This cheese ball is somewhat different from the usual. It includes dried fruits and nuts that craft an unusual combination that is truly delicious!

This is one of the time-honored recipes included in most of the Holiday party buffets my family would faithfully share with friends and family at the beginning of December each year.

The tradition would include shrimp sandwiches, crab puffs, sausage balls, eggnog, syllabub and these wonderful cheese balls.

We would have 50 to 60 guests at each gathering — two of these cheese balls would be on the buffet, flanking each end.

The silver would be polished to a gleaming shine with stacks of antique French and English porcelain dessert plates waiting for everyone to arrive. Sterling forks, spoons and serving pieces were displayed in clear crystal vases from the Victorian period. These pieces were originally known as “celery vases” — my grandmother adapted them for silverware as we rarely displayed celery!

Our family collection of linen cocktail napkins were freshly laundered, starched and ready.

The silver julep cups and goblets formed a triple ring around the punch bowl; calling out to be filled.

This cheese ball still graces my holiday table each year and I hope you will try it as well.

This recipe makes two cheeseballs, which will together serve 60:

4 large blocks of full fat cream cheese

2 cups of finely shredded parmesan cheese

2 cups of finely shredded extra-sharp cheddar cheese

1 cup of full fat sour cream

1 cup of finely chopped pecans*

2 cups of finely chopped dried cranberries*

1 teaspoon of orange extract

2 tablespoons orange zest

1/2 tsp of black pepper

*reserve 1 cup of finely chopped pecans and 1/2 cup of finely chopped dried cranberries

Allow all ingredients to come to room temperature

Mix well, incorporating all the ingredients to a smooth consistency

Form two balls by equally dividing the mixture

Place the reserved pecans and cranberries in a bowl and roll each cheese ball into this mixture, covering the surface as best as you can

Chill overnight if possible; bring out a few hours before serving to soften

Place on a serving plate — traditionally served with Carr’s water crackers

There was rarely any of this left over, but if there was, my French grandmother would make the most wonderful treat — she would spread this over half-thick French bread rounds and place them on a cookie sheet in a 350 degree oven for a few minutes.

These are a delicious canape — there are times I make this instead of the cheese ball. It is nice to have a recipe that is so easy to adapt.