IN Great Taste by Yvette Zuniga Jemison
Cheese Balls for Holiday Entertaining
WHEN CREAM CHEESE and your favorite add-ins are blended together, you’ll easily create a popular party food—a cheese ball. Whether you add a cheese ball to a snack tray or serve it as a stand-alone treat, they’re ideal for casual gatherings and parties. You can go the traditional route with these make-ahead appetizers and shape them into a ball that is rolled in chopped nuts. For an updated twist that allows everyone to have their own serving, simply roll into bite-size portions and create picks with thinly sliced salami and cornichons. We’ve rounded up three of our favorite flavor combinations. Our white cheddar and walnut cheese ball gets a little kick from prepared horseradish. For a sweet-and-savory combination, serve the pistachio and goat cheese torte with sliced apples. For a bold flavor, try our smoked almond and cheddar cheese ball, which gets its smoky flavor from smoked paprika and smoked almonds. As the busy holiday entertaining season approaches, master the art of making this retro hors d’oeuvre with a few tips. Use room-temperature cream cheese as your foundation. Your additional cheese should also be at room temperature for smooth mixing. Scoop the cheese mixture onto a large sheet of plastic wrap, and use the wrap to help 84
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you shape it. Allow two hours for the cheese ball to become firm before coating with garnishes. For cheese balls that have been chilled overnight, let them sit at room temperature for 30 minutes before serving. Create contrast between the creamy interior by serving your cheese ball with crunchy crackers, crisp vegetable sticks or apple slices.
White Cheddar and Walnut Cheese Ball Servings: 8-10 ½ cup walnuts 8 ounces cream cheese, room temperature 2 tablespoons prepared horseradish 2 teaspoons lemon zest 1 teaspoon black pepper ½ teaspoon sea salt ¼ teaspoon red pepper flakes 8 ounces white cheddar cheese, grated crackers for serving
1. In a medium skillet on medium heat, cook the walnuts, occasionally stirring, until toasted in spots. Transfer to a cutting board and coarsely chop; set aside.
