CHEESE BALLS

CHEESE BALLS image

Categories Cheese

Number Of Ingredients 24

Base Recipe:
o 1/2 cup (1 stick) unsalted butter, softened
o 3 packages cream cheese (8 ounces each)
o 2 tablespoons fresh lemon juice
o 1/2 teaspoon Worcestershire sauce
o 5 dashes hot sauce (such as Tabasco)
o 1/2 teaspoon coarse salt
o 1/4 teaspoon freshly ground white pepper
Cheddar and Cranberry:
o 8 ounces sharp orange cheddar cheese, finely shredded
o 2 tablespoons store-bought chutney
o 3/4 cup dried cranberries, finely chopped
o Water crackers, for serving
Roquefort and Walnut:
o 6 ounces Roquefort cheese
o 1 shallot, minced (about 1 tablespoon)
o 2 teaspoons brandy (optional)
o 1 cup toasted walnuts, coarsely chopped
o Vegetable chips (such as Terra Chips Sweets & Beets), for serving
Goat Cheese and Scallions:
o 8 ounces goat cheese
o 2 tablespoons finely chopped scallions
o 1/3 cup fresh curly-leaf parsley, finely chopped
o 1 English cucumber, cut into 1/8-inch-thick slices, for serving

Steps:

1. 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. 2. 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. 3. 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. 4. 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.