A Cheese Ball for the Season
September 29, 2010
I love this time of year – planning for the holidays, lists to make and compare, collecting recipes, the first fire in the fireplace in the not-too-distant future, sweaters and turtlenecks back in the closet, how ‘bout a Turducken for Thanksgiving, hearty soups and braises, the return of classic red wines to my table.
Bring on the fall… And the holidays… Old Man Winter – I am ready!
Here is my first recipe for this holiday season. The cheese ball renaissance continues and I for one am happy, especially with this decadent example.
Bleu & Walnut Cheese Ball
Courtesy of our own Liz Price
Prep time: 15 mins
Chill time: 8 hrs
Yield: one delicious ball!
4 oz of cream cheese softened
1/3 c sour cream
6 to 8 oz bleu cheese crumbled*
1/8 tsp cardamom
S & P to taste
½ c toasted walnuts chopped*
½ c peeled apple finely chopped
Combine cream cheese with sour cream and beat well.
Stir in cardamom, salt and pepper.
Add bleu cheese, mix. Then add remaining ingredients and mix well.
Pack into a plastic wrap lined small bowl or mold.
Cover and chill overnight or at least 8 hours, until very firm.
Serve with baguette slices, water crackers or focaccio and some sliced apples.
* Tips from Liz:
– Liz uses 2 oz of a very strong bleu and 4 oz of one not quite so potent
– Before toasting the walnuts, Liz tosses the nuts with a bit of olive oil and a pinch each of cumin and cardamom
– These are must do tips!
About the photo: This cheese ball really is delicious. I was lucky there was this much left to photograph!!!!