Roly-poly and covered with cheese, this delicious snowman is perfect for a wintertime get-together.
Decked out in a pumpernickel chapeau and celery scarf, this savory soul will make kids' hearts go thumpety-thump. His eyes and buttons are olives; his nose -- what else? -- a carrot tip.
Cheesy Snowman How-ToServes 6 to 8
1 pound cream cheese, softened1 1/2 cups Monterey Jack cheese, grated1 garlic clove, finely choppedSalt and freshly ground pepperCelery, clove, pumpernickel slice, black olives, and carrot
1. In a food processor, combine cream cheese (reserve a spoonful for hat), 1/2 cup Monterey Jack, garlic, and salt and pepper to taste. Freeze until firm, 30 minutes.
2. Shape mixture into 3 balls; roll balls in remaining Monterey Jack. Freeze until firm, about 1 hour.
3. Just before serving, stack balls; secure with toothpicks. Use vegetable peeler to shave celery scarf; pin with clove. Cut bread into 1- and 1 1/2-inch rounds; glue hat together with cream cheese, then secure with toothpick. Punch dots from olives with plain round pastry tips, and cut end off carrot; press in place. Serve with crackers.
Decked out in a pumpernickel chapeau and celery scarf, this savory soul will make kids' hearts go thumpety-thump. His eyes and buttons are olives; his nose -- what else? -- a carrot tip.
Cheesy Snowman How-ToServes 6 to 8
1 pound cream cheese, softened1 1/2 cups Monterey Jack cheese, grated1 garlic clove, finely choppedSalt and freshly ground pepperCelery, clove, pumpernickel slice, black olives, and carrot
1. In a food processor, combine cream cheese (reserve a spoonful for hat), 1/2 cup Monterey Jack, garlic, and salt and pepper to taste. Freeze until firm, 30 minutes.
2. Shape mixture into 3 balls; roll balls in remaining Monterey Jack. Freeze until firm, about 1 hour.
3. Just before serving, stack balls; secure with toothpicks. Use vegetable peeler to shave celery scarf; pin with clove. Cut bread into 1- and 1 1/2-inch rounds; glue hat together with cream cheese, then secure with toothpick. Punch dots from olives with plain round pastry tips, and cut end off carrot; press in place. Serve with crackers.
1 comments:
He's too pretty to eat! but sounds delicious.
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