Have a ball with this silly season starter
AND so the Silly Season begins.
Over the next few weeks, I’ll feature recipes for celebrations. This cranberry pecan cheese ball looks (and tastes) good enough to eat and won’t break the bank.
I make it the day before; it will firm up in the refrigerator overnight and the time out gives the flavours a chance to develop.
Try serving it with classic table water crackers, or cut diagonal slices from a baguette or batard. You’ll need to serve it with a knife for spreading, either way.
If you prefer, you can substitute chopped walnuts for the pecans – walnuts will add a slightly bitter quality to the ball.
Remember to store nuts in the refrigerator and use as quickly as possible to get maximum benefits from their many health-giving properties.
Cranberry pecan cheese ball
Serves 6 Ingredients
250g cream cheese, at room temperature
80g goat cheese
1 tsp freshly ground black pepper
1⁄2 cup craisins, roughly chopped,
1 tbsp finely grated orange zest
1⁄2 cup shelled pecan nuts, roughly chopped
1⁄4 cup flat-leaf parsley leaves, roughly chopped
Table water crackers or thin slices of baguette
Mix cream cheese, goat cheese and black pepper in a bowl until combined and smooth, then mix in half the craisin pieces and the orange zest.
Dampen kitchen bench with water and place plastic wrap down. Turn the cheese mixture on to the plastic and wrap it around the cheese, then form it into a ball. Chill in the refrigerator for two hours.
Place remaining craisins, pecans and parsley on a plate and unwrap the cheese ball. Gently roll the cheese ball on the mixture, pressing lightly so it sticks to the ball. Cover and chill until serving. Serve with crackers or a baguette. Variation: Add a few drops of chilli sauce or a pinch of cayenne pepper to the cheese when mixing.