You walk in and first order of business is to get a beverage. Well, at least after giving a few hugs and hellos. With libation in hand, there is an internal force pulling you toward the array of tidbits waiting to be eaten. You’ve been anticipating it all day and planned ahead to make sure you had plenty of room to enjoy all the delights of the evening. Which one to start out with first? I don’t know about you, but I would head directly toward this brandied triple cheese ball.
Cheese is a champion of starting a party. It is universal in pairing with almost any beverage. Wine? Absolutely, hands down. Beer? Sure thing. Cocktail? Oh yes. What’s even better is when there is a little spirit added into cheese. The easiest way to accomplish that is to mix it in with some other tasty accents and roll it into a ball.
Brandied Triple Cheese Ball needs chilling time. The taste is quite different from when it is first mixed together to after being in the fridge for hours. Each component has its own strong quality, especially the blue cheese and brandy. Those are the most prominent flavors right after it is mixed. They mellow out and become balanced with cheddar, cream cheese, grated onion, sriracha, and pecans.
A note about the cheeses. I highly recommend grating the sharp cheddar instead of using pre-shredded. It does take a little more time however the flavor and texture will be much better. The blue cheese should be one that crumbles easily as opposed to creamier ones. You want to have the little chunks or crumbles of blue cheese to hold together. Get the cream cheese to room temperature before you get started so it will blend easier.
What is your favorite libation? And do you cook with it also? Mine is wine and I definitely cook and bake with it. Take a look at Peach Brandy Pound Cake and Ham Steaks with Madeira Cream Sauce for ones made with fortified wine. Also look below to find more libational recipes for a cheerful Sunday Supper virtual event hosted by Alice of A Mama, Baby and Shar-pei in the Kitchen and DB (aka Foodie Stuntman) of Crazy Foodie Stunts.
- 8 ounces cream cheese, at room temperature
- 3 tablespoons brandy
- 1 tablespoon grated onion
- 1 teaspoon sriracha sauce
- 8 ounces shredded sharp cheddar cheese
- 6 ounces crumbled blue cheese
- ½ cup plus 1 tablespoon chopped pecans, divided
- 2 tablespoons chopped fresh flat-leaf parsley
- Crackers for serving
- Place cream cheese, brandy, onion, and sriracha sauce in a food processor fitted with a knife blade. Process until smooth and combined.
- Transfer mixture to a large bowl. Add cheddar cheese, blue cheese, and 1 tablespoon pecans. Stir to combine and shape into a ball.
- Stir together remaining ½ cup pecans and parsley. Roll ball in pecans and parsley to coat the outside.
- Wrap ball with plastic wrap and chill at least 8 hours or overnight. Unwrap ball and serve with crackers.
Recipe adapted from one in the Southern Living 1985 Annual Recipes cookbook (no longer in print).
How do you make a cheerful gathering? One good start is to fill your table with lots of tasty treats and beverages. Check out these libational recipes by Sunday Supper contributors:
- Big Easy Milk Punch by The Weekend Gourmet
- Blue Sparkling Star Cocktail by Hezzi-D’s Books and Cooks
- Boozy Iced Spanish Coffee by Nosh My Way
- Campari Mint Spritzer by eating in instead
- Cranberry Moscow Mule by Ruffles & Truffles
- Creamy, Loaded Eggnog by La Bella Vita Cucina
- Malibu Breeze by Peanut Butter and Peppers
- Merry Berry Spritz by Amee’s Savory Dish
- Minty Lime Rum by A Mama, Baby & Shar-pei in the Kitchen
- Pomegranate Panache by Jane’s Adventures in Dinner
- Rhubarb Fool Cocktail by Food Lust People Love
- Southern Pomegranate Sparkler by Noshing With The Nolands
- Sparkling Pomegranate Berry Punch by Serena Bakes Simply From Scratch
- Vanilla Bailey’s With A Twist by Momma’s Meals
Savory and Sweet Libational Dishes
- Apple Bourbon Pulled Pork Sliders by Curious Cuisiniere
- Beerberry Pancakes by Brunch with Joy
- Beet Relish by What Smells So Good?
- Belgian Beef Stew with Belgian Ale by Cooking On The Ranch
- Brandied Triple Cheese Ball by Magnolia Days
- Champagne Chicken by Cindy’s Recipes and Writings
- Cornish Game Hens with Sausage Red Wine Sauce over Polenta by The Texan New Yorker
- Craft Beer Jelly by Nik Snacks
- Eggnog Dutch Baby Pancakes with Cranberries by The Wimpy Vegetarian
- Hot Buttered Rum Balls by Bobbi’s Kozy Kitchen
- Lentil Soup with Wine Braised Shallots by Pancake Warriors
- Red Wine Braised Short Ribs by Cooking Chat
- Amaretto Coconut Biscotti with Amaretto Salted Caramel Drizzle by Kudos Kitchen by Renee
- Amaretto Cranberry Swirled Cheesecake by The Life and Loves of Grumpy’s Honeybunch
- Baked Pears with a Warm Tequila-Citrus Espuma by Culinary Adventures with Camilla
- Bourbon Cranberry Compote by Pies and Plots
- Caramelized Banana Upside-Down Rum Cake by Wallflour Girl
- Chocolate Stout Beer Brownies by The Perfect Brownie
- Dumante Frozen Espresso Creams by Seduction in the Kitchen
- Honey Chamomile Hot Toddy Tea Cake by The Girl In The Little Red Kitchen
- Kahlua Bundt Cake by That Skinny Chick Can Bake
- Red Wine Poached Pears with Ricotta and Balsamic Glaze by Crazy Foodie Stunts
- Rum Glazed Cookie Cream Buns by NinjaBaker
- Tiramisu Biscotti by The Redhead Baker
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