SMOKY PECAN CHEESE BALL RECIPE
Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather
by Mindy Merrell and R. B. Quinn
Any appetizer spread, even this one of conventional cheese ball ingredients smashed into a spread, becomes much more glamorous when paired with all things pale green—celery sticks, thin green apple wedges, or Belgian endive. Don't underestimate the allure of a generous pile of green grapes, either.
Makes about 2 cups
• 8 ounces sharp Cheddar cheese, shredded (2 cups)
• ½ cup pecans, toasted
• 1/3 to 1/2 cup mayonnaise
• 1 teaspoon bottled smoke
• 1 heaping teaspoon Dijon mustard
• Dash of Worcestershire sauce
• Dash of hot pepper sauce
• Black pepper
• Smoked paprika
COMBINE the cheese, pecans, mayonnaise, bottled smoke, and mustard in a medium bowl.
Blend well with a fork, adding more mayonnaise if you want a softer, more moist consistency.
ADD the Worcestershire sauce, hot pepper sauce, and pepper to taste and mix well.
Sprinkle with paprika.
Pile the cheese into a crock and serve with crackers or vegetables and fruit.