I love cheese and I’m so happy that I don’t have a dairy allergy. Cheese is usually my go-to appetizer when I don’t have a lot of time. Well…truthfully cheese is almost always part of appetizers at my house. How about you? Do you like cheese? Can you eat and if so, what’s your favorite kind. When I lived in Los Angeles, I was blessed with the most incredible cheese stores, but my two favorites were The Cheese Store of Beverly Hills, which I think should be called Cheese Store of the Gods because it’s that good and that special and my other favorite was Monsieur Marcel in the Original Farmer’s Market on Third Street. Yep…nirvana for those of us who love cheese. If you live in L.A. or are visiting and you want to experience some amazing delicacies, check out these two places. Sadly…neither of these places are in Franklin or Nashville, but recently Murray’s Cheese out of New York City made its way to Franklin and I can’t tell you how overjoyed I am. They’re accommodating and the selection grows each time I visit. I’m very excited. Last week I pulled out one of my favorite cheese recipes and made it for Christmas Eve and it was a smashingly, delicious success.
I usually keep this recipe rustic, but on Christmas Eve it was served in a silver bowl.
If you’re looking for a quick to make…crowd pleasing appetizer for New Year’s Eve or just about any time, then this recipe is for you. It literally takes 5 minutes to make.
Cindy's Cheddar Cheese Ball with Sage & Wine
A delicious, simple-to-make, crowd pleasing cheese ball. Sure to delight your guests and make your life easy.
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Amount Per Serving
Calories from Fat 115
% Daily Value *
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 4g
Total Carbohydrates 1g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
1/2 pound shredded sharp cheddar cheese (invest in a good cheddar)
1 8oz package of softened cream cheese
1 shallot roughly chopped
1 T. unsalted butter
1 T. Dijon mustard
1/4 cup red wine - (If you don't drink wine, you can omit this ingredient.)
1/4 - 1/2 tsp. cayenne pepper
2-3 dashes Worcestershire sauce
Comine all ingredients in a food processor and pulse until all ingredients are fully incorporated. The consistency of the cheese should be smooth but not pureed. Let it chill for about 30 minutes and then form it into a ball and roll in chopped nuts. You can use any kind of nut you prefer or a mixture. Have fun with it and create accordingly. I sometimes use chopped peanuts and pumpkin seeds or if I'm in a hurry, I use chopped walnuts.
If you want the cheese to be a bit more spicy, add a couple of teaspoons of horseradish sauce. Serve with good wheat crackers. This cheese ball is fully of flavor. You don't want the cracker to take away from the flavor of the cheese.
If you don't want to make a cheese ball, simply add the cheese straight from the food processor to a serving bowl and chill.
By Cindy Laverty
Discovering Franklin http://old.discoveringfranklin.com/
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