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Home Sweet Cheese Ball

~ Chill Out ~ Recipe

Ingredients

How to make it

  • ~Hunkered Down Hereford ~
  • Combine all the ingredients ( expect the Hereford Steak ) in a bowl and whisk until blended well.
  • Place steak in a sturdy freezer bag and pour ingredients over,seal,and refrigerate overnight.
  • Take the steak out of the mixture,and disreguard the ingredients.
  • On your inside grill (or,if you like grilling in the great outdoors ) Grill anywhere from six to ten minutes on each side,or,until done to your liking.
  • Allow the steak to rest for a few minutes.
  • Place the Hereford Steak in a sturdy freezer bag,or an airtight container and chill.
  • At serving time,cut the steak on the diagonally across the grain into thin slices.
  • Serve it 'On The Hoof' with the 'Bald-Faced Hereford Sauce'
  • ~ Bald-Faced Hereford Sauce ~
  • Combine,yolks,wine,mustard and garlic in a bowl over simmering water.
  • Whisk mixture over this simmering water for about five minutes,or until thickened.
  • Whisk in the butter,then place in bowl to cool down,then cover and chill for a couple of hours.
  • After chilled,stir in the sour cream,honey,tarragon and salt,making sure to blend it well.
  • You will be serving this over your Hunkered Down Hereford.
  • ~ On The Hoof ~
  • Within the warm water,place the sugar and yeast in a small bowl.
  • In your larger bread making bowl,place two and one half cups of flour,and the salt.
  • Then add the melted butter,eggs,cheeses and yeast mixture,stirring with a wooden spoon until a soft dough is formed.
  • Turn out onto a dusted bread board and knead for about five minutes,or until the dough becomes smooth and elastic...you may need to add some of the additional flour reserve as will.
  • Place into a larger bowl that has been butter on the bottom and sides,turning to surround.
  • Cover with a cloth flour sack dish towel,allowing to rise until doubled in girth,about an hour or so depending how warm your kitchen is.
  • After the dough has risen,turn out onto a dusted counter and give it a punch.
  • Divide dough into ten equal pieces...shaping each into two by four inch rolls.
  • Place rolls two inches apart on a greased baking sheets,brush gently with oil,cover again with cloth and allow to rise once more in a warm place until doubled in their size.
  • Have your oven preheated at 350 degrees.
  • Beat the egg yolk with the water and brush ever so gently over each and every roll.
  • Bake for about twenty to twenty five minutes or until done to your desired tint.
  • Note: Allow the hoofs to cool ...making them considerably finer to slice.You may warm them a tad before appling a leaf of red lettuce to a split hoof.Hunker down with about three or four chilled Hereford steak slices.Then lay the Bald-Faced Hereford Sauce over the top...Why call the sauce Bald-Faced Hereford Sauce? Cause Bald-Faced Herefords make for one delectable culinary critter,after being introduced to the fire,and once chilled.
  • ~ GASP! No! No!! No!!!
  • It's a done deal...I'm not making 'Veal'
  • Not that cute critter in the picture...but,when he grows up...Someday...Someday...I may have plated plans on the plains for him ~

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The Cook

22566 TX

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