A tangy Honey Mustard Cheese Ball rolled in crushed crackers and homemade pickled mustard seeds will be the highlight of your holiday party. Tasty for both carnivores and vegetarians!
1cupmustard seedsI use a mixture of brown and yellow
1cuprice wine vinegardistilled vinegar is ok too
3/4cupwater
1/4cupsugar
3/4cupMirin
1tablespoonsalt
Honey Mustard Cheese Ball
8ouncescream cheesesoftened
2cupssharp cheddarshredded
1/4cupspicy mustard
2tablespoonshoney
2tablespoonsbeer
1/2cuppickled mustard seeds
1/2cupbuttery crackerscrushed fine
Instructions
Make the pickled mustard seeds
In a small pot, combine the rice wine vinegar, water, sugar, Mirin, and salt.
Bring the mixure to a boil.
Add the mustard seeds.
Stir to combine.
Turn the heat to simmer and continue to cook let for 1 hour or until the seeds are plump.
Remove from the heat and store in a glass container in the refrigerator for up to 2 weeks.
Make the Honey Mustard Cheese Ball
Combine the cream cheese, shredded cheddar, honey, beer, and spicy mustard.
Stir to combine and then then shape into a ball.
When ready to serve, roll in pickled mustard seeds, crushed crackers, and a little shredded cheese if you have any leftover.
Serve with assorted crackers and sliced meats.
Notes
*Before rolling the cheese ball in the pickled mustard seeds, drain the mustard seeds on a paper towel to remove some of the brine and make them stick to the cheese ball easier.*Roll the cheese ball in the pickled mustard seeds before rolling in the crushed crackers.*If you like this recipe, rate it with some stars!!!