drinks&nibbles: Cranberry Holiday Punch and Goat Cheese Balls

It’s been far too long since I’ve stumbled upon a majestic cheese ball on a holiday buffet or been offered a dangerously delicious glass of punch. Famously make-ahead, these classic recipes were developed to free up a host’s hands and encourage communal noshing. Sharing family gossip, bonds are strengthened while buttering a crumbly cracker or reaching for a glass and a pitcher. In my rendition, a tangy, savory mix of goat cheese with garlic and onion is beautifully coated with rich walnuts and sweet dried cranberries. A real showstopper. Wash it down with a fruity punch spiced with wintery cinnamon and nutmeg and just enough Grand Marnier to get even Grandma’s toes tapping.

 

Goat Cheese Balls

Makes 2 3-inch balls

 

8 ounces goat cheese, softened

4 ounces cream cheese, softened

2 scallions, very thinly sliced

2 tablespoons flat leaf parsley, finely chopped

1 teaspoon orange zest

½ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

1 cup walnuts, finely chopped

½ cup dried cranberries, finely chopped

 

Mix the goat and cream cheeses, scallion, parsley, orange zest, garlic powder, and black pepper in a medium bowl with a rubber spatula or wooden spoon till well combined. Cover with plastic wrap and set aside in fridge for at least an hour.

Line a 1 cup dry measure with plastic wrap and fill with half the cheese mixture (to about the ¾ mark pressing into place with a rubber spatula. Using the plastic wrap, remove from measuring cup and twist lightly to seal. Form into a ball by tossing back and forth as if making a meatball.

Meanwhile mix the walnuts and dried cranberries into a shallow dish. Unwrap and toss the ball into the dish. Using a spoon or your hands completely coat the ball with the nut/fruit mixture, gently pressing into place.

Serve immediately with crackers, or refrigerate until ready to serve.

 

NOTE: You may, of course, make one grand cheese ball using this recipe, but I prefer dividing the mixture into two, and keeping the reserve in the refrigerator so I may refresh the buffet more easily. I also find the nut/fruit to cheese ratio better when divided into to smaller balls.

 

 

Cranberry Holiday Punch

Adapted from Bon Appétit

Makes 8 drinks

 

½ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

2 tablespoons sugar

4 cups cranberry juice cocktail

2 cups orange juice

2 cups vodka

¼ cup Grand Marnier

1 orange, thinly sliced into half rounds, for garnish

1 cup fresh cranberries, for garnish

 

In a large pitcher, combine the spices, sugar, juices and liquors with a wire wisk until fully incorporated. Cover with plastic wrap and leave in the fridge overnight, allowing the flavors to blend.

Serve in rocks glasses filled with ice and garnish with an orange half wheel and a few fresh cranberries.