"The cheese ball is a cliché. I believe, however, that like the pig in a blanket and the baked potato, the cheese ball is so cliched it has actually become cool. Socially acceptable or not, when this dish from my cookbook "Deep Run Roots" is put out at a party of any kind, people hover over it like it's a crystal ball."
"Once you get used to the idea of making a cheese ball, keep a few things in mind. Bring it out at least 30 minutes before you plan on serving it. This forethought will make it spreadable and allow the complexity of its flavor to come through. Also, consider doubling the recipe. A fully formed cheese ball freezes and travels nicely. And, last, keep your cracker choice simple. Sea salt or plain Jane is the way to go here, possibly everywhere."
The recipe blends blue cheese, unsalted butter, goat cheese, cream cheese, chopped dates, scallions, hot sauce, salt, pecans, and parsley to form a cheese ball. Whole dried dates are required; pre-chopped bagged dates should be avoided because they are sugared and lack flavor. Soften cheeses for 30 minutes before mixing to ensure spreadability and fuller flavor. Roast pecans tossed with melted butter and salt at 350 degrees for added crunch and flavor. Bring the finished cheese ball out 30 minutes before serving. The fully formed cheese ball can be doubled, frozen, and transported easily.
Read at Daily News
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