Cheese Balls

http://www.seriouseats.com/recipes/2015/12/cheese-ball-trio-updated-retro-recipe-appetizer.html

Blue Cheese, Toasted Walnut, & Pomegranate
Feta, Sun-dried Tomato, & Toasted Pine Nut
Goat Cheese, Lemon Zest, & Herb

 

INGREDIENTS

For the Base:
3 (8-ounce) packages cream cheese, at room temperature (675g)
2 tablespoons freshly squeezed lemon juice (30ml)
1/2 teaspoon kosher salt (2g)
1/4 teaspoon pepper (1g)
1/4 cup minced fresh chives (about .25 ounces; 7g)

For the Goat Cheese, Lemon, and Herb Cheese Balls:
1/3 of base mixture (about 1 1/4 cups)
8 ounces fresh goat cheese (225g)
3/4 cup assorted fresh herbs such as chives, mint, basil, and parsley, finely minced (175ml)
2 teaspoons freshly grated lemon zest (10ml)
Coarsely ground black pepper

For the Blue Cheese, Toasted Walnut, and Pomegranate Cheese Balls: 1/3 of the base mixture (about 1 1/4 cups)
8 ounces crumbled blue cheese (225g)
2/3 cup toasted walnuts, chopped (about 4 ounces; 115g)
1/3 cup pomegranate seeds (about 2 ounces; 55g)

For the Feta Cheese, Sun-Dried Tomato, and Pine Nut Cheese Balls:
1/3 of the base mixture (about 1 1/4 cups)
8 ounces crumbled feta cheese (225g)
10 small sun-dried tomatoes (about 2 ounces; 55g)
1 cup toasted pine nuts (about 6 ounces; 170g)

DIRECTIONS

For the Base: In the bowl of a food processor, combine the cream cheese, lemon juice, salt, and pepper, and process until smooth, about 30 seconds. Add the chives and process again until just combined. Remove from the food processor and divide into thirds.

For the Goat Cheese, Lemon, and Herb Cheese Balls: Add 1/3 of base mixture to the bowl of a clean food processor. Add goat cheese and process until smooth and well-combined. Transfer mixture to a sealable container and refrigerate until firm, 30 minutes to 1 hour. Transfer mixture to the center of a large sheet of plastic wrap. Wrap the cheese firmly in the plastic wrap and use your hands to mold into a sphere. Place the plastic-wrapped ball back in the refrigerator and chill until firm again, about 1 hour.

Combine herbs, lemon zest, and plenty of ground black pepper on a large plate. Remove the goat cheese ball from the plastic wrapping and roll it in the chopped herbs until fully coated. Refrigerate until ready to serve.

For the Blue Cheese, Toasted Walnut, and Pomegranate Cheese Balls: Add 1/3 of base mixture to the bowl of a clean food processor. Add blue cheese and process until smooth and well-combined. Transfer mixture to a sealable container and refrigerate until firm, 30 minutes to 1 hour. Transfer mixture to the center of a large sheet of plastic wrap. Wrap the cheese firmly in the plastic wrap and use your hands to mold into a sphere. Place the plastic-wrapped ball back in the refrigerator and chill until firm again, about 1 hour.

Combine chopped walnuts and pomegranate seeds on a large plate. Remove the blue cheese ball from the plastic wrapping and roll it in the chopped nuts until fully coated. Refrigerate until ready to serve.

For the Feta Cheese, Sun-Dried Tomato, and Pine Nut Cheese Balls: Add 1/3 of base mixture to the bowl of a clean food processor. Add feta and sun-dried tomatoes and process until smooth and well-combined. Transfer mixture to a sealable container and refrigerate until firm, 30 minutes to 1 hour. Transfer mixture to the center of a large sheet of plastic wrap. Wrap the cheese firmly in the plastic wrap and use your hands to mold into a sphere. Place the plastic-wrapped ball back in the refrigerator and chill until firm again, about 1 hour.

Spread toasted pine nuts on a large plate. Remove the feta cheese ball from the plastic wrapping and roll it in the chopped nuts until fully coated. Refrigerate until ready to serve.

Serve cheese balls with chips, pita, crostini, crackers, pretzels, or vegetables.

Advertisements

Spicy Roasted Red Pepper Dip

http://hostthetoast.com/spicy-roasted-red-pepper-dip/

 

INGREDIENTS
  • 6 oz feta cheese, crumbled
  • 4 oz cream cheese, softened to room temperature
  • 4 roasted red peppers, skinned and seeded (you can use jarred roasted red peppers if you rinse and drain them)
  • 2 cloves garlic, minced
  • 1 teaspoon canned chipotle in adobo, minced (plus more, to taste)
  • Parsley, to garnish (optional)
  • Pita chips, vegetables, or pretzels, to serve
DIRECTIONS
  1. In a food processor, combine the feta and cream cheese. Process until the cheese is whipped and fluffy.
  2. Add in the roasted red peppers, garlic, and chipotle. Process until smooth and well-combined. Taste and add more chipotle if desired.
  3. Cover and refrigerate until ready to serve (the dip tastes best if chilled overnight).
  4. Garnish with parsley and serve with pita chips

Meat and Cheese Ravioli

http://theitaliandishblog.com/imported-20090913150324/2010/2/12/the-lost-ravioli-recipes-of-hoboken.html

For the pasta:

5 cups of flour
3 teaspoons of salt
2 eggs (I doubled the amount of eggs)
1-1/2 cups water, approximately (start slow and use judgment)

For the Filling:

8 ounces cream cheese, room temperature
1 or 2 boxes frozen chopped spinach, thawed, cooked, and all water squeezed out (I used fresh spinach, about 10 ounces, steamed, water squeezed out and then finely chopped)
1 pound veal, ground finely
1 pound pork, ground finely
salt and pepper
dash freshly grated nutmeg, to taste
2 teaspoons fresh marjoram, finely minced, or 1 teaspoon dry (optional)
1 cup Parmigiano-Reggiano
3 eggs