8 oz cream cheese, room temp.
4 oz blue cheese, crumbled
4 oz cheddar cheese, shredded
2 tsp mustard, dijon-style
1 tsp worcestershire sauce
1/8 tsp garlic powder
1/4 tsp salt
1/2 cup pecans, finely chopped
2/3 cup currants
3/4 cup parsley, chopped
DIPPERS
1 assorted crackers
1 apple wedges
Directions
Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder, and salt in a mixer bowl and beat at
low speed just until well mixed. Stir in the pecans and currants.
Taste and adjust seasoning. Refrigerate the cheese mixture for 30
minutes or until slightly firm, then shape into a ball. Roll in the
chopped parsley to coat well. Cover with plastic wrap and refrigerate
until ready to serve. Let stand at room temperature for about 30
minutes before serving. Place on a platter surrounded with crackers
and apple wedges.
Servings: 12 servings
Appetizer Cheese Ball Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese
The History of Recipes
It is quite feasible to prove the history of recipes far back into distant history, certainly as far back as the ancient Egyptians, and quite possibly further than that. However, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to historians are a few clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of scripts describing recipes cooked by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius also informs us how the Romans used a good variety of herbs and spices, including a few that will be familiar to modern cooks for example basil, mint and parsley. As our culinary historical trip moves to more modern times we have a couple of interesting recipe books published in the 1300s : a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian food that is familiar to us all today, but instead recipes for the types of food enjoyed by the rich and wealthy people of the time. In the 15th century, knights returning from the crusades brought back many foods and spices from middle-east cuisine, such as basil and rosemary. The introduction of these new foods and spices prompted a surge in publications on food, many of which are now in private collections. Over the next few centuries, the upper-class families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and because of this cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and publishing recipes of the day. By the arrival of the twentieth century, cooking books are in high demand, as a result of higher levels of literacy, more free time and a general increase in wealth. |
We hope you enjoy this Appetizer Cheese Ball recipe.
