HOLIDAY RECIPES: Artisanal Cheese Ball . . . Meatballs with Cranberry Sauce . . . Pumpkin Parfaits
By: Herald Staff and Wire Reports,
Artisanal Cheese Ball
8 ounces fromage blanc or cream cheese
1 4-ounce package aged Cheddar, finely shredded
1 4-ounce package crumbled blue cheese
1 tablespoon sour cream
½ teaspoon Worcestershire sauce
¼ teaspoon each: garlic powder, fresh cracked black pepper
1/8 teaspoon salt
4 green onions, thinly sliced
8 slices smoked applewood bacon, cooked, drained, diced
Combine cheeses, sour cream, Worcestershire sauce, garlic powder, pepper, salt in food processor. Puree on low until mixture is smooth, about 3 minutes. Fold in onions; place mixture in a large bowl. Shape into a ball with a large mixing spoon; chill 1 hour.
Meanwhile, cook bacon in skillet over medium heat until crisp; drain on paper towels. Chop; set aside.
Gently remove cheese ball from bowl. Spread bacon bits on wax paper or cutting board; roll cheese ball until evenly coated. Serve at room temperature.
Yield: Serves 12.
Approximate nutritional analysis per tablespoon: 165 calories, 78 percent of calories from fat, 14 grams fat (9 grams saturated), 43 milligrams cholesterol, 1 grams carbohydrates, 7 grams protein, 372 milligrams sodium, no fiber.
Meatballs with Cranberry Sauce
1 16-ounce can whole cranberry sauce
12 ounces chili sauce, such as Heinz
2 tablespoons brown sugar
1 tablespoon lemon juice
2 pounds ground beef
2 eggs, beaten
1cup bread crumbs
½ cup chopped flat leaf parsley
1/3 cup ketchup
1 teaspoon salt or to taste
¼ teaspoon freshly ground pepper
Heat oven to 350 degrees. Combine cranberry sauce, chili sauce, brown sugar, lemon juice in medium bowl; set aside.
Mix beef, eggs, bread crumbs, parsley, ketchup, salt, pepper in bowl; form into 1-inch balls. Place in single layer in baking dish; cover with sauce. Bake until meat is cooked through, 35 to 40 minutes.
Yield: 20 meatballs.
Approximate nutritional analysis per meatball: 162 calories, 29 percent of calories from fat, 5 grams fat (2 grams saturated), 49 milligrams cholesterol, 19 grams carbohydrates, 9 grams protein, 418 milligrams sodium, 1 gram fiber.
½ pint whipping cream
2 teaspoons confectioners’ sugar
1 29-ounce can solid pack pumpkin
1 8-ounce container mascarpone
¼ cup brown sugar
2 teaspoons pumpkin pie spice
4 cups broken gingersnaps or molasses cookies
1½ cups toasted pecans, coarsely chopped
Beat cream to soft peaks. Add sugar; beat a few more seconds. Set aside. Fold pumpkin into mascarpone in bowl, blending well; add brown sugar, pumpkin pie spice.
Place some broken cookies in the bottom of each serving dish or glass. Sprinkle with some pecan pieces. Spoon in a layer of pumpkin mixture. Add a layer of whipped cream. Add another layer of pumpkin mixture; finish with cookie and pecan pieces. Cover each serving dish with plastic wrap; refrigerate overnight. Refrigerate remaining whipped cream, well covered.
To serve, dollop with whipped cream.
Yield: Serves 8.
Approximate nutritional analysis per serving: 542 calories, 38 grams fat (13 grams saturated), 56 milligrams cholesterol, 49 grams carbohydrates, 8 grams protein, 282 milligrams sodium, 7 grams fiber.