Ingredients:

  • 16 oz (450g) Cream Cheese
  • 2 cups (225g) Sharp Cheddar
  • 1 tsp Smoked Paprika
  • 1 tbsp Worcestershire Sauce
  • 1.5 cups Pecans
  • 10 Pretzel Rods
  • 1 Red Bell Pepper
  • 1 Kalamata olive
  • 2 peppercorns

Instructions:

  1. Start by beating your 450g of softened cream cheese until it is silky and smooth. Add in the 225g of sharp cheddar, smoked paprika, garlic powder, and that bold tablespoon of Worcestershire sauce. Fold in the minced green onions last so they don't get crushed by the beaters. You want those tiny pops of onion flavor to stay intact within the velvety matrix.
  2. Scrape the mixture onto a large piece of plastic wrap. Pull the corners up and twist the top to form a tight ball. Place this in the fridge for at least 30 minutes. Note: This is the most critical step; if the cheese is too soft, the weight of the tail will cause the bird to slump.
  3. While the ball is chilling, toast your chopped pecans and walnuts in a dry pan over medium heat for about 5 minutes. Listen for the sizzle and watch for a slight darkening. Once they are cool, roll the chilled cheese ball in the nut mixture until every square inch is covered in that crunch ready coating.
  4. Insert your pretzel rods into the back of the ball in a fan shape to create the tail. Slide your red bell pepper strips between the pretzels for the colorful feathers. Use the Kalamata olive for the head, securing it with a toothpick if necessary, and use the peppercorns for eyes. The small strip of roasted red pepper becomes the wattle.