Mother Earth Living

A Twist on the Traditional Thanksgiving Menu: Festive Fall Cheese Ball

By Lucinda Hutson
October/November 1998
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Festive Fall Cheese Ball

Curry powder and crystallized ginger give an exotic flavor to this cheese ball rolled in fresh cilantro. Prepare it a day or two in advance to allow the flavors to mingle, and serve it on a plate surrounded by crisp pear and apple slices and sesame crackers. Sometimes I spoon Ruby Red Cranberry Relish on top of the cheese ball.

•16 ounces extra-sharp cheddar cheese, grated
•8 ounces cream cheese, softened
•4 tablespoons butter
•4 tablespoons chopped crystallized ginger
•1 bunch green onions with some green tops, chopped
•1 tablespoon hot curry powder
•1/4 teaspoon crushed red pepper or more to taste
•2 teaspoons paprika
•3 tablespoons medium-dry sherry
•1 bunch cilantro, finely chopped
•Seeds of 1 pomegranate (optional)

1. Process all the ingredients except the cilantro and pomegranate seeds in a food processor until blended.

2. Turn out onto plastic wrap, cover, and refrigerate overnight. When firm, form into a ball and roll in the chopped cilantro.

3. Stud generously with pomegranate seeds if desired.

4. Serve immediately, or rewrap with plastic wrap and keep in the refrigerator until about 20 minutes before serving.

Check out the original article, A Twist on the Traditional Thanksgiving Menu.

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