In a small saucepan over medium heat,, simmer cranberries, cherries, white wine, Grand Marnier, sugar, cinnamon stick and cloves for 1 hour until liquid becomes thickened and fruit is plump. Let cool, remove cinnamon stick and cloves, and then transfer into ice cube trays and freeze.
In a food processor or mixing bowl, blend together cheeses, 1 tsp. sugar, orange and lemon zests until smooth. Refrigerate the mixture for one hour.
Remove cheese mixture from the refrigerator and remove frozen fruit from ice cube trays. Crush the frozen fruit in a blender, then fold the crushed fruit into the cheese mixture. Roll the mixture into a ball, and then roll the cheeseball in granola until it's completely covered. Let stand at room temperature for 15 to 20 minutes before serving. Serve with ginger snaps and biscotti.
Blue Cheese Stuffing
1 Tbsp. olive oil 1 stick of unsalted butter 1 large white or yellow onion, finely diced 3 stalks celery, finely diced 2 medium stalks of leeks, sliced 2 cloves garlic, crushed 1/2 cup Chardonnay white wine 1 large French baquette, medium diced 1 cup whole milk 1/2 cup roasted walnuts, chopped 2 whole eggs, beaten 1 cup crumbled blue cheese 1 sprig fresh marjoram
Place the walnuts on a baking sheet; bake at 325 degrees for 5 minutes. Set aside to cool.
In a sauce pan over medium heat, heat the oil and butter then saute the onion, celery, leeks and garlic for approximately 5 to 7 minutes - until the onions are translucent. Add the white wine and simmer the mixture over medium heat for about 8 to 10 minutes - until it's reduced by half. Remove from heat and allow to cool. Then, in a large bowl, fold the cooled mixture into the bread; add the milk, walnuts, eggs, cheese and marjoram and combine well.
Place the mixture in a greased baking dish and in a pre-heated oven bake at 300 degrees for 25 to 30 minutes - until golden brown.
(The stuffing may be prepared one-to-two days in advance and refrigerated. Re-heat at 300 degrees for 10 to 12 minutes.)
Marion Street Cheese Market
101 North Marion Street - Oak Park
Executive Chef/Partner Michael J. Pivoney