الإثنين 27 مايو 2024

Cranberry Pecan Cheese Ball

موقع أيام نيوز

A classic party favorite, this appetizer cheese ball is decked out in the most delicious coating of chopped dried cranberries and pecans. This is an easy make-ahead hors d’oeuvre that’s sure to please a crowd! Prep work takes only about 15 minutes, and you can put it together up to 5 days in advance

Ingredients

  • 16 ounces (452g) full-fat brick-style cream cheese, softened to room temperature
  • 1 and 3/4 cups (175g) shredded sharp white cheddar cheese
  • 2 Tablespoons chopped fresh chives, divided
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon light or dark brown sugar
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup (108g) finely chopped dried cranberries, divided
  • 3/4 cup (100g) finely chopped pecans, divided

Instructions

  1. Using afitted with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until the mixture is smooth and creamy, about 2 minutes. (If using a hand mixer, be warned that the mixture gets quite thick. A stand mixer is a better choice, or mix everything together with a silicone spatula by hand.)
  2. Add the shredded cheese, 1 Tablespoon chopped chives, chopped parsley, brown sugar, garlic powder, salt, pepper, half of the chopped dried cranberries (about 6 Tbsp), and half of the chopped pecans (about 6 Tbsp), and beat/stir until combined. Using a silicone spatula, scrape down the sides of the bowl and bring the mixture together, forming it into a ball as best you can. You can use your hands for this as needed; the mixture is slightly sticky.
  3. Make the coating: In a small bowl, stir together the remaining chopped chives, dried cranberries, and chopped pecans. Sprinkle the coating onto a large plate, and roll the cheese ball into the mixture to evenly coat.
  4. Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 1 hour, and up to 5 days.
  5. To serve, let the cheese ball sit out at room temperature for 20–30 minutes to slightly soften up. Unwrap the cheese ball and place it on a plate or platter surrounded by crackers, along with a knife to spread.
  6. Cover/wrap leftover cheese ball tightly and store in the refrigerator for up to 10 days. I find it’s best within the first 5 days.