Pincone Cheese Ball
Had a wonderful group of women over last week to introduce them to Women Inspired... (Strengthening the Seven Pillars of Every Woman's Life...ck them out on facebook.) I of course am teaching on hospitality and the home! Because I love eating and hate cleaning. :) http://www.facebook.com/womeninspired
They ALL went wild over the Pinecone cheese ball. I must say it is the PERFECT fall appetizer. Easy too.
Beautiful and versatile! You must try the pineapple variation. (Below I have several options) My friend Leanna Tuff introduced me to it, and it is amazing.
So easy to make. Just pat your favorite cheese-ball recipe into a pine-cone shape—kind of a flattened oval with one pointed end. Beginning at the pointed end, cover with whole toasted almonds, working your way to the other end. Garnish with rosemary twigs or well-washed evergreen sprigs.
You can make these several days in advance and add the nuts the day of.
Recipe published in my Christmas Cookbook. The Christmas Kitchen a gathering place for making memories. The Christmas Kitchen
Happy Fall Friends!
1 8-ounce package cream cheese, softened
½ cup milk
2¼ cups shredded sharp cheddar cheese
¼ cup green onion
1 cup chopped almonds, walnuts, or pecans
salt and freshly ground black pepper (to taste)
¼ cup chopped fresh parsley and other herbs
Mix together cream cheese and milk. Add shredded cheese, onions, and half the nuts. Mix well and season with salt and pepper. Transfer mixture to a large piece of plastic wrap, then form into a ball. Wrap tightly and chill at least 2 hours. In a pie plate, mix together the parsley and remaining chopped nuts. Unwrap the chilled cheese ball, then gently roll in the nut-parsley mixture. Wrap again in a clean piece of plastic wrap and chill up to 24 hours. Makes 10–12 appetizer servings.
• Savory Treat: Substitute ¼ cup bleu cheese for ¼ cup cheddar and add 5 slices crisp, crumbled bacon with the pecans. Add 5 more slices crumbled bacon to the nut-parsley mixture for rolling.
• Spice it Up: Add ½ tsp. minced garlic, 1 Tbsp. Worcestershire sauce, and 1 Tbsp. hot pepper sauce. Roll in a mixture of parsley, paprika, and chili powder.
• Pineapple Delight: Omit milk. Substitute white cheddar for the cheese and add ¾ cup crushed pineapple in heavy syrup, ½ each red and green bell pepper, and 2 Tbsp. seasoned salt. (I prefer Lawry’s brand.) Roll in crushed almonds, cashews, or macadamia nuts.
• Seafood Special: Omit milk, green onions, and nuts. Instead of regular cheddar cheese, use ½ cup shredded white sharp cheddar with jalapeno. Add 2 pounds crabmeat (canned imitation crab works fine), 2 finely chopped yellow onions, 2 cups finely chopped celery, ½ tsp. garlic powder, 2 Tbsp. Worcestershire sauce, 1 tsp. seasoned salt (preferably Lawry’s) and ½ tsp. fresh cracked pepper. Roll ball in minced parsley and pour bottled cocktail sauce over the chilled ball.