Blue Cheese Cheese Log Food

A TRIO OF CHEESE LOGS

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.

APPETIZER BLUE CHEESE LOGS

Steps:

• Beat cream cheese until smooth. Fold in cheddar and blue cheeses. Refrigerate, covered, at least 2 hours., In a small skillet, heat butter over medium heat. Add curry powder; saute 1-2 minutes. Stir in pecans; cook and stir 1 minute. Stir in parsley. Cool slightly. Roll cheese mixture into 2 logs, each about 5 in. long. Roll logs in pecan mixture; refrigerate. Serve with crackers.

MAKE-AHEAD BLUE CHEESE CHEDDAR PECAN LOGS

Steps:

• In a bowl mix together cream cheese, shredded cheddar, blue cheese, green onion, garlic, Worcestershire sauce, Tabasco, parsley and black pepper until well combined.
• Cover and chill a minimum of 8 hours or overnight to blend flavors.
• Shape into 4 equal size logs, then roll the logs completely into the chopped nuts.
• Cover and chill or freeze for up to 3 weeks wrapped tightly in foil.

BLUE CHEESE LOG

Steps:

• Bring Cream Cheese to room temperature. Blend with electric mixter until smooth.
• Stir in 1 cup of nuts and ripe olives.
• Spread remaining nuts on waxed paper.
• Flour hands lightly and shape mixture into one log or two short logs. Roll in nuts until well coated.
• Wrap in plastic and refrigerate overnight. Freezes well.

BLUE CHEESE LOG

Steps:

• Combine softened cheeses, butter and brandy in a bowl until well combined. Set aside.
• Cut off a large piece of plastic wrap. Sprinkle the parsley and poppy seed on top of it.
• Shape the cheese mixture into a log, and roll on top of the parsley/poppy seed mixture to coat completely, using the plastic wrap to help you roll.
• Wrap the coated log tightly in plastic wrap and refrigerate 8 hours or overnight for flavors to blend.
• Garnish as desired and serve with crackers.

BLUE CHEESE LOGS

Steps:

• Place first 6 ingredients in food processor. Pulse 1-2 minutes. Scraping down sides twice.
• Mix together cheese mixture, 1 cup of pecans and 1/2 cup parsley. Cover and chill for 1 hour.
• Shape cheese mixture into 4 7"long logs using saran wrap or wax paper.
• Combine remaining pecans and parsley on work space. Roll logs in pecan parsley mixture. Cover and chill. Serve with crackers!

BLUE CHEESE LOGS

Steps:

• Process cream cheese, Cheddar cheese, blue cheese, grated onion, Worcestershire sauce, red pepper & brandy in a food processor 1-2 minutes until combined, stopping to scrape down sides.
• Stir together cheese mixture, 1 cup pecans and 1/2 cup parsley.
• Cover and chill for 1 hour.
• Shape cheese mixture into 4 (7-inch) logs.
• Combine remaining 1 cup of pecans and 1-1/2 cups parsley.
• Roll logs in parsley mixture; cover and chill until ready to serve.
• Serve with cocktail breads or crackers.