A cheese ball that makes me think I’m a kid again
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.