Polynesian Cheese Ball
I just found out that this recipe will be in their Real Women of Philadelpia cookbook coming out ths fall.
I just received a copy signed by Paula Deen!!! What a thrill!. The recipe was changed into a cheese log and the name is Polynesian Cheese Log. it is on page 22. The Book is The Real Women of Philadelphia season one.
That's quite a thrill for a lil ole country girl like me.
Dippers for this are crispy wheat crackers, pineapple spears, or vanilla wafers.
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- 16 oz
- philadelphia cream cheese with pineapple
- 1/4 c
- sweetened flaked coconut
- 1/4 c
- crushed pineapple, drained thoroughly
- 2 medium
- green onions, finely chopped
- 1 tsp
- seasoned salt
- 1 Tbsp
- rum extract, or 2 teaspoons of run, the real stuff
- 2 c
- macadamia nuts, divided
1A trick to keep the pineapple from moving,is take a slice to flatten one side. I usually trim off leaves that are not pretty, and use the best side of the pineapple facing up.
2Soften cream cheese to room temp.
3Mix all together well, reserving one cup macadamia nuts to roll ball in. If using as a dip, like here, just use 1 cup of nuts.
4If making a cheese ball, form 1 or 2 balls, roll in nuts, wrap in plastic wrap and refrigerate at least one hour before serving. Overnight is better.
5Another nice idea was given by the appetizer's host's daughter. She put it into a pineapple half as just a dip, and it was so pretty that way. In that case you wouldn't want to roll it in macadamia nuts, the cup of nuts you reserved, sprinkle on top for garnish.
6You can more or less ingredients if you like, to your taste. I have even used rum instead of rum extract.
The flavors are really best if made the day before.