Almond Cheddar Ball
|Sharp cheddar cheese||8 Ounce|
|Whole blanched almonds||1⁄3 Cup (5.33 tbs)|
|Cream cheese||4 Ounce, cut into chunks|
|Dry sherry||1 Tablespoon|
|Dijon mustard||1 1⁄2 Teaspoon|
|Ground red pepper||1 Dash (Cayenne)|
|Chopped sweet pickle||3 Tablespoon|
|Crackers||1 Cup (16 tbs)|
Insert shredding disc.
Shred Cheddar cheese transfer to a mixing bowl.
Change to metal blade and coarsely chop almonds set aside.
With motor running, drop cream cheese through feed tube and continue processing until smooth.
Add sherry, mayonnaise, mustard, pepper, and pickle to work bowl; process continuously (stopping to scrape bowl once or twice) until soft and smooth.
Add cream cheese mixture to Cheddar cheese; mix well.
Return mixture to work bowl, half at a time (or all at once in a large-capacity processor); process continuously (stopping to scrape bowl once or twice) until blended.
Cover and refrigerate until firm.
Shape cheese mixture into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours or for up to 2 weeks.
Meanwhile, spread almonds in a shallow baking pan and toast in a 350° oven until golden (about 8 minutes).
To serve, roll chilled cheese ball in almonds to coat; let stand at room temperature for 1 1/2 to 2 hours.