Some people say that when they order food in restaurants their eyes are bigger than their stomachs. I have this tendency not in ordering when I’m out to eat but when I’m grocery shopping for a meal or party.
If I’m feeding three people, I typically make enough for six. If I’m feeding ten, I make enough to feed a small army – or at least a full flight from New York to Chicago (not that I’ve ever done that but don’t think I haven’t considered it faced with an upcoming trip and a surplus of baked goods).
I made cheese balls for a pre-holiday gathering but they would also be a perfect addition to a New Years Eve finger food spread. That is, if you like cheese. You really like cheese.
Cheese Balls, Three Ways
Base Recipe
1/2 cup (1 stick) unsalted butter, softened
3 packages cream cheese (8 ounces each), softened
2 tbsp. fresh lemon juice
1 dash Worcestershire sauce
5 dashes hot sauce (such as Tabasco)
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
Cheddar and Cranberry
8 ounces sharp orange Cheddar cheese, finely shredded
2 tbsp. store-bought chutney
3/4 cup dried cranberries, finely chopped
Roquefort and Walnut
6 ounces Roquefort cheese
1 shallot, minced
2 tsp. brandy (optional)
1 cup toasted walnuts, coarsely chopped
Goat Cheese and Scallions
8 ounces goat cheese
2 tbsp. finely chopped scallions
1/3 cup finely chopped fresh parsley
Directions
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.
2. Stir the Cheddar and chutney with the base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate for up to 3 days or freeze for up to 1 month. Roll the cheese ball in the cranberries to coat before serving.
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 for up to 3 days or freeze for up to 1 month. Roll in the walnuts to coat before serving.
4. Stir the goat cheese and scallions with the base in the remaining bowl. Form into a ball. If not using immediately, refrigerate for up to 3 days or freeze for up to 1 month. Roll in the parsley before serving.
{ 12 comments… read them below or add one }
These cheese balls look great! And of course I come across them when I’m sitting here with pen and notebook in hand trying to plan my New Year’s Eve menu. Thanks for the idea! Hope you had a wonderful holiday!
Happy New Year, Maris! I’m a big fan of cheese balls, but never made them! Someone told me they’d give me their recipe 5 Christmases ago, but never did. :p
I know, they are gigantic, aren’t they? How did you like them?
You know, I never knew about cheese balls until a British roommate prepared them for our holiday party. They’re delicious and pretty addictive, aren’t they?
Don’t think I’ve ever had a cheese ball before but it does sound delightfully delish.
It sounds so delicious! Thanks a lot for sharing such nice recipe here as I was in search of this recipe since from many days. Finally I got it from here. I will make it at new year’s party. Hope it will be liked.
these are magnificent and you are amazing!!!
The colors together make for a festive setting
I do the same thing, and then I eat twice as much as I should.
Thanks for the recipe!
My cheeseball is very similar as the base recipe just minus the butter and add chedder. Love these different variations. I have to try them all! Looks like I might have baby balls for new years! hehe
I’m always ready for cheese
These look so perfect for a holiday party – yum!
Those look great, but what’s the point of the butter?