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- Dish type
- Side dish
The perfect appetiser for dinner parties or other social gatherings. Serve with crackers, crostini or crusty bread.
13 people made this
- 565g mature Cheddar cheese, grated
- 250ml soured cream
- 50g butter, melted and cooled
- 1 tablespoon horseradish
- 1 teaspoon hot mustard
- 2 dashes hot pepper sauce
- 1 clove garlic, finely chopped
- 4 tablespoons port wine
- 70g black sesame seeds
MethodPrep:20min ›Extra time:2hr chilling › Ready in:2hr20min
- In a food processor, combine the Cheddar cheese, soured cream, butter, horseradish, hot mustard, hot pepper sauce, garlic and port wine. Pulse until smooth. You can use a potato masher in a large bowl but it will take longer.
- Line a bowl with cling film and fill with the cheese mixture. Cover and refrigerate for at least 2 hours or overnight.
- Toast the sesame seeds in a dry frying pan over medium heat just until fragrant, about 3 minutes. Gather the cling film around the cheese mixture and form into a ball. Remove the cling film and roll the ball in sesame seeds to coat. Place in the centre of a serving plate and surround with your favourite crackers.
If your local supermarket doesn't stock black sesame seeds, you can find them in Oriental speciality stores.
Reviews & ratingsAverage global rating:(15)
Reviews in English (14)
Great recipe for a cheese ball. Be creative I sculpted mine into a rat and used the left over port to create a simple raspberry port sauce.. I uploaded the pic! It was a hit!-02 Nov 2009
Wow, this is an excellent recipe for any time of year! I used poppy seeds and served with water crackers and black grapes for our Halloween party.-27 Jun 2009
This is a yummy appitizer in an awesome presentation. A few additions I made were (1) dropping a few drops of green food coloring into the food processed. (2) Throwing a few plastic bugs/snakes that I found in the toy box into the dishwasher and them positioning them around/ on the cheese ball. I even won 1st place at a Halloween party last year! Thanks for your awesome recipe and great idea!-31 Oct 2009
Deep Fried Sesame Balls and me go a long way back—to when I was a little kid. We bought them in Chinatown bakeries, and snatched them fresh off of dim sum carts, where they were neatly cut in half for convenient sharing.
They are made with a sticky rice flour dough, filled with a sweet paste, rolled in sesame seeds, and fried until crispy on the outside, but still soft and chewy on the inside.
They’re called zhīma qiú in Mandarin: 芝麻球. Judy’s family used to call them maqiú for short. My Cantonese family called them jin dui. No matter what they were called, everyone could agree that they’re an irresistible treat.
Everything Spice Coated Cheddar Cheese Ball
Party season is upon us, and that means that party food is upon us as well. Is there anything better than a fabulous spread of munchies? I don’t think so.
I’ve made this cheese ball for two parties in the past few weeks, and if you’re attending a party that I’m attending in the coming weeks, you’ll likely bump into this cheese ball as well! It’s that good, and I’m mildly obsessed. It’s creamy, and spicy, and cheesy, and crunchy, and garlicky, and just so many good things wrapped up in a perfectly spreadable little party package.
My obsession with Everything bagels goes way back. It’s my bagel of choice, and given the choice between a sweet breakfast Danish and a savory, chewy Everything bagel, I’m going to go bagel every single time. So, when I ran across this recipe, I bookmarked it and kept it in my files. It sat there for quite a while, untouched, and then I ran across it again online and thought, “That looks so good. I really need to give that a try.” Fast forward to the next day, and I was invited to a going away party for a coworker. I asked her what she’d like me to bring to the party, and she simply replied, “A cheese ball.”
It was like the stars had aligned. It was time to break out the recipe.
I started by frying up a few thin slices of pancetta on the stove top until they were nice and crisp, and then I moved them to some paper towel to drain and cool before I crumbled them up.
While the pancetta was cooling, I grated a block of extra sharp cheddar cheese and chopped up a few green onions.
In my food processor, I blended some softened cream cheese and butter with my shredded cheddar until it was nice and creamy. Then, I added in the green onions, the crumbled pancetta, a hefty dose of pepper (it sounds like a lot, but it’s not overpowering), a dash of salt and some Worcestershire sauce.
