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Cheese Balls Three Ways

  • Prep Time: -
  • Cook Time: -
  • Serves: 10
Martha Stewart

Recipe Provided By: Martha Stewart

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Average (33 Ratings): 3.5 out of 5 stars

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1 Review

Ingredients

  1. 1/2 cup unsalted butter, softened
  2. 3 (8 ounce) packages cream cheese
  3. 2 tablespoons fresh lemon juice
  4. 1/2 teaspoon Worcestershire sauce
  5. 5 dashes hot sauce, such as Tabasco
  6. 1/2 teaspoon coarse salt
  7. 1/4 teaspoon freshly ground white pepper
  8. 8 ounces sharp orange Cheddar cheese, finely shredded
  9. 2 tablespoons store-bought chutney
  10. 3/4 cup dried cranberries, finely chopped
  11. Water crackers, for serving
  12. 6 ounces Roquefort cheese
  13. 1 shallot, minced
  14. 2 teaspoons brandy (optional)
  15. 1 cup toasted walnuts, chopped
  16. Vegetable chips (such as Terra Chips Sweets & Beets), for serving
  17. 8 ounces goat cheese
  18. 2 tablespoons finely chopped scallions
  19. 1/3 cup fresh curly-leaf parsley, finely chopped
  20. 1 English cucumber, cut into 1/8-inch-thick slices, for serving

Nutrition Info

Per Serving

  • Calories: 798 kcal
  • |
  • Carbohydrates: 33 g
  • |
  • Dietary Fiber: 4 g
  • |
  • Fat: 64 g
  • |
  • Protein: 23 g
  • |
  • Sugars: 11 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
  2. Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.
  3. Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.
  4. Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.

Yield: 10 servings

3. Still Hungry?

Make all three flavored cheese balls or prepare just one or two, adjusting the ingredients accordingly

Notes:

Note

Makes three 4-inch cheese balls.

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Average (33 Ratings): 3.5 out of 5 stars

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1 reviews

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  • Maybe I

    Jason Luhrs - September 4, 2009 01:07:21 PM PST
    but my sister-in-law made this recently for a party and I got violently ill for the next few days. It\\'s probably something like her not washing her hands after going #2 that did me in. Anyway, didn\\'t taste all that well to begin with.

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