Cheese Balls Three Ways
 
MAKES THREE 4-INCH CHEESE BALLS; SERVES 8 TO 10
 
 
  For the Base Mixture:
1/2 cup (1 stick)
 
unsalted butter, softened
 
Three (8-ounce) packages cream cheese
 
2 tablespoons fresh lemon juice
 
1/2 teaspoon Worcestershire sauce
 
5 dashes hot sauce, preferable Tabasco
 
1/2 teaspoon coarse salt
 
1/4 teaspoon freshly ground white pepper
 
  For Cheddar and Cranberry:
8 ounces sharp orange cheddar cheese, finely shredded
 
2 tablespoons store-bought chutney
 
3/4 cup dried cranberries, finely chopped
 
Water crackers, for serving
 
  For Roquefort and Walnut:
6 ounces Roquefort cheese
 
1 shallot, minced (about 1 tablespoon)
 
2 teaspoons brandy (optional)
 
1 cup toasted walnuts, coarsely chopped
 
Vegetable chips (such as Terra Chips Sweets & Beets), for serving
 
  For Goat Cheese and Scallion:
8 ounces goat cheese
 
2 tablespoons finely chopped scallions
 
1/3 cup finely chopped fresh curly-leaf parsley
 
1 English cucumber, cut into 1/8-inch slices, for serving
 
  1.   Prepare the Base Mixture; In the bowl of an electric mixer fitted with the paddle attachment, combine butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper; mix on medium speed until combined. Divide equally among 3 medium bowls.
 
  2.   Prepare the Cheddar and Cranberry Cheese Ball; Stir cheddar and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese balls in cranberries to coat before serving. Serve with crackers.
 
  3.   Prepare the Roquefort and Walnut Cheese Ball; Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.
 
  4.   Prepare the Goat Cheese and Scallion Cheese Ball; Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days to freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.
 
     
 
    Note: This recipe adapted from the December 2005 issue of “Martha Stewart Living.”