By Cathy Branciaroli, Food Correspondent, The Times
While cheese balls conjure up images of mom and dad’s cocktail parties, they are now much in the rage and so easy to serve or take as gifts to holiday parties.
As the height of the holidays approach, many of us will either host or go to festive gatherings which are all about lots of food and drink. And with the mad dash of shopping, decorating and present buying, wouldn’t it be a relief to enjoy easy-to-prepare appetizers rather than full meals or elaborate casseroles at those parties?
Cocktail and appetizer parties can be fun, simple and completely casual. An assortment of small bites, dips, spreads, savory tarts and a few drinks are all that is needed. The best part is that dishes for events like these can easily be eaten with your hands or picked up with your fingers. Many of such recipes can be prepared ahead of time, making it that much easier to be a helpful guest or gracious host, enjoying the experience effortlessly.
So this week’s food column is meant to inspire, with ideas for such appetizers.
First off, Polenta Wedges With Tomato Bruschetta or whipped goat cheese spread. You don’t need to make your own polenta — the store-bought kind works just fine. To make the hors d’oeuvre, cut the polenta into slices, then half-moons and toast under the broiler. Then top with tomato bruschetta or take softened goat cheese, a drizzle of cream, herbs and seasoning, whiz in the food processor and top the polenta wedges just before serving.
Being in the heart of mushroom country, what could be more regional than mushroom toasts, which are packed with earthy flavor. The topping can be made of finely chopped mushrooms and celery, sauteed in butter with a bit of sherry wine for added flavor. The base is simply crostini or sandwich bread with the crusts cut off, baguettes or crackers.
Or for a really simple appetizer, dress up a favorite combination of pitted olives with dried herbs and garlic to create a simple appetizer to serve at a holiday party. A bit of lemon zest also makes a nice touch. For a colorful mix of olives, purchase a combination of the following varieties: Cerignola, Gaeta, Picholine, Mezzetta, Kalamata, and Niçoise. Most are available these days in an olive bar selection at the grocery store.
And finally there is the traditional, but now trendy cheese ball. Part of its appeal is practicality. A cheese ball demands very little of a cook. It’s not a time consuming project and they travel well. In its purest form, a cheese ball is a mixture of sharp shredded cheese like cheddar or blue, blended with cream cheese and, often, butter. It’s usually seasoned with finely chopped onions or shallots, and dusted with red peppers, then rolled in a mixture of nuts and herbs. It’s a great appetizer spread on crisp crackers and goes really well with a drink. With its cheddar tang it spreads deliciously across a buttery Town House or favorite cracker.
So whether you are the host or the guest, there are many options for effortlessly entertaining guests with easy to prepare appetizers. Here is how to make a cheese ball, but it’s so simple that a recipe really isn’t needed.
Cheese Ball
Ingredients
4 tbs butter
1 cup combination of shredded sharp, flavorful cheeses like Cheddar, blue or gruyere
3 oz goat cheese
4 oz cream cheese
1 tbs finely chopped scallions
sprinkle of cayenne pepper
1 tbs lemon juice
½ cup chopped roasted pecans
1 tbs chopped Italian parsley
Preparation
Let butter and cheeses come to room temperature. Place everything except the pecans and parsley in the bowl of a stand mixer. Beat until smooth, about 4 minutes. Turn out the mixture and form into a ball. Wrap in plastic and refrigerate until firm. Combine the pecans and parsley then roll the cheese ball in the mixture. Coat evenly. Rewrap and refrigerate. When ready to serve, let the ball sit out for at least a half hour to soften. Serve with a small knife to cut slices and crackers.
Cathy Branciaroli writes about her adventures in the kitchen on her award-winning blog Delaware Girl Eats
