I’m absolutely not fronting when I say that, in all that pertains to food and drink, I have the most amazing bunch of friends EVER. In a mere 6 months, we’ve gone from small, loosely organized gatherings, to cider and Bordeaux tastings, to full-on day-long bacon-and-bloody mary smorgasbords that get mentioned in the New York Times. Holla!
The inspiration for Bacon & Bloodies came when I received a package from the generous folks at Nueske’s which included, among other goodies, 3 different types of their bacon! I suggested to the gang that this might be a good excuse to throw a bacon-tasting, and because bacon is sort of a breakfasty morning item, why not throw some bloody marys in the mix? My friend and business partner Molly gamely agreed to host at her lovely Lafayette Park condo.
We sampled several varieties of bacon, including the aforementioned Nueske’s (regular, “uncured”*, and pepper bacon), Niman Ranch (2 kinds, I believe), Benton’s, Link 40, J&M (a local bacon), our friend Kim’s homemade bacon, and probably a couple more that I’m forgetting. Each had their own qualities to recommend them- some smokier, some meatier, some nutty and mild. We didn’t do anything as scientific as to take notes; the bacon was just passed around like hors d’oeuvres as it came off the grill (courtesy of Jarred the grill-meister, who had a couple cast-iron skillets going for a few solid hours).
*Megan, the lovely PR person from Nueske’s, explained to me that although the USDA requires them to label the naturally cured bacon as “uncured”, it actually is a cured product.
Because the party started at 1pm, it ended up being more of a grazing/potluck type thing rather than a brunch. I had little trouble deciding what to bring, based on a Twitter conversation with Todd in which he made fun of Molly and I for our nostalgic enjoyment of Win Schulers’ Bar-Scheeze. I remember loving the stuff as a kid, bright orange and fake as it was; while it certainly pales in comparison to real cheese, it tasted absolutely complex when Velveeta was your benchmark. I decided, naturally, to make a homemade cheese ball in homage to the Scheezeballs of my youth. The funniest thing was that although I used top notch, all natural ingredients, people at the party admitted that they had initially avoided it thinking it was fake cheese! Hehe, more for me.
How to sum up a gorgeous October day in a few words? I’ll let the photos do most of the talking, but some of the highlights were the homemade pickles several people brought for bloody mary garnish, Todd’s pan-fried Cajun chicken livers, a wonderful Georgian cheese tart made by our friend Megan, and the steaks Molly and Jarred busted out around hour 6 of the party, with a phenomenal chimichurri sauce Molly made (she lived in Argentina and I will definitely be getting that recipe to share with you all!). I also made a cinnamon-honey ice cream which I hope to post about soon. Meanwhile, scroll past the remaining photos for a cheese ball that will please even the scheeze-haters.
Win Schuler’s-inspired Scheeze Ball
1 lb good-quality sharp cheddar, shredded
8 oz. cream cheese at room temperature
2 Tbs prepared horseradish, or more to taste
few dashes hot sauce such as Cholula or Tabasco
few dashes Worcestershire sauce
1/2 cup chopped pecans (other nuts may be substituted as desired), or a bit more if needed
5 strips bacon, cooked until crispy and crumbled (optional)
milk, as needed
Notes: This recipe is very loosely based on a Paula Deen recipe, but I modified it to taste more like Win Schuler’s. Paula calls for 1/2 cup milk; I didn’t find it necessary to achieve the texture I wanted, but if you feel the mixture is too firm, you can add milk a tablespoon or two at a time as you mix the cheeses. If not using the bacon, you may need more nuts to completely cover the cheese ball. The recipe yields a fairly large cheese ball, but can be halved if necessary.
Directions: Place all ingredients except the nuts and bacon into the bowl of a stand mixer and mix until completely smooth. Place the mixture onto a large piece of plastic wrap and form it into a ball. Refrigerate until firm, about 2 hours.
About 15-20 minutes before you want to finish the cheese ball, prepare the coating: in a dry skillet, warm the nuts and bacon (if using) over low heat to gently toast the nuts and re-crisp the bacon. Transfer to a paper towel and let cool. Put the nuts and bacon in a bowl or pie plate and roll the cheese ball in the mixture, pressing it into the cheese until the ball is fully coated. If not serving immediately, wrap again in a clean piece of plastic wrap and chill up to 24 hours.