Cooking with Nicole: Honeyed Goat Balls

Hey folks! Today I’m going to share with you one of my favorite (and easiest to prepare) hors d’oeuvres. I have a theory that the best food in the world always has less than five ingredients. I am constantly proven wrong on this theory, but occasionally I’m proven right. Like with this recipe, that only has three ingredients: chopped pecans, goat cheese, and honey.

First, you want to engage in some rigorous stretching to warm up those balling muscles. Or, just dump your nuts into a bowl.

Next, take your goat cheese out of the fridge. You want it cold for maximum rollability; room temperature balls will get all runny and saggy. And nobody likes saggy balls!

When you’re ready to roll, pinch off about 1/4 of your cheese log–about a golf ball sized serving. Next, invoke Andrew Marvell and “roll all our strength, and all/ Our sweetness, up into one ball”…

And then roll your ball in your nuts.

The final step is the money shot. Drizzle yo’ honey all up top your balls. You don’t have to be fancy, I just squeeze about 2-3 tablespoons of honey right on top of each ball, so it oozes down to coat everything in its unctuous sweetness. Mmmm. Sticky.

Here are my honey covered balls in all their golden glory:

Normally I serve them on a slightly fancier tray, but these were for transport to a party. And they DO transport beautifully and can happily sit in your fridge or a cold car for a few hours or overnight.

I like to serve my balls, meanwhile, with these crackers. The cinnamon-sweetness really brings out the tartness of the goat cheese and warms up the honey:

And just because I can, a close up of the money shot. Oh yeah, drizzle that honey…

This hors d’oeuvre could not be simpler, but I do have to warn you: it will bring all the boys to the yard. So be sure to slather yourself a cracker before your balls disappear into someone else’s mouth.

Cuz we all hate it when that happens! 😉

Posted by Nicole Peeler

Author, Professor, Lover, Fighter

11 thoughts on “Cooking with Nicole: Honeyed Goat Balls”

  1. You should start up another blog with recipes like this or a once a week post on here. I think it would be a huge hit and I would love reading every single one of them.

  2. Those look friggin delish!
    But I was trying to find somewhere to say thanks for the lentil recipe in the middle of the book!!!! I just ate some with my seasoned lamb cutlets and cooked broccoli mixed with thyme goats fetta and roasted pine nuts. FYI pine nuts and lentils is a match made in food heaven!!!
    Love the books I’ve ordered what my library doesn’t have, very handy random grab of a book my daughter made. Enjoying Anyan so very very *fans herself* much… Nothing like a tall man with big hands and so on! It may have happened already in books I’m yet to read… But kitchen bench sex with those two makes sense and you know, good sexytime reading!

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