Christmas Meringues

I really should have posted this before the holidays, but better late than never. These cookies are named for Christmas because in our family we always have them on Christmas and on other special occasions. The recipe comes from Grandma Barbara Reid, one of many of her classics. These cookies look like little clouds of snow, and will stand apart from the rest of the holiday cookie fare. They are simple to make, and will wow your guests!

What's in them
2 egg whites
3/4 C sugar
1/2 tsp vanilla
pinch of salt
1 C chocolate chips
1 C nuts

How it's made
Preheat oven to 350 degrees (do not forget to do this step first!)

In a non-aluminum bowl, beat egg whites until soft peaks form, and whites are stiff. Slowly add the sugar, beating until glossy and smooth. Beat in vanilla and salt. Your mixture should be quite stiff and not runny. Stir in nuts and chocolate chips.

On a baking sheet lined with parchment paper, spoon cookies 1/2" apart. Place in oven and turn oven OFF. Leave in overnight or for 5 hours.

For tips on beating meringes go here. I don't recommend trying this recipe for the first time on a rainy or damp day.

Cheese Ball

That's right, I said it: cheese ball. Mmmm hmmm. It may not look like the most appealing thing ever, but think about it--who doesn't like cheese? (Any and all cheese-haters can leave right now, thank you.) I believe the premise stands that if you take a bunch of ingredients that taste wonderful alone and you mix them all together and coat them with toasted pecans, the result is destined to taste good. There's just no arguing with that logic--it's iron clad, I tell you.

And so it was. I needed an hors d'oeurve-type dish for a small gathering on New Year's Eve and I happened to come across two different recipes for this dish in my pile of recipe clippings. Apparently, the idea of a cheese ball had been percolating for some time. Well over a year, in fact--I first discovered the delights of this cheese ball phenomenon before a Thanksgiving dinner in 2008, compliments of my dear friend Jesse Kaminski. It was savory and addicting. And better than a dip any day. I'm pretty sure I asked for the recipe back then, but Jesse made me wait.

As I was perusing my recipe cut outs (from The Oregonian and Bon Appetit), I decided what I really wanted to serve was Jesse Kaminski's cheese ball. So I asked for the recipe--and voila! In five minutes time, it was in my inbox. Jesse Kaminski saved the day, or at least my cheese ball. Thank you, Jesse!

What follows is my interpretation of the Original Jesse Kaminski Cheese Ball, allowing for some adjustments around ingredient availablity and other sources' suggestions:

Cheese Ball

~Print Recipe~

• 1 cup packed finely shredded extra sharp white cheddar cheese
• 1 8oz. package of cream cheese
  
• 1 12 oz. package of Alouette Soft Spreadable Cheese (I used the garlic and artichoke flavor. Jesse Kaminski calls for 1 jar of Old English pimento cheese, which alas, Fred Meyer does not carry.)
• 1 tablespoon Worcestershire sauce
• 1/2 of a medium white onion, finely diced
• 4 pequillo peppers, from a jar, finely diced (available at Trader Joe's. Roasted bell peppers would also work.)
  
• 1 cup chopped, toasted pecans

1. Mix all three cheeses, Worcestershire sauce, onion and pepper in a large bowl, until fully incorporated. 
2. Chill mixture in the fridge or freezer if it is too soft to form into a ball. Spread pecans on a plate.
3. Form the chilled cheese mixture into a ball with your hands or a spatula. Roll the cheese ball in the pecans until completely coated. 
4. Serve with crackers.