Sunday, April 24, 2011
1 8 oz pkg cream cheese, softened
1 1/2 cup cheese, shredded (I use cheddar)
1 garlic clove
Salt and pepper
Seasonings (I usually match to what we're eating, but this time I used a garlic and herb type seasoning...a couple of shakes, to taste)
Decorations (this time, I used carrot slices to make the feet and beak, and 2 green peppercorns for the eyes)
Using a mixer, blend cream cheese and 1 cup of the shredded cheese. I usually grate in 1/2 a clove of garlic (I like garlic like crazy, but realize that not everyone loves it as much as I do). Season with salt, pepper and whatever seasonings you wish. Keep in mind that it's going to get stronger as it sits in the fridge.
Plop it onto a piece of plastic wrap and, using the wrap (keeps your hands cleaner), mold into a roundish shape (though, for the chick, I made the top and bottom a little flatter), and place in fridge to set. I usually leave it overnight.
I used a pre shredded white cheese, and the shreds were long. That's fine for the inside, because the cheese will soften inside the cheeseball, but would be too long for the outside. I grabbed my little mini chopper food processor and pulsed the remaining shredded cheese to make the shreds smaller. I dumped the cheese "crumbs" into a bowl and rolled the cheeseball in it to coat.
I did this about an hour before everyone was to arrive, so the outside didn't get soggy.
Using the carrots and peppercorns, I decorated my chick. Serve with an assortment of crackers.