Because the holiday season is already so stressful, there are some things that you should never do in December.
Getting married is one of them.
This of course is from first hand experience when eight years ago, three days after Christmas, I said “I do.” When I got engaged my then fiancé said “pick a date” and there was no doubt in my mind that we would get married around the Christmas holidays. I had visions of a string quartet playing Christmas carols at the wedding reception, pointsettias hanging around the ballroom and because my Mom was taking care of the catering, I asked for a Holiday themed menu including glazed hams and roast turkeys.
The stress started as early as September when the dressmaker told me that because I wanted a beaded dress, whatever my current weight was then was what my weight had to be at my wedding. There was no room to put on any holiday weight as this would mean major adjustments to the dress.
It was hard to enjoy engagement parties and holiday get togethers when every time I’d want to stuff myself silly I’d envision a little bubble over my head and inside was the dressmaker shaking his head saying “Tsk… tsk… I told you not to eat so much!”
The other thing you shouldn’t do in December is move house. Again, I should know from first hand experience. It took twelve hours, three moving men, two trips in a ten ton truck to move all our belongings to our new home. So you can imagine as well what a monumental effort it’s going to be to unpack everything. I look at all the boxes strewn across the house and think “Where do I start?!”
Given the limitations of working in a new kitchen and not being able to find half my equipment, I knew I had to pick something simple to make for this month’s Kulinarya Cooking Challenge. The theme decided on by Joy was Homemade Food Gifts. Who doesn’t love edible gifts?!?
Today I’m sharing a recipe for “Queso de Bola Spread”, which despite it’s simplicity is something I would love to receive myself. For those who aren’t familiar with it, Queso de Bola is more commonly known as Edam Cheese elsewhere in the world. These bright red balls make their appearance every Christmas time at many family tables.
As a kid, my favourite way to eat left over Queso de Bola was to cut slices of the cheese, place them on top of crackers and microwave them until the cheese turned golden brown. The Queso de Bola spread is a tribute to that little snack I used to gobble up during the holiday season. Forget the scent of decorated pinetrees, or the aroma of a roast turkey, nothing smells more like the holidays to me than that wiff of toasty cheese wafting through my kitchen.
Queso de Bola Spread
This is such a simple dish to prepare, there are only four ingredients and all you need is a food processor to blend all ingredients. If Queso de Bola is not available, substitute parmesan cheese or even a sharp cheddar. If you are giving this as a gift, make sure to mark the jar so the recepient knows to keep this refrigerated. It will last at least two weeks refrigerated although I am pretty sure it will be finished before then. You can also make this to serve at a party – just spread on sliced french bread and toast before your guests arrive.
- 250 grams Edam Cheese, cut into small 1 cm cubes (if not available use parmesan or a sharp cheddar
- 50 grams butter, room temperature
- 75 grams mayonnaise
- 50 grams roasted peppers (capsicums) with skin removed
- Place all ingredients in a food processor and blend on high until the mixture comes together into a smooth paste. Place in sterilized jars.
- To serve, spread on toast and bake in a 200c oven until browned, around 10 minutes. Keep the spread refrigerated.