Aces High Bulletin Board
General Forums => The O' Club => Topic started by: ROX on December 20, 2009, 12:59:53 PM
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I was recently lucky enough to have my cheeseball recipe featured on nationally syndicated columnist Jan Leasure's website (janleasure.com). Here it is for your holiday enjoyment.
“Killer Six Cheese Holiday Cheese Ball”
1 lb Cream Cheese (room temp)
1 lb Cracker Barrel Extra Sharp Cheese
1 lb (brick) Swiss Cheese
1 lb (brick) Monterrey Jack--or--Gouda--or Colby--Pick ONE
1 lb (brick) Mozzarella
8-12 oz Blue Cheese, crumbled is fine
Carefully (you still want to keep your fingers & knuckles, right?) grate all cheeses except cream and blue and set aside. Let cream cheese warm to room temp.
Add--
2 cloves garlic, minced
2 T Worchestershire Sauce
2 T Parsley
1/2 T Dill
1 T Paprika
1 medium onion FINELY minched
4 Pieces of bacon finely crumbled
1/2 cup of black olives, minced
1/2 cup of green, stuffed, Spanish Olives, finely sliced
1/4 cup mayonaise
Add in the last two cheeses (cream & blue) and mix all ingredients EXTREMELY well with your hands. The mixing of all the ingredients together so all ingredients are evenly distributed is crucial. Once mixed throughly, form a ball. At this point you can decide to divide the mixture into two, three, or even four smaller cheeseballs.
Gently press down on the top of the ball so the bottom is somewhat flat so the ball will not roll off the serving platter.
Lightly (at less than 150F for only a few minutes, check often) lightly toast ¼ cup of sesame seeds in a shallow pan or cookie sheet, and place them on the outside of the cheeseball. OR—use a ¼ cup of nuts, walnuts and pistachaccios work best, and gently grind them in a few processor for a second or two to break them up into smaller pieces. Roll the cheeseball in the seeds or nuts to coat.
Refridgerate until 1 hour prior to serving, then remove to allow to warm to around room temperature. Serve with sturdy buffet crackers like Captain’s Wafers, thick stone-ground grain crackers, table water crackers, rye toasts, etc. and not saltines that will only crumble.
If you make this to take over to a friend or relatives place for the holidays...make sure you divide it into 3 or 4 smaller cheeseballs, as if you take it all intact--you WON'T get any back. It just disapears.
To all on the forums..HAPPY HOLIDAYS!
ROX
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Nice rox...will definitely will make some....one question...the second cheese... just any strong sharp cheese..I don't think I will get that cheese here (NZ)
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I think you left a zero off the number of bacon slices....
SPK...take note.
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Nice rox...will definitely will make some....one question...the second cheese... just any strong sharp cheese..I don't think I will get that cheese here (NZ)
OMG!! No Crackerbarrel Extra Sharp Cheddar in New Zealand?? I'd protest!
Sure, any extra sharp cheddar would do. I recommend it because here in the states it is the Cadillac of extra sharp cheddar.
When I was a kid back in the 60's, my grandfather sold a portion of the milk from his farm to Kraft because his milk had the highest percentage of milk fat anywhere in the area. Kraft only had contracts with farms providing milk for their cheese with very high milk fat because that is what they need for their extra sharp cheddar cheese.
My grandfather's favorite perk in the deal? Kraft gave him 2 certificates a year for 10 pound boxed chunk of Crackerbarrel Extra Sharp Cheddar. He would always redeem one just prior to Christmas when all the family would meet at his place for the festivities.
ROX
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Are we talking about the same kind of pound here?
pound, noun: 16 ounces avoirdupois
That's enough to kill a grown man! :bolt:
-Penguin
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Nice rox...will definitely will make some....one question...the second cheese... just any strong sharp cheese..I don't think I will get that cheese here (NZ)
I'll send you some over tongs, its common as muck here, but its just a bitey vintage cheddar
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I was recently lucky enough to have my cheeseball recipe featured on nationally syndicated columnist Jan Leasure's website (janleasure.com). Here it is for your holiday enjoyment.
“Killer Six Cheese Holiday Cheese Ball”
Serve with sturdy buffet crackers like Captain’s Wafers, thick stone-ground grain crackers, table water crackers, rye toasts, etc. and not saltines that will only crumble.
To all on the forums..HAPPY HOLIDAYS!
ROX
Captain's Wafers.... http://www.youtube.com/watch?v=5NbgL6Zh-Rk
Where's my pointy boots?
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Are we talking about the same kind of pound here?
pound, noun: 16 ounces avoirdupois
That's enough to kill a grown man! :bolt:
-Penguin
Yes, pound.
This is why I recommend partitioning the cheeseball into 3 or four seperate cheeseballs.
Besides, this recipe is meant for a party or family event.
You will need strong crackers for this. If you use saltines, the saltines will simply crumble. Wheat thins are too fragile as well.
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If I triple the recipe, and leave it out, will it harden into a competent bowling ball? I'm trying to save money this year ya know.....
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Possibly, but you would need to get just the right consistency. Also, a bowling ball is hollow.
Hey, this is a little off topic, but what is a radioactive member?
-Penguin
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Possibly, but you would need to get just the right consistency. Also, a bowling ball is hollow.
