Wednesday, December 31, 2014

Spicy Pimento Cheese Ball - Happy New Year's Eve!

This afternoon I decided to make a cheese ball and crackers to enjoy later this evening as we count down to 2015. I'm going to go and pick up some fresh Boars Head deli and cheese and make some simple meat and cheese roll ups and put out some nuts, fruits and grain free chocolate chip cookies to snack on later this evening rather than have a full meal for dinner. 

One of hubby's favorite things to eat is Pimento Cheese (it's a southern thing) which consists of cheddar cheese, mayonnaise, pimentos and some other seasonings. It's usually a gloppy type of spread that you spread on crackers (or in his case makes sandwiches with). He was born and raised in Georgia, so it's something he has eaten all of his life. I decided that I would make a Spicy Pimento Cheese Ball to enjoy on my Chipotle Cheddar Crackers. That way he gets to enjoy the flavor of Pimento Cheese (in a spiced up way) and I don't have to endure the mayonnaisy gloppiness (how is that for a non-southern description). Both the cheese ball and crackers are VERY simple to make. I just added and tasted as I went along for the cheese ball. I snapped a few photos below as well as included the easy recipe for my Spicy Pimento Cheese Ball. Enjoy!

Spicy Pimento Cheese Ball


1 8-ounce package brick-style cream cheese, softened
8 ounces shredded sharp cheddar cheese (about 2 cups)
4 ounces shredded Monterey Pepper-Jack cheese (about 1 cup)
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1/2 teaspoon sriracha sauce
1 tablespoon snipped fresh chives
2 to 3 tablespoons diced pimentos
1 cup chopped pecans
1 to 2 tablespoons chopped flat leaf parsley, optional


Combine softened cream cheese, cheddar cheese, pepper-jack cheese, Worcestershire, lemon juice, sriracha, chives and pimentos together in a large bowl until evenly combined. Line a separate medium sized bowl with plastic wrap, overlapping over the edges. Scoop cheese mixture into lined bowl, gently pressing with a rubber spatula into a ball shape. Bring edges of plastic wrap over the top of the cheese ball. Press wrapped cheese into a ball shape and refrigerate in bowl for several hours to overnight until firm. When firm, unwrap and roll into chopped pecans and/or parsley. Serve with crackers or raw vegetables.

*Note: Increase pimentos, if desired.



Charlotte Moore said...

Blog looks good.


Gourmet Girl Cooks said...

Thanks Charlotte! Happy & Healthy New Year to you too! :-)

Judith said...

That funny! I grew up in Atlanta and pimento cheese sandwiches were served everywhere. My sisters and I turned up our noses at them along with other gross, slimy stuff like canned spinach/greens.....ugh. I still can't believe people eat that stuff. However, this cheese ball does sound good.

Gourmet Girl Cooks said...

Too funny Judith! The cheese ball capture the flavor without the glop factor! Happy New Year! :-)

Sami said...

Looks wonderful, just the thing for party with some healthy grain-free crackers! I'm saving the recipe for my next party.

Gourmet Girl Cooks said...

Thanks Sami! I hope you enjoy it and Happy New Year! :-)

Sylvia said...

Happy New Years everyone!! I just made the pimento cheese in my food processor and it IS awesome! My son and his family are visiting from Monroe, La. and they loved it too! I made a batch of Chipotle Hemp seed crackers as I didn't have anymore sesame seeds. My 7 year old granddaughter loves them! My daughter in law loves them too. I didn't make a ball, but it was thick enough to spread on the crackers. I'm sure it will be tastier tomorrow. BTW, Ayla, I was surprised to see a new format! I like the pics on the top of the blog. I went back in time to see when you changed it. Whatever you do is fine with me as long you continue to blog!!
I was chuckling when I read the posts from Barbara.

Gourmet Girl Cooks said...

Hi Sylvia, worries, I will continue blogging regardless of what color my blog is! LOL So happy you and your family liked the cheese ball and great substitution on the crackers. It's nice when we can make a recipe work with something we have on hand isn't it!

I love Barbara...she speaks her mind and I would much rather someone be straight with me than willy-nilly or tell me what they think I want to hear. And after all...I did ask what everyone thought about the new blog style... Happy New Year! ;-)