Shelly's Recipe

SAKE CHEESEBALL

Category: Cheeseballs

2 8 ounce package cream cheese
1 8 ounce package Camembert cheese, rind removed and cut up
1 cup shredded aged white cheddar, provolone or Swiss cheese (4 ounces)
1/4 cup butter
1/4 cup sake, dry white wine or milk
2 tablespoons apricot or peach preserves
1/4 teaspoon ground white pepper or black pepper
1/2 cup slivered almonds, toasted and chopped
1/3 cup grated Parmesan cheese or Romano cheese
Sesame crackers, celery stalks, cucumber slices, Bosc or Anjou pear slices, apple wedges and/or dried apricot halves

In a large bowl, let cream cheese, Camembert, shredded cheddar and butter come to room temperature for 45 minutes. Add sake, apricot preserves and pepper. Beat with an electric mixer on medium speed until almost smooth. Stir in almonds.

Cover and chill cheese mixture about 2 hours or until easy to handle. Shape mixture into a round ball. Shake Parmesan cheese onto a piece of waxed paper; roll ball in cheese. Cover with plastic wrap. Chill for 4 to 24 hours.

To serve, place cheese ball in a large shallow serving bowl or on platter. Let stand for 15 minutes before serving. Arrange crackers, celery, cucumber, pear or apples and/or apricots around the cheese.