Cheese Balls Three Ways

Name: Cheese Balls Three Ways
Yield: makes three 4-inch cheese balls
Ingredients: 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; 8 ounces sharp orange Cheddar cheese, finely shredded; 2 tablespoons store-bought chutney; 3/4 cup dried cranberries, finely chopped; Water crackers, for serving; 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 and Beets), for serving; 8 ounces goat cheese; 2 tablespoons finely chopped scallions; 1/3 cup finely chopped fresh curly-leaf parsley; 1 English cucumber, cut into 1/8-inch-thick slices, for serving

January 26, 2012

Make all three flavored balls, or prepare just one or two, adjusting the ingredients accordingly.

Recipe information

Yield
makes three 4-inch cheese balls

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 and Beets), for serving

Goat Cheese and Scallions

8 ounces goat cheese

2 tablespoons finely chopped scallions

1/3 cup finely chopped fresh curly-leaf parsley

1 English cucumber, cut into 1/8-inch-thick slices, for serving

Preparation

Step 1
Put the 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.
Step 2
Stir the Cheddar and chutney with the 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 the cheese ball in the cranberries to coat before serving. Serve with crackers.
Step 3
Stir the Roquefort and shallot with the base mixture in the 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 the walnuts to coat before serving. Serve with chips.
Step 4
Stir the goat cheese and scallions with the base mixture in the remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in the parsley to coat before serving. Serve with cucumber slices.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsAmerican Cream Cheese Cheese Dairy Starter Dinner Gluten Free Vegetarian Easy Make Ahead No-Cook Electric Mixer Stand Mixer Christmas Cookbooks

Recipe information

Ingredients

Base Recipe

Cheddar and Cranberry

Roquefort and Walnut

Goat Cheese and Scallions

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes