Grand Vie Fall/Winter 2017 - East

Growing up in Kentucky, I loved the food of my grandmothers, who were both great country cooks. Every holiday season my Granny Fearing would make a cheese ball, blending together cheeses, flavoring and chopped pecans. We’d have it at room-temperature, placed on a platter surrounded by Triscuits and Ritz crackers. We all loved it – and I now serve it to my own family. They love it just as much – and it’s great not just for the holidays, but for cocktail parties, watching afternoon football games – any time you want a fun snack. — Dean Fearing, Chef / Owner of Fearing’s Restaurant Ingredients 1 8-ounce package Cream cheese, cut into pieces, at room temperature 1 pound Fine-quality blue cheese, cut into pieces, at room temperature ½ cup Grated Parmesan or Pecorino Romano cheese 1 pound Sharp white cheddar cheese, cut into pieces, at room temperature 2 tablespoons Snipped fresh chives 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco sauce Salt Freshly ground pepper 2 cups Chopped pecans • Combine the cream cheese with the blue cheese, Parmesan and cheddar in the bowl of a stand mixer fitted with the paddle attachment. Begin mixing on low speed, then increase the speed to medium and beat, scraping down the sides of the bowl and the paddle from time to time, for about 8 minutes – or until completely blended and smooth. • Add the chives, Worcestershire sauce and Tabasco sauce and beat for about 1 minute, or until blended. Season with salt and pepper. • Remove the bowl from the mixer and scrape down the sides and paddle. Cover with plastic wrap and refrigerate for about 1 hour, until firm. • When firm, remove from the refrigerator and divide the cheese mixture into two equal portions. Using your hands, form each portion into a smooth ball. • Spread the pecans out on a rimmed baking sheet. Gently roll each cheese ball in the pecans, taking care that the cheese is completely covered. • Wrap each ball in plastic wrap, twisting the wrap closed to form a tight seal. Place in the refrigerator, twisted side down, pressing down lightly to make a smooth resting place; this is so the cheese ball will sit level when ready to serve. Refrigerate for at least 1 hour, or up to a month or so. • One hour prior to serving, unwrap the cheese ball and place on a serving plate. Let stand at room temperature to soften. Surround the cheese ball with crackers or toasts and serve. TheGo-ToAppetizer Granny Fearing’s Blue Cheese Ball Recipe Dean Fearing, Chef/Owner 11