Saturday, November 13, 2010

Pumpkin Cheeseball

Use your favorite Cheeseball recipe and make it a little more festive by turning it into a pumpkin. Just shape the cheeseball into a ball, cover with plastic wrap and then use a spoon or your fingers to make the grooves of a pupkin. Unwrap and put in a bowl, or on a plate. Stick a piece of celery in the top for a stem and celery leaves or parsley for pumpkin leaves. Tah-dah, a pumpkin!
I don't have a Cheeseball 'recipe' exactly, but I followed these tips from Better Homes and Gardens.
Cheese
for a complex flavor, blend goat cheese and cream cheese. Or mix shredded cheddars- mild, sharp, and white- with cream cheese. So the cheeseball will firm up when chilled, add 1/2 cup butter for each 1 1/2 to 2 pounds of shredded cheese.
Horseradish or Brown Mustard
Either adds spice and texture. Use horseradish for a more intense flavor. For a milder and slightly sweet flavor use brown mustard.
Fresh Garlic
Mince or crush just one clove of garlic per pound of cheese and thoroughly stir into the mixture.
Nuts
Toast chopped pecans or walnuts for the best flavor. Try stiring them into the cheese mixture rather than coating the outside.
Fresh Herbs
Pat on or roll the ball in a combination of fresh parsley, oregano, basil, thyme, and/or chives.
Lemon Peel
For color and zest press on fresh grated lemon, orange, or lime peel.
*To change things up, serve the cheeseball with hearty breads or try it with celery or apple slices.

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