CREAM CHEESE LOG WITH SWEET-AND-SPICY CRANBERRY RELISH
Provided by Valerie Bertinelli
Categories appetizer
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.
- For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight.
- Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.
A TRIO OF CHEESE LOGS
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 12 servings per cheese log
Number Of Ingredients 10
Steps:
- Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the garlic and white pepper and mix until well combined. Divide the mixture into 3 even portions; return one portion to the mixer.
- For the pizza cheese log: Add the pizza blend cheese to the cream cheese mixture and mix well until combined. Remove to a work surface and roll into a log with your palms. (The mixture should be slightly sticky but thick enough to easily roll.) Put the smoked paprika on a shallow dish; roll the log in the paprika until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
- For the Cheddar Jack and parsley cheese log: Put a second portion of the cream cheese mixture in the mixer bowl. Add the Cheddar Jack cheese and mix well. Remove to a work surface and roll into a log with your palms. Put the dried parsley on a shallow dish and roll the cheese log in the parsley until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
- For the sharp Cheddar pecan cheese log: Put the last portion of the cream cheese mixture in the mixer bowl and add the extra-sharp Cheddar. Mix well. Remove to a work surface and roll into a log with your palms. Place the whole pecans down the length of the cheese log. Put the chopped pecans on a shallow dish, then roll the log in the pecans. Use your fingers to press the pecans more firmly into the cheese. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour.
- Unwrap the cheese logs and present on a large platter surrounded by plenty of crackers and cheese knives for easy self-service.
PISTACHIO AND POMEGRANATE CHEESE LOG
Provided by Valerie Bertinelli
Categories appetizer
Time 2h25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cream cheese, shredded cheese, chives, lemon zest and salt with a wooden spoon or spatula until well blended. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or up to overnight.
- In a small pot, combine the pomegranate juice, hot honey, sugar and cardamom. Bring to a boil over medium heat, then let the sauce cook and reduce until thickened, about 20 minutes. (It should coat the back of a spoon and have a glazelike consistency.) Keep warm or serve at room temp.
- Unwrap the cheese log and place on a platter. Garnish the log with the pistachios, pomegranate seeds and a generous drizzle of the pomegranate syrup. Serve with your favorite crackers.
THREE-CHEESE LOGS
Chopped walnuts add a bit of crunch to creamy cheese logs that you can assemble in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h15m
Yield 20
Number Of Ingredients 10
Steps:
- In large bowl, stir cream cheese, Worcestershire sauce and mustard until blended. Stir in Cheddar and Stilton cheeses, bell peppers and chives.
- Divide cheese mixture in half. Shape each half into a log. Roll logs in walnuts. Wrap each log separately in plastic wrap or waxed paper. Refrigerate about 2 hours or until firm.
- Place cheese logs on serving platter. Serve with apple slices and crackers.
Nutrition Facts : Calories 150, Carbohydrate 5 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g, TransFat 1/2 g
FRUIT-CHEESE LOG
Sweet, fruity apricots, figs and cranberries are tucked inside a three-cheese log for a lovely look.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Line square pan, 8x8x2 inches, with 16-inch piece of waxed paper, leaving ends overhanging. Spread pecans evenly over waxed paper in bottom of pan; set aside. Beat cream cheese, Muenster cheese and Parmesan cheese in medium bowl with electric mixer on medium speed until well mixed. Spoon cheese mixture over pecans, using teaspoon; spread evenly. Spoon Cheddar cheese food over cream cheese layer, using teaspoon; spread evenly. Sprinkle with dried fruits; press in lightly.
- Lift ends of waxed paper to remove cheese mixture from pan and place on smooth surface. Roll up cheese mixture, jelly-roll style. (If cheese is too soft to roll, return to pan and refrigerate about 20 minutes or until firm.) Wrap cheese log in waxed paper; place in resealable plastic food-storage bag. Refrigerate about 30 minutes or until firm. Serve with crackers.
Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 35 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg
HOLIDAY GOAT CHEESE LOG
This started as a Christmas treat, but was so popular that it's now served at all special family gatherings. The idea came from a recipe in a Colonial Williamsburg cookbook, but I modified it to get rid of peppercorns and add fruit. Garnish with parsley sprigs and serve with crackers.
Provided by Ann
Categories Christmas Cheese Appetizers
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
- Pour nut mixture onto a flat work surface and spread into a thin layer.
- Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 5.2 g, Cholesterol 22.4 mg, Fat 11.5 g, Fiber 1.1 g, Protein 7.7 g, SaturatedFat 6.1 g, Sodium 147.4 mg
FRUITED HOLIDAY CHEESE LOGS
Three rich and luscious fruits flavor a soft, mellow cheese blend that is rolled in toasted almonds. From "Christmas Cooking From the Heart by BHG". Chill time is not included in prep or cook time.
Provided by kitty.rock
Categories Spreads
Time 1h
Yield 32 tablespoon servings, 32 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl soak apricots, raisins, and dates in enough hot water to cover for about 30 minutes or until softened. Drain well; set aside.
- Meanwhile, place Monterey Jack cheese and cream cheese in a medium mixing bowl. Let stand at room temperature for 30 minutes.
- Add orange juice to cheeses in bowl. Beat with an electric mixer until well combined.
- Stir in drained apricots, raisins, dates, and salt.
- Divide mixture in half.
- Shape one portion of the cheese mixture into a log about 5 inches long. Repeat with remaining cheese mixture.
- Cover (with wax paper or plastic wrap) and chill logs for 4 to 24 hours.
- Before serving, roll each log in toasted almonds.
- Serve with assorted crackers and/or apple slices.
- NOTE: TO TOAST ALMONDS.
- Spread nuts in a single layer in a shallow baking pan.
- Bake in a preheated 350 degree F oven for 5 to 10 minutes or until pieces are golden brown, stirring once or twice.
- Cool completely.
- Store in airtight container for up to 4 weeks.
Nutrition Facts : Calories 65.4, Fat 4.5, SaturatedFat 2.2, Cholesterol 10.2, Sodium 74.2, Carbohydrate 4.2, Fiber 0.6, Sugar 3.1, Protein 2.6
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