Aged Cheddar And Port Cheese Balls Food
AGED-CHEDDAR AND PORT CHEESE BALLS
Cheese balls aren't usually described as sophisticated, but this aged-cheddar version -- which reveals swirls of port inside -- is refined enough to fit right in at cocktail hour.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h30m
Yield Makes 3
Number Of Ingredients 4
Steps:
- Bring port to a simmer in a small saucepan over low heat. Cook until reduced by about half, 4 to 5 minutes. Remove from heat, and let cool.
- Pulse 3/4 cup cream cheese and the cheddar in a food processor until smooth. Transfer to a large bowl. Pulse remaining 1/4 cup plus 2 tablespoons cream cheese with reduced port in food processor until smooth. Gently stir port mixture into cheddar mixture using a wooden spoon until just swirled together. Refrigerate until firm, about 1 hour.
- Transfer almonds to a plate. Shape cheese mixture into 3 balls of various sizes; roll each in almonds to coat. Let cheese balls come to room temperature before serving.
THE PERFECT CHEESE BALL
Combine a nutty exterior & a creamy port wine-and-cranberry interior for The Perfect Cheese Ball. What else could we call this perfect cheese ball recipe?
Provided by My Food and Family
Categories Meal Recipes
Time 1h15m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Mix cream cheese spread, cheddar, cranberries and wine until blended. Refrigerate 1 hour.
- Shape into ball or other desired shape; coat with nuts. Place on serving plate.
- Drizzle with syrup before serving.
Nutrition Facts : Calories 140, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
OLD-FASHIONED POUNDED CHEESE WITH WALNUTS AND PORT SYRUP
This recipe is basically a deconstructed cheese ball. The success of this simple spread depends on the quality of the cheese you use-the older and more velvety it is, the more distinctive the spread will be. Before beginning, make sure that the cheese is at room temperature and the butter a touch colder. It should have the consistency of putty, not rock-hard but firmer than mayonnaise-what a French chef would call beurre pommade. This can be served with bread, but I think it's actually best with crackers. Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf
Provided by AmyThielen
Categories Cheese
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- To make the port syrup, combine the port and brown sugar in a small saucepan over medium-high heat. Simmer gently until reduced to a light syrup (it will start to throw bigger bubbles and should be the consistency of maple syrup), about 3 minutes. Let cool to room temperature.
- Break the cheddar cheese into chunks and drop them into a food processor. Process until pureed. Add the butter, mustard, black pepper, and cayenne and process, stopping often to scrape down the sides, until whipped and smooth.
- Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup.
- Note: The pounded cheese can be made a few hours ahead and kept at room temperature. Or it can be made the day before and kept in the refrigerator; just be sure to bring it back to room temperature before garnishing with the port syrup and nuts.
Nutrition Facts : Calories 1275.5, Fat 107.1, SaturatedFat 58.7, Cholesterol 261.3, Sodium 1276.7, Carbohydrate 25.6, Fiber 2, Sugar 16.5, Protein 37.8
PORT WINE CHEESE BALL
I love this from the store, but too expensive. I found 1 recipe for this, and it didn't work. I messed around with it until it was what I wanted. The way my staff at work were acting, they think this is the best. I do too, and hope the people at recipezaar enjoy it as well.
Provided by cricketbird
Categories Spreads
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a food processor, combine cheddar cheese and cream cheese. Pulse the food processor on and off until the two are just mixed. Put this cheese mixture into a bowl.
- In the food processor, process butter until smooth. While the machine is running, pour in small amounts of Port Wine, processing steadily until well mixed.
- Add the port wine/butter mixture to the cheese mixture. Mix together with a spoon.
- Form cheese into a ball, roll in chopped pecans, or use walnuts if you'd rather.
- Serve with crackers.
- Enjoy!
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