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Turkey-shaped cheese ballFood: Turkey-shaped Cheese Ball

A fine hors d'oeuvre for Thanksgiving or Christmas, and a grisly reminder of poultry death for vegetarians any time.

Ingredients:

  • 8 ounces (one package) cream cheese
  • 1-2 tablespoons "stinky cheese" such as blue cheese, roquefort or gorgonzola
  • 1/2 - 1 cup shredded sharp cheddar cheese
  • 1/2 tablespoon Worcestershire sauce
  • 1-2 tablespoons finely chopped onion (optional)

Instructions:
Place cream and shredded cheddar cheeses in a large bowl, and let them stand at room temperature until softened. Beat at low speed, gradually adding stinky cheese to taste (a little can go a long way). Beat in onion (optional) and Worcestershire sauce. Beat on medium speed until fluffy.

Cover and refrigerate at least 8 hours.

Creating the bird:
Separate the cheese ball into five portions: a large ball for the body, two medium balls for the drumsticks and two small balls for the wings. You may find that it's easiest to work with the cheese if you dust each ball with flour first.

Shape the body by forming a round ball, then rolling it between your hands until it forms a potato-like shape which is slightly tapered on one end.

To form the drumsticks, roll each medium-sized ball in your hands until it forms a rounded cylinder. Next, pinch a "waist" near one end of each cylinder, then use a knife to make a notch in the end closest to the "waist".

To make the wings, roll each small-sized ball into a cylinder. Taper the cylinder a bit, then flatten it. Bend the cylinder about 1/3 of the way from its tapered end to form a wing.

To assemble the bird, place the drumsticks on either side of the tapered end of the body, then place wings on either side of the other end. The pieces may stick to the body more readily if you smooth a bit of water on them first.

Arrange the poor, hapless cheese bird on a plate with crackers.

Variations:
Rotten turkey - roll individual body parts in finely chopped parsley before assembling turkey.
Nutty turkey - roll individual body parts in finely chopped pecans or walnuts before assembling turkey.

 

 

 


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