Farmhouse Cheddar, Bourbon and Pecan Cheese ball
Nothing besides crazed children running around department stores hopped up on seven times thier daily sugar limit makes me feel the spirit of the holidays more than cheese balls. So it is with great pleasure that I am sharing with you today my first article on NPR’s The Kitchen Window, devoted entirely to this spherical ball of wonder. Comments at the end of the NPR piece are very, very welcome!
And here is a link to a holiday wine pairing article I recently wrote for Edible East Bay too, just in case you haven’t picked out your juice for the big nights ahead.
Happy Holidays!
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{ 7 comments… read them below or add one }
To heck with waiting for a party… I’m going to the cheese section of my local market as fast as my legs can go.
I love your recipes, I especially am thankful that there is a gluten free option!
I have every thing I need to make the blue cheese and the pecan/bourbon!
I am now ready for New Year’s eve!
I adore cheeseballs, but don’t enjoy artificial flavors and colors, so these recipes are very wecome. My mother is of a generation that appreciates a good cheeseball: maybe I’ll bring one for christmas ever dinner tomorrow!
Let me know how these turn out for you!
kristin! i loved the article on cheesy balls, and immediately planned my own version for poor sad lactose intolerant people like me. I can, of course, eat normal cheese, just not cream cheese, so i made one with gorgonzola and tofutti cream cheese and the balsamic onions, rolled in toasted pecans. the other i made with tofutti cream cheese and lemon zest and thyme, rolled in nilla wafers. sorry to bastardize the cheese blog, but im sure they’ll be (almost) as good. love, amanda
Happy Holidays!
amanda j- were they delicious?