Chevre Pecan Balls Sallye Recipes

PECAN CHEESE BALL

Steps:

• Add cream cheese and sour cream in a mixing bowl and beat until smooth.
• Add in grated cheese, garlic powder, onion powder, and pepper. Stir together until completely mixed.
• Layout a large piece of plastic wrap on the counter. Spoon cheese mixture onto plastic wrap forming a ball (as best you can). Bring up sides of plastic wrap to form a ball shape. Make sure the cheese is completely covered. Use your hands to shape the mixture into a ball. Put in the refrigerator and chill cheese ball for at least two hours.
• Take Cheese Ball out of the refrigerator and remove the plastic wrap. Place the cheese ball on a plate and cover it with chopped pecans or a combination pecans and dried cranberries. Use a spoon or your fingers to press the pecans onto the cheese ball. You can try rolling the cheese ball in the chopped pecans, but it is sometimes hard to roll it and you don't want the cheese ball to lose its shape.
• Store in the refrigerator until it is time to serve.

CHEVRE-PECAN BALLS (SALLYE)

Steps:

• PREPARING THE COATING: Toast the pecans for 10 minutes in a preheated 300º oven. Remove from oven and set aside to cool*** Place fresh chives, parsley leaves, tarragon and mint leaves in food processor and pulse until finely minced.
• When pecans are cool, place in clean food processor and pulse until finely chopped.
• Transfer pecans, chives, parsley, mint and tarragon to a medium mixing bowl and stir with wooden spoon until well blended. Set bowl aside in a convenient place.
• PREPARING THE CHEESE: Place a large piece of parchment or waxed paper on a baking sheet.
• In another glass mixing bowl, blend the chèvre, chili powder and agave nectar together; add the salt and pepper and continue to blend with wooden spoon until smooth and creamy.
• Pinch off about 1/8 to 1/4 cup of cheese and roll between your palms until a nice even ball is formed. Place in pecan mixture and roll around until ball is covered. Gently press the pecan mixture into the cheese mixture and place balls on parchment paper.
• Continue making balls until you have used all the cheese and pecan mixture.
• Place baking sheet in fridge for an hour or so to give the cheese time to firm up again. Can be left in fridge overnight without harm.
• When ready to serve, place on nice decorative platter over a bed of romaine or other greenery.
• ***For a little extra bang, you can use pecans toasted to this recipe https://www.justapinch.com/search/recipes?k=drunken+nuts&m=grandedame&fc=0&fi=0&fm=0&fu=0&fo=0