Cheese Ball With Pecans And Dried Cranberries

1. 1

   Turn heat to medium under a medium-sized frying pan. Add olive oil. When the oil is hot and shimmery, add the shallots. Cook until they soften and just start to get crispy (about 10 minutes). Turn to low heat and add the garlic. Cook for one minute. Turn off the heat and stir in mustard, apricot jam, Worchestershire sauce, lemon zest, lemon juice, Champagne vinegar, hot sauce, and salt. Set aside.

2. 2

   Place butter and cream cheese in a standing mixer bowl. With the paddle attachment, whip until smooth and light (about 2 minutes). Scrape down the sides. Add mayonnaise, cheddar, and blue cheese. Whip again on medium for about 30 seconds. Scrape down the side. Add shallot/garlic mixture. Mix for another 30 seconds. Taste. Adjust. It might need more salt. Add more Sriracha if it doesn't have enough kick. And often, I need to add some acid (more lemon juice or vinegar). Mix well after adjusting the balance.

3. 3

   At this point, you should chill the mixture so it's easier to handle. Or go for it and just brave the sticky mess. The thing to remember is you will be rolling it in nuts and dried fruit so it doesn't have to be perfect looking. After an hour or so in the fridge, use saran wrap to shape the mixture into any size balls and/or logs. Chill in the fridge for a few hours or overnight. Or freeze for a few months.

4. 4

   Take the cheese balls out of the fridge about 30 minutes before serving it (a few hours before if frozen). Place chopped nuts and cranberries on a large plate. Use your hands (fun!) to cover the ball with a thin and even coating of fig jam. Place cheese ball on nut/cranberry plate. Wash your hands. Then go to town rolling the ball in the pecans and cranberries. You might need to use your hands a bit to make sure the goodies stick. Serve immediately with classic round butter crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.