Tiny New York Kitchen: Holiday Cheese Ball

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By Victoria Hart Glavin of Tiny New York Kitchen

Cheese Balls are a classic American holiday food. A fun vintage item to talk about, easy to make, and delicious with a variety of ingredients, cheese balls are quite adaptable.

Ingredients

4 Ounces Stilton Cheese

4 Ounces Cream Cheese

2 Tablespoons Dried Apricots (Finely Chopped)

1 Tablespoon Fresh Thyme (Finely Chopped)

1/4 Teaspoon Freshly Ground Pepper

1/2 Teaspoon Kosher Salt

3 Tablespoons Fresh Parsley (Finely Chopped)

Allow Stilton and cream cheese to come to room temperature, and then combine in food processor. Blend at low to medium speed until smooth. Stir in apricots, thyme, pepper, and kosher salt.

Using a spatula, scrape mixture onto a piece of plastic wrap. Cover the cheese mass, and form gently into a ball. Place plastic wrapped cheese ball in refrigerator for 3 hours. This will make it easier to finish and plate.

Spread chopped parsley, on a plate or in a wide, shallow bowl. Remove cheese ball from plastic wrap, and place on top of chopped parsley. Roll ball, pressing gently to coat exterior. Chill, if not serving immediately.

The ball will keep, refrigerated, for two to three days. When ready to serve, place cheese ball on flat board or decorative plate alongside crisp crackers or sliced baguette.

Makes One 8-Ounce Cheese Ball.
Prep Time: 30 Minutes
Cook Time: 0 Minutes
Total Time: 30 Minutes
“Work With What You Got!”


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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