Hey, this is a little off topic, but what is a radioactive member?
-Penguin
Radioactive member is a member with WAY too much free time on their hands.
ROX
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As the proud owner of 2 heart stents let me say that sounds delicious. But can you afford the $88,000 price tag?
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Radioactive member is a member with WAY too much free time on their hands.
ROX
Or, 10 years on the same BBS. :D
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I have discovered the perfect compliment to your Six Cheese Cheeseball.
It's callled "Pepper Jam" and when you put it on a cracker with any really good cheese product amazing things happen in your mouth. When I was first told about it I made a face and said no way, but my wife pressed the matter so I said I'd try it....really really nice. It is kinda like a spicey marmalade. Sounds weird but tastes amazing with cheese...and has a kick to it.
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Curval that stuffs nasty! i got a pepper or two for you to Jam! lol
if you wanna spicy it up just add peppers dummy! :bolt:
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Curval that stuffs nasty! i got a pepper or two for you to Jam! lol
if you wanna spicy it up just add peppers dummy! :bolt:
Quiet heathen!
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If it were just for me...there would be 5 jalepenos + the seeds in the recipe.
I traditionally make this cheeseball for a large family holiday get-together with relatives who for the most part are pansies for anything remotely spicy (as far as heat). This is the reason the "spicy" if you can remotely call it that in the recipe is paprika.
Hey, I grow my own habeneros, jalepenos, cayennes, tobascos, chili-reds, and New Mexicos...I even make my own hot sauces and salsas, home made. I DO respect my relatives tastes for "mild" by leaving them at home. On the other hand, for Christmas I am the easiest person to get a gift for and my happiness can be bought for as little as a dollar for a bottle of hot sauce or BBQ sauce.
ROX
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Curval that stuffs nasty! i got a pepper or two for you to Jam! lol
Too many of us have seen your "peppers", I wouldn't brag if I were you. :uhoh :neener:
Rox, that sounds way too good to pass up, I'll be adding it to my recipe book. I did get a few jars and bottles for Christmas, plus I still have a couple Habs from this years crop that I smoked, might try adding a bit of them. :x
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Too many of us have seen your "peppers", I wouldn't brag if I were you. :uhoh :neener:
Rox, that sounds way too good to pass up, I'll be adding it to my recipe book. I did get a few jars and bottles for Christmas, plus I still have a couple Habs from this years crop that I smoked, might try adding a bit of them. :x
One of the nice things about making a cheeseball with such a large volume of ingredients is that you have the option to divide it into smaller cheese balls for different reasons (i.e. a party, an office get together, making it for your own family) when you make it in such a large quantity you can have some jalepenos or habs in there and if it's mixed extremely well, no one will get "burned".
You can also divide off 2 regular cheeseballs and then put finely diced peppers of your choice in the remaining cheese/ingredients just prior to forming the other two actual cheese balls. That way (mark the plastic wrap you put over it) the family who doesn't like hot/spicy can have the mild cheeseball and you can have some SPICY cheeseball for yourself.
The next time I make it I am doubling in the amount of cream cheese and mayonaise. It just turned out a tad too "crumbly" this year.
ROX
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I say screw the wimps, put in habanero's and tell no one :devil
-Penguin
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I say screw the wimps, put in habanero's and tell no one :devil
-Penguin
Take THAT, grandma's ulcer. :O
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Ooh an ulcer, spike the eggnog too! :t
-Penguin
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For you folks who do like Habeneros...here's an easy sauce.
BTW: It is FAR cheaper to grow your own habeneros than to buy. If you plant them in large buckets (like the kind drywall mud comes in) you can bring them inside for the winter. I have one that's 9 years old.
Not To Kill You Habenero Sauce
3lbs Habeneros, de-stemmed
3 Packages Carrots, tops removed
4 Large white onions, quartered (use Vidallias if in season)
1 head of garlic, remove skins from all cloves
5T salt
3 quarts white vinegar (or--just enough to cover ingredients in the blender)
3T corn starch and 3T water, mixed
Cut the carrots, onions, and garlic into smaller pieces.
In stages, place ingredients (except cornstarch and water) in a blender. Use just enough vinegar to cover in a blender and blend on high, at least 2-3 minutes for each batch of ingredients. Transfer to a large stock pot. Continue until all ingredients are blended. Bring to a boil and then turn down to simmer and cover. Simmer for 2 hours. In stages, return to blender and blend on high as many times as it takes until all ingredients no longer have lumps and are sauce consistency. Return to stock pot and bring to a boil again and then to low and simmer. Combine the cornstarch and water and slowly stir into the sauce, it should thicken somewhat. Simmer another hour, because if you don't the sauce will have millions of small air bubbles that will mess up your bottling process.
Having boiled your bottles and lids (you can re-use other sauce bottles or use Ball Jars), using a kitchen funnel, transfer the sauce (it should be 200F or higher at transfer time) into the bottles or jars and set aside on a towel to cool overnight. Keep re fridgerated.
If re fridgerated, the sauce will last over 2 years. Re fridgerate after each use.
ROX
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Considering that heading, can you give us the instructions to make the lethal version? :devil
-Penguin
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Considering that heading, can you give us the instructions to make the lethal version? :devil
-Penguin
Sure. Omit the carrots and add a quart of habenero extract.
ROX