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Holiday cheese ball recipes from Michelle Buffardi

Cheese balls are back and just in time for the holidays. I watched Access Hollywood, my first time, and they were making these adorable cheese balls which I love. I’m a big cheese and cracker fan, especially during the holidays, so these are going on my menu this season.

Here’s the recipes that were used on Access Hollywood:

Herbed Turkey

8 oz. cream cheese
6 oz. goat cheese
1 1/2 tbsp. herbs de Provence
1 garlic clove
1 tsp. mustard
1/4 cup slivered almonds

Note: I will be substituting my Chipped Beef and Green Onion cheese ball recipe instead of the herbed. Not a big fan of goat cheese, but I love the turkey idea.

For decorating:

dark raisin for eyes
1 whole almond for nose
1 small piece red pepper
Thin pretzel sticks for feathers
Dried papaya for feet (I will be using an orange pepper)
Chopped almonds to roll cheese ball in. (I’m going to substitute chopped walnuts)

Using a stand mixer or a bowl and a spatula, mix together the cream cheese, the goat cheese, the herbs de Provence, garlic, mustard and salt. Form the mixture into a ball, cover with plastic wrap, and refrigerate for at least two hours.

Making the Turkey Cheese Ball:

Before serving, pinch a walnut-sized portion of cheese mixture from the ball; you will use that for the head. Re-form the remaining cheese ball and roll the ball in the almonds. Roll the remaining portion of cheese into a small ball and set it on top of larger ball – this is the turkey’s head. Cut the raisin in half and place each half on the head for the eyes. Place the almond in the middle for the beak, and arrange small piece of red pepper under the beak for the turkey’s wattle stick dried papaya slice into the bottom of the cheese ball for the feet. Last, arrange pretzel sticks on the back of the cheese ball to look like tail feathers

Chilly Penguin

16 oz. cream cheese
4 oz. blue cheese
2 tsp. chopped shallots
1/4 tsp. coarse salt
Dash hot sauce
1/2 cup poppy seeds, for coating

For decorating:

2 dark raisins
1 almond
1 carrot
1 red bell pepper
1 scallion

Using a stand mixer or a bowl and spatula, mix together the cream cheese, the blue cheese, shallots, salt and hot sauce. Form the mixture into a ball and refrigerate for at least 2 hours.

Before serving , remove a 2-inch piece of the cheese mixture, roll into a ball, and set aside, this will be the head. Re-form the remaining cheese mixture into an egg shape. Cut out a triangle shape roughly the length of your cheese ball from a sheet of wax paper. Press the wax paper into the cheese ball , with the widest part on the widest part of cheese ball. Roll the cheese ball in the poppy seeds and set the ball on a plate.

Slowly remove the wax paper; the ball should be covered in poppy seed, except for the penguin’s breast. Set the head on top of the penguin’s body and add the raisins for the eyes and almond for the beak. Slice off 2 equal sized rounds of the carrot and arrange them on either side as earmuffs. Connect the earmuffs with the green part of the scallion. Using a vegetable peeler, peel 1 long strip off the carrot; winds this around the penguin’s neck as a scarf. Slice the remaining carrot into toes and arrange at the bottom of the penguin’s body to make its feet, or use two red bell pepper slices.