That already looks good enough to dive into, right?
I blended that mixture until it was nice and smooth, and well combined, and then scooped it all out onto a sheet of plastic wrap. I gathered the cheese into a ball shape, wrapped it tightly, and popped it into the fridge for a few hours to set up.
For Thanksgiving, I made it to this point a day ahead of time. Give it at least a few hours in the refrigerator to firm up and bring all of those flavors together. There’s a lot going on in that little cheese ball.
Before serving it, and up to a couple of hours ahead of time, it’s time to fry up some garlic slices and shallots to help create that Everything spice flavor. I sliced up my garlic into thin chips and quickly fried it up on the stove top until it was toasty and crisp.
I removed the garlic chips from the hot oil to a plate covered in paper towels and then added some thinly sliced shallots to the hot oil and let them fry up until they were browned and crisp as well.
Once the garlic and shallots are cooled, you can coat the cheese ball. It helps if the cheese ball is softened just a bit, so let it sit out for about ten minutes before rolling in the spice.
I combined the garlic and shallots, and coated the cheese ball in the crispy bits. Then, I sprinkled on hefty doses of poppy seeds and toasted sesame seeds to finish it off.
I placed it on a platter, surrounded it with bagel chips (The obvious choice, right?), and we dug in.
Who doesn’t love a cheese ball at the holidays? And this one is certainly worth loving. A lot.
Party-Ready Cheese Balls and Cheese Logs
Entertaining guests? These decadent recipes are easy to share — and even easier to eat.
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Todd Plitt ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved
Photo By: Melissa Libertelli Photography
Photo By: Armando Rafael Moutela ©2015, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©Copyright 2015
Pomegranate Cheese Ball
Tart goat cheese and herbs are hidden by a shell of pomegranate seeds, turning your appetizer platter into something spectacular.
Ranch Dressing Cheese Log
Trisha's cheese log is an ideal snack or appetizer for entertaining. For picture-perfect presentation, roll the log in chopped pecans and serve with crackers or bagel chips.
Italian Cheese Ball
Bring the flavors of Italy into your kitchen with this easy and decadent cheese ball. Smoky provolone, salty olives, salami, artichoke hearts and roasted red peppers are combined with cream cheese, then coated with a layer of toasted pine nuts.
A Trio of Cheese Logs
A garlic-flavored cream cheese serves as the base for a trio of cheese logs: Cheddar jack and parsley, sharp Cheddar-pecan and pizza-flavored.
Pretzel-Crusted Cheese Balls
These bite-size cheese balls are packed with flavor thanks to smoked gouda, a pinch of fiery cayenne pepper and a coating of salty pretzels.
These tiny cheesecakes &mdash really cheeseballs in disguise &mdash are a genius addition to the appetizer spread at your next party or get-together.
Fig and Pepita Goat Cheese Log
Katie makes a classic, crowd-pleasing appetizer even simpler with her version of the cheese log. She simply spoons fig jam over goat cheese and finishes it off with a sprinkle of pumpkin seeds, salt and pepper. It&rsquos delicious, elegant and easy.
Pumpkin Cheese Ball
This adorable take on a pumpkin-shaped cheese ball gets its bright orange coloring from ground-up cheese puffs and its stem from a bell pepper.
Cream Cheese Log with Sweet-and-Spicy Cranberry Relish
A food processor is the key to Valerie&rsquos cranberry relish &mdash she pulses the berries with jalapeno, scallions and orange zest to make the topping for her cream cheese log.
Football Cheeseball with Herbed Crackers
For a game-day app that goes the whole nine yards, whip up Valerie&rsquos nutty cheese ball. She serves the dish with store-bought crackers, which she dresses up with melted butter and tasty herbs.
Who doesn&rsquot love a cheeseball for the holidays? Katie incorporates pimientos, hot sauce and mayonnaise to mimic the flavors of a classic pimiento cheese spread.
Pistachio-Coated Cheese Log
Inspired by the recipes of the 1970s, this retro cheese log is flavored with lemon and cayenne, then rolled in pistachios. Don&rsquot forget the crackers for serving!
