If you're going to freeze them for more than a few days, vacusealing is the way to go as the cream cheese is prone to picking up funky odors. Make the cheeseball, then freeze for at least an hour on a piece of waxed or parchment paper, THEN vacuseal. Otherwise the vacuum will squish the cheeseball flat. Once again, I screw up so you don't have to.
I also recommend preparing this cheeseball in a stand mixer rather than a food processor or by hand. The food processor will just turn the mix-ins to paste and without some electric elbow grease, the cream cheese will stay clumpy and dense instead of mixing into a light, smooth medium for corned beef goodness delivery.
Corned Beef Cheeseball
Makes 2 4" cheeseballs
12 oz. corned beef, coarsely chopped
3/4 cup pickle relish
8 oz. cream cheese
2 cups shredded cheddar
1 1/2 tbsp horseradish
1 1/2 tbsp dijon mustard
1/2 tbsp worcestershire sauce
3 tbsp lemon juice
2 cups walnut or pecan pieces
Combine first 8 ingredients in a stand mixer. Mix until well-blended. Divide mixture in half and shape into balls.
Please to be ignoring the take-out cup in the background |
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