Chutney Cheese Ball
serves 6-8
This was an appetizer I learned to make when I was young and employed as an archaeologist in North Carolina. It's somewhat sweet and slightly spicy, a nice old-fashioned addition to an hors d'oeuvre table.Read more about this recipe in Denise Landis' Dinner for Eight.
8 ounces cream cheese
1/2 cup Major Grey or other chutney
1/2 teaspoon mild or hot curry powder
Cayenne pepper
1/2 cup finely chopped pecans
prep: 10 minutes
total: 2 hours 10 minutes, includes chill time
optional: electric mixer
wax paper
plastic wrap
decorative plate
1. By hand or using an electric mixer, beat together the cream cheese, chutney, curry powder and cayenne until smooth.
2. Spread the pecans in a thick layer on a sheet or waxed paper or foil. Spoon the cream cheese mixture in a mound on the pecans. Pat the chopped pecans on the top and side, and turn the cheese mixture to shape it into a ball covered in pecans.
3. Cover the ball snugly in plastic wrap. Cover and refrigerate until firm, at least 2 hours.
4. Uncover and transfer to a decorative plate with a small knife for spreading. Serve with an assortment of crackers.
2. Spread the pecans in a thick layer on a sheet or waxed paper or foil. Spoon the cream cheese mixture in a mound on the pecans. Pat the chopped pecans on the top and side, and turn the cheese mixture to shape it into a ball covered in pecans.
3. Cover the ball snugly in plastic wrap. Cover and refrigerate until firm, at least 2 hours.
4. Uncover and transfer to a decorative plate with a small knife for spreading. Serve with an assortment of crackers.
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