Not your Momma's Cheese Ball...

My mother would always make a few Cheese Balls or Cheese Logs to serve around holiday time, and not the ordinary variety; always some good ones with a bit of a twist. But never one like THIS one!

This one has lots of things going for it; and is deliciously different than any cheese ball I've ever tasted.

The first bite will surprise you with a multi-layered flavor & texture burst. A wonderful play of salty-sweet followed by the creamy-rich, warm scent of curry mingling into the mix makes a compelling combination.

I came across the recipe on one of my favorite blogs;

Robin Sue's Big Red Kitchen .

Robin Sue ALWAYS has something wonderful going on over there. I urge you to go check her blog out, it will likely become one of your favorites, too (if it isn't already.)

Thank you Robin Sue, and Karen V for sharing the recipe.

This certainly would make a perfect holiday appetizer ~

Curried Cheese Ball

8 ounces cream cheese

1 cup shredded cheddar cheese

3 Tablespoons dry sherry (Cocktail Sherry, not cooking sherry)

1 Tablespoon Worcestershire sauce

3/4 teaspoon curry powder

1 clove garlic, minced

1/2 teaspoon freshly ground black pepper

pinch cayenne pepper

~~~~~~

For the Coating~

2 to 3 Tablespoons prepared Chutney of your choice

1/2 cup shredded sweetened coconut

1/2 cup finely chopped salted peanuts

1/2 cup thinly sliced or finely chopped scallions/green onions; both white part and green tops

For the cheese mixture:

Place all ingredients (except coating ingredients) in the bowl of a stand mixer and blend until smooth.

Note: You may also use a powerful hand mixer to mix ingredients

Select a two cup container (a bowl or jumbo cup, etc.) line interior with plastic wrap, leaving an overhang of plastic film over the outside edge.

Place the cheese mixture into the plastic lined container and pack down evenly. Fold plastic overhang over the top to cover. Refrigerate for at least four hours or preferably overnight. May also be frozen at this point.

To assemble, shortly before serving:

Uncover the top plastic film and invert cheese ball onto a serving platter. Peel off the rest of the plastic.

Spread a thin layer, about 2-3 tablespoons of chutney over the surface of the cheese ball.

Combine the remainder of the coating ingredients in a small bowl and toss until evenly mixed. With your hands evenly sprinkle and press the coating mixture into the chutney so it adheres.

Tip: You can use a piece of plastic wrap between your hands and the coating to assist in pressing so it doesn't stick to your hands.

Refrigerate until serving time; serve with plainly flavored crackers. Buttery or whole wheat crackers are very good with this cheese ball.

Robin also suggests that you can make a layered dip out of this; simply assemble as you would a 7-layer dip ~ the cheese spread sprinkled with the coating mixture, then repeat until the ingredients are used up.

It is VERY good!

Mom would approve!