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Photo: Allie Chanthorn Reinmann On a cold winter’s night in 2017, a friend brought a 20-ounce walnut- and bacon-covered cheeseball to my Christmas party. It was my first holiday cheeseball experience and I instantly became enamored with the novelty of having access to a gigantic sphere of nearly endless dip. But when the next day dawned, I was faced with an unforeseen challenge: What do I do with the cheeseball leftovers? The ball was certainly no longer shaped like one, and nearly half of it was gone, but that still left me with over a half pound of cheese. I looked forward to eating more of it with crackers, but I knew I’d eventually get sick of that presentation, and throwing it in the trash was simply not an option. Suddenly, my brain went into “re-work” mode. Re-work is a food industry concept of taking a perfectly good but no longer needed finished product and changing it into something new. It’s the same idea behind using day-old brioche slices for your Sunday French toast. Brioche is already a finished product you can enjoy as is, but day-old brioche can be too dry for eating plain. It is, however, perfect for soaking up cinnamon-laced custard and frying in butter. I looked at my cheeseball, all broken open, but still showing off its bacon bits, scallions, shredded cheddar cheese, cream cheese, walnuts, and seasonings. It occurred to me that this could make an amazing sauce for some pasta. I could re-work […]