SV Solstice Recipes

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.
====== Cranberry-Pecan Cheese Ball ======

===== Ingredients =====

  * 8 oz. cream cheese, at room temperature
  * 6 oz. cheddar cheese, grated (about 1 3/4 cup)
  * 3 oz. Gorgonzola cheese, crumbled (about 1/2 cup)
  * 1 tsp. Worcestershire sauce 
  * 1/4 tsp. cayenne pepper
  * 1 small garlic clove, finely grated
  * 2 scallions, thinly sliced (dark green parts separated)
  * 3/4 c. dried cranberries
  * 1/2 tsp. kosher salt
  * 1/2 tsp. black pepper
  * 3/4 c. chopped toasted pecans
  * Cooking spray

===== Directions =====

  - Combine the cream cheese, cheddar, gorgonzola, Worcestershire sauce, cayenne, garlic, light scallion parts, ¼ cup dried cranberries, the salt and pepper in a food processor. 
  - Pulse until the mixture is almost smooth (you still want a few bits of cheese and cranberries in there). 
  - Finely chop the remaining ½ cup dried cranberries, the dark green scallion parts and the pecans and toss in a shallow dish. 
  - Scoop the cheese mixture from the food processor with a rubber spatula and add to the dish with the pecan mixture. 
  - Coat your hands with cooking spray and shape the cheese mixture into a ball. 
  - Roll and press the ball in the pecan mixture to coat. 
  - Refrigerate for at least 1 hour and up to 8 hours. 
  - Remove from the refrigerator 30 minutes before serving. 
  - Serve with crackers