A cheese ball that makes me think I’m a kid again
December 13,2018
I seem to
frequently begin with “When I was a kid,” but many of my food memories trace
back to my childhood. On Christmas Eve, we always went to the home of friends
of my parents for a lavish buffet—I remember Mom took marinated shrimp (which I’ve
developed an unfair allergy to). But one of the appetizers we loved was the
blue cheese ball. Long after those traditional dinners ended, we made that
cheeseball. And now some of my family make it. Jordan has requested one, but I
told her we’d make it together.
Holiday cheese ball
½ lb. Roquefort
1 8 oz. pkg of Velveeta
l eight-ounce pkg. cream cheese
½ lb. pecans, chopped fine
1 bunch parsley, chopped fine
1 tsp. Worcestershire sauce
1 small onion, chopped fine
½ tsp. horseradish
Let the cheese soften to room
temperature and mix thoroughly. Add Worcestershire, onion, horseradish and half
of the parsley and pecans. Mix thoroughly and shape into a ball. Do NOT do this
in the food processor, as it will become too runny. Even a mixer makes it too
smooth and creamy—wash your hands thoroughly and dig in, so the finished cheese
ball has some texture and credibility. Roll the ball in the remaining parsley
and pecans. Chill. Serve with crackers.
Freezes well but if left in refrigerator
too long will mold. I often shape it into two smaller balls and freeze one.
Great for New Year’s Eve or Twelfth Night.
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