As the holiday season rolls around, I love to have really simple but totally delicious recipes in my back pocket. Things for which I can keep the ingredients on hand throughout the season and whip up in short notice, or for those occasions when my grand and elaborate plans become completely unfeasible – either through time constraints or, frankly, just because I can’t manage. This is such a recipe, a classic cheese spread jazzed up with smoked cheese and a tangy pepper jelly topping, which also gives it a festive shiny red highlight. It’s the smokiness that sets this apart from your average cheese spread, that edge of naturally smoked cheese, dusky Worcestershire sauce and smoked paprika. The sweet and spicy kick of pepper jelly balances everything perfectly.
I wrap this in plastic wrap and shape it into a log, largely to differentiate from one of those purchased cheese balls, but you can choose whatever shape you like, even pressing it into a small mold lined with plastic wrap and turning it out on a plate. Look for naturally smoked cheddar cheese, which I readily find in the fancier cheese section of most groceries. I sometimes use my homemade Red Pepper Relish, but mostly use Braswell’s Red Pepper Jelly. I prefer one that is not terribly spicy, but you do you. Make this up to three days ahead, which is such a bonus during the crazy holidays. I have even made it into two smaller logs to take to two small events in the same busy week of parties. I bet you could shape it into a turkey, a fall leaf or a Christmas tree.
Ingredients
8 ounces smoked cheddar cheese, grated
8 ounces cream cheese, at room temperature
1 teaspoon Worcestershire sauce
½ teaspoon smoked paprika
½ teaspoon salt
Dash of hot sauce
½ cup pecan pieces
10.5 ounce jar red pepper jelly
Directions
- Put the smoked cheddar, cream cheese, Worcestershire, paprika, salt and hot sauce in the bowl of a small food processor and pulse to combine. Add the pecan pieces and process to thoroughly combine and it begins to come together in a ball. You can also do this in a bowl with a fork.
- Scoop the cheese onto a piece of plastic wrap and shape into a thick log, about 6 inches long. Roll it tightly in the plastic, shaping it as you roll. Twist the ends like a candy wrapper to shape into a firm log. Refrigerate for 8 hours or overnight, but up to three days ahead is fine.
- When ready to serve, unwrap the cheese log and place on a serving plate. Spoon the pepper jelly over the top of the cheese (you won’t use the whole jar). Serve with crackers or toasted baguette pieces, with extra jelly on the side if you like.
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