I’m back. And with a recipe, too. Thanks for your patience. Some of you know that we added a very cute new member to the family last December. It was unexpected, and pretty much love at first sight. You’ll meet Ted at the end of the post. (OK, scroll down. I’ll wait.) Pretty cute, huh? Ted’s still very much a puppy with a great deal of energy. In the past, I would come home from work in the afternoon and get right down to the business of making food and writing this blog. Not anymore. Ted requires a 30-45 minute hike at the park across the street every afternoon. Oddly enough, I’ve come to really enjoy that time. As a result, less blog time. By the time we get home, it’s nearly dark and I prefer the beautiful natural light in the kitchen for my food photography.
The good news, it’s staying lighter longer into the evening. So fear not, new posts should be appearing more regularly as we approach Spring.
Today, I’d love to tell you about the most delicious little cheese balls. And who doesn’t love a good a cheese ball? We had them around the holidays quite a bit when I was a kid. Those were mainly the cheddar and cream cheese variety. Nothing wrong with that. When you add smoked Gouda in place of the cheddar, well you’ve got something special. Also, I’ve always kind of hated how a half-eaten cheese ball looked on a party buffet. These mini cheese balls are the perfect pop in your mouth or spread on a cracker treat.
Smoked Gouda and Pecan Mini Cheese Balls – adapted from Martha Stewart
- 1 pound cream cheese, at room temperature
- 8 ounces smoked Gouda cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground pepper
- 2 cups finely chopped pecans, divided
In a large bowl, with an electric mixer, mix the cream cheese, Gouda, mustard, Worcestershire sauce, pepper, and 1/4 cup pecans until well combined.
Cover cheese mixture with plastic wrap, and chill for at least 2 hours.
With a small scoop, scoop out equal portions of the cheese mixture. With clean hands, roll each scoop of cheese mixture into a ball and roll in bowl of pecans until evenly coated. Pierce each ball with a pick and serve on a platter with your favorite cracker.