I’m in a vintage kind of mood today and I hope you are too, because this is one of those recipes from way back. You know, back when we actually wrote them down on little cards and filed them in a box. Yes, I’m talking about before the internet.
I’m always so amused when I see someone post a recipe they’ve just “discovered” and are raving about it as the latest thing. More often than not it’s something (or a slight variation on something) that has been around for years and years. I just want to say, “Girl, please. My friends and I were making that before you were born.” But I don’t. I just smile and feel happy that a new generation is enjoying all those recipes again.
This is one of those I’ve seen again recently. I remember when this recipe became popular in the early 70’s. It was during the time that Jimmy Carter was governor of Georgia and this was his wife, Rosalynn’s, cheese ring recipe. It enjoyed a resurgence in popularity when the Carters were in the White House. During those years, you couldn’t go to an event in Georgia with more than three people present and not find this cheese ring on the buffet.
And with good reason. It’s downright fantastic. Again, as I’ve said so many times before, here’s that combination of sweet and salt and that Southerners love. The savory, salty cheese, onion, and mayonnaise combined with the sweet strawberry preserves. Deliciousness on a cracker, y’all.
Make this for your sweetheart for Valentine’s Day. You’re gonna love it. I promise.
Start by toasting the pecans in the oven at 350 degrees or in a dry skillet over medium heat. Let them cool while you proceed with the recipe. Set aside 2 tablespoons of pecans for garnish.
Grate the cheese with a box grater or food processor. There’s me with a hand-operated tool again. I tell y’all, I just cannot get with the machines in the kitchen. They’re too noisy and disturb my happy place. But you know it will take you about 3 seconds in your food processor, right?
Oh, and I cannot stress enough that you should not use the packaged shredded cheese in this recipe. It just won’t work. You must have freshly grated cheese. Got it? Okay.
Now, just put all the ingredients in a medium mixing bowl and stir with a wooden spoon until everything is thoroughly combined.
Turn the entire mixture out onto a board or serving plate and using your impeccably clean hands, shape it into a ring. Spoon the preserves in the center of the ring. Sprinkle the reserved pecans on top.
Serve this with assorted mildly flavored crackers. I like a sesame seed cracker best, but that’s just my preference. The cheese ring may be made ahead and refrigerated but be sure to bring it to room temperature for serving. Leftovers also keep well for a few days in the refrigerator.
- 1 lb. sharp cheddar cheese
- 1 cup chopped pecans
- 1 cup mayonnaise
- 1 small onion, grated
- 1/4 tsp. ground black pepper
- 1/8 tsp. cayenne pepper
- 1 small jar strawberry preserves
- Lightly toast the pecans in the oven at 350 degrees or in a dry skillet over medium heat. Let cool. Set aside 2 tablespoons of pecans for garnish.
- Grate the cheese with a box grater or food processor.
- Put all ingredients in a medium mixing bowl. Mix with a wooden spoon until thoroughly combined.
- Turn the mixture out onto a board or serving plate. Using your hands, shape into a ring. Place preserves in the center of the ring. Sprinkle with the reserved pecans.
- Serve with assorted crackers.May be made ahead and refrigerated. Keeps well for a few days in the refrigerator. Bring to room temperature before serving.
Other recipes for cheese rings and balls you might enjoy from around the internet:
- Bacon-Jalapeno Cheese Ball from Brown Eyed Baker
- Dessert Cream Cheese Ball from The Wannabe Chef
- S’mores Cheese Ball from Taste and Tell
- Bacon and Green Onion Cheese Ball from Real Mom Kitchen
- Buffalo Chicken Cheese Ball from Sugarcrafter
- Spinach Artichoke Cheese Ball from Eclectic Recipes
What I was up to…
- One year ago: Date Nut Oatmeal
- Two years ago: Peas with Lettuce
- Three years ago: Neena’s Company Chicken
- Four years ago: Pasta d’Arrabiata