Ingredients with Measurements:
- 8 oz cream cheese, softened
- 1/2 cup grated cucumber
- 1/4 cup grated onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup chopped pecans
Special equipment needed:
- Mixing bowl
- Electric mixer
- Plastic wrap
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, beat the cream cheese until smooth.
2. Add the grated cucumber, grated onion, chopped parsley, chopped dill, mayonnaise, sour cream, garlic powder, salt, and pepper. Mix until well combined.
3. Place a large piece of plastic wrap on a baking sheet.
4. Scoop the cheese mixture onto the plastic wrap and shape it into a ball.
5. Wrap the plastic wrap tightly around the cheese ball and refrigerate for at least 2 hours or overnight.
6. Preheat the oven to 350°F.
7. Spread the chopped pecans on a baking sheet lined with parchment paper.
8. Bake the pecans for 5-7 minutes or until lightly toasted.
9. Remove the cheese ball from the refrigerator and unwrap it.
10. Roll the cheese ball in the toasted pecans, pressing the nuts into the cheese to adhere.
11. Serve with crackers or sliced vegetables.
Time:
Preparation time: 15 minutes
Chilling time: 2 hours or overnight
Cooking time: 5-7 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 200
Total fat: 19g
Saturated fat: 7g
Cholesterol: 35mg
Sodium: 200mg
Total carbohydrates: 5g
Dietary fiber: 1g
Sugar: 2g
Protein: 4g
Substitutions for ingredients:
- Instead of grated cucumber, you can use grated zucchini or shredded carrots.
- Instead of chopped fresh parsley and dill, you can use dried herbs.
- Instead of pecans, you can use chopped almonds or walnuts.
Variations:
- Add chopped green onions or chives for extra flavor.
- Use different herbs such as basil or cilantro.
- Add a dash of hot sauce or Worcestershire sauce for a spicy kick.
Tips and tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- Use a food processor to grate the cucumber and onion quickly and easily.
- Toasting the pecans brings out their flavor and adds crunch to the cheese ball.
Storage instructions:
Store the cheese ball in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
This cheese ball is best served cold, so there is no need to reheat it.
Presentation ideas:
Place the cheese ball on a platter and surround it with crackers, sliced vegetables, and fresh herbs.
Garnishes:
Garnish the cheese ball with fresh herbs such as parsley or dill.
Pairings:
Serve the cheese ball with crackers, sliced baguette, or pita chips.
Suggested side dishes:
Serve the cheese ball with a side salad or fresh fruit.
Troubleshooting advice:
- If the cheese ball is too soft, refrigerate it for longer to firm it up.
- If the cheese ball is too hard, let it sit at room temperature for a few minutes before serving.
Food safety advice:
Make sure to wash the cucumber and onion thoroughly before grating them. Store the cheese ball in the refrigerator and discard any leftovers after 5 days.
Food history:
Benedictine cheese is a traditional spread from Kentucky made with cream cheese, cucumber, and onion. It was created by Jennie Carter Benedict, a caterer and cookbook author in the early 1900s.
Flavor profiles:
This cheese ball is creamy, tangy, and herbaceous with a crunchy pecan coating.
Serving suggestions:
Serve this cheese ball as an appetizer at a party or as a snack for a family gathering.
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