Prosciutto and Green Onion Cheeseball #Sponsored by @carnivoreclub

Earlier this year I made an off-handed comment to my Grandmother that I wish I had more family recipes to cook from. I have the handful that she was willing to write down, but things like my great-aunt’s cheeseball or the taco salad I loved so much when I was a kid were doomed to be nothing but distant memories since the family members who made them had already passed on.

In a moment of clarity, which is rare these days considering that my Grandmother is in the advanced stages of Alzheimer’s, I received a much-needed little tidbit—she had a copy of the cheeseball recipe. It was on a notecard, in a folder, in the back of a cabinet, near the fridge.

The downside is that it's been several years now since her house was sold, I couldn't just pop over and start digging through her kitchen. Then I remembered that I had taken two mementos when she moved: a set of framed photos of my grandparents in their younger days and a stack of papers in a crumbling manilla folder which I'd found in that exact spot.

It was full of recipes clippings that looked interesting, so I took it home to dig through later and had yet to take a closer look. Knowing it was still siting in my old bedroom six hours away I called my mom to set her on the enormous task of searching for the missing notecard. She found the long-lost cheeseball recipe and in a stroke of luck I had several packages of prosciutto sitting in my fridge which had been part of the December Carnivore Club box. 

This may have been a rough year, but the final few days brought me my favorite recipe from my childhood and a box of meat to help me recreate it. I couldn't have asked for a better end to 2016. Happy New Years everyone!

Today's recipe was sponsored by Carnivore Club who has provided me a box of incredibly tasty meats from LA QUERCIA in Norwalk, IA. No other compensation was given for this post, but it does contain affiliate links.

Today's recipe was sponsored by Carnivore Club who has provided me a box of incredibly tasty meats from LA QUERCIA in Norwalk, IA. No other compensation was given for this post, but it does contain affiliate links.

Great-Aunt Helen's Prosciutto and Green Onion Cheeseball
makes 8 servings

Ingredients

¾ cup chopped walnuts, toasted
16 ounces cream cheese, softened
3 green onions (6 - 8 shoots, green part only), diced
3 ounces prosciutto, finely chopped
1 tablespoon Worcestershire sauce

Directions

  • In a skillet, set over medium-high heat, toast the walnuts until they have darkened slightly (approximately five minutes.) Stir the nuts frequently so they don't burn, then set the toasted nuts aside to cool. 
  • In a mixing bowl combine cream cheese, green onions, prosciutto, and Worcestershire sauce. Mix well (you can use a stand mixer to speed things up), then turn the cream cheese mixture out into a plastic wrap lined bowl. Cover the cream cheese mixture with plastic wrap, then shape into a ball.
  • Before refrigerating roll the ball in toasted walnuts, re-wrap in plastic wrap, and allow to chill for at least two hours (but preferably over night.) 

Notes

In case you were wondering we used LA QUERCIA's Berkshire Prosciutto in our cheeseball. It has a mild flavor, which makes it a great choice for a cheeseball.

This recipe is flexible, so feel free to double it or cut it in half as needed. It's the perfect quick and easy treat to bring along to a party or family gathering.

Make sure to keep reading for a full review of the December Carnivore Club box

Today's recipe was sponsored by Carnivore Club who has provided me a box of incredibly tasty meats from LA QUERCIA in Norwalk, IA. No other compensation was given for this post, but it does contain affiliate links.

Today's recipe was sponsored by Carnivore Club who has provided me a box of incredibly tasty meats from LA QUERCIA in Norwalk, IA. No other compensation was given for this post, but it does contain affiliate links.

What's in the Box?


The December box included five delicious offerings from LA CUERCIA in Norwalk, IA

Berkshire Prosciutto
Speck Americano (applewood smoked prosciutto)
Prosciutto Picante (with fennel and red chili)
'Nduja (spicy prosciutto spread)
Spicy Borsellino Salami (with pimenton and red chili)


Review

 

Some days the stars align and meat magically appears on your doorstep. It's a wonderful feeling, even more-so when that meat happens to be the one ingredient your mother recently told you she remembered from a long-lost recipe you'd been lamenting over. This is how I felt when I opened the December Carnivore Club box and saw it was filled mostly with prosciutto from my go-to meat company LA QUERCIA. When I put together an antipasto plate or charcuterie board it's usually with coppa, prosciutto, and salami from LA QUERCIA (by way of our local Hy-Vee Supermarket.)

Fortunately the box was made up of a number of options our local store doesn't stock, so I got to munch happily on some new-to-me varieties as I set about recreating the cheeseball of my childhood memories using the Berkshire Prosciutto. It has a very mild flavor, which makes it a perfect for times you don't want your meat to be the dominant flavor. The Speck Americano, which is smoked and Prosciutto Picante, which is rubbed with fennel and red chili have a more pronounced flavor, so I used them on a cheeseboard alongside a selection of local cheddars and potter's crackers. Sometimes the best advice to putting together a winning cheeseboard is K.I.S.S (keep it simple stupid).

