Have a ball with this silly sea­son starter

Balonne Beacon - - LIFE - Mag­gie Cooper

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.

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