Champagne Fizz and Blue Cheese Balls

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Yesterday I talked about the 1956 musical High Society and today I am following up about the cocktail and canape that I made to go with it.  I knew something champagne had to go with this movie which was a good call as that champagne was drunk quite a bit by the characters.  I found a cocktail for a Champagne Fizz in a 1953 little spiral bound book called A Guide to Pink Elephants which includes 200 of the most requested mixed drinks.. The recipe is super simple just put a few ice cubes in highball glass and add the juice of one lime and a teaspoon of simple syrup.  Then just fill with chilled sparkling wine or Champagne and garnish with a slice of lime.

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In the mid century there was nothing fancier then a cheese ball so I made mini Blue Cheese Balls to go with the cocktail. A few quick things I will mention before getting on to the recipe.  First I would try and use a decent quality of blue cheese as it is the main flavor in the appetizer.  When I first tested this recipe, my grocery store was out of the normal blue cheese I buy (I rarely use it so I splurge a little on it when I do).  I used a cheaper version which ended up making the cheese balls much to salty and not having that same great blue cheese flavor. I almost did not attempt another try but I am glad I did. Second you can easily convert this into one large cheese ball instead of making little mini ones. Just follow the directions and form it into a large ball before rolling it into the walnuts.

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Mini Blue Cheese Balls

An easy mid century appetizer!


adapted from: Better Homes and Gardens New Cookbook (1953)

Ingredients

  • 6 ounces of cream cheese
  • 4 ounces blue cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped celery
  • 2 teaspoons finely chopped chives (finely chopped yellow onion can be subsituted)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground pepper
  • 1 1/2 cups finely chopped walnuts (almonds can be substituted)
  • Crackers for serving

Directions

  1. Blend with a mixer both cheeses and the mayonnaise.
  2. Stir in the celery, chives, cayenne and ground pepper.
  3. Form into tiny balls.  I was able to get 16 out of this mixture but it depends on the size you make them.
  4. Roll in the chopped walnuts.
  5. Chill in the refrigerator for at least an hour.
  6. Serve with crackers.

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