Appetizers
Tequila Margarita Cheeseball
1-pound extra-sharp Cheddar cheese.
4 to 6 garlic cloves, chopped
1 bunch green onions, chopped (including tops)
2 tablespoons soft butter
4 ounces cream cheese, at room temperature
Grated zest (thinnest colored part of peel only) of 2 oranges
1-½ teaspoons each; curry powder and mustard powder
1-teaspoon ground coriander
½ rounded teaspoon cayenne
2 tablespoons each: gold tequila and Cointreau liqueur
2 to 3 stemmed, seeded dried ancho chilies, ground lightly in a spice grinder (or crushed and dried red pepper or pure chili powder)
Garnishes: cilantro, small dried red peppers, garlicky croutons
Grate cheese; blend in garlic and green onions. Add butter, cream cheese, zest, curry powder, mustard powder, coriander and cayenne. Mix well.
With food processor running slowly add tequila and Cointreau. Form mixture into a rough ball, wrap in plastic and refrigerate. When ball is slightly firm, form into desired shape and roll in finely chopped or crushed dried chilies. Arrange on a plate garnished with fresh cilantro and clusters of small dried red peppers. Serve with crusty, garlicky croutons.
Note: Cheeseball improves with age and keeps well several weeks, covered in the refrigerator.
