Janet Fletcher

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One-Bite Wonders

They’re back! Or maybe they never left. But I haven’t seen olive-stuffed cheese balls in decades and now I’ve baked multiple trays of this marvelous 1950s hors d’oeuvre. I spotted the recipe recently on another blog, A Well-Seasoned Kitchen, and it almost made me tear up. My mother, an unapologetic non-cook, had only one party appetizer in her repertoire and this was it. I can still conjure up, from childhood, that scent of warm cheesy pastry, but would someone else’s recipe provide a madeleine moment for me? Indeed. And now that I’m old enough to drink, I can confirm that these crumbly one-bite wonders are among the greatest cocktail companions of all time. Even if you’re not hosting holiday parties, you need the recipe.

Cheese ball worthy: Vermont’s Cabot Cheddar

No need to invest in expensive Cheddar here, but choose a Cheddar you would enjoy on its own. A two-year Vermont Cheddar from Grafton Village or Shelburne Farms would be a good option. My local supermarket stocks a two-year Old Croc Cheddar from Australia that produced good results.

You also don’t need fancy olives. Jarred pimento-stuffed olives are just fine, with the briny flavor that I remember from the cheese balls at my parents’ bridge parties.

Lee Clayton Roper, who writes the Well-Seasoned Kitchen blog, has some helpful tips for success with this recipe:

  • Pat the olives dry.

  • Be sure the dough completely encloses the olives.

  • Chill the balls thoroughly—or freeze them—before baking. Otherwise they will spread and you will have cheese hills instead of cheese balls.

Olive-Stuffed Cheddar Balls

Adapted from the blog “A Well-Seasoned Kitchen.” I substituted Spanish smoked pimentón for the paprika in Roper’s recipe. I also find it easier to make the dough in a food processor instead of a stand mixer.

  • 2 dozen small (Manzanilla variety) pimiento-stuffed green olives

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon Spanish smoked pimentón (mild or hot) or paprika

  • Pinch cayenne pepper (if pimentón is mild)

  • 1/4 teaspoon kosher or sea salt

  • ¼ pound sharp Cheddar, coarsely grated

  • 1/4 cup unsalted butter, softened

Lift the olives from their brine and pat thoroughly dry on paper towels.

In a small mixing bowl, whisk together flour, pimentón or paprika, cayenne (if using) and salt.

In a food processor, combine the flour mixture, Cheddar and butter. Pulse until the mixture holds together as a dough, but don’t overblend. The dough should be a bit crumbly; if it seems wet, add another 1 to 2 tablespoons flour. If the dough is too moist, the balls will spread when baked.

Pinch off a piece of dough about twice the size of the olives. Flatten the dough with your fingers and wrap it around an olive, encasing the olive completely. Roll into a ball about 1 inch in diameter. After doing a couple of these, you’ll get a feel for the right amount of dough.

Place the balls on a baking sheet. You should have enough dough to make about 2 dozen. Cover and refrigerate the balls until very cold, several hours or overnight. You can also freeze them in a plastic storage bag.

Preheat the oven to 400°F. Place refrigerated or frozen balls on a parchment-lined rimmed baking sheet. Bake until lightly browned and fragrant, 16 to 18 minutes for refrigerated balls, 20 minutes or a bit longer if the balls were frozen. Remove from the oven and let rest on the baking sheet for about 10 minutes, then serve warm or transfer to a rack to finish cooling.

Makes about 2 dozen