Festive Cheese Log

This photo is of a similar cheese log and is from Taste of Home.

Here's a favorite recipe of mine that would be great for New Year's Eve or anytime you're asked to bring an appetizer.  It travels well and you only need bring along a cheese spreader and a box of crackers!

I found this recipe in Ken Haedrich's Home for the Holidays years ago and have modified it somewhat.  The little bit of jalapeno flavor is very nice, but the jalapenos can be omitted if you don't have them or don't care for them.  This takes a bit of time to put together, since you need to take time to toast the nuts, but I still consider it easy and quick.  And there is nothing like the convenience of making an appetizer ahead to pull out of the fridge when needed.  Here's the recipe:

FESTIVE CHEESE LOGS

2 cups pecan or walnut pieces
8 ounces cream cheese, softened
8 ounces grated sharp Cheddar cheese
4 ounces crumbled blue cheese
1/2 cup chopped fresh parsley (or use a couple tablespoons of dried parsley flakes if you must)
2 tablespoons finely minced onions (the dried will work; use 2 tsp.)
1 or 2 minced garlic cloves (optional)
1/4 cup minced pickled jalapeño peppers (optional)
1 tablespoon fresh lemon juice

Toast the nuts: Spread them on an ungreased baking sheet and place them in a 350º oven for 7 to 10 minutes until nicely toasted. Watch them carefully. When they’re done, transfer them onto a large plate and let them cool.

Put the three cheeses in a large mixing bowl and work them with the back of a wooden spoon until blended. Add the remaining ingredients (except the nuts), and mix them with a spoon or your hands until everything is evenly blended.

Chop the nuts with a hand chopper and work 1 cup of them into the cheese mixture. Cover and refrigerate for 15 minutes.

When the 15 minutes are up, put a large piece of wax paper on your work counter. Spread the nuts on the wax paper.  (If you happen to have more fresh parsley, that also looks pretty mixed in with the nuts, so you might like to chop a bit more and add to the chopped nuts.) Divide the cheese mixture into two portions and place one portion on top of the nut-covered wax paper. Using your hands, shape the cheese mixture into a log, rolling and pressing it into the nuts as you shape. Wrap it in plastic wrap and follow the same procedure to make a second cheese log from the remaining cheese mixture. (If you prefer to make a cheese ball, scoop the entire cheese mixture onto the nut-covered wax paper and shape it into a large ball, again rolling and pressing it into the chopped nuts as you shape.) Wrap the cheese ball or logs in plastic wrap and refrigerate at least 30 minutes before serving.

Makes 2 cheese logs.

This recipe has been a family favorite for years, and it always goes over well at events I take it to. It's nice because you can make it well ahead of time and keep in the fridge until you're almost ready to use it. Just pick up a box or two of crackers and you're all set. I took this to a gathering in early December and took along the snowflake-shaped Ritz® crackers to accompany it. I like to make the logs rather than a cheese ball because they stay neater looking -- just slice and serve.

Cucumber Canapes ~ nice appetizer for a Christmas buffet!

Photo from Taste of Home

I don't know about your family, but ours always enjoys the occasional festive meal of just appetizers.  We will sometimes do this for New Year's Eve, for example, or other times when the family is all together.  Recently, in my browsing through older November/December issues of Country Woman magazine, I came upon this delicious-sounding recipe for Cucumber Canapes. 

I've made a similar recipe in the past, but this one sounds even better.  And it would be so festive at Christmas time with the red-and-green garnish of dill and pimiento.  When I make these, I will probably just use the party rye bread rather than cutting rounds out of regular rye bread and having all those trimmings left over.  The rounds are very pretty, though.

Often at Christmas time, we're invited to gatherings where we're to bring along finger foods.  This would be a perfect appetizer to bring along for an occasion like that.  I'm posting it here so I don't forget where I put the recipe.  Maybe this would be a nice addition to your appetizer line-up, too.

Cranberry Cheese Log ~ a yummy appetizer!

(Photo by Taste of Home)

Last night I went to a ladies' Christmas fellowship and needed to  bring along finger foods to share.  I brought a tray of cookies plus a cheese log and crackers.  For the crackers I chose Triscuits®, which seemed just right with the flavors and texture of this cheese log.  The recipe may be found here:  Cranberry Cheese Ball.  I chose to form the cheese mixture into a log, as I think cheese logs are easier and neater to serve than cheese balls.  I rolled it in chopped toasted walnuts rather than pecans.


This seems to be a very forgiving and adaptable recipe.  Rather than gorgonzola, I used just regular crumbled blue cheese (low-fat) from the grocery store since this is what I had, and it worked just fine.  I left out the chopped red & green peppers because I had none on hand, and left out the celery due to lack of time.  For the onion, I reconstituted 2 teaspoons of dried minced onion in hot water for 10 minutes or so and then drained off the excess water (there wasn't much).  The flavor was wonderful and, although I may add the peppers next time, they are not necessary.  This seemed to go over very well at the fellowship, and I will definitely be making this again and again at Christmas time.  Easy and delicious!