Happy New Year SAJ!
Cheese Ball sounds interesting - Please post!
I was going to make a bunch of Stuffed Shells today for parties around town tonight (Amateur Night) but all my large shell pasta boxes I got out of the pantry this morning (Barilla - well within code) has white spots on it and pasta dust pouring out of the boxes - ewww, bugs or something)I don’t feel like shopping today.... So I’m making Pies - Custard and Pumpkin - Maybe a cake :>)
Not really FOR breakfast, so-called because of the main ingredients.
3 large eggs, hard-boiled and peeled
4 oz. swiss cheese, finely grated
4 oz. cooked ham, grated or finely chopped
6 oz. bacon, fat trimmed, cut into small pieces (see note 1)
4 oz. cream cheese, WELL softened
(optional -- see note 2) 2 TBSP canned devilled ham
ground cayenne pepper, to taste
ground black pepper, to taste
approx. 6 oz. small pretzel curlies or sticks
Quarter the eggs, place in food processor, and pulse until fairly finely chopped. Do NOT make a paste.
Cook the cut-up bacon over medium heat until done but not crispy. Drain the bacon oil (ok, ok, grease...G!) and let the bacon cool.
Cut the softened cream cheese into very small pieces. In a large bowl, combine ham, bacon, chopped eggs, grated swiss, cream cheese, cayenne, black pepper, and devilled ham if used. Mix well with your hands and form into a ball.
In food processor, pulse pretzels until broken into small bits, but do NOT turn them into pretzel dust. Roll cheese ball in broken pretzels until the ball is more or less covered. Place some of the remaining pretzel bits onto the ball by hand, to fix any gaps in the pretzel covering.
Put covered ball on a plate, cover entire plate w/plastic wrap, and refrigerate for 1 hour. Unwrap and serve with Triscuits or wheat thins.
Note 1: if your bacon is very fatty, the six oz. called for in the recipe will likely become 9 or even 12 oz. Plan accordingly.
Note 2: I recommend using the devilled ham, not for the taste but to help form a coherent ball. If you fancy devilled ham, use even more to your taste.
This ball was a pretty big hit at a party last week with several of my chef-wannabee friends. On an experimental basis, I used 1/8 tsp of cayenne and 1/4 tsp of black pepper. Your mileage may vary.
Bon appetit and Happy New Year!