The only danger, as I joked about in the intro, would be hurting the feelings of other guests who also decided to bring a cheese ball, sans camouflage. Hey, they’ll just have to raise their game next year.
Obviously, this seasonally appropriate appetizer can be
made using any cheese spread, or cheese ball recipe, but if you’re going to use
this one, which comes highly recommended, we should talk about the garlic. I
love raw garlic, and since I felt a little cold coming on, I decided to be
generous with the amount.
For normal people, two cloves might be a little strong here,
so fair warning. If you’re a fan of roasted garlic, that would be beautiful in
this as well. Also, if you’re a fan of our beer cheese recipe, there’s no way
that wouldn’t be perfect too. I really hope you give this easy,
delicious, and gorgeous-to-look-at pine cone cheese ball a try soon. Enjoy!
Ingredients
for one giant or two normal size pine cone cheese balls:
2
package (8 ounce ea.) cream cheese
4
ounce goat cheese
Salt,
pepper and cayenne taste
1/2
to 2 cloves minced garlic, depending on how strong you want it, or roasted
garlic cloves to taste
3
tablespoons chopped Italian parsley
2
tablespoons chopped fresh tarragon
1
tablespoon picked fresh thyme leaves
whole
almonds as needed
10 comments:
just wanted to let you know that my husband and i are better cook now because of your videos! keep them coming!
After seeing it on my Facebook page this morning, my daughter-in-law and son made your cheese pinecone for a Christmas party this evening and it was a big hit. Thanks Chef John!
MAKE CROQUE-MONSIEUR PLEASE!!!
MAKE CROQUE-MONSIEUR PLEASE!!!
He already has, Elvin:
http://foodwishes.blogspot.com/2007/04/croque-monsieur-king-of-open-face.html
I want to say just one word
WOW!!!!!!!!!!!
Brilliant..thanks
Wow this is a brilliant idea Chef John. keep up the good work!!!
This looks awesome, but if the points of the almonds were arranged going the other way it would look more like a pine cone and less like an echidna. :)
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