My favourite vintage inspired cheese ball recipe ever!

✯ Day 355 of Vintage 365 ✯

On this, the third day in our five part series of treasured family Christmas recipes (and, interestingly, also the tenth to last day of 2011), I wanted to share with you a recipe that I think I could, gleefully, eat every day for the rest of my life and never get tired of.

One might think that's mighty high praise for a simple cheese ball, and indeed it is, but to my mind at least, this is the best such cheese spread I've ever encountered, and I have my mom's beloved holiday recipe collection to thank for it.

Utilizing a mere handful of ingredients, this fabulously yummy spread (or dip, if you have sturdy foods to dunk into it) is on that I make religiously every holiday season. In fact, I adore it so much, I sometimes can't wait a full year to enjoy it again and whip it up for parties, special occasions, or simply when the mood strikes in between Decembers.

{Worcestershire sauce, a highly classic British ingredient, ads a delightful kick to today's Christmas cheese ball recipe. Vintage Lea and Perrins ad from 1950 by way of alsis35 on Flickr.}

It pairs terrifically with a wide host of crackers, breads, flat breads, and also melba toast. You can certainly use it with raw veggies, too, though I feel it shines best when paired with crackers and breads.

Triscuits, Ritz, Sociables, (Christie's) Swiss Cheese, Vegetable Thins, and Wheat Thins rank highly amongst the most popular crackers, in particular, amongst my family when serving this awesome cheese ball.

 

 

Lynn's Green Onion Christmas Cheese Ball

Ingredients

-1 package (8 ounces/225 grams) Philadelphia cream cheese, softened

-2 cups shredded sharp cheddar cheese

-3 green onion stalks (green and white parts), finely chopped

-1 jar (2 ounces/55 grams) diced pimientos, well drained

-2 tbsp butter of margarine, melted

-1 1/2 tbsp Worcestershire sauce

-Pinch of freshly ground black pepper, to taste

-Assorted crackers and/or breads to serve with cheese ball

Directions

In a medium sized mixing bowl, beat the softened cream cheese until fluffy. Add in all other ingredients and continue to mix until everything is well combined.

Using a spatula or wooden spoon, press mixture firmly into the bottom of the bowl; smooth top. Cover and refrigerate for at least five hours before serving (if you can refrain yourself from nibbling a bite of two for that long).

Remove from refrigerator 15 minutes before unmoulding. Turn out cheese ball mixture onto a serving plate, or shape into a ball with your hands and serve surrounded by crackers on a platter.

Yields one cheese ball (approx. 2 1/2 cups of spread), that will keep (if covered) in the fridge for up to four days. You can (and should!) multiple this recipe to your heart's content.

 

A culinary magic of sorts tastes place when the abundance of green onions, nippy cheddar, pimento, and seasonings combine in a blanket of cream cheese in this marvelous, totally 1950s worthy holiday spread, that endears it to my heart year after year, decade after decade.

If I was hosting a holiday cocktail party and could (for whatever reason) only make one dish from scratch for my guest to enjoy, this would definitely be it.

Wonderful Wednesday Recipe: Broiled Green Onion and Cheddar Cheese Puffs

While it’s definitely the season to be jolly, we’ve also reached one of the best times of the year to throw a cocktail party, put on a lavish fete, or simply invite a few cherished friends over for a cozy evening of hearty food and rousing conversation.

Earlier this week my dear sister and I were chatting about foods that might work well for an upcoming wine and appetizer party that she’s holding in a few days. My mind instantly raced to thoughts of soothing, earthy, rich (yet in no way overpowering) autumn and winter flavours, such as dishes featuring root vegetables, warm spices (nutmeg, cloves, paprika, cinnamon), dried fruits, nuts, dense, flavourful breads (walnut, pumpkin, rye); grains (wild rice, barley, buckwheat), fennel, figs, apples, and (given its natural affinity with wine) cheese.

Reflecting on some of my favourite tried and true appetizer recipes (many of which have a delightful vintage feel to the ingredients they include), I knew that I had to share this simple, scrumptious, easy-as-can-be recipe for green onion infused cheese puffs with my sister – and with my readers, as I know many of you have your own upcoming parties to plan menus for, too.

This recipe is wonderfully fast to throw together, can be multiplied to your heart’s content (though you may want to prepare it in batches, as it really is best when served straight from the broiler). You can vary the cheese to suit your tastes and menu (just stick with a firm cheese that has a bit of flavour to it – fontina, gouda, emmental, or gruyere would all make splendid choices if you wanted to try something other than Swiss or cheddar cheese), as well as play with various seasonings and additions (just keep the overall weight of anything you add to the mixture somewhat light, so that the mixture can still poof up under the broiler).



{Yum, yum, yum cheddar cheese pairs magnificently with apple pie – as shown in this vintage ad from 1956 – and it also takes center stage in today’s recipe, where it’s paired with egg whites, green onions, bell peppers, and light seasonings to create a winning holiday party appetizer. Vintage Armour Cheese ad via Vintage Ads and Stuff.}


This classic dish (which is somewhat redolent of another fabulous retro cheese and bread recipe: welsh rarebit) makes a great dinner (or wine tasting) party starter, as well as smashing first course or light lunch when paired with a salad or soup. Give it a try this holiday season and I bet it become one of your go-to Christmas party appetizers as well! :)




Broiled Green Onion and Cheddar Cheese Puffs


Ingredients

• ½ cup mayonnaise (can use eggless vegan mayo, if desired)

• 2/3 cup shredded Swiss or aged cheddar cheese

• ¼ cup chopped green onion (or fresh chives or leeks)

• ¼ cup chopped green bell pepper (optional, but it really adds a lovely crunch)

• ½ tsp worcestershire sauce (could use Tabasco/sweet chilli instead, if desired)

• 2 egg whites, stiffly beaten

• Freshly ground black pepper (to taste)

• 8 slices toasted hearty brown bread (such as pumpernickel or rye)



Directions

Turn on oven and set to broiler.

In a medium sized mixing bowl combine the mayonnaise, shredded cheese, green onion, green pepper, worcestershire sauce and black pepper; mix well so that all ingredients are thoroughly blended together. Fold in the (previously stiffened) egg whites and stir lightly to combine.

Spoon an equal amount of the cheese and egg white mixture onto each of the eight slices of bread. Place bread on a non-stick baking sheet and place under the broiler until the cheese and egg mixture has puffed up and turned golden brown (about 4 minutes – watch carefully, as it’s very easy to burn things cooked under the broiler).

Serve cooked cheese puffs immediately (can keep warm under a layer of tinfoil for a few minutes, but the cheese and egg mixture will deflate a bit and the bread may soften slightly – the sooner this dish is served, the better).


Makes 8 appetizer sized portions or served 2-4 as part of a meal

Bon appétit!