Holiday Cheese Ball Wreath
Bring your outdoor holiday wreath inside with this festive and easy appetizer. Use a small Bundt pan to form a wreath shape, or roll the mixture into a ball or log. For a cheese ball worthy of any big gathering, skip the Bundt pan and colorful garnish and roll the ball in toasted sliced almonds instead.
Mini Cheese Balls
Who says cheese balls need to be supersized? These mini versions from Food Network Magazine are rolled in a variety of toppings like bacon, pumpkin seeds and chopped nuts.
Blue Cheese Cheese Log
One of the best things about cheese it that it can easily be molded into log form &mdash and foods shaped like logs always mean that you're in for a good time. This version balances the nuttiness of Swiss and the pungency of blue with sweet dates and smoky bacon. If logs aren't your thing, you can always roll this into a ball, too.
Snowman Cheese Ball
A classic cheese ball transforms into a festive holiday hors d'oeuvre with a few simple additions, like a carrot nose and black olive eyes. Serve with savory crackers for the perfect party snack.
Big Game Pizza Ball
This pepperoni-covered snack is completely gratuitous, but totally worth it. Consider it a slightly more elegant way to get your pizza fix while you yell at the TV.
Shaping this festive, fall cheese ball is easier than you think &mdash wrap the ball of cheese in plastic wrap before you start shaping it. When you&rsquore happy with the way it looks, unwrap it, place the stem on top and serve. Easy!
Christmas Tree Cheese Ball
Wondering how a tasty cheese ball becomes a festive Christmas tree? A coating of fresh green herbs and pomegranate seed 'ornaments' will do the trick!
Herb Coeur A La Creme
Coeur is the French word for &ldquoheart&rdquo. This dish gets its name from the heart-shaped mold that is usually used to make it. Don&rsquot worry if you don&rsquot have one &mdash you can just as easily drain the cream cheese mixture in a sieve lined with cheesecloth.
To freeze a cheese ball, tightly wrap it with a plastic wrap without any of the outer coatings (whatever you plan to coat it with), then place it in a resealable freezer bag and freeze for up to one month. When ready, place in the fridge the night before.
Cheese ball lasts 3-4 days when stored properly in the fridge and up to one month in the freezer.
Texas chili powder cheese ball
The first time I wrote about cheese balls on this site, I featured a character named Aunt Betty. She was a fancy relation who impressed everyone with her culinary prowess, which included a cheese ball rolled in chili powder.
Now, when I posted the recipe, my grandmother had sent me two cheese appetizers, so instead of photographing Aunt Betty’s splendid cheese ball, I made a cheese log recipe that a neighbor of my grandma’s had given to her.
This Roquefort cheese log (for the uninitiated, a cheese log is a cylindrical cheese appetizer, also called a cheese roll a cheese ball is a sphere, as the name implies) was formed with a softened mixture of cream cheese, blue cheese, garlic, and Worcestershire sauce then rolled in chopped pecans.
The cheese ball, however, was made with cream cheese, Cheddar cheese, nuts, garlic, and Worcestershire sauce before being rolled in a chili powder blend. Clearly, the two are very different recipes, both in appearance and taste, so I’ve decided to split the recipes on the site for simpler navigation.
While cheese balls are welcome at any time, I find myself sharing them with friends and family most often during the holidays. And as I reevaluated my original cheese ball post, I realized that not only were the photos for the cheese log (which is incredibly delicious and always a hit—you should make it!) but that I probably hadn’t had Aunt Betty’s cheese ball since I was a child. It was time to change this.
My uncle has fond memories of this appetizer, marveling how it appeared to him to be this oversized globe. Instead of being covered in chopped nuts, like most cheese balls are, Aunt Betty’s cheese ball stood out as it was rolled in chili powder. It was unlike any cheese appetizer he’d ever seen.
This was the first cheese ball that I’d ever made, as it was my grandmother’s go-to in the 1970s. But over the years, I’d been sharing my bacon-jalapeño cheese ball and the Roquefort cheese log as a party treat instead. So, when my family gathered for Thanksgiving this year, I decided to surprise them with this old family favorite.
