Retro Cheese Ball

Who doesn’t love a cheese ball? It’s the perfect thing to make ahead and keep in the fridge until you need it; roll it around in toasted nuts to coat and you’re good to go.

  • 2 8 oz. (250 g) pkgs cream cheese, at room temperature
  • 2 cups (500 mL) grated old cheddar cheese
  • 1-2 green onions, finely chopped
  • 1 tsp. (5 mL) Worcestershire sauce
  • salt and pepper
  • 1 cup (250 mL) finely chopped toasted pecans or sliced almonds

Directions

In a large bowl, beat the cream cheese until creamy; beat in the cheddar, green onions, Worcestershire and a pinch of salt and pepper. Gather the mixture into a ball and drop it on a square of plastic wrap; wrap the plastic around it and chill for an hour, or until firm.

When ready to serve, place the nuts in a shallow bowl and roll the ball around in them, pressing the nuts to help them adhere, until the ball is coated completely. Place on a serving platter and surround with crackers.

Serves 10.

Flavoured Simple Syrup

  • Use any quantity of sugar and water, so long as you use the same amount of each.
  • 1 cup (250 mL) sugar
  • 1 cup (250 mL) water

Your choice of flavours:

  • thinly sliced fresh ginger
  • a handful of fresh mint leaves
  • 1 vanilla bean, split lengthwise with the tip of a knife
  • grated zest of an orange or lemon
  • 1 Tbsp. (15 mL) loose tea leaves
  • a couple cinnamon sticks
  • a few sprigs of fresh rosemary or basil
  • a small handful of fresh lavender

Directions

Bring the sugar and water to a simmer in a medium saucepan, stirring until the sugar is dissolved. Add your flavouring of choice and simmer for a few minutes, then remove from heat and let cool – the syrup will steep as it cools, intensifying in flavour.

Pour the syrup through a strainer or sieve into a jar, cover and store in the fridge for up to a few months.

Makes about 1 ½ cups.

Bourbon Blondies with Pecans & Chocolate Chunks

Ingredients

  • 1/2 cup butter, melted
  • 1 cup packed brown sugar
  • 1 large egg
  • 1-4 Tbsp. bourbon or whiskey
  • 1 tsp. vanilla
  • 1 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/2 cup chopped chocolate chunks or chips
  • 1/2 cup chopped pecans

Directions

Preheat the oven to 350F and butter an 8×8-inch pan or line it with parchment paper with extra hanging over the sides – this makes for easy removal and slicing. (This was Gwendolyn’s idea – I usually eschew this step, but I’m glad I took the extra minute. So easy.)

In a medium bowl, stir together the butter and sugar, then add the egg, bourbon and vanilla, stirring until smooth. Add the flour and salt and stir until almost combined; add the chocolate and pecans and stir just until blended. Spread into the pan.

Bake for 25 minutes, or until the edges start to pull away from the sides and the middle is set. Cool at least slightly before cutting into squares. Makes 9-16 blondies.