POMEGRANATE MACADAMIA CHEESE BALL
Cheese balls are a dime a dozen during the holidays, but this one earns points for being posh. It's creamy, sweet, spicy and studded with pecans and pomegranate seeds. We scoop it up with pita chips, but it can also be served with chutney, jam or high-quality crackers. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4-1/2 cups
Number Of Ingredients 13
Steps:
- Beat first six ingredients until blended. Beat in cranberries and wine. Stir in pineapple, 1/2 cup macadamia nuts and 3 tablespoons chives. Refrigerate, covered, 30 minutes., In a shallow bowl, toss pomegranate seeds and remaining nuts. Shape cheese mixture into a ball; roll in pomegranate mixture., Wrap in plastic; refrigerate 1 hour or overnight. Unwrap; roll in remaining chives. Serve with pita chips.
Nutrition Facts : Calories 117 calories, Fat 10g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 141mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
MACADAMIA CHEESE LOG
Make and share this Macadamia cheese log recipe from Food.com.
Provided by Evie3234
Categories Cheese
Time 10m
Yield 2 logs
Number Of Ingredients 6
Steps:
- Place cream cheese in a small mixing bowl, beat cream cheese with electric beater until softened.
- Add cheese, ham, spring onions, and pepper to taste, beat for 1 minute.
- Divide mixture into 2 portions, roll each into a log shape, roll in macadamia nuts.
- Wrap tightly in foil and refrigerate over night.
- Serve with assorted crackers.
Nutrition Facts : Calories 1112.4, Fat 106.9, SaturatedFat 47.7, Cholesterol 218.9, Sodium 1118, Carbohydrate 12.7, Fiber 4.7, Sugar 3.2, Protein 32.9
MACADAMIA NUT-CRUSTED GOAT CHEESE
Steps:
- Heat the olive oil in a small pot over medium-low heat until the oil is hot but not over 230 degrees F. Remove from the heat. Add the red pepper flakes and garlic and set aside to cool and let the flavors infuse into the oil. Reserve 2 tablespoons for coating the Melba toasts and the remaining for the Roasted Parsnip Medley recipe.
- Melt the butter in a large skillet over medium-low heat. Add the macadamia nuts, panko, white pepper, and a generous pinch of salt. Let cook until the nuts and breadcrumbs have absorbed all the butter and are lightly toasted, 4 to 5 minutes, stirring frequently. Transfer to a baking sheet and let cool. Once cool, roll the goat cheese logs in the mixture, making sure they are completely coated. Place on a serving platter.
- Add the Melba toasts to a large bowl. Drizzle the reserved 2 tablespoons garlic-pepper oil and toss so all the toasts are coated with the oil. Serve on the side with the goat cheese logs.
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