Walnut-Date Cheese Ball - Recipelink.com

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Book Description

In the beautifully preserved Victorian community of Cape May, New Jersey, on one of the most picturesque streets of the district, you’ll find the Mainstay Inn. Built by a pair of wealthy gamblers in 1872, this grand Italianate villa is among the premier bed and breakfasts in the country — having been written up by virtually every travel magazine and featured on national television shows such as Good Morning America and Inn Country USA.For two decades innkeeper Sue Carroll has been delighting Mainstay inngoers with her delicious breakfast dishes and afternoon sweets and savories. Countless times guests have asked Sue to scribble her recipes on note cards just as the dishes are being cleared.Chapters include: Fruit Dishes; Specialties of the House; Breads, Biscuits, and Muffins; Coffee Cakes; Sandwiches, Savories, and Spreads; Drop Cookies and Bar Cookies; Squares and Cupcakes; Seasonal and Holiday Menus; Cooking and Entertaining Tips.

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Breakfast at Nine, Tea at Four: Favorite Recipes from Cape May's Mainstay Inn

Authors: Sue Carroll

Date: September 1977

ISBN: 1896511082

Publisher: Callawind Pubns Inc.

Paperback

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Walnut-Date Cheese Ball
Recipe from: Breakfast at Nine, Tea at Four
by Sue Carroll
Cookbook Heaven at Recipelink.com

Yield: 2 cups

2/3 cup chopped dates
8 ounces sharp Cheddar cheese, cut into 1-inch pieces
8 ounces softened cream cheese, cut into 1-inch pieces
2 tablespoons rum
2/3 cup coarsely chopped walnuts

In a food processor, combine the dates, Cheddar cheese, cream cheese, and rum and process for 1 minute.
Form into a ball and refrigerate for several hours.
Press the walnuts onto the top and sides of the cheese ball. Serve with crackers and apple and pear slices.

Note: This can be refrigerated, in a tightly sealed container, for up to 2 weeks.

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