Treats (Part 2)

"Moosewood Lodge" Pine Cone Cheese Ball


5 or 6 8-oz packages light cream cheese
1 8 oz package shredded Monterey Jack cheese
1 bunch green onions, finely chopped
about 1 tablespoon smoked hot paprika, more or less to taste
about 1 pound Nueske's applewood smoked bacon
4-5 cups whole almonds, toasted and divided
1 cup pecans, toasted.

Dice bacon and saute' slowly until most of the fat is rendered off, and bacon is dark brown. Drain fat, blot bacon with paper towel, and cool. Place in food processor or chopper and process until finely chopped.

Place about 1 cup of the almonds and the 1 cup of pecans in food processor or chopper and process until finely chopped.

In a large bowl, combine cream cheese, Monterey Jack, onions, paprika, bacon and the chopped nuts. Blend until thoroughly combined. With hands, shape mixture into two roughly tear-drop shaped balls, and press onto two serving plates. Take remaining almonds and press lightly into cheese. Start at wide end of ball and continue toward pointed end, making them all the same direction, aimed toward the point, resembling a pine cone.

Garnish with rosemary sprigs (pine branches).

Makes two big old cheese balls. Serve with crackers or sturdy bread.

It's the smoky Nueske's bacon that makes it soooo good.

I served these for our Christmas party on the 12th, and took one to work. It went over quite well. I made cheese balls like this years ago. Don't know why I thought of doing it now, but it seemed appropriate for the time and the decor.