Cheese Ball

I have no idea why I haven't posted this before now. I know most people are probably thinking "Cheese Ball????", but trust me, this is delicious! I am often asked to bring my cheese ball to parties and get togethers. It's easy and quick to make and very flexible.

Cheese Ball

INGREDIENTS
8 oz cream cheese
4 oz blue cheese
2 Tbsp relish
2 Tbsp prepared brown mustard
2 tsp worcestershire sauce
1/2 tsp salt
1/2 cup finely diced onions
3 cups finely shredded cheese (I use extra sharp cheddar, feel free to mix in swiss or any favorite)
1/2 cup chopped nuts, parsley, whatever you want to roll the cheese ball in

DIRECTIONS
Beat cream cheese until fluffy, mix in remaining ingredients except shredded cheese.
Add shredded cheese, mix until incorporated
This makes 2 large balls, or any number of smaller balls, depending on how you want to separate it. I usually separate it in half and then 1 half in half again. I'll put the large ball on the main table, and the two smaller balls with crackers around the room.

However you decide to separate it, put the portion in the center of a square of plastic wrap, use the wrap to form it into a ball and seal it tightly, put it in the refrigerator for at least an hour. Repeat for remaining portions.

After it's been chilled, roll each portion in whatever you've chosen to roll it in. I usually use a combination of chopped salted peanuts and chopped toasted pecans.

Caramelized Onion Dip

Most people are familiar with the onion dip that uses a carton of sour cream and Lipton Onion soup mix. However, homemade onion dip isn't hard to make and you can do plenty of other prep work while waiting for the onions to caramelize. The key is to get the onions well caramelized to lend their rich golden brown hue to this dip.

Caramelized Onion Dip

INGREDIENTS
2 large onions (yellow, sweet or vidalia)
2 Tbsp butter
1 Tbsp vegetable oil of your choice
8 oz sour cream
4 oz cream cheese, room temp
kosher salt
fresh ground pepper
paprika
2 Tbsp water

DIRECTIONS
Clean onions and remove outer most layers, cut off bottom 1/4" of onion
Cut onions in half from top to bottom
Slice every 1/4" into thin half rings, separate onion slices into strips
Place butter and oil into large pan and melt over medium heat
Add onions to pan and stir to coat
Stir onions every minute or so until onions become a rich brown caramel color. Do not burn these, you want them a rich golden brown color (20-25 minutes)
Once onions are translucent, but before they are golden brown, sprinkle them with salt, pepper and paprika, about 1/2 tsp each
Once onions are caramelized, taste them! If needed, add more salt, pepper or paprika. Once you are happy with the flavor, move them to a strainer to allows excess liquid to drip off
Add water to pan and stir up all the browned bits off the pan, reduce to 1-2 tsp
In a mixing bowl, whip cream cheese until smooth
Mix sour cream and reduced onion broth into cream cheese mixture
Gently stir in onions
Place covered in refrigerator for 1-2 hours to allow flavors to meld

Hot Artichoke Spinach Dip

I'll have to make this again for pictures, I was too slow in getting the camera, everyone was already digging in.

{Edited: Made it again, here's the pic, little blurry, sorry}

Hot Artichoke Spinach Dip

INGREDIENTS
1 block frozen spinach
1 can small artichoke hearts
1 brick cream cheese
1/4 tsp garlic powder
1/8 tsp crushed red pepper

DIRECTIONS
Microwave spinach 90 seconds til heated through, squeeze out all water
Drain artichoke hearts and snip into 1/4-1/2 inch pieces
Add brick of cream cheese and artichoke hearts to spinach and microwave additional 45-60 seconds
Add seasonings and stir well
Optional, place on top rack of broiler until just brown and bubbly

Apple Butter Results

I've been peeling, coring, slicing and dicing this evening and the results smell divine. As I mentioned earlier, I was given two large bags of apples from a coworker. To give you an idea of the sheer volume, here are the remaining apples after I pulled out the the 64 or so I used to make the apple butter.





After the addition of the Apple Brandy, Cinnamon, Ginger and Cloves it really finally started to smell like Apple Butter. I think tomorrow I may have to bake a loaf of oatmeal bread and indulge a bit. In the meantime, a bit of baguette will have to suffice for testing.







I halved the recipe and got about 6 1/2 jars, so I need to make at least one full batch for the holidays. I wanted to try it out first before ending up with a ton of Apple Butter, that may not taste any good. The first full jar is going to the coworker who gave me all the apples. I'll make a pretty label for it first.



I think I'll save the Apple Galette and the Caramel Apples for Sunday, my hands are a bit sore from all the peeling.

Apple Butter

Earlier this week I was given two bags full of apples by a co-worker. I've been munching on a few, but the majority of them are going to be peeled, sliced and used for baking and making apple butter.

I was in 7th grade the first time I ever tasted apple butter. I was spending the weekend with my best friend at her father's house, and they had a small "orchard" for a back yard. Her step-mother made apple butter every fall, and I remember when we arrived the whole house smelled like apple, cinnamon and nutmeg. We had fresh baked bread with apple butter at just about every meal, and ever since I anxiously await jars of apple butter to show up at farmer's markets in the fall.

With a surplus of apples, my first thought was to try my hand at making apple butter. So, I went shopping last night for all the ingredients to make apple butter from this recipe. I'll put some apples aside for Apple Galette and Caramel Apples as well, but the majority will go towards the Apple Butter. I'm hoping it turns out well and I will hopefully have enough jars to give a few away for Christmas.

Supreme Apple Butter Recipe
INGREDIENTS
2 (12 fluid ounce) cans frozen apple juice concentrate, thawed
1 cup apple cider
8 pounds Macintosh apples - peeled, cored and chopped
1-1/2 cups dark brown sugar
2 cups apple brandy
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves

DIRECTIONS
In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.

Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.