Apple and Pear Shaped Cheese Balls – Tamara Berg

Ingredients note: You can use flavored liquors instead of brandy -- it's just that the brandy has a richer, fuller flavor than a liquor.

Apple Cheese Ball

8 oz package of cream cheese, softened 2 Tbs. butter, softened 8 oz. sharp cheddar cheese, finely grated (must be finely grated) 1 Tbs. apple brandy 1 Tbs. apple jelly or apple butter 2 cups fried onions 1 tsp. smoked paprika branch and leaves for garnish

Pear Cheese Ball

8 oz package of cream cheese, softened 2 Tbs. butter, softened 5 oz. crumbled gorgonzola or blue cheese, softened 1 Tbs. pear jam or jelly 1 Tbs. pear brandy 1 cup walnuts or pecans yellow food coloring branch and leaves for garnish

Process:

In a bowl, combine cream cheese, butter and cheddar or gorgonzola cheese. Beat with a hand mixer or stand mixer until fluffy. Add in jam and brandy, and beat until combined.

Place mixture in refrigerator to chill while working on next step.

Coating:

For Apple cheese ball:

Place fried onions in a ziplock bag and crush finely. Add smoked paprika, and toss/knead to combine.

For Pear cheese ball:

Toast walnuts/pecans in a dry frying pan over medium heat, or in the broiler, until golden brown. Set aside to cool. Once cool, chop nuts finely. Add 8 to 12 drops of yellow food coloring, if desired.

Place mixed coating in a small bowl.

Remove cheese mixture from the refrigerator and shape into desired form with your hands. Cheese mixture can also be placed in plastic wrap and molded, to keep hands clean.

Once a rough apple or pear form is achieved, drop cheese ball into bowl with coating, and press coating into the surface, refining fruit shape as you go.

Once cheese ball is formed, add decorative leaves, and display.

Cheese balls can be refrigerated for 2 days, or frozen for up to a month. If frozen, be sure to allow time to thaw before serving.