The cheese ball is not hard to make, as you simply blend softened cream cheese, minced onions and garlic, Worcestershire sauce, and chopped pecans then form it into a ball. You then roll the ball in chili powder and it’s ready to serve. (You may chill it if you prefer a firmer ball it can be prepared a couple of days ahead, too.)
After making it, I took a taste and was amazed at how addicting it was. The savory aromatics combined with the nuts and soft cheese are always welcome, but the surprise was how the heavy coating of chili powder gave this a true Texan flavor. It was so good, in fact, that I had to stop myself from eating the whole thing.
When I arrived at my uncle’s house for Thanksgiving this year, there were already several cheese balls on offer (my family loves cheese) so when I set out Aunt Betty’s Texas cheese ball out for eating, I wondered how it would fare.
Immediately, one family member said, “Is that Aunt Betty’s cheese ball?” I replied that it was. Another came over, spread some of it on a buttery round cracker, took a bite and declared it incredibly delicious. Even though my family had been snacking all morning, more room was made for this Texas cheese ball rich with pecans and chili powder. Aunt Betty may have been gone for many years, but everyone was happy to welcome her signature snack back to the family table.
Would you like more Homesick Texan? Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member annual subscriptions are as low as $25. Thank you for reading, your consideration, and your support!
- 1 ¼ pounds sharp Cheddar cheese, shredded
- 1 cup sour cream
- ¼ cup butter, melted and cooled
- 1 tablespoon prepared horseradish
- 1 teaspoon prepared hot mustard
- 2 dashes chipotle hot sauce
- 1 clove garlic, minced
- ¼ cup port wine
- ½ cup black sesame seeds
In the container of a food processor, combine the Cheddar cheese, sour cream, butter, horseradish, hot mustard, chipotle sauce, garlic and port wine. Pulse until smooth. You can use a potato masher in a large bowl but it will take longer.
Line a bowl with plastic wrap, and fill with the cheese mixture. Cover and refrigerate for at least 2 hours, or overnight.
Toast the sesame seeds in a dry skillet over medium heat just until fragrant, about 3 minutes. Gather the plastic wrap around the cheese mixture and form into a ball. Remove the plastic wrap and roll the ball in sesame seeds to coat. Place in the center of a platter and surround with your favorite chips or crackers.
What ingredients do you need?
Sesame Balls require just a few ingredients. You can find them at your local Asian Supermarket. I also have the ingredients I bought from Amazon linked as well. It will be cheaper to buy directly at a supermarket, but not all are open or accessible during this pandemic.
Cheese Truffles (Mini Cheese Balls)
I have a theory that everything tastes better in mini form. Which is why I share so many “mini” versions of things. Though my friends will have you believe that I prefer small food because I have such small hands. “Baby Hands”, they call me. I regularly remind them that it’s not size that matters, it’s what you can do with them!!
“I like these mini cheese balls because there’s a higher ratio of coating to cheese than with giant cheese balls. Plus, everything tastes better in mini form!”
As New Years’ Eve approaches and the summer holidays continue, I’m regularly digging into my recipe stash for quick make ahead party food ideas. Cheese balls are a crowd pleaser, and they’re really versatile so you can always pull one together using things you’ve already got in stock. I usually make a giant one. But the thing is, it looks really impressive when you put it out but it gets destroyed really quickly as soon as people start digging into it!!
The other thing with giant cheese balls is that you need to have a decent amount of flavouring mixed through the cheese because the ratio of coating to cheese is quite low so you can’t rely on the coating to provide flavour.
So that’s how I came to try my hand at these mini versions. I love the kaleidoscope of colours you can get by using different coatings for the balls! The coatings I used are just what I had on hand – mixed fresh herbs, parmesan cheese, walnuts and cranberries. I’ve provided a fairly lengthy list of suggestions for other coatings in the recipe below. The possibilities are endless!
I’ve changed up the filling too. You can’t tell from the photos because the filling looks the same, but I made 3 different types – cream cheese, feta and goats cheese – so you could make these using the cheese that you prefer. The feta and goats cheese versions are slightly sharper than the cream cheese one.
