Cheese Balls

Makes 1 large cheese ball or 2 small ones 

Ingredients

¼ cup high-quality blue cheese (I like Maytag) *

1/3 cup (5 ½ tablespoons) unsalted butter

¼ cup fresh goat cheese #

¼ cup plus 2 tbsp cream cheese

¼ cup chopped dates

2 tbsp finely chopped scallions (both white and green parts work here)

½ tsp hot sauce

¼ tsp salt

1/3 cup Salt-and-Butter-Roasted Pecans, (recipe below), roughly chopped (or plain, toasted pecans)

2 tbsp chopped flat-leaf parsley

*  For blue cheese substitutes, try tangy Feta or creamy, tangy Goat Cheese (Chèvre) for similar flavor profiles, or use Cream Cheese mixed with other flavors for milder dishes; dairy-free options include cashew-based vegan alternatives, while Nuts add crunch, and tangy Yogurt/Sour Cream can mimic creamy dressings

#  For goat cheese substitutes, cream cheese, feta, and ricotta are top choices, offering creamy texture and tanginess, while labneh, Boursin, or even Persian feta (marinated feta) mimic its spreadability and tang well, with options like cottage cheese or soft vegan alternatives (like seasoned tofu) for specific needs like salads, spreads, or baked dishes. 

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SALT-AND-BUTTER-ROASTED PECANS

2 cups pecan halves or pieces

2 tbsp melted butter

¾ tsp salt, divided

Directions

Soften the cheese: Take the blue cheese, butter, goat cheese, and cream cheese out of the refrigerator to soften 30 minutes before making your cheese-ball mixture.

While the cheese softens, roast the pecans: Preheat your oven to 350 degrees. Toss the pecans thoroughly with the melted butter and ½ teaspoon of the salt. Spread them out in a single layer on a baking sheet and slide that sheet onto the middle rack of your oven. Roast the pecans for 11 minutes if using pecan halves and 10 minutes if you’re using pieces. Bring the slightly darkened and toasty-smelling pecans out of the oven and hit them with the remaining salt. Let them cool. Any extra pecans will keep for 2 weeks in an airtight container at room temperature.

Finish the cheese ball: In the bowl of a mixer fitted with the paddle attachment, combine all the ingredients except for the pecans and parsley. Paddle it up till homogenous. It will be loose and sticky and you’ll wonder how you’re ever going to form that mess into a ball. The answer is, you transfer the bowl to the refrigerator for 15 minutes or so. During that time the cheese mix will firm up enough for you to pat it into a sphere. Once it’s stiff enough to hold up, form the ball and roll that ball in the pecans, followed by parsley. 

 

NOTE-

Once you get used to the idea of making a cheese ball, keep a few things in mind. Bring it out at least 30 minutes before you plan on serving it. This forethought will make it spreadable and allow the complexity of its flavor to come through. Also, consider doubling the recipe. A fully formed cheese ball freezes and travels nicely. And, last, keep your cracker choice simple. Sea salt or plain Jane is the way to go here, possibly everywhere.

Note: This recipe calls for dates. Please do not use pre-chopped dates from a bag. They are covered in sugar and taste like sweet cardboard. Use whole, dried dates and remove the pits.

By chef- Vivian Howard  

 

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Tomato Pie

 

 Ingredients : 

Pie crust - 1 (14 oz) box (thawed) 

All-Purpose flour - for dusting 

Assorted tomatoes - 3 lb (sliced 1/4-inch thick) 

Salt - 1 tsp. 

Mayonnaise - 1/4 cup 

Egg - 1 large 

Egg yolk - 1 

Hot sauce - 2 tsp. (optional) 

Shredded cheddar cheese - 8 oz. 

Crumbled blue cheese - 1/2 cup  OR Feta/ Goat cheese can be used

Scallion - 3 (chopped) 

Parsley - a handful (chopped) 

Dill - a handful (chopped) 

Black pepper - to taste 

Cornmeal - 1 1/2 tbsp. 

Fresh thyme sprigs - for garnish

Method of preparing the pie: 

 

Flour a surface and roll the dough into a 13-inch circle. 

Lay it on a 9-inch pie pan and trim the edges, leaving a 1/2-inch border. 

Chill for 1 hour or freeze for 30 minutes. 

Meanwhile, remove the seeds from the tomato slices. Arrange them flat on a towel-lined tray, sprinkle with salt and let sit to drain for 30 minutes. 

Whisk together the mayonnaise, egg, egg yolk, and hot sauce (if using). 

Stir in the cheddar cheese, blue cheese, scallions, parsley, dill, and black pepper. 

Preheat the oven to 425°F. Sprinkle the cornmeal at the bottom of the crust. 

Pat the tomatoes dry and using only 1/3 of them, arrange a flat layer on the cornmeal. Overlap the slices so they cover the entire crust. 

Top with 1/2 of the mayonnaise mixture and repeat- another layer of tomatoes and then mayo mix. 

Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. 

Bake for 20 minutes. Remove the pie from the oven and wrap just the edges of the crust with foil. 

Reduce the oven temperature to 375°F and bake 30 minutes more, until the center is golden brown. 

Let it set for 90 minutes. Garnish with thyme and serve.

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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