Roquefort Cheese Balls Recipes

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FLAVORED CHEESE BALLS



Flavored Cheese Balls image

Make all 3 flavors of cheese balls or prepare just 1 or 2, adjusting the ingredients accordingly.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes three 4-inch cheese balls

Number Of Ingredients 20

1/2 cup (1 stick) unsalted butter, softened
3 packages cream cheese (8 ounces each)
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
5 dashes hot sauce (such as Tabasco)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground white pepper
8 ounces sharp orange cheddar cheese, finely shredded
2 tablespoons store-bought chutney
3/4 cup dried cranberries, finely chopped
Water crackers, for serving
6 ounces Roquefort cheese
1 shallot, minced (about 1 tablespoon)
2 teaspoons brandy (optional)
1 cup toasted walnuts, coarsely chopped
Vegetable chips (such as Terra Chips Sweets & Beets), for serving
8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup fresh curly-leaf parsley, finely chopped
1 English cucumber, cut into 1/8-inch-thick slices, for serving

Steps:

  • 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.
  • Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. Roll cheese ball in cranberries to coat before serving. Serve with crackers.
  • Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. Roll in walnuts to coat before serving. Serve with chips.
  • Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. Roll in parsley to coat before serving. Serve with cucumber slices.

ROQUEFORT CHEESE BALL



Roquefort Cheese Ball image

Number Of Ingredients 9

4 ounces cream cheese softened
2 ounces roquefort cheese or blue cheese, crumbled
2 ounces sharp cheddar cheese finely shredded ( 1/2 cup)
1 tablespoon green onion minced
1 tablespoon white wine or dry vermouth (optional)
1/4 teaspoon dry mustard
1/2 cup walnuts finely chopped
Fresh parsley sprigs
Assorted crackers

Steps:

  • In a small mixer bowl at low speed, beat cheeses for 2 minutes. Add green onion, optional wine or vermouth and mustard. Beat at medium speed for 3 minutes or until fluffy. Cover and chill for 2 hours.With wet hands shape into a 3-inch ball and roll in nuts. Place on a cheese board or serving plate garnish with parsley. Serve with crackers.

Nutrition Facts : Nutritional Facts Serves

ROQUEFORT CHEESE BALLS



Roquefort Cheese Balls image

Provided by Amanda Hesser

Categories     appetizer

Time 20m

Yield About 24 cheese balls

Number Of Ingredients 9

1/2 pound Roquefort or other good blue cheese
6 tablespoons softened butter
1 1/2 tablespoons minced chives
2 tablespoons finely minced celery
Pinch of cayenne pepper
1/8 teaspoon freshly ground black pepper
1 teaspoon Cognac
1/2 cup fine stale white-bread crumbs
2 tablespoons very finely minced parsley

Steps:

  • Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around 1/2 inch in diameter.
  • Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.

Nutrition Facts : @context http, Calories 62, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 114 milligrams, Sugar 0 grams, TransFat 0 grams

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