Smokehouse Cheese Ball

Smokehouse almonds and cherry jam come together in this cheese ball to make for a smoky creamy appetizer that is perfect for serving on game day.

Smokehouse Cheese Ball

This post is sponsored by Blue Diamond Almonds. Thanks for supporting the brands that make Savvy Eats possible.

It’s the last big football game of the season on Sunday! My Wisconsin native husband is a Packers fan, and their last game was… crushing, to say the least. So we’re not particularly rooting for either team this weekend. We’ll just be tuning in for some football. And lots of snacks. Who doesn’t love a good excuse for lots of tasty snacks?

Smokehouse Almond Cheese Ball // Savvy Eats

This game changing snack is based off of a family recipe. Growing up, no potluck or buffet with my mom’s side of the family was complete without a dose of Gramma’s cheese ball recipe. Packed with blue cheese, cheddar, cream cheese, pecans and Worcestershire sauce, we served it with a boatload of crackers alongside the makings for deli sandwiches.

Here, I replaced the blue cheese with goat cheese, and mixed in just enough cherry jam to give it a little sweetness and tang. I also subbed out the pecans for some Blue Diamond Smokehouse Almonds, which lent a salty, smoky flavor to the cheese ball. The result is a bold creamy snack that is great for snacking on while watching the big game.

Blue Diamond Smokehouse Almonds make for a delicious cheese ball!

As an added bonus, it only takes 10 minutes to whip up this recipe, plus a little time in the refrigerator to firm up. That’s all that stands between you and the perfect spread for buttery crackers at this Sunday’s game!

Let’s do this:

Smokehouse Cheese Ball

Prep Time: 15 minutes

Yield: Serves 12-16

Smokehouse Cheese Ball

Smokehouse almonds and cherry jam come together in this cheese ball to make for a smoky creamy appetizer that is perfect for serving on game day.

Ingredients

  • 1 cup Blue Diamond Smokehouse Almonds, ground
  • 8 ounces cream cheese, at room temperature
  • 5 ounces shredded sharp cheddar cheese
  • 4 ounces goat cheese, at room temperature
  • 2 tablespoons cherry jam

Instructions

  1. Blend 1/2 cup of the almonds with the cream cheese, cheddar, goat cheese and cherry jam. You can do this by hand or with a food processor, though the final result will be smoother and creamier with the processor.
  2. Wrap the cheese in a piece of plastic wrap, shaping it into a ball as you do so. Chill for at least 1 hour.
  3. Roll the cheese ball in the remaining almonds. Serve immediately, or chill until ready to serve.
http://www.savvyeat.com/smokehouse-cheese-ball/

PS: This post is sponsored by Blue Diamond Almonds. All opinions are my own. For more Game Changing Snacks, visit Blue Diamond Almonds on Facebook, Twitter and Instagram. Thanks for supporting the brands that make Savvy Eats possible.

Candied Orange Slices

These candied orange slices are delicately spiced with allspice and cloves, and are great over ice cream or cake. They would also make a lovely gift!

Candied Orange Slices Over Cake // Savvy Eats

Now that we’re settled in our new space, I’m so excited to be canning again. You might think that canning options would be somewhat limited in the winter, but that doesn’t have to be the case. Sure, there isn’t an abundance of berries and tomatoes weighing down stands at the farmers’ markets right now, but there is plenty of sweet-tart citrus to be had!

Blood oranges are one of my favorite kinds of citrus to cook and bake with in the wintertime, but they tend to only be available for a few weeks around here. So when I saw them in the grocery store the other day, I snatched up two two-pound bags, knowing that the opportunity may not come again. I thought about making my standard blood orange marmalade, but we still have a few jars left from last year (apparently I was a little too diligent with my rationing!), so I needed to come up with something else.

When flipping through my canning cookbooks for inspiration, I came across a recipe for candied Meyer lemon slices in Preserving by the Pint by Marisa McClellan. I decided to adapt the recipe so that it would work for blood orange slices, with a spice-infused syrup to add even more flavor.

Candied Orange Slices // Savvy Eats

The key to these candied orange slices is to slice the oranges very, very thinly. We’re talking a quarter-inch or even a little less here. That way, the peel will get nice and tender, and the syrup will infuse the candied orange slices with a sweet spiced flavor to replace the bitterness you’d usually associate with the white pith.

The flesh of the orange slices might dissolve a bit during cooking if you slice them thinly enough, but don’t worry. The true value of this preserve is the chewy and sweet candied peel. Plus, the flesh makes the resulting syrup a lovely ruby-red color, making these candied orange slices a stunning preserve.  Arrange them over the top of a cake or serve them with ice cream for a dessert that is sure to impress!

New to water bath canning? Here’s how to can, step-by-step.

For more citrus preserves, try Tracy’s grapefruit jam and margarita marmalade.

This post originally appeared on Food Fanatic.