Last weekend Cleve and I attended a Twelfth Night party hosted by his co-worker, Kristen, who just happens to be an avid Dinner is Served! reader.
I don’t know exactly what a Twelfth Night party is (I’m too lazy to read the article), but I think it has something to do with the Epiphany (I don’t know what that is) or the 12 Days of Christmas–but I do know that it involves a big cake with a baby Jesus or a pistachio shell baked into it and if you get the shell and/or “Baby Gee” you get to wear a crown. I just wore the crown anyway. Everyone was so blotto from milk punch that no one noticed.
Since we were so graciously invited, and Kristen is a DiS! fan (and cookbook collector), I decided to contribute a little retro treat: an Apple-Cheddar ball. This was still a holiday party of sorts, after all, and Cheese Ball screams holly jolly to me. And speaking of Cheese Balls–it seems like no one ever has them at parties any more. And that makes me sad. I think we need to begin a Cheese Ball revival. Anyone with me?
Anyhoo…this one was a snap–by using pre-shredded cheddar, the most involved part of this dish was buying the applejack (apple brandy) because I had to drive up to the county to the big liquor store. OK, that’s a lie, I was going up there anyway to go to Weight Watchers (that’s a whole other story).
I followed the directions and combined the cheeses, sour cream, applejack and syrup and mixed it together. As I went along I added a bit of extra brandy, maple syrup, and sour cream. This did increase the apple/maple flavor–which was a good thing, anyway–but I did it because my lil’ hand mixer was having a hard time getting through all that cheese. It needed some liquid to smooth it out. And it did the trick. BTW, I still haven’t busted out the KitchenAid because I don’t have room for it. But I fully intend to do so this weekend when I make homemade pizza dough for Saturday night–Teresa Guidice’s recipe from Skinny Italian.
As you can tell from the photo where I am holding the cheese, this was one big-ass cheese ball. It was really heavy, which I guess isn’t surprising considering that there is a pound of shredded cheddar in it.
So once molded, I put the apple wedges around it and squished them into the ball so they stuck.
So there you have it. Apple-Cheddar Ball.
I’m happy that it turned out like the photo. And it was tasty, to boot. The sharpness of the cheddar plus the sweetness of the apples and the maple syrup–deeeee-lish. I don’t know exactly why the applejack was included. I don’t think it was necessary. But since this did come from the 2 in 1 International Hors d’oeuvres & Cocktails Recipe Collection, booze-inclusion is a given.
We didn’t try the Apple Blossom cocktail, but if I get some apple juice I will have all of the necessary ingredients. I’ll let you know if I give that a whirl.