SDT
Joined: Jul 20, 2003
Posts: 1113
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SDT
A friend who shares my exquisite taste sent me this cookbook:
I'm going to make this pineapple cheese ball the next time I'm invited to (or throw) a cocktail party. Here's the recipe:
Cheese-Paté Pineapple
2 pkg (3-oz size) cream cheese
2/3 cup prepared mustard
2 1/2 lb natural sharp Cheddar cheese, grated
1 jar (2 oz) small pimiento-stuffed olives, drained
1 fresh green pineapple frond
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In large bowl of electric mixer, combine cream cheese and mustard: beat, at medium speed, until well blended.
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At low speed, gradually beat in grated cheese, to combine well.
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Turn mixture onto wooden board. With hands, knead until smooth and pliable.
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Refrigerate cheese mixture until chilled and able to be molded - about 45 minutes.
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With hands, roll mixture into a cylinder. Place cylinder flat on cookie sheet; underside will be back of "pineapple."
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Mold into pineapple shape, about 5 1/2 inches long, 15 inches around at widest part, 10 1/2 inches at narrowest part.
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cut olives crosswise into 1/4 inch thick slices. Carefully place olive slices on cheese in straight horizontal rows, arranging them so vertical rows run on diagonal (see photograph).
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Using a wooden pick make diagonal lines, 1/8 inch deep, between rows of olive slices.
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Cover with saran. Refrigerate, still on cookie sheet, until serving time (overnight, if desired).
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To serve: With broad spatula, carefully remove cheese-pineapple from cookie sheet to serving platter, standing it upright on broadest end. (Flat side becomes the back of the pineapple.)
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Place pineapple frond on top. Surround with small crackers, for spreading. Let stand at room temperature about 30 minutes before serving.
Makes enough to spread 180 crackers.
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