By Patti Diamond
One Little Cheese Ball, So Many Holiday Possibilities
Every holiday season needs a dependable little appetizer. Something special you can make ahead, carry to a gathering and set on a plate without needing an outlet, an oven, or a set-up committee.
This cranberry orange cheese ball is one of my favorites. I teach versions of it in my charcuterie classes because it demonstrates a useful entertaining principle: A few ordinary ingredients, thoughtfully combined, can become something extraordinary.
A little holiday magic: This cranberry orange cheese ball makes a delicious centerpiece. PHOTO CREDIT: www.JasonCoblentz.com
Cream cheese and butter make a rich, spreadable base, while shredded white cheddar or Monterey Jack brings a savory note. Orange zest and juice brighten the mixture, and dried cranberries add chewy, sweet-tart bites. A cranberry-and-nut coating gives it a festive finish without requiring you to sculpt anything resembling a reindeer.
It walks that lovely line between sweet and savory, fitting comfortably beside cured meats, fresh fruit, nuts and other holiday favorites. Offer it with baguette or crisp apple slices, tuck it onto a charcuterie board, or let it be the entire appetizer department. You are allowed to put one good thing on a plate and declare yourself done.
On a board, I like appetizers that offer different flavors and textures. This creamy, citrusy cheese provides a delicious counterpoint to salty ham, crunchy nuts and crisp crackers.
And nobody says it must be a ball. Shape it into a log, or make tiny, mini-meatball-size portions, each with a decorative pick with crackers alongside. For the least fuss, spoon it into an attractive crock or serving bowl and sprinkle the coating over the top. Same delicious appetizer, less wrestling with plastic wrap.
The optional green onion gives it a savory nudge. Leave it out for a tangy, sweeter version. Either way, the orange flavor becomes more pronounced as it rests in the refrigerator. A lovely reward for planning ahead.
The recipe doubles easily. Make two balls rather than one enormous cheese monument: one for your gathering and another for the next invitation. Or divide the mixture into smaller balls for gifts. Package with crackers, include a little serving note and keep refrigerated until delivery. Tell the recipient to refrigerate it, too.
Consider it one small holiday obligation you can meet with cheese.
CRANBERRY ORANGE CHEESE BALL
Yield: 2 18/2 cups (12-16 servings)
Prep Time: 10 mins.
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon sugar
Pinch of table salt
Zest of 1 orange
2 tablespoons juice from the orange
1 cup shredded white cheddar or Monterey Jack cheese
1/2 cup dried cranberries, roughly chopped
1 tablespoon finely minced green onion, optional
For the coating:
1/4 cup chopped pecans or pistachios
1/4 cup dried cranberries, chopped
In a medium bowl, using a hand mixer, beat the cream cheese, butter, sugar, salt, orange zest and juice until fluffy. Add the shredded cheese, 1/2 cup cranberries and green onion, if using; mix until combined.
Line a bowl with plastic wrap and spoon in the mixture. Gather the wrap at the top, like making a ponytail, and twist gently to shape the cheese into a ball. Refrigerate for 4 to 24 hours to firm up and let the flavors marry.
Combine the coating ingredients on a plate. Unwrap the chilled cheese ball and roll in the mixture or press handfuls onto the surface.
Let stand at room temperature for about 20 minutes before serving to soften. Serve with crackers and apple slices, and refrigerate leftovers promptly.
You could also just eat it with a spoon. I don't judge. It has cranberries, an orange and calcium. It's practically a salad.
Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime — Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com
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