Everything Spiced Cheese Ball

They say that the best bagels are made in New York, but I’ve also read that Montreal makes a pretty sublime one as well. I haven’t yet had the good fortune to make it to either of these places, so I can’t speak to the validity of these claims.

All I know is the everything spiced ones are my favourite.


The recipe that follows is for an everything bagel spiced cheese ball that is great to bring along for a party!


Everything Spiced Cheese Ball

(recipe adapted from Bon Appetit)

6 oz cream cheese

2 Cups old cheddar, grated

2 Tbsp butter

15 chives, minced

1/2 tsp kosher salt

2 tsp black pepper

2 tsp Worchestershire sauce (skip if you are serving to vegetarian friends)

5 cloves garlic

1 shallot

1/2 Cup vegetable oil

1 tsp poppy seeds

1 tsp sesame seeds


  • In a food processor, process smooth the cream cheese, grated cheddar cheese and butter.
  • Add in the chives, salt, black pepper, and Worchestershire sauce (if using), pulsing to combine.
  • Get out a piece of cling film, and tip out the contents of the food processor onto it.
  • Gather the cling film up around the cheese, using your hands to shape it into a ball.
  • Pop the cheese ball into the fridge for an hour or two to firm up, so that it will hold it’s shape. In the meantime, you can prepare the everything spice!


  • Thinly slice the shallot and garlic cloves.
  • Heat the oil in a small pan over medium heat.
  • Shallow fry the sliced alliums in the oil until they turn crisp and just golden. Then scoop them out of the pan and set on paper towels to drain; they go from done to overdone quite quickly, so watch with care!
  • Mix together the crispy shallot and garlic pieces with the poppy seeds and sesame seeds. Tada! Everything spice!
  • When you’re ready to serve, unwrap the cheese ball, and coat it in the everything spice. Delightful!


  • Serve with crackers, or even more true to form, bagel chips!



His Goose was Cooked

I was a very lucky girl recently, and received a gift of fresh goose breasts from one of Mr’s friends from work. I have been jealous of people like Beth of Rhubarb and Venison for having hunters in their households and new and exciting cuts of meat to work with in their kitchens. Mr has plans for taking up hunting, but has not come to that point yet. Marc gave me a chance to have a taste of things to come when Mr starts up. Frankly, I’m excited. Thank you to Marc, for graciously sharing his goose; and to Joe, for showing me the recipe.

I had never worked with or partaken of goose before, and for those of you who may not have had it yet either, a goose breast is much like a duck breast. Duck and goose are both water fowl so the breast meat is dark and there is a layer of fat between it and the skin. I hear that goose fat makes for fabulous roasted potatoes, which I hope I have the opportunity to make in the future. Working with the breast, I made these:

Cajun Stuffed Goose

(recipe adapted from Duck Poppers)

1/3 Cup olive oil

1/3 Cup balsamic vinegar

1/2 tsp garlic powder

1/2 tsp black pepper

2 goose breasts

4 ounces cream cheese

1/2 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

1/2 a small onion, cut into thin half moons

1/2 a jalapeño, sliced thin

4 slices of bacon, cut into halves


Make the marinade for the goose by combining the olive oil, balsamic vinegar, garlic powder and black pepper. Put the goose breasts into the marinade and set aside. In a bowl, combine the cream cheese with the second set of seasonings (paprika, cayenne pepper, garlic powder, salt and pepper), mixing to distribute the seasonings through the cream cheese. Remove the goose breasts from the marinade and pound to ~1/4 inch thickness, and cut each pounded breast into four equal pieces. Working one piece at a time, lay the breast flat and place a spoonful of the Cajun cream cheese and a few half moons of onion and a slice of jalapeno. Roll the goose breast around the filling and secure by wrapping the whole thing with a half slice of bacon. Bake in a 375° oven for around 25 minutes. The goose’s juices should run clear and the bacon should crisp.

This dish is quite rich, so one or two of the stuffed pieces of goose should suffice per person. I must say that my first time tasting goose was quite pleasant. The goose itself is quite similar to chicken in texture, but much gamier in flavor. Though we didn’t have any in the house, I imagine it would have done quite well with a rich red wine. The spices from the Cajun cream cheese go together with the goose quite nicely, and crispy exterior from the bacon adds good texture as well. If you haven’t tried goose before, maybe you should give it a whirl.

Mr says: these rich and creamy meat poppers would make a good party snack, and that the addition of bacon to the goose was a wise one, because bacon makes everything a little better.


This time last year: Baked Brie with Cranberry and Orange