Curried cheese ball with mango chutney

When I was growing up, the cheese ball was a standing holiday punchline in our family, much like fruit cake is among others. Each year a family friend gave us a blue-cheese-laden concoction of improbable colors and not the most appealing smell. Since at the time, most of us kids hadn't developed a taste for the blue stuff, my dad was the only one who would eat it, and even he didn't seem to relish that particular interpretation.

But as an adult, I've come around to the cheese ball having a place at the table. This recipe is a sneaker: It's not the lookiest, but if you get guests to try it, they won't move away from that spot on the appetizer buffet table.

 

Chutney curry cheese ball

This recipe comes from my esteemed coworker Tom. Not sure where he got it from, but it's a keeper.

Ingredients

8 ounce package cream cheese, softened

2 tablespoons sour cream

2 teaspoons curry powder

½ cup raisins (I usually use golden)

½ cup green onion

½ cup chopped nuts (recipe called for dry roasted peanuts; I often use pecans. Cashews and toasted pine nuts also work. I've even left out the nuts to make it more allergy-friendly.)

Mango chutney

Method

Mix cream cheese, sour cream and curry powder together until smooth. Mix in raisins, onion and nuts. Form into a ball and chill. Cover with desired amount of chutney before serving.

Note: I usually try to transfer it onto a serving plate and cover it before chilling it, one big enough to surround the ball with crackers. Otherwise you may need to soften it just a tad before trying to transfer it. And it's harder for guest to get at if it's in a bowl. I've also divided it in two so I can have a new one to whip out later in the evening for new arrivals or a second table.

Lemon thyme goat cheese spread

Sometimes I top this with a chutney for another flavor/color contrast. This was a cranberry crystallized ginger kind.

This super-easy goat cheese spread is a very usual suspect at any gathering at my house. It’s nearly universally popular, with a fresh lemony tang. I say nearly universally, because once a guest took a bite and blurted out, “Do you have to put garlic in everything?” Point taken, but yes, I pretty much do. 

The garlic certainly works in this dish, but I suppose it could work even without it if you’re one of those people. I actually reduced the amount of garlic slightly from the original recipe. I promise a non-garlicky cheese option for tomorrow’s post, just to show that I can make something without garlic every once in a while. If I have to, I guess.

Herbed and lemon goat cheese spread

Adapted from Bon Appetit, May 1999

Ingredients

2 4-ounce packages goat cheese, room temperature

1 tablespoon fresh thyme leaves, divided

1 tablespoon grated lemon peel

1 large garlic clove, minced

3 tablespoons olive oil

Method

Mix goat cheese, 2 teaspoons thyme leaves, lemon peel and garlic in serving bowl. Season with pepper. Add remaining thyme leaves to olive oil. Drizzle over cheese and serve with toasted baguette slices.

Fromage fort cheese appetizer

This adaptable recipe is a cook’s dream. You’ll nearly always have the ingredients on hand, it’s a snap to fix, and it’s a highly addictive substance that guests rave about.

Plus, it lets you use up those little bits of cheese that otherwise turn into green furry blobs in the cheese drawer, a waste of an often high-priced commodity. So save yourself the guilt: Grate leftover cheese chunks and store in the freezer; cheese freezes admirably. Then haul it out when you need to use it and feel both frugal and well-fed. Man, this stuff is good.

Fromage fort

Aka strong cheese, as in alcohol-strong. Adapted from Alton Brown. Oh, how I miss “Good Eats.”

Ingredients

1 pound cheese at room temperature (use a mix of whatever’s on hand: cheddar, Parmesan, provolone, Fontina, mozzarella or any hard or soft cheese)

¼ cup dry white wine (about)

4 tablespoons butter, room temperature or slightly softened

2 tablespoons fresh parsley (or other herbs work)

1 garlic clove, minced

Method

Remove any rinds from cheese. Grate any hard cheese. Cut soft cheese into cubes. Blend cheese and butter in food processor. Pulse in parsley and garlic. Add wine with motor running until smooth mixture forms; you may not need the entire amount depending on the nature of the cheese you’re using. Serve immediately with crackers or bread.

Make ahead: This can be made up to a week ahead, but you’ll want to give it plenty of time to soften before serving, and I’ve never found that it’s quite as creamy once it’s been refrigerated. Leftovers work well to flavor vegetables, pasta dishes or pizzas.

Note: If I’m serving this for a large group with unknown health concerns, I post a note that it contains alcohol, since obviously it's uncooked. Also, note that the recipe calls for no salt. I suppose depending on the cheeses you pick, you might need to add some, but generally if I've got at least Parmesan as one of the ingredients, it's salty enough as is.

Marinated cheese appetizer

Say cheese! Whether sliced into wedges with crackers or whipped into dips, cheese makes an admirable base for appetizers. This week we’ll focus on cheese appetizers as we count down the holiday month.

First up, an easy make-ahead dish that goes well served with crackers or bread toasts to sop up the yummy marinade. Everyone always asks for the recipe, which is ridiculously easy. Only caveat: You have to start this recipe at least the day before.

Marinated cheese

Adapted from Better Homes & Gardens, Dec. 2006.

Ingredients

1 pound cheese, cut into half-inch cubes (a mix of mozzarella, Monterey Jack, provolone, Colby or cheddar works well)

½ cup good quality olive oil (the oil makes a big difference in how well this turns out, so don’t cheap out)

¼ cup fresh lemon juice (ditto with the lemon juice; skip the green bottle for this one)

Zest of 1 lemon

3 garlic cloves, sliced

½ teaspoon fennel seeds

½ teaspoon cumin seeds

½ teaspoon mustard seeds

¼ teaspoon cracked black pepper

Method

Place cheese in a bowl. Combine oil, lemon juice and zest, garlic, seeds and pepper. Whisk to combine. Toss with cheese. Cover and marinate in refrigerator for at least a day in advance and up to several. The flavors need time to sink in; otherwise it’s just nicely flavored oil with cheese that’s just cheese. Bring to room temperature before serving so the olive oil won’t be congealed.

Note: While I use a mix of seeds to flavor this, just one variety works OK too; just use 1 teaspoon of one kind of seed if you prefer.

Parsnip apple soup

If you’re a parsnip novice, this is a good break-in recipe that exploits their inherent sweetness.

Parsnip apple soup

From “The Cafe Brenda Cookbook” by Brenda Langton

Ingredients

2 tablespoons butter

2 medium onions, chopped

3 cloves garlic, chopped

3 cups peeled, chopped parsnips

1 large tart apple chopped, about 2 cups

4½ cups broth

¼ teaspoon white pepper

½ cup half and half

Method

Melt butter in a large saucepan. Saute onions until nearly translucent. Stir in garlic. Cook for another minute. Add parsnip and apple, cook for another 5 minutes. Add broth. Simmer, covered, over low heat for about 30 minutes until vegetables are tender. Add pepper and salt to taste. Whisk in half and half. Transfer to food processor and puree until smooth, or use a stick blender. Serves 6.