Cheese Ball
A classic party cheese ball: cream cheese and sharp cheddar beaten smooth with a little Worcestershire and garlic, chilled firm, and rolled in toasted pecans and fresh herbs just before serving.
- Total time
- 2 hr 20 min
- Yield
- Serves 12
Small plates for the start of a meal, or the whole of one.
Small plates for the start of a meal, or for a table where the small plates are the meal.
Most of these are party appetizers in the practical sense: they scale, and each one says plainly how far ahead it can be made. That matters more than the recipe itself when you are cooking for a room.
A classic party cheese ball: cream cheese and sharp cheddar beaten smooth with a little Worcestershire and garlic, chilled firm, and rolled in toasted pecans and fresh herbs just before serving.
Hot, creamy spinach artichoke dip made in a slow cooker, with the spinach squeezed dry so the dip stays thick and scoopable for the whole party.
Southern fried green tomatoes: firm, tart slices salted to draw out water, dredged in seasoned flour, buttermilk and a cornmeal crust, and pan-fried golden. Served with a quick remoulade.
Seared sirloin, tomato, mozzarella and basil on a stick, finished with a balsamic glaze you reduce yourself.
A Reuben sandwich in a fried wrapper. The sauerkraut has to be wrung dry or the whole thing bursts.
Rice paper, herbs and seared beef, rolled cold. Nothing is cooked except the meat and the noodles.
Eight minutes in the basket, caramelized outside and barely set within, with a lemon-garlic cream to dip.
Barely bound lump crab with sharp cheddar and garlic, chilled hard so it holds, seared in butter and finished with lemon.
Everything that goes inside a stuffed mushroom — garlic, herbs, cream cheese, a buttered crumb top — baked as one scoopable dish.