Fruited Cheese Log Food

CREAM CHEESE LOG WITH SWEET-AND-SPICY CRANBERRY RELISH

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

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.

FRUIT CHEESE LOG

Steps:

• Line a square pan with a 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 with an electric mixer until well mixed.
• Spoon cheese mixture over pecans, using teaspoon; spread evenly.
• Spoon cheddar cheese food over cream cheese layer, using a 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 to 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.

NUTTY CHEESE LOG

Steps:

• Process all ingredients except nuts in food processor until blended.
• Roll into 10-inch log on large sheet of plastic wrap; wrap tightly with plastic wrap.
• Refrigerate 3 hours or until firm. Unwrap cheese log; roll in nuts until evenly coated.

FRUITED CHEESE LOG

Steps:

• Soak apricots in 1 c water for 2 hours.
• Drain and chop.
• Blend cheeses.
• Add remaining ingredients, fruits last, mixing thoroughly in between.
• Turn out onto sheet of foil and shape into 9" log or 2 large balls.
• Wrap securely and chill until firm.
• Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen).
• Garnish.

FRUITED HOLIDAY CHEESE LOGS

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.

CHEESE FRUIT LOG

Steps:

• Preheat oven to 200°C.
• Bake the pistachio nuts on a lined baking tray for 5 minutes, or until golden brown.
• Cool, then chop finely.
• Beat the cream cheese in a medium size bowl until smooth.
• Fold in the dried apricots, spring onions, sun dried tomatoes and black pepper.
• Combine the pistachio nuts with the parsley and spread on a sheet of baking paper.
• Form the cheese mixture into an 8 inch log and roll in the nut mixture.
• Wrap in plastic wrap and refrigerate for 2-3 hours or until firm.
• Serve with a mix of crackers.