By December 2035. Sofia flew in for Christmas and brought her girlfriend, a woman named Adrienne who teaches comparative literature at Berkeley and who is warm and direct and spent the first evening in our kitchen asking me questions about New Mexican food with the focus of someone who is genuinely curious rather than politely making conversation. I liked her immediately. Lisa liked her immediately. Elena, who arrived the next day, pulled me into the kitchen and said: Sofia did good. I said: yes she did.
We made tamales on the twenty-third, all of us — Diego and Keisha and Maya, who is two now and stood on her step stool and put masa on husks with a technique that I will charitably describe as enthusiastic rather than accurate. Marco spread masa with the focused efficiency of someone who was definitely trying to impress his girlfriend, who he'd also brought — a woman named Priya who teaches math at his school and who ate six tamales and correctly identified the chile as Hatch without being told, which is the fastest way to become a permanent member of a New Mexican family dinner.
Four children home, two significant others added to the house, one granddaughter spreading masa, my mother and father's recipes running through all of it. I stood at the counter and felt, for a long moment, completely satisfied with the shape of my life. Not done — satisfied. There is a difference. I still have things to do. But on December 23rd with tamale steam on the windows and Maya on her step stool, I permitted myself to feel it: this is a good life. I built this, with Lisa, and with everyone at this table.
On December 23rd, with tamale steam on the windows and the whole family crowded into the kitchen, we always need something to set out while we wait — something people can graze on between taste-testing masa and chasing Maya away from the chile. This Christmas Cheese Ball has been our answer for years. It takes almost no time to make, it looks festive on the counter, and it disappears entirely before anyone sits down for dinner. Adrienne had three helpings with crackers before she even knew the tamales were almost ready. That felt like the right introduction to a Medina Christmas.
Christmas Cheese Ball
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 1 hour 15 minutes (includes chilling) | Servings: 12
Ingredients
- 16 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 packet (1 oz) ranch seasoning mix
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 cup chopped pecans (for rolling)
- 1/4 cup fresh parsley, finely chopped (for rolling)
- Crackers, sliced baguette, or vegetables for serving
Instructions
- Mix the base. In a large bowl, beat the softened cream cheese until smooth. Add the cheddar, Monterey Jack, ranch seasoning, green onions, red bell pepper, garlic powder, and black pepper. Stir until fully combined.
- Shape the ball. Turn the mixture out onto a sheet of plastic wrap. Using your hands, shape it into a round ball. Wrap tightly in the plastic wrap and refrigerate for at least 1 hour, or up to 24 hours in advance.
- Prepare the coating. In a shallow bowl or on a plate, combine the chopped pecans and fresh parsley. Mix together evenly.
- Coat and serve. Unwrap the chilled cheese ball and roll it in the pecan-parsley mixture, pressing gently so the coating adheres on all sides. Transfer to a serving plate and surround with crackers, sliced bread, or fresh vegetables.
- Garnish (optional). For a festive holiday presentation, add a sprig of rosemary on top and a few dried cranberries around the base of the ball on the serving plate.
Nutrition (per serving)
Calories: 210 | Protein: 6g | Fat: 19g | Carbs: 4g | Fiber: 0g | Sodium: 320mg