Ok, I don't know if this is because I am tragically immature, but I can't say "cheese balls" without feeling a little bit giggly inside. It just sounds so silly, even though the real thing (and it's very impressive French name) is nothing but serious. And the fact that these are made of Roquefort? Serious indeed. In fact, I had one guest at my party tell me I should warn people before they eat one, because they are potent!
But then, has a Julia Child recipe every been anything otherwise?
One thing I can say is, this lady loved her blue cheese. In her appetizer section of Mastering the Art of French Cooking, she has a has recipes for Roquefort turnovers, Roquefort wafers, and of course, Roquefort cheese balls. Yum!
Julia Child's Roquefort Cheese Ball Appetizer, or Amuse-Gueule Au Roquefort
adapted from Mastering the Art of French Cooking
I had a little trouble with these - I don't know if it was just the cheese I had (it was imported from France, so that wasn't the problem) but seemed very wet. When I blended it together with the other ingredients, it was waaay too soft to roll into balls. But then I realized, that hey! It's August in California and about 88 degrees outside, and I'm working next to a hot stove. Perhaps this is the problem? And it was. Once I let it chill in the fridge, it firmed up very nicely. I just had to make sure it stayed chilled, because if I worked with it too long, or left it out in the heat, it started to get really melty again.
1/2 lb Roquefort (8 oz)
4 - 6 tablespoons softened butter
1 + 1/2 Tablespoon minced chives
1 tablespoon finely minced celery
pinch of cayenne pepper
1/2 cup fine bread crumbs (if gluten-free, leave a peace of gluten-free bread out to get stale, then toast to remove any moisture out, and crumble)
2 tablespoons very finely minced parsely
1 teaspoon cognac
a few drops Worcestershire sauce
1. In a food processor of mixer, combine the cheese with 4 tablespoons butter, and work into a smooth paste. Beat in the chives and celery, seasonings, and cognac. If the mixture is very stiff, beat in more butter by fractions. If it's too runny (like mine) try chilling it to get it to set up better. Check the seasonings carefully. Roll into small balls (I actually used a small cookie scoop to get the perfectly uniform size).
2. Toss the parsley and bread crumbs on a plate. Roll the cheese balls in the mixture, so they are well covered. Chill immediately. Serve on a chilled platter, with or without a toothpick. Bon Appetit!