Some people say that when they order food in restaurants their eyes are bigger than their stomachs.
I have this tendency not in ordering when I’m out to eat but when I’m grocery shopping for a meal or party.
If I’m feeding three people, I typically make enough for six.
If I’m feeding ten, I make enough to feed a small army — or at least a full flight from New York to Chicago (not that I’ve ever done that but don’t think I haven’t considered it faced with an upcoming trip and a surplus of baked goods).
I made cheese balls for a pre-holiday gathering but they would also be a perfect addition to a New Years Eve finger food spread.
That is, if you like cheese.
You really like cheese.
- ½ cup (1 stick) unsalted butter, softened
- 3 packages cream cheese (8 ounces each), softened
- 2 tbsp. fresh lemon juice
- 1 dash Worcestershire sauce
- 5 dashes hot sauce (such as Tabasco)
- ½ tsp. coarse salt
- ¼ tsp. freshly ground pepper
Cheddar and Cranberry
- 8 ounces sharp orange Cheddar cheese, finely shredded
- 2 tbsp. store-bought chutney
- ¾ cup dried cranberries, finely chopped
Roquefort and Walnut
- 6 ounces Roquefort cheese
- 1 shallot, minced
- 2 tsp. brandy (optional)
- 1 cup toasted walnuts, coarsely chopped
Goat Cheese and Scallions
- 8 ounces goat cheese
- 2 tbsp. finely chopped scallions
- ⅓ cup finely chopped fresh parsley
- Make the base: put the butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
- Stir the Cheddar and chutney with the base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate for up to 3 days or freeze for up to 1 month. Roll the cheese ball in the cranberries to coat before serving.
- Stir the Roquefort and shallot with the base mixture in the second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate for up to 3 days or freeze for up to 1 month. Roll in the walnuts to coat before serving.
- Stir the goat cheese and scallions with the base in the remaining bowl. Form into a ball. If not using immediately, refrigerate for up to 3 days or freeze for up to 1 month. Roll in the parsley before serving.