FOOD + ENTERTAINING
Heat a skillet over medium heat and
add butter. Once it’s sizzling, toss in
the sage leaves and cook until crispy
—flipping once and cooking about
1 minute per side. Remove the sage
leaves and place them on a paper towel
to crisp up a bit. Set the butter aside.
In the bowl of an electric mixer, combine the cream cheese, mascarpone and
cheddar cheese. Beat until combined
and then add in the almonds, sage
leaves, remaining butter, salt and pepper. Mix on low speed until combined,
about 1 minute, scraping down the
sides and the bottom if needed. Take
the cheese mixture out of the bowl and
mold it into a big ball as best you can.
Roll it in plastic wrap and place it in
the fridge for 30 minutes.
Meanwhile, place the arils on a paper
towel and pat them completely dry.
Let them sit out while the cheese is
chilling to remove as much liquid from
them as possible. This will keep the
cheese ball pretty!
After 30 minutes, mold the cheese into
more of a smooth ball. Add the arils
to a plate or baking sheet and roll the
ball through them, using your hands to
press arils into all the cracks and crevices. Gently press so the arils adhere to
the cheese. Serve immediately or keep
it in the fridge until ready to use.
HOLIDAY 2014
53