CHEESE BALLS THREE WAYS

CHEESE BALLS THREE WAYS image

Yield 3 4 inch balls

Number Of Ingredients 24

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Ingredients

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

Steps:

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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