Holiday Appetizers: Pinecone Cheese Ball

We love entertaining, so we're always looking for new ways to impress our guests. One of our old favorites, the Old Farmhouse Chutney Cheese Ball, got a new look for the holidays. The unique blend of flavors will satisfy all your guests while it's delightful pinecone shape will add a festive element to your table.

Pinecone Cheese Ball

• 1 recipe Stonewall Kitchen Old Farmhouse Chutney Cheese Ball

Old Farmhouse Chutney Cheese Ball

 

Ingredients:

• 16 oz. cream cheese, softened
• 1/2 cup Stonewall Kitchen Old Farmhouse Chutney
• 1/4 cup green onion - diced
• 1 clove garlic - crushed
• dash of salt
• dash of pepper
• 1/2 cup Colby cheese, shredded
• 1/3 cup Monterey Jack cheese, shredded

Directions:

1. Mix together the cream cheese, Old Farmhouse Chutney, scallions, garlic, salt and pepper.
2. Fold in the Colby and Monterey Jack cheeses.
3. Form 

• 1 1/2 cups sliced almonds
• Fresh rosemary, for garnish
• Crackers

Make one recipe of Stonewall Kitchen's Old Farmhouse Chutney Cheese Ball. Instead of forming a ball and coating it with chopped pecans, divide the cheese ball mixture in two and form into pinecone shapes. Starting at the tip of each "pinecone," insert sliced almonds in rows. Continue rows of almonds until you get to the bottom of the "pinecone." Transfer pinecones to a serving dish. Garnish with rosemary and serve with crackers.

Tips From the Kitchen: The Best Mashed Potatoes

There's nothing better than a bowl of creamy, silky mashed potatoes! Here are some tips on how to make the best mashed potatoes:

 

• Best choices for potatoes are Russet (very starchy, creamy) or Yukon Gold (great buttery flavor). Red Bliss potatoes are too starchy and not recommended. Leave skin on and cook until a paring knife slips easily into the potato.
• Science behind leaving the skins on - the starch is protected by the skin and potatoes will be less gummy.
• Always salt your water that you cook your potatoes in. They will be more flavorful.
• Once your potatoes are cooked, process them through a potato ricer for silky, creamy mashed potatoes. A potato masher can be used, but will yield slightly chunky potatoes.
• Do not over mix your potatoes and never use a food processor or electric mixer. The starch becomes gummy and potatoes will not be fluffy and creamy.
• Add melted, warm butter before adding warm dairy.
• Science behind leaving the skins on - the fat encapsulates the starch and the potatoes will be silkier.
• If you are going to hold your potatoes for an hour or two before serving, place mashed potatoes in a metal bowl over simmering water and cover (make sure the bowl does not touch the water). The potatoes will remain silky. You may have to add a little additional dairy just before serving.

Favorite Mashed Potato Recipe:

 

 

Ingredients:

• 2 pounds russet potatoes, unpeeled
• 8 tablespoons unsalted butter, melted
• 1 cup warm half-and-half or whole milk
• 2-4 cloves garlic, peeled
• 1-1 1/2 teaspoon salt
• Pepper

Directions:

1. Place potatoes in a large pot and cover with water. Add 2 teaspoons salt. Bring to a boil, reduce heat and simmer until potatoes are soft and a paring knife easily slides into each potato. Do not overcook. Drain and remove peels with a paring knife.
2. Pass potatoes through a ricer or mash into a large metal bowl. Stir in butter.
3. Heat half and half or whole milk and garlic 5-10 minutes in a small pot. Do not allow to boil. Remove garlic cloves and discard. Stir milk into potatoes. Add salt and pepper to taste. Serves 4.

Enjoy!