Mini Cheese Balls

 

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on Time

25 Mins

Total Time

45 Mins

Yield

Serves 18 (serving size: 2 balls)

By SIDNEY FRY, MS, RD 

December 2015

RECIPE BY COOKING LIGHT

 

Almond milk cream cheese is delicately nutty, with a buttery-rich texture and zero grams of sat fat. Find it at Whole Foods stores nationwide. You can substitute 1/3-less-fat cream cheese, which adds 1.6g sat fat to each serving.

Ingredients

  • 8 ounces goat cheese

  • 8 ounces plain almond milk cream cheese (such as Kite Hill)

  • 2 teaspoons honey

  • 1/2 teaspoon grated lemon rind

  • 1/2 cup roasted salted almonds, chopped

  • 1 teaspoon minced fresh thyme

How to Make It

Step 1

Place the first 4 ingredients in a large bowl, and beat with a mixer at medium speed 2 minutes or until smooth. Freeze 15 minutes.

Step 2

Place nuts and thyme in a food processor; process until finely ground. Place nut mixture in a shallow dish.

Step 3

Divide cheese mixture into 36 equal portions (about 2 teaspoons each), rolling to form 36 balls. Freeze 10 minutes. Gently roll each cheese ball in nut mixture, coating well. Serve immediately, or cover and refrigerate until ready to serve.

Ingredients

  • 1/2 cup (4 ounces) goat cheese

  • 1/3 cup plain fat-free Greek yogurt

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon ground red pepper

  • 1 garlic clove, pressed

  • 1 1/4 teaspoons Hungarian sweet paprika, divided

  • 36 Belgian endive leaves (about 3 heads)

How to Make It

Combine the first 5 ingredients and 1 teaspoon paprika in a medium bowl; mash with a fork until smooth. Top each endive leaf with about 1 teaspoon cheese mixture. Sprinkle remaining 1/4 teaspoon paprika evenly over cheese mixture.

Candied Walnut, Pear, and Leafy Green Salad

 

The sweet, crunchy nuts sprinkled on this salad give it top-notch taste. The nuts are great on their own--make a double batch, and give some as a gift.

Ingredients

  • 1/3 cup sugar

  • 2/3 cup chopped walnuts, toasted

  • Cooking spray

  • 1/2 teaspoon kosher salt, divided

  • 2 tablespoons white balsamic vinegar

  • 1 1/2 teaspoons Dijon mustard

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon capers, chopped

  • 4 cups torn green leaf lettuce

  • 4 cups chopped romaine lettuce

  • 4 cups chopped radicchio

  • 1 ripe red Anjou pear, thinly sliced

  • 1/4 teaspoon freshly ground black pepper

How to Make It

Step 1

Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir). Remove from heat; carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 teaspoon salt. Set aside until cool; break into small pieces.

Step 2

Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers.

Step 3

Combine lettuces and radicchio; top with pear and candied walnuts. Drizzle dressing evenly over salad; sprinkle with remaining 1/4 teaspoon salt and pepper. Toss gently to combine.

Step 4

Wine note: I favor a crisp white with almost any green salad, and Candied Walnut, Pear, and Leafy Green Salad is no exception. 2007 Pinon Vouvray Cuvée Tradition ($16) has a gorgeous nose of honey and lemon peel that resonates perfectly with the candied nuts and pears. --Gary Vaynerchuck

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Miło Cię widzieć! Zapraszam do amerykańskiej kuchni, smacznej, pachnącej, ciekawej...

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KONTAKT / CONTACT

amerykanskie.kulinaria@gmail.com