Hosting often involves serving food, and the following recipe for “Spicy Cheese Balls” from A.J. Rathbun’s “Party Snacks!” (Harvard Common Press) is sure to please hosts who want to serve their guests an hors d’oeuvre that’s simple but spicy.
Spicy Cheese Balls
Ingrediants: Makes 35 bite-size balls
1 8-ounce package cream cheese,
at room temperature
1 cup grated sharp cheddar cheese
1 teaspoon minced garlic
1 tablespoon chopped fresh parsley
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1⁄2 teaspoon kosher salt
1 cup finely chopped walnuts
1. Put the cream cheese, cheddar, garlic, parsley, cayenne, black pepper, and salt in a food processor. Process for 5 to 10 seconds, until well blended. Scrape the mixture into a bowl, cover, and refrigerate for 1 hour.
2. Spread the chopped walnuts on a plate. Shape the cheese mixture into 35 to 40 small cheese balls, each about the size of a large marble. Roll each cheese ball in the walnuts, coating the outside (you may to press a little to ensure sticking).
3. Serve the cheese balls on a large platter. You can put a toothpick in each ball, but you could also surround them with crackers and let guests use their hands. It all depends on what kind of party you’re having.
J&H Selbach ‘Saar” Spatlese Riesling
J&H Selbach — Germany
We went with a wine that would compliment the meal without kicking up the heat from this spicy dish. This riesling will give us the right balance to do just that. It’s sweet, but won’t be overpowered by the cayenne and black pepper. Plus, with this wine being lower on the alcohol content, a pour won’t amplify the heat too much.