The cheese ball has long been considered a quintessential party dish, often grouped with familiar finger foods such as pigs in a blanket and baked potatoes. However, its status as a social cliché has paradoxically contributed to a resurgence in popularity, making it a sought-after item at various gatherings. According to culinary insights shared in Vivian Howard’s cookbook Deep Run Roots, the cheese ball captivates partygoers, drawing them instinctively once it appears on the buffet table, much like a modern-day crystal ball.
For those interested in crafting a cheese ball, several practical guidelines can enhance the preparation and presentation of this appetizer. Hosting requires some forethought; for instance, the cheese ball should ideally be brought to the serving area at least 30 minutes before guests partake. Allowing the cheese to rest at room temperature makes it more spreadable and allows its layered flavors to fully emerge.
When planning quantities, doubling the recipe is advisable. Cheese balls are amenable to freezing and travel well, making them convenient for pre-event preparation or transporting to a venue. In terms of accompaniments, simplicity is key: a straightforward cracker like those lightly salted or plain is preferred to not overpower the flavors.
A point of emphasis in the recipe is the use of dates. Howard warns against using pre-chopped dates typically sold in bags, as these products are coated in sugar and can impart an undesirable, overly sweet and bland flavor. Instead, whole dried dates with pits removed are recommended to preserve authenticity and flavor integrity in the dish.
The detailed ingredients for the cheese ball include:
- ¼ cup of high-quality blue cheese (with Maytag cited as a preferred brand)
- 1/3 cup (equivalent to 5 ½ tablespoons) of unsalted butter
- ¼ cup fresh goat cheese
- ¼ cup plus 2 tablespoons cream cheese
- ¼ cup chopped dates
- 2 tablespoons finely chopped scallions including both white and green portions
- ½ teaspoon hot sauce
- ¼ teaspoon salt
- 1/3 cup Salt-and-Butter-Roasted Pecans (or plain toasted pecans), roughly chopped
- 2 tablespoons chopped flat-leaf parsley
The accompanying salt-and-butter-roasted pecans are prepared by taking 2 cups of pecan halves or pieces and tossing them with 2 tablespoons of melted butter and ¾ teaspoon salt (divided). After spreading them on a baking sheet and roasting at 350 degrees Fahrenheit for approximately 10 to 11 minutes depending on the pecan size, the pecans are finished with additional salt and cooled. These pecans store well up to two weeks when kept in airtight conditions at room temperature.
Preparation involves softening the cheeses about 30 minutes prior to mixing to ensure optimal texture. The cheeses—blue cheese, butter, goat cheese, and cream cheese—are combined with the remaining ingredients, excluding pecans and parsley, using a mixer fitted with a paddle attachment until the mixture is homogeneous. Initially loose and sticky, the mixture firms upon refrigeration for approximately 15 minutes, at which point it can be shaped into a spherical form. The surface of the ball is then coated in the roasted pecans and parsley for both flavor and presentation.
Vivian Howard, renowned chef and proprietor of Chef and the Farmer in Kinston, North Carolina, and the first woman since Julia Child to be awarded a Peabody Award for a cooking program, brings her expertise and refined approach to this classic dish. The recipe and techniques presented reflect a thoughtful balance of traditional appeal and culinary sophistication, thus contributing to the cheese ball’s rising regard as an appetizer that is both nostalgic and modern.