Pomegranate Cheese Ball Food

POMEGRANATE CHEESE BALL

Steps:

• Place the cream cheese, shredded cheddar, Worcestershire sauce, and cayenne in the food processor. Pulse to combine. Then add in the cranberries and chive and pulse again until evenly mixed.
• Scoop the cheese mixture out of the food processor and form into a ball by hand. Place on a serving platter.
• Remove the arils from the pomegranate and press the pointed ends into the cheese ball, covering completely. Cover and refrigerate until ready to serve.
• Set out an hour before serving to soften. Place a few extra pieces of chive in the top if you want it to look like it has a stem. Serve the cheese ball with chips, crackers, or cut veggies.

SAVORY POMEGRANATE CHEESE BALL

Steps:

• Mix all ingredients except pomegranate seeds until blended; shape into ball.
• Place pomegranate seeds in pie plate. Add cheese ball; turn to evenly coat with seeds. Wrap in plastic wrap.
• Refrigerate 2 hours.

POMEGRANATE CHEESE BALL

Steps:

• In a medium-sized bowl add all of the ingredients except the pomegranate.
• Using a hand mixer, whip the ingredients until thoroughly combined.
• Using a rubber spatula, scoop the ingredients together and transfer to a large sheet of plastic wrap.
• While wrapping with the plastic wrap, squeeze and roll cheese into a ball shape. Place cheese ball in refrigerator for at least one hour to firm up.
• Peel and remove seeds (arils) from pomegranate.
• Lay pomegranate arils in one layer on a plate and refrigerate to dry out, about one hour. If arils are wet, they will not stick to the cheese ball.
• Unwrap cheese ball and roll into the pomegranate arils, firmly pressing arils into the cheese. Continue doing this until the entire cheese ball is covered with pomegranate.
• Serve immediately or refrigerate until ready to serve.

PISTACHIO AND POMEGRANATE CHEESE LOG

Steps:

• In a large bowl, beat the cream cheese, shredded cheese, chives, lemon zest and salt with a wooden spoon or spatula until well blended. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or up to overnight.
• In a small pot, combine the pomegranate juice, hot honey, sugar and cardamom. Bring to a boil over medium heat, then let the sauce cook and reduce until thickened, about 20 minutes. (It should coat the back of a spoon and have a glazelike consistency.) Keep warm or serve at room temp.
• Unwrap the cheese log and place on a platter. Garnish the log with the pistachios, pomegranate seeds and a generous drizzle of the pomegranate syrup. Serve with your favorite crackers.

POMEGRANATE MACADAMIA CHEESE BALL

Steps:

• Beat first six ingredients until blended. Beat in cranberries and wine. Stir in pineapple, 1/2 cup macadamia nuts and 3 tablespoons chives. Refrigerate, covered, 30 minutes., In a shallow bowl, toss pomegranate seeds and remaining nuts. Shape cheese mixture into a ball; roll in pomegranate mixture., Wrap in plastic; refrigerate 1 hour or overnight. Unwrap; roll in remaining chives. Serve with pita chips.