Since we're hosting a holiday celebration, I decided to
invite my secret weapon into the kitchen with me, my mother
Cynthia. Hello. And I have asked her to show me how she's
going to make her world famous cheese truffles. So, tell me a
little bit about your truffles, Mom. Well, back in the 70s and
80s, we all served a nice cheese ball. We could buy it at
the store. We could make our own. And then, we went to the
cheese log. And now, I'm making cheese truffles and those are
going to be little cheese balls. That seems like it'll
make it easier to eat. So, we're going to start off with
eight ounces of cream cheese softened to room temperature.
And so, she's going to — we're just melding this. We are not
ever putting this in the Cuisinart or blender. Would it over mix?
Totally overmix and turn to mush. And then, we're going to
add, you're going to grade me a good fourth of a pound of a
hard cheese. Okay and I'm going to use the cheese I make
here on the farm. So, I've got my cream cheese here and then
this is, I just do a cheddar. Alright. This looks beautiful
going in here. Isn't that great colors? Yeah. And a small, you
know, the smaller grade you can do. You wouldn't microplain?
No. No. No. No. You know, but you can make long strands or
the short strands. Make a short strand for the ease of eating.
Okay, my secret weapon, Inga, for this cheese is pepper
jelly. I'm going to put in about a fourth of a cup of
pepper jelly which will give it the sweet and the spice. So,
I'll let you pour that in. Alright. Inga's doing
that over there. I am going to take about three fourths of a
cup of chopped nuts. I love pecans. Personally, I would
really like to try cashews. And then, the next ingredient, we
are going to have Wisconsin cranberries. Alright. Alright.
So, this goes in with my nuts over here.
And to finish that to give it another kick, we're going to
put in about a fourth of cup of chopped chives and because
we're putting these into cheese bites or truffles, small size,
I'm only getting Inga a third of this bowl. So, I'm going to
incorporate the third of the mixture she did into the cream
cheese. So, I like this idea 'cuz then, when you're
biting into it, you're getting a little filling and a little
crunch in every bite. Right. Now, we're going to start
forming our small truffles. Okay. And because we've added
the sweet pepper jelly. Yeah. They're a little loose. Oh,
that's okay. They will get hardened once in the refrigerator.
They'll set back up nicely. But look. They I think they look
good. Okay. Okay. Now, you can try to add. Look at that. Is
that nice? Then you can pick em up with your little skewer.
Thursday, December 19th on PBS Wisconsin.