{"id":6870,"date":"2024-04-26T11:39:51","date_gmt":"2024-04-26T11:39:51","guid":{"rendered":"https:\/\/homekitchennotes.com\/foodiecrush\/2024\/04\/26\/port-wine-cheese-ball\/"},"modified":"2024-07-30T08:31:10","modified_gmt":"2024-07-30T08:31:10","slug":"port-wine-cheese-ball","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/port-wine-cheese-ball\/","title":{"rendered":"Port Wine Cheese Ball"},"content":{"rendered":"

This Port Wine Cheese Ball is for my Hickory Farms stans. A combination of cream cheese, blue cheese, and sharp cheddar forms the base. Worcestershire sauce, garlic powder, and onion powder deepen the savory notes, while a little port imparts that nostalgic Hickory Farms flavor. After combining everything in a food processor, the mixture will be loose due to the port, and will need some time to chill until it\u2019s firm enough to mold. The recipe calls for 2 hours in the refrigerator, but you can also try the freezer to speed things up. Rolling the ball in toasted sliced almonds will help make it easier to mold with your hands. Freezing the cheese ball until firm\u2014for about 30 minutes\u2014helps keep its shape.<\/p>\n

\n

Ingredients<\/h2>\n

6\u20138 servings<\/p>\n

\n

\u00be<\/p>\n

cup sliced almonds<\/div>\n

4<\/p>\n

oz. cream cheese, room temperature<\/div>\n

4<\/p>\n

oz. sharp or extra-sharp cheddar, coarsely grated (about 1\u00bc cups)<\/div>\n

1<\/p>\n

oz. blue cheese, room temperature<\/div>\n

3<\/p>\n

Tbsp. ruby port<\/div>\n

1<\/p>\n

tsp. (or more) onion powder<\/div>\n

\u00bd<\/p>\n

tsp. (or more) garlic powder<\/div>\n

\u00bd<\/p>\n

tsp. Worcestershire sauce<\/div>\n

\u00bd<\/p>\n

tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt, plus more<\/div>\n

\u00bc<\/p>\n

tsp. freshly ground pepper, plus more<\/div>\n
Assorted crackers (for serving)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Preheat oven to 400\u00b0. Toast \u00be cup sliced almonds<\/strong> on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Transfer to a small bowl and let cool. Set aside.<\/p>\n

    Step 2<\/h4>\n

    Meanwhile, line a bowl large enough to hold your fist with a sheet of plastic wrap, leaving a 3″ overhang. Process 4 oz. cream cheese, room temperature<\/strong>, 4 oz. sharp or extra-sharp cheddar, coarsely grated (about 1\u00bc cups)<\/strong>, 1 oz. blue cheese, room temperature<\/strong>, 3 Tbsp. ruby port<\/strong>, 1 tsp. onion powder<\/strong>, \u00bd tsp. garlic powder<\/strong>, \u00bd tsp. Worcestershire sauce<\/strong>, \u00bd tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt<\/strong>, and \u00bc tsp. ground pepper<\/strong> in a food processor until smooth. Taste and add more onion powder, garlic powder, salt, and\/or pepper if needed. Scrape cheese mixture into prepared bowl; lightly cover with plastic overhang. Chill until firm, about 2 hours.<\/p>\n

    Step 3<\/h4>\n

    Using plastic wrap, mold cheese mixture into a ball, then remove plastic and discard. Roll ball in reserved almonds, pressing gently to adhere and molding ball more if needed, until well coated (the ball will be easier to mold once it\u2019s covered in nuts). Place cheese ball on a platter and chill in freezer until firm, about 30 minutes.<\/p>\n

    Step 4<\/h4>\n

    To serve, re-form cheese ball if needed and arrange assorted crackers around.<\/p>\n

    Do ahead:<\/strong> Cheese ball can be made 1 day ahead. Cover and chill in refrigerator. Chill in freezer 30 minutes just before serving.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    This Port Wine Cheese Ball is for my Hickory Farms stans. A combination of cream cheese, blue cheese, and sharp cheddar forms the base. Worcestershire sauce, garlic powder, and onion powder deepen the savory notes, while a little port imparts that nostalgic Hickory Farms flavor. After combining everything in a food processor, the mixture will […]<\/p>\n","protected":false},"author":4,"featured_media":6871,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-6870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/6870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=6870"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/6870\/revisions"}],"predecessor-version":[{"id":9093,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/6870\/revisions\/9093"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/6871"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=6870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=6870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=6870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}