Cooking, Eating and Other Adventures Along Lake Superior

"Life in a Northern Town: Cooking, Eating and Other Adventures along Lake Superior" explores what it means to nourish a family and a community. In a one-of-kind collection of globally and regionally inspired recipes featuring local cheeses, meats, and produce - all cooked up against a backdrop of waterfalls, beaches, farm stands, and a quintessential small town of 487 people. Author Mary Dougherty joins us to share her story and a "Moroccan Cheese Ball" recipe.

Mary has a Book Talk and Signing on October 18 at 7pm at Books & Company in Oconomowoc. For more information on the book, visit WisconsinHistory.org/WHSpress. And check out the recipe below:

MAKES 1 CHEESE BALL

1 package (8 ounces) cream cheese, softened

1 package (8 ounces) goat cheese, softened

½ cup freshly shredded Parmesan cheese

1 tablespoon minced preserved lemon (see recipe on page 35)

½ cup chopped fresh cilantro

¼ cup minced dried apricots

1 teaspoon cumin

½ teaspoon cinnamon

¼ teaspoon cardamom

1 garlic clove, minced

1 teaspoon kosher salt

½ teaspoon cracked black pepper

½ cup coarsely ground pistachios

Crackers or baguette, for serving

In the bowl of a stand mixer, beat together cream cheese, goat cheese, Parmesan cheese, and preserved lemon. Fold in the cilantro, apricots, spices, garlic, salt, and pepper and combine thoroughly.

Transfer cheese mixture to a piece of plastic wrap and shape into a ball. Cover with pistachios, pressing to adhere. Wrap ball in the plastic wrap and refrigerate for at least 2 hours or up to 24 hours. Serve with crackers or thinly sliced baguettes.

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