Culinary Vixen's Sun-dried Tomato & Goat Cheese Ball

I was asked to be a judge for the Cheese and Champagne blog's Cheese Ball Invitational competition recently.  It was a pleasure to look over all the recipes and help to decide the winners.

It also inspired me to create my own cheese ball recipe. Just in time for the big game this weekend. This recipe is based on a dip I have been making since the 1980's and the ingredients certainly show it! Classic combination.

Ingredients: 

• 1 11-ounce package soft fresh goat cheese (such as Montrachet)
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 4 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled
• 1/4 cup (about) sour cream
• Cracked Black Pepper
• 2/3 cup pine nuts
• 2 French bread baguettes, sliced 

What to do:

Combine the goat cheese, sun dried tomatoes & thyme in a bowl. Use a fork to break up the cheese, add enough sour cream to make a creamy texture, but keep the texture firm. Add a grind or two of black pepper. Taste and add more thyme, salt or pepper if needed to balance the flavor. Refrigerate the cheese mixture for one hour. 

Heat a small frying pan over medium heat. Add the pine nuts and toast them lightly. Let them cool. Lay them out on a plate. Using plastic wrap or waxed paper to cover your hands, create a ball with the cheese dip mixture. Roll the cheese ball into the pine nuts to coat completely.

Serve with the sliced baguettes.

Article written by contributing editor Vickie McCorkendale

deck the holiday sangria

This is a great drink to pre-mix before a holiday get together. You can make it up to a day in advance, but if you need to make it the same day let it chill for at least 4 hours prior to serving.

• simple syrup (made with 1 cup sugar & 1 cup water cooked until completely dissolved & slightly reduced)
• orange peel from 1 orange
• juice from 1 orange 
• 2 cloves
• 2 cinnamon sticks
• 1/2 tsp grated fresh ginger

1) Make simple syrup. 2) Add remaing ingredients above. 3) Bring to a slight boil and then reduce heat and let simmer for 10-15 minutes. 4) Remove the orange peel, cloves, and cinnamon sticks. 5) Add a bottle of red wine (fruity Pinot Noir or Merlot). 6) Mix thoroughly and add to a pitcher with chopped pears and apples and whole blackberries. 7) Cover to chill (minimum 4 hours, up to 1 day prior). Cheers!

Chalk it up to great taste

Bringing a cheese to a gathering this week?  Remember to bring a serving platter and knife. It's also a good idea to have a plan for labeling your cheese. Savvy guests will want to know the details on what they are enjoying!

Here are a few tips:

• A slate platter looks stunning and can be written on with chalk.
• Parchment or butcher paper works great under cheese, use your best penmanship!
• White porcelain cheese markers are readily available and can be used again and again.
• Paper place cards make seasonal & stylish markers for cheese.
• If it's a pretty label cut it from the packaging and tuck it under the cheese.

Article written by contributing editor Vickie McCorkendale

Perfect for the season - Mulled wine

When the holiday parties and entertaining starts, nothing smells better or warms the soul more than mulled wine. Traditional mulled wine is a warmed wine that has been sweetened with sugar, citrus and spices. This simple recipe would be perfect for the start of the holiday season - made ahead of time to get the inspiring aroma throughout the festivities.

What you need:

Two bottles of red wine
3 oranges sliced in rounds and then halved

1 lemon sliced in rounds and then halved
1/2 cup brandy
10 cloves
1 to 1 1/4 cup sugar
1 tsp vanilla
5 cinnamon sticks
3 tsp grated ginger

Combine wine, citrus, vanilla, brandy & sugar in a large pot on medium heat. Do not boil and stir often to ensure the ingredients dissolve. Once dissolved, add the spices (preferably tied in a cheesecloth bag) and cook on low for 30-45 minutes. Serve in mugs and enjoy!