I’m quite immature at times and I had a lot of Beavis and Butthead moments because I say “balls” a lot in this post. After I decided to make Amuse-Guele Au Roquefort (Roquefort Cheese Balls – Cold) for the next recipe, I told my husband, “I’m making some French balls. Do you want some balls? Yep, I said balls.” He declined.
He declined because you have to really like Roquefort/blue cheese to enjoy Amuse-Guele Au Roquefort from Julia Child’s Mastering the Art of French Cooking. Alas, neither Tom or I do. Balls. Fortunately, Zach likes blue cheese and he’s kind of a human garbage can so I knew they would be eaten regardless. Here is the recipe.
1) 1/2 pound Roquefort or blue cheese
2) 4-6 tablespoons softened butter
3) 1 1/2 tablespoons chives or minced green onion tops (I used chives)
4) 1 tablespoon finely minced celery
5) pinch of cayenne pepper
6) 1/8 teaspoon pepper
7) Salt, if needed
8) 1 teaspoon cognac or a few drops of Worcestershire sauce
9) 1/2 cup fine, stale, white breadcrumbs
10) 2 tablespoons very finely minced parsley (I feel this is really an optional ingredient, see below.)
1) Crush the blue cheese in a medium mixing bowl.
2) Add the softened butter.
3) Work the butter and blue cheese into a smooth paste. At this point, I used my hand mixer to smooth out the cheese mixture. It pretty much all stuck in the attachments but it did smooth out the cheese.
4) Mince and add the chives.
5) Finely mince and add the celery.
6) Add the cayenne pepper.
7) Add the Worcestershire sauce or cognac
8) Beat the ingredients in steps 4-7 very well into the mixture.
9) Put the bread crumbs in a regular bowl.
10) Add the parsley to the bowl. (I feel that the parsley is really optional and kind of unnecessary because it doesn’t really add anything but color to the cheese balls.)
11) Form the cheese into balls about 1/2 inch in diameter.
12) Rolls the balls in the breadcrumb/parsley mixture.
13) Chill in the refrigerator for 1/2 hour to an hour.