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@FonsecaPort @JasperHillFarm
RECIPE:
INGREDIENTS
• 1 cup Fonseca Bin No. 27 Port
• 2 sprigs fresh rosemary
• 3 cups + 1.5 cups Jasper Hill Chef Shred, divided
• 2 TBSP cream cheese
• 3 TBSP + 2 TBSP salted butter, divided
• 3 tablespoons crème fraîche
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1½ cups slivered almonds
• ½ teaspoon smoked paprika
MAKE THE CHEESE MIXTURE:
Add Port and rosemary sprigs to a small saucepan and bring to a boil over medium-high heat. Continue boiling until reduced to 1/3 cup. Remove rosemary, then set pan aside to cool to room temperature.
Place the cream cheese, 3 TBSP of butter, crème fraîche, nutmeg, salt, and pepper into a food processor, followed by the first 3 cups of cheese. Pulse a few times to roughly mix the ingredients, then process until smooth (at least a full minute), stopping to scrape down the sides of the bowl with a spatula as needed.
Scoop 2/3 of the cheese mixture into a small bowl and set aside. Add the cooled Port reduction and the remaining cheese to the processor bowl, and blend again until smooth.
In a 2-quart container, spread alternating layers of the plain and port-cheese mixtures; about a third of each mixture at a time—don’t worry too much about making the layers perfectly neat. Refrigerate until firm (at least 2-3 hours).
MAKE THE TOASTED ALMOND COATING:
Melt the butter in a large skillet over medium-low heat. Add the almonds and toast, stirring often, until golden-brown. Remove almonds to a plate, add paprika, and toss to combine, then allow to cool.
FORM AND ASSEMBLE THE CHEESE BALL:
Remove the cheese mixture from the refrigerator, and lay out a 16-inch long piece of plastic wrap. Use a rubber spatula to scrape all the way around the baking dish, and un-mold your cheese block onto the plastic wrap. Gather up the edges of the plastic wrap, pulling them over the cheese and using your hands to form it into a ball shape as you do so.
Remove the cheese ball from the plastic wrap, and roll it in the toasted almonds to coat as evenly as possible. Cover any bare spots by pressing the almonds into the ball with your fingers. Allow the cheese ball to rest at room temperature for 30-40 minutes before serving, for optimal spreadability.
If not serving right away, plate the cheese ball, cover gently with plastic wrap, and refrigerate. Again, allow the cheese ball to rest at room temperature for 30-40 minutes before serving.
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