Creamcheeselog Recipes

CHRISTMAS APPETISER: ITALIAN CHEESE LOAF

Steps:

• Spray a loaf pan with oil then line with cling wrap with overhang.
• Mix Cheese Log ingredients together. Taste and adjust salt if needed (bear in mind saltiness of crackers you are serving with).
• Scrape into loaf pan and level surface, pressing to remove air pockets. Smaller pan = taller loaf.
• Cover with cling wrap overhang and refrigerate for 4 hours+ (up to 1 week).
• Turn out onto platter, peel off cling wrap.
• Top with sun dried tomato and pour over oil. Garnish with parsley and rosemary sprigs to give it a festive look.
• Best to serve closer to room temp than fridge cold. Serve with crackers! Knives for smearing optional - it's soft enough to scoop with crackers.

CHERRY CHEESE LOGS

Steps:

• In a large bowl, beat cream cheese, sugar, orange juice and ginger until smooth. Fold in cherries. Refrigerate, covered, at least 1 hour., Place pecans in a shallow bowl. Shape cheese mixture into two 7-in.-long logs; roll in pecans to coat evenly. Wrap logs; refrigerate at least 1 hour. Serve with crackers.

CREAM CHEESE LOG

Steps:

• Soften cream cheese in microwave.
• Beat in garlic and pepper.
• Add finely chopped gherkins& mix well.
• Sprinkle chopped nuts onto plastic cling wrap.
• Place mixture onto nuts in a log shape and roll up with the aid of the cling wrap coating evenly.
• Chill thoroughly before serving on crackers, crisp toast triangles or slices of cucumber.
• Alternative flavourings, eg.
• chopped green pepper, finely chopped spring (green) onion, or herbs can be used in place of the gherkins.

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.

PECAN CHEESE LOGS

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in the shredded cheeses, mayonnaise, garlic powder, onion powder and Worcestershire sauce. Shape mixture into two logs, about 6 in. long. Roll in pecans, pressing down gently., Wrap each in plastic wrap; refrigerate for at least 2 hours or overnight. Serve with crackers.

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.