Wednesday, November 19, 2014

Cheese Ball with Everything Spice

I am pretty addicted to food and design magazines. November and December months are the motherload for recipe ideas. Appetizers, sides, soup, salads, mains and, of course, dessert suggestions abound. I always find myself torn between our traditional family favorites and new, interesting twists to the familiar dishes.

This cheese ball is an excellent example. The original recipe comes from the October 2014 edition of Bon Appetit Magazine. Have you tried it yet? What a find. Perfect for an appetizer dish any time of the year. I brought one to a dinner party last Saturday night, and it got rave reviews. I did make a few tweaks to the original. I almost doubled the amount of cheddar cheese called for and added some spice with dried red and green chiles. One extra teaspoon of Worcestershire, a second scallion and the revisions were complete. I liked the changes but am posting the link to the original. Make them both and see which you prefer. Or make your own edits, the recipe is very forgiving.

I am making this again for Thanksgiving and adding to the buffet table. The cheese ball spread on bread or crackers will be an excellent addition to the rest of the meal. I will let you know the reaction. Happy Thanksgiving everyone!

Cheese Ball with Everything Spice
from Bon Appetit Magazine October 2014
(serves 8)
2 ounces thick cut bacon, finely chopped (I used veg bacon today)
2 cups finely grated extra sharp cheddar
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 scallions, thinly sliced
2 teaspoons dried green chile
1/2 teaspoon dried red pepper flakes
2 teaspoons coarsely ground black pepper
3 teaspoons Worcestershire sauce
sea salt
5 garlic cloves, thinly sliced
½ cup extra virgin oil
2 shallots, thinly sliced
1 teaspoon poppy seed
1 teaspoon sesame seeds, toasted
Crackers (for serving) 
Olives (for serving)

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