Posts Tagged 'Pastrami cheese ball'

Bosemer creates the “perfect” cheeseball

Brian Bosemer wanted to make cheeseballs to take to a Christmas celebration in Louisville. He couldn’t find a recipe that suited his taste, so he created this one.


Chipped pastrami cheese ball

(Makes 4 medium cheese balls)
11/2 pounds peppered pastrami, chopped into small squares
4 tablespoons butter
4 packages (8 ounces each) cream cheese, softened
1 cup grated Parmesan cheese
1 cup shredded Cheddar cheese
3 tablespoons horseradish
1 tablespoon prepared mustard
1 teaspoon black pepper
2 tablespoons Worcestershire sauce
1 tablespoon garlic powder
4 tablespoons mayonnaise
1 cup chopped green olives with pimento
6 green onions, very finely chopped
4 stalks celery, very finely chopped

In a medium skillet, over medium heat, melt butter. Add pastrami and stir. Cover skillet, sitrring occasionally, until pastrami appears cooked. When cool, place pastrami in a large bowl with paper towels in the bottom.
Place cream cheese in a large mixing bowl, and allow to soften at room temperature for about an hour. To softened cream cheese, add 2/3 of pastrami, horseradish, mustard, Parmesan, pepper, Worcestershire, garlic, mayonnaise, chopped green olives, and chopped celery. Mix ingredients with fork until thoroughly mixed.

Spread foil sheets on counter top and make four mounds of cream cheese mixture. In the center of a 12- by 12-inch piece of cellophane, sprinkle pastrami, about the size of the mound. Place a mound of the cream cheese mixture on top of the pastrami. Sprinkle pastrami over cream cheese mound and press in for uniform coverage. Wrap cheese in cellophane and shape into a ball. Refrigerate until 1/2 hour before serving. Makes 4 cheese balls.

Chipped pastrami cheese ball
(Single ball)
5 ounces peppered pastrami
1 tablespoon butter
1 8-ounce package cream cheese, softened
2 teaspoons horseradish
1 teaspoon prepared mustard
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
1/2 tablespoon Worcestershire sauce
1 teaspoon garlic
1 tablespoon mayonnaise
1/4 cup chopped stuffed olives
1/4 cup shredded Cheddar cheese
4 green onions, finely chopped
1 stalk celery, finely chopped

Chop pastrami into small squares. Melt butter in a medium skillet. Add pastrami and cook over medium heat. Stir well. Cover skillet, stirring occasionally until pastrami appears cooked. When cool, place pastrami in large bowl with paper towels in bottom.

In a large mixing bowl, place cream cheese and allow to soften at room temperature for about an hour. Add pastrami, horseradish, mustard, Parmesan, pepper, Worcestershire, garlic, mayonnaise, chopped green olives, Cheddar, green onions, and celery. Mix ingredients together with a fork until thoroughly mixed.

On foil, mound cream cheese mixture. In the center of a 12- by 12-inch piece of cellophane, sprinkle pastrami about the size of the mound. Place cream cheese mixture on cellophane. Sprinkle pastrami over cream cheese and press in for uniform coverage. Wrap cheese ball in cellophane and shape into ball. Refrigerate until 1/2 hour before serving.