Monday, December 21, 2009

Holiday Cheese Ball

cheese ball, originally uploaded by Kim De.

I have to admit - I have never made a cheese ball before. I'm not sure what took me so long! Was it easy!!!!

I know I have mentioned before, the hunt for a recipe is really my favorite part of the process. I enjoy pouring over numerous variations of a theme, finding a few I like, then tweaking them to my satisfaction. I think this is how I feed my creative side. And cooking for Bo, what a joy. There are very few things he doesnt like - and is willing to try almost anything. The reason I bring this up is taking a recipe as a blue print, and building a skyscraper with my own ingredients brings me joy. I do, however, has a sensitivity to the mellow taste buds of other people.

Long story short, I didnt make this as sharp with flavor as I would have liked, since it was being served at the open house, and being taken home to Indiana for family. The recipe was nice and mile as written - certainly nothing offensive about it. Just was lacking that "zing" that I have grown to love. So if you are like me, and you like your taste buds to dance with flavor, I have included (the modifications) I will make the next time - when it is just for Bo. :)

Cheese Ball

16 oz cream cheese, at room temperature (chive and onion)
8 ounces sharp cheddar cheese, finely grated, about 2 1/2 cups
1 tablespoon brown or spicy mustard (2 T spicy mustard)
1 teaspoon Worcestershire sauce
(1 t Tabasco sauce)
(1 T prepared horseradish)
Ground pepper
¾ cup finely ground pecans

Beat the ingredients through the ground pepper with an electric mixer. Cover with plastic wrap, and chill at least 3 hours.

Divide the cheese mixture in half, and shape each half into a ball. Spread pecans on a plate, and roll balls in pecans to coat completely, pressing nuts to adhere. Serve chilled.


  1. Love the idea of adding horseradish! That would give nice zing and complement the other flavors well.

  2. Im tempted to make it again just to try it...