Balls of Leftover Cheeses with Pinon Nuts
The whole idea here is to use up leftover cheese bits the collect in the refrigerator. I’ve used hard cheese finely grated with the soft
Ingredients:
3/4 cup pignoli nuts
1 C soft cheese–a combination of cheeses is best
1/2 cup peeled pear or apple in 1-inch pieces
2 tablespoons dried cranberries
1/4 teaspoon each salt and freshly ground black pepper.
Spread about 3/4 cup pignoli nuts on a baking sheet. Bake in a preheated 400-degree oven for 6 to 8 minutes, or until lightly browned. Set aside to cool.
Remove any skin or mold from enough soft cheese—one variety or a mixture of those listed above or others—to yield 1 cup. Break into 1-inch pieces.
Put the cheese in a food processor with 1/2 cup 1-inch pieces of peeled pear or apple, 2 tablespoons dried cranberries, and 1/4 teaspoon each salt and freshly ground black pepper.
Process until the mixture is still chunky but is well combined and beginning to stick together.
Divide into 18 small portions of about 2 teaspoons each. Shape into small balls. Roll in the toasted pignoli nuts to coat.
Refrigerate until serving time
.
Makes 18 Small Cheeseballs
Velouté of Carrot with garnish of Browned Almonds
Jacques Pepin transltes Velouté as velvet. And it is a soup smooth as velvet. I roasted the sliced carrots in a 400º oven for about 20 minutes until they began to show a little brown carmelization. The flavor is superb.
Ingredients:
3/4 cup pignoli nuts
1 C soft cheese–a combination of cheeses is best
1/2 cup peeled pear or apple in 1-inch pieces
2 tablespoons dried cranberries
1/4 teaspoon each salt and freshly ground black pepper.
Spread about 3/4 cup pignoli nuts on a baking sheet. Bake in a preheated 400-degree oven for 6 to 8 minutes, or until lightly browned. Set aside to cool.
Remove any skin or mold from enough soft cheese—one variety or a mixture of those listed above or others—to yield 1 cup. Break into 1-inch pieces.
Put the cheese in a food processor with 1/2 cup 1-inch pieces of peeled pear or apple, 2 tablespoons dried cranberries, and 1/4 teaspoon each salt and freshly ground black pepper.
Process until the mixture is still chunky but is well combined and beginning to stick together.
Divide into 18 small portions of about 2 teaspoons each. Shape into small balls. Roll in the toasted pignoli nuts to coat.
Refrigerate until serving time
.
Makes 18 Small Cheeseballs
