This is my new favorite cheese ball. At least for now until a new one knocks on my front door. This cheese ball has so many flavors going on that a new flavor sensation comes with each bite. The presentation is lovely as well. This recipe comes from Karen V., who brought this to a Christmas party one year and I haunted her until she gave me the recipe. Naw, she was happy to share it and ended up bringing many copies to the long line of ladies who also begged for the recipe. Give this one a try, it is different from any cheese ball I have ever seen or tasted. I am kicking myself that I did not make two and freeze one. Where’s my brain? Don’t answer that! And no, I am not sitting on it- at least not today.
Curried Cheese Ball
8 ounces cream cheese
1 cup shredded cheddar cheese
3 T. dry sherry
1 T. Worcestershire sauce
3/4 t. curry
1 clove garlic, minced
1/2 t. pepper
pinch cayenne pepper
Using your stand mixer or a powerful hand mixer, mix the ingredients until well blended and smooth. Line a two cup bowl with plastic wrap, leaving a lip around the edge. Spread mixture into plastic wrap and cover with more plastic. Refrigerate for at least 4 hours but overnight is best. Can also be frozen at this point.
Remove the plastic from the cheese and invert on a pretty serving platter. Remove the rest of the plastic. Spread a thin layer, about 2-3 tablespoons of chutney over the surface of the cheese ball.
In small bowl mix:
1/2 cup sliced green onions
1/2 cup finely chopped peanuts
1/2 cup sweetened shredded coconut
Pour that mixture over the chutney being sure to cover the entire surface. I used a piece of plastic wrap to press the peanut mixture into the surface.
Proceed to eat the entire thing.
If you do not want to go through the process of making this into a ball, well half a ball to be exact, then layer the ingredients in a serving dish as you would a seven layered dip. Still tastes great!
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