Recipe: make ahead

We always host a large Christmas Eve open house. I try to do as much ahead as possible. I make cheese spread and balls ahead as they actually need some time to develop flavors. I make ham balls and chicken balls ahead and freeze them and make the sauce and freeze it. Also cheese wafers can be frozed ahead of time. All the sweets are either refrigerated or frozen if need be. I think if you go through your menu and recipes, you will find that most can be partially prepared in advance. This recipe I have not tried but plan to this year. it is from"The Herb Garaden Bookbook" by Lucinda Hutson.

Festive Fall Cheeseball

16 ounce extra shapr Cheddar cheese, grated
8 ounces creama cheese, softened
1/2 stick butter
4 tablespoons chopped crystallized ginger
1 bunch green onions, chopped with some green tops
1 tablespoon hot curry powder
1/2 teaspoon crushed red pepper
2 teaspoons paprika
3 tablespoons Amontillado sherry
1 bunch cilantro, finely chopped
Seeds from 1 pomegranate
Combine ingredients excpet for cilantro and pomegranate seeds in food processor and process until blended. Turn out onto plastic wrap; cover and chill overnight. Once firm, form into a ball and roll in the chopped cilantro. Stud cheeseball generously with some pomegranate seeds. Place cheeseball on a small platter encircled with the remaining pomegranate seeds. As an alternatiave, Festive Fall cheeseball is scrumptious seraved with Cranberry Relish. Mound it on top of the cheeseball or serve it on the side. May be made several days in advance. She also gives the cranberry relish recipe if you are interested.