As my husband says, those are sound words to live by.

I was excited to see some 'Nduja included in the box as well. It's a spicy sausage spread that I'm only familiar with because of Carnivore Club. It tasty on top of a fresh baguette or crackers, but I've been used it several times to create a spicy tomato sauce to top some fresh pasta. I've been told it's also excellent as a pizza topping so if we have any left that's next on my list of things to try.

Last but not least was the Spicy Borsellino Salami. It's flavored with pimenton and red chili, which gives it a nice kick without being overly spicy. It's another meat I feel that the K.I.S.S principle applies, it's perfect with a slice of baguette, a bit of cheddar, or even on its own.

Would I order this again? Absolutely! I was excited to see my go-to brand featured in the box this month. It gave me a chance to try a few things our local stores don't carry.
 

Price


Pay as little as $50/month with a recurring subscription (monthly, bi-monthly, and quarterly plans available) with a three month minimum or purchase a single box for $55. 
 

Where to Subscribe

For a limited time you can Save 10% off your order from Carnivore Club using coupon code EATMEAT Offer valid through 1/31/17

Disclosure


Today's recipe was sponsored by Carnivore Club who has provided me a box of incredibly tasty meats from LA QUERCIA in Norwalk, IA. No other compensation was given for this post, but it does contain affiliate links.

 

 

 

Antipasto

Since our family lives so far away I don't get the opportunity to entertain much during the holidays, but when I do you can almost guarantee that the meal is not going to be on time. For some inexplicable reason I can't seem to get my timing down and my guests are often left waiting. Personally I chalk it up to the fact that up until recently I'd never cooked for a large group of people. I always went to my grandparents house for the holidays, but now winter often prevents us from traveling home and we have friends over instead. They all know that I have a pretty well established pattern of not getting our meal on the table in a timely manner (we won't mention the time Christmas dinner was over two hours late.)

These days I make sure to have an assortment of yummy nibbles for everyone to enjoy while I try and pull our meal together on time. I like to set out antipasto since it requires a minimal amount of work and doesn't take my focus off the main meal. I make sure to include a few old favorites and a few new items so even the less adventurous eaters among my guests can find something to keep them satisfied. The possibilities are endless and I always love it when someone tells me they've discovered something new and exciting. If you plan on doing any entertaining this holiday season or need something easy to bring along to a party, consider making an antipasto platter, your guests won't be disappointed.

Antipasto.jpg

Antipasto
serves 6 - 8

Ingredients

4 ounces Capocollo
4 ounces genoa salami
Assortment of Mezzetta® olives, drained
Assortment of soft cheeses, any variety
Fresh baguette, sliced

Directions

  • Arrange salami, olives, and cheeses on a platter and serve with sliced baguette.

Notes

The antipasto platter can be made in advance, then covered and refrigerated until you're ready to serve. If you're using soft cheese be sure to let them come to room temperature before serving so they are easy to spread.

For this platter I used Castelvetrano (not pictured,) Spanish Queen, and Garlic Stuffed olives. The cheeses were Rougette Bavarian Red, Port du Salut, and Roquefort. Feel free to try these if you can find them or substitute your favorites.

Disclosure

In an effort to be open with my readers I want to let you know that House Party and Mezzetta have provided me with free or discounted products that I've used to create this recipe. As always, all opinions are my own.

Caramelized Onion Dip

I'm not a huge football fan, which is why I completely forgot that the Super Bowl was this weekend. I had originally made plans to go out thrift store shopping with a friend, but someone pointed out that my culinary talents were needed and instead I'll be home cooking up a storm for everyone who will be here watching the game. We'll be having home made pizza and potato skins, but no gathering complete without my absolute all time favorite party food, onion dip. I'm not sure what it is about onion dip that makes it so addictive, but I can easily put away an entire batch by myself. This version may be more complicated than opening up a container of sour cream and adding a packet of onion soup mix, but the complex flavors that the caramelized onions add are definitely worth the extra time and effort. Whether you're planning a party or watching the game by yourself, this dip is sure to be a hit.
Caramelized Onion Dip
makes approximately 16 servings 

Ingredients

2 tablespoons unsalted butter
1 large or two medium yellow onions
2 cups sour cream
2 cups Kraft mayonnaise with olive oil
 teaspoon dried minced garlic
sea salt and black pepper, to taste

Directions

  • Thinly slice yellow onions and place in a cast iron skillet with butter to caramelize. When finished set aside to cool before continuing on.

For detailed directions on how to caramelize onions, visit our instruction guide here

  • Once the onions have cooled, place in a blender or food processor and pulse several times. 
  • Add sour cream, mayonnaise, dried minced garlic, sea salt, and black pepper and pulse until well combined.
  • Place in a serving bowl, cover with plastic wrap, and refrigerate for at least two hours to give the flavors time to combine.
  • Serve chilled with pita chips, potato chips, or veggie sticks. Enjoy!