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Chef David Bishop teaches how to prepare a savoury cheese ball.
Tags:Savoury Cheese Ball Recipe,cheese ball,cheese ball recipe,cooking tips,from the chef to you,party food
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Savoury Cheese Ball Recipe
Hi. This is Chef Dave Bishop “From the Chef to You.” Today I'm going to show you how to make a Savoury Cheese Ball. Who doesn’t like the Cheese Ball? I'm going to show you two different options what we can do with this cheese ball today. This is a favorite—with my family and a lot of my caterers. Two basic ingredients today for the filling part of this cheese ball. Two 8-ounce blocks of cream cheese, ¼ cup of finely diced purple onions or one small purple onion, one small can, a very well drain, the can have a size of very well drained crushed pineapple.
One of the options I was talking about today, I’m going to add one cup of finely shredded extra-sharp cheddar cheese. It gives it just a little bit more flavor. Then here I got finely chopped pecan pieces. We’re going to roll it in when we’re finished. We ended up two 8- ounce blocks of cream cheese to our bowl, and a ½ cup of finely chopped purple onions. One small can of very well drained crushed pineapple—very important. You’ll end up with cheese spread instead of the cheese ball, believe me, I’ve been there. The last ingredient today is a one cup of fine shredded extra-sharp cheddar cheese. We’re going to blend this to as very well incorporate it. While we incorporate it, let’s go to our next step.
Let’s go and put this cheese ball mixture in the center of this plastic. You want to take a plastic wrap and wrap this up completely. You want to take it, pour it into a bowl. Now we place this in the refrigerator, or in the freezer, maybe ten to fifteen minutes to firm it out. Then we’ll roll it in our pecans. Let’s go and add our pecans to our bowl. Spread them out just a little bit. Unwrap it on the top side of our cheese ball instead of right in the pecans, remove our plastic. I'm going to just work around the pecans so it gets to the side of the cheese ball. Take your hand inside if you need to. Sprinkle the side to your cheese ball. You want to roll it around to get all the pecans covered. We’re looking at a pretty good shape here.
Now we want it very gently. Pick up our cheese ball inside of the middle of this plastic. Pull the sides up, wrap it good and tight. This will hold in the refrigerator for after a week. The onions are after about a week to get a little too strong, a little bit of mushy. Take it off the edges, just take a look at our cheese ball, nice and covered with finely chopped pecans, that sort of crackers on top. I put this on a holiday tray. You can use this any time or you can put it on a clear glass tray, whatever thing do you have for your party.
This is Chef Dave Bishop cooking and teaching. Until next time, may God bless.