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Posts Tagged ‘cheese’

What does the word “food” mean?

January 31, 2011 1 comment

I had a super lazy weekend. From the time I got home Friday to the time I left for work this morning, I did not leave my house. But knowing that I needed some motivation to do something, I invited my friend Kt over Saturday night (forcing myself to clean my house and vacuum!).

Kt generously brought over the makings for hot buttered rum, and crackers and “cold pack cheese food.”

These might be the most random four words ever strung together. Cold pack? Cheese “food”?

You might notice the “port wine” variety looks a little like play doh. Upon first “taste”…we realized it sort of tasted like play doh too. Just mushy and slightly salty (I have to confess…I’ve tasted play doh, and I’m pretty sure it’d taste better spread on a cracker than “cheese food” does).

I’m half tempted to write to Mr./Mrs. Herkimer and ask them what on earth “cold pack” means and why do they do it to their cheese food.

I’m not always against cheese food. Easy cheese – totally acceptable in emergency situations. The occasional velvetta – not as good as real cheese, but still edible. Cheese Wiz, totally fine on a cheesesteak.

Cold Pack Cheese Food…Hell no!

This food could have had me rethinking my friendship with Ms. KtF…if she hadn’t made up for it with hot buttered rum.

I’ll admit, the butter freaked me out a bit and I’m pretty sure I got 75% of the rum…but it was hot and comfy feeling.

And by the end of “How to Train Your Dragon” we’d nearly forgotten about the cheese food.

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My Favorite Things – Cheese

November 3, 2010 1 comment

I love cheese. I can find a way to sneak it into just about any meal. Show me a cheese course, I’ll show you a happy camper.

Several years ago I saw the recipe for Martha’s Cheese Balls Three Ways in her Living magazine. As soon as I made it once, it became a classic. I’ve served it at open houses, cook outs and nearly every Thanksgiving for several years.

I could rewrite the recipe for you guys, but I follow it so faithfully, I’ll just let you get it through Martha’s link! I rarely make changes (which is super odd for me). At Christmas, I often just make the goat cheese ball and leave off the parsley so it looks like snow. The last time I made it, I used almonds instead of walnuts on the blue cheese ball because that’s what I had on hand (the walnuts are better).

I rarely use the suggested dippers for each cheese (the cheese alone is pretty pricy, who needs different sides for each ball??) but I do HIGHLY recommend using cucumbers for the goat cheese. There’s something perfect about the mix of the slightly sweet cucumber with the finely chopped onions in the cheese.

There are only two warnings I’d offer with this recipe.

1. It’s messy. Don’t think you make this all in one bowl. You have to chop stuff and measure stuff and don’t think about only using one bowl! After mixing the base, you have to divide and conqur to make all three flavors.

Mmmm...even just the base is yummy.

2. It’s HUGE! The full recipe makes A LOT of cheese. It may be ok for a holiday dinner with 50 or 70 of your closest relatives, but I’ve been known to reform and recoat these balls (so they look fresh!) from Christmas Eve Eve all the way through New Years because they’re so big and last so long.

I don’t normally think of freezing cheese as an option, but now I’m likely to make a full recipe, half the base, and make smaller balls. I’ll freeze the base for a later date.

The cheeseballs in the picture are on a 20ish inch cake plate. the balls themselves probably have a diameter of 4-5 inches each. Trust me, they’re big!