Cheese Ball with Lavosh

2 8oz blocks cream cheese softened
4 each green onions (chopped down to the white part)
Salt to taste, about 2tsp
2 4oz packages chopped beef, minced

Mix together in a medium size bowl the cream cheese, onions, and salt. Add some of the beef and begin to roll this into the shape of a ball. Place the cut beef on a large piece of wax paper or parchment and roll the cream cheese ball around on the beef to coat. Wrap the cheese ball in the wax paper and then wrap with foil. Allow to sit in the refrigerator and chill for a few hours or better yet overnight before serving. Serve on a platter with crackers or some homemade lavosh (recipe follows).

Lavosh

about 8 dough balls

In a stand mixer bowl, bloom:
1 1/4c water
3/4 t yeast
Add:
2 c bread flour
1 c cornmeal
1/2 c corn flour
1 1/2t sugar
1 1/2t salt
1/4 t cayenne pepper
1 oz butter, soft
Mix just until the dough comes together. Place in a plastic tub, cover and allow to rest overnight in the refrigerator. Portion into workable pieces and wrap in plastic wrap the next day. Any pieces you are not immediately using can be frozen and thawed as needed.

When rolling out the dough, roll paper thin on a very well floured surface. Place the rolled out dough on a sheet pan lined with parchment. Dock the dough either with a docking tool or simply use a fork. Brush it with egg wash, and sprinkle with kosher salt. Bake at 350 for 5-7 minutes, turn and repeat until lightly golden brown. Let cool, break into rustic pieces and store in an airtight container.

• 2 8oz blocks cream cheese softened
  
• 4 each green onions (chopped down to the white part)
  
• Salt to taste, about 2tsp
  
• 2 4oz packages chopped beef, minced
  

Mix together in a medium size bowl the cream cheese, onions, and salt. Add some of the beef and begin to roll this into the shape of a ball. Place the cut beef on a large piece of wax paper or parchment and roll the cream cheese ball around on the beef to coat. Wrap the cheese ball in the wax paper and then wrap with foil. Allow to sit in the refrigerator and chill for a few hours or better yet overnight before serving. Serve on a platter with crackers or some homemade lavosh (recipe follows).

Lavosh

about 8 dough balls

In a stand mixer bowl, bloom:

• 1 1/4c water
  
• 3/4 t yeast
  
• Add:
  
• 2 c bread flour
  
• 1 c cornmeal
  
• 1/2 c corn flour
  
• 1 1/2t sugar
  
• 1 1/2t salt
  
• 1/4 t cayenne pepper
  
• 1 oz butter, soft
  

Mix just until the dough comes together. Place in a plastic tub, cover and allow to rest overnight in the refrigerator. Portion into workable pieces and wrap in plastic wrap the next day. Any pieces you are not immediately using can be frozen and thawed as needed.

When rolling out the dough, roll paper thin on a very well floured surface. Place the rolled out dough on a sheet pan lined with parchment. Dock the dough either with a docking tool or simply use a fork. Brush it with egg wash, and sprinkle with kosher salt. Bake at 350 for 5-7 minutes, turn and repeat until lightly golden brown. Let cool, break into rustic pieces and store in an airtight container.

2 8oz blocks cream cheese softened
4 each green onions (chopped down to the white part)
Salt to taste, about 2tsp
2 4oz packages chopped beef, minced

Mix together in a medium size bowl the cream cheese, onions, and salt. Add some of the beef and begin to roll this into the shape of a ball. Place the cut beef on a large piece of wax paper or parchment and roll the cream cheese ball around on the beef to coat. Wrap the cheese ball in the wax paper and then wrap with foil. Allow to sit in the refrigerator and chill for a few hours or better yet overnight before serving. Serve on a platter with crackers or some homemade lavosh (recipe follows).

Lavosh

about 8 dough balls

In a stand mixer bowl, bloom:
1 1/4c water
3/4 t yeast
Add:
2 c bread flour
1 c cornmeal
1/2 c corn flour
1 1/2t sugar
1 1/2t salt
1/4 t cayenne pepper
1 oz butter, soft
Mix just until the dough comes together. Place in a plastic tub, cover and allow to rest overnight in the refrigerator. Portion into workable pieces and wrap in plastic wrap the next day. Any pieces you are not immediately using can be frozen and thawed as needed.

When rolling out the dough, roll paper thin on a very well floured surface. Place the rolled out dough on a sheet pan lined with parchment. Dock the dough either with a docking tool or simply use a fork. Brush it with egg wash, and sprinkle with kosher salt. Bake at 350 for 5-7 minutes, turn and repeat until lightly golden brown. Let cool, break into rustic pieces and store in an airtight container.