Directions: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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