Thursday, December 22, 2011

Cheese Log

This Cheese Log is a Christmas Brunch tradition in my family.  It's quick and easy to make, and quite toteable.

I make it rolled in crushed pretzels instead of nuts, which is great for those who are allergic to nuts.

Holiday Cheese Log (makes 4 medium-sized logs):

2 x 8oz blocks of cream cheese (lite or regular)
4 cups grated cheddar (2 cups sharp white & 2 cups orange)
the juice of 1/3 medium onion, grated
1/3 cup sour cream
Dijon or honey mustard to taste (1-3 tbsp)
Worcestershire sauce to taste (3-7 drops)
Salt & pepper to taste (I use ground mixed peppercorns)
1 oz Brandy or Bourbon
Coarsely crushed pretzels

In a food processor, whiz up the cream cheese and grate in the cheddar, or mix all by hand in a large bowl.  Add the onion juice and sour cream, then season to taste with the next 4 ingredients.  Add the Brandy or Bourbon and combine.

Let sit, covered in the fridge, for at least 2 hours or overnight to combine flavours.

Divide into 4 portions; roll into log shapes and then roll in the crushed pretzels to cover.  Wrap and refrigerate till needed.

These will keep in the fridge for several days, which is perfect to take visiting over the holidays.  You can also make some of it into a cheese ball instead of a log, plus you can also make it up into little balls and freeze them; they defrost quite quickly this way (on counter for 1/2 hour), which is great for just one person.

Alternate recipe:

Use 3 cups sharp white cheddar, then mix everything up.  Divide the mixture in two, then add 1/2 cup orange cheddar to one half of the mixture, and add 300 g of blue cheese to the other half, and make 2 orange logs and 2 blue cheese logs.  Roll the blue cheese logs in parsley to differentiate them.

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