HAPPY NEW YEAR!! Here’s to a great year filled with fun, laughter and LOTS of great food!
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A cheese ball is an easy party appetizer made with cream cheese, cheddar cheese and pecans that is quick and perfect for any holiday party!
In the past I’ve made from fun recipes for party appetizers, like Buffalo Chicken Dip, Ultimate Bean Dip and Ultimate Queso, but you’d definitely be missing out if you never try a cheese ball. Great for sharing and dipping your favorite snacks in, a cheese ball also looks festive and gourmet but you don’t have to spend all day on it.
Say you’re going to a holiday party or trying to whip something up for game day that you can snack on while you cheer. You don’t want to have to spend hours making something but you also want to impress your friends. There are few appetizers that look as fancy but take as little work as a classic cheese ball recipe. The great thing about this recipe is that you can also make it before hand and keep it in the fridge so that you can spend the day of your party worrying about more important things than the appetizers, like how to keep the dog away from said appetizers. You can serve up a cheese ball with pretty much any dipper you want, but pretzels, chips and crackers tend to work the best. If you want something cheesy and crunchy that will wow you and all your guests, you can make Parmesan Crisps to serve with this recipe. I've been trying to perfect Banh Cam (Vietnamese Orange Sesame Balls with Sweet Mung Bean Filling) for the longest time. This would be attempt #5 and now I feel confident to post the recipe. Banh Cam or Banh Ran is a deep-fried Vietnamese dessert with a sweet mung bean paste, sometimes with shredded coconuts. The filling is encased in a dough of glutinous rice flour then rolled in sesame seeds and deep-fried. The result is a crunchy outer layer with a sticky and sweet inside. It's the perfect dessert, snack or breakfast. Like all things fried, It's best served right after frying while it's still crunchy. The trickiest part of this recipe is the dough. It has to be glutinous on the inside and crunchy on the outside. This means it has to have perfect ratio of glutinous rice flour vs regular rice flour vs potato starch. Another tricky part is handling the dough. It needs to be not-too-sticky to handle but also sticky enough to have the sesame seeds stick on the outside. With all these tricky parts, I almost gave up. I mumbled some not-so-lady-like words under my breath as I started all over. Finally, on attempt #5, I was satisfied.
Banh Cam (Vietnamese Deep-Fried Sesame Balls with Sweet Mung Bean Filling)
Say you’re going to a holiday party or trying to whip something up for game day that you can snack on while you cheer. You don’t want to have to spend hours making something but you also want to impress your friends. There are few appetizers that look as fancy but take as little work as a classic cheese ball recipe.
The great thing about this recipe is that you can also make it before hand and keep it in the fridge so that you can spend the day of your party worrying about more important things than the appetizers, like how to keep the dog away from said appetizers.
You can serve up a cheese ball with pretty much any dipper you want, but pretzels, chips and crackers tend to work the best. If you want something cheesy and crunchy that will wow you and all your guests, you can make Parmesan Crisps to serve with this recipe.
I've been trying to perfect Banh Cam (Vietnamese Orange Sesame Balls with Sweet Mung Bean Filling) for the longest time. This would be attempt #5 and now I feel confident to post the recipe. Banh Cam or Banh Ran is a deep-fried Vietnamese dessert with a sweet mung bean paste, sometimes with shredded coconuts. The filling is encased in a dough of glutinous rice flour then rolled in sesame seeds and deep-fried. The result is a crunchy outer layer with a sticky and sweet inside. It's the perfect dessert, snack or breakfast. Like all things fried, It's best served right after frying while it's still crunchy.
The trickiest part of this recipe is the dough. It has to be glutinous on the inside and crunchy on the outside. This means it has to have perfect ratio of glutinous rice flour vs regular rice flour vs potato starch. Another tricky part is handling the dough. It needs to be not-too-sticky to handle but also sticky enough to have the sesame seeds stick on the outside. With all these tricky parts, I almost gave up. I mumbled some not-so-lady-like words under my breath as I started all over. Finally, on attempt #5, I was satisfied.