Miniature Multi Hued Paneer Cheese Balls Recipes

MINI CHEESE BALLS

Steps:

• Mix 8 ounces softened cream cheese with 1 teaspoon Worcestershire sauce, 1/2 teaspoon grated lemon zest and 1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda); season with salt and pepper. With moistened hands, form into 1-inch balls, chill 4 hours, then roll in toppings. Here we used chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.

MINI MIDDLE EASTERN CHEESE BALLS

Steps:

• In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
• Stir in Flavor Stir-Ins. With moistened hands, shape into 1-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.)
• In small bowl, stir together Coating ingredients. Roll balls in mixture to coat before serving. Serve with pita crackers, as desired.

MINIATURE CHEESE BALLS

Steps:

• Combine cream cheese, parmesan cheese and green olives.
• Shape into 1 inch (or smaller) balls.
• Roll each ball in chopped dried beef.
• Arrange on serving platter with decorative toothpicks in each mini cheese ball.

MINI CHEESE BALLS

Steps:

• In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.

MINIATURE MULTI-HUED PANEER CHEESE BALLS

Steps:

• 1. Prepare the paneer cheese in advance. Then, place the paneer cheese in a food processor and process until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Remove and divide the dough equally into 4 portions. Mix 1 portion with 2 drops red food coloring, 1 with 2 drops yellow food coloring, and 1 with 2 drops green food coloring, and leave 1 portion white. Make 20 balls, about 1/3 inch around, from each portion, being sure to keep each ball free from cracks.2. Dissolve the sugar in the water and divide evenly into 4 portions. Working with each portion separately, place in a pressure cooker, along with 2 cardamom pods and 1 drop of matching food coloring. Secure the lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook about 30 to 40 seconds. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.3. Carefully open the lid of the pressure cooker and bring to a boil once again over high heat. Continue to boil until most of the water evaporates, 4 to 5 minutes. Transfer to a small bowl, add 1 drop rose essence, and set aside to cool. Repeat this procedure with each color, transferring each to a separate bowl. Then cover each bowl and refrigerate 6 hours to chill. Transfer to a serving plate, arranging the colors separately or tossing them together, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MINIATURE MULTI-HUED PANEER CHEESE BALLS

Steps:

• 1. Prepare the paneer cheese in advance. Then, place the paneer cheese in a food processor and process until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Remove and divide the dough equally into 4 portions. Mix 1 portion with 2 drops red food coloring, 1 with 2 drops yellow food coloring, and 1 with 2 drops green food coloring, and leave 1 portion white. Make 20 balls, about 1/3 inch around, from each portion, being sure to keep each ball free from cracks.2. Dissolve the sugar in the water and divide evenly into 4 portions. Working with each portion separately, place in a pressure cooker, along with 2 cardamom pods and 1 drop of matching food coloring. Secure the lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook about 30 to 40 seconds. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.3. Carefully open the lid of the pressure cooker and bring to a boil once again over high heat. Continue to boil until most of the water evaporates, 4 to 5 minutes. Transfer to a small bowl, add 1 drop rose essence, and set aside to cool. Repeat this procedure with each color, transferring each to a separate bowl. Then cover each bowl and refrigerate 6 hours to chill. Transfer to a serving plate, arranging the colors separately or tossing them together, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

DILLY MINI CHEESE BALLS

Steps:

• In a small mixing bowl, combine the first 6 ingredients. Shape tablespoons of cheese mixture into balls. Roll in walnuts and parsley. Cover and refrigerate for 20 minutes before serving. Serve with pretzel sticks or crackers.

MINI BLUE CHEESE BALLS

Steps:

• Mix all ingredients except Walnuts.
• Form into balls.
• Roll in chopped Walnuts.
• Chill until ready to serve.

MINI INDIAN CHEESE BALLS

Steps:

• In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
• Stir in Flavor Stir-Ins. With moistened hands, shape into 1-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.)
• In small bowl, stir together Coating ingredients. Roll balls in mixture to coat before serving. Serve with naan bread, as desired.