PISTACHIO AND POMEGRANATE CHEESE LOG
Provided by Valerie Bertinelli
Categories appetizer
Time 2h25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cream cheese, shredded cheese, chives, lemon zest and salt with a wooden spoon or spatula until well blended. 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 up to overnight.
- In a small pot, combine the pomegranate juice, hot honey, sugar and cardamom. Bring to a boil over medium heat, then let the sauce cook and reduce until thickened, about 20 minutes. (It should coat the back of a spoon and have a glazelike consistency.) Keep warm or serve at room temp.
- Unwrap the cheese log and place on a platter. Garnish the log with the pistachios, pomegranate seeds and a generous drizzle of the pomegranate syrup. Serve with your favorite crackers.
PISTACHIO-COATED CHEESE LOG
Steps:
- Mix the cream cheese, Cheddar, Worcestershire, lemon zest, cayenne and a few grinds of pepper together in a medium bowl until thoroughly combined.
- Lay a large piece of plastic wrap on a work surface and put the cheese mixture on top. Use the plastic wrap to form it into a 6-inch log. Refrigerate until firm, about 1 hour.
- Put the pistachios on a large plate. Unwrap the cheese log and roll it in the pistachios until it is fully coated. Serve immediately or rewrap in clean plastic and refrigerate up to 1 day.
PISTACHIO-COVERED CHEESE LOG
Pistachios give appealing texture and eye-catching color to our easy cheese-log appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 7
Steps:
- In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours.
- Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.
- Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.
Nutrition Facts : Calories 250 g, Fat 22 g, Fiber 1 g, Protein 9 g
PISTACHIO-COVERED CHEESE LOG
From Everyday Food, published in the Dec. 2008 issue. This festive looking log is easy to make, although you will need to plan ahead of time because there is a chilling factor to keep in mind....Cooking time equals chilling time.
Provided by Marz7215
Categories High In...
Time 4h20m
Yield 1 cheese log, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, using an electric mixer, beat cream cheese, cheddar cheese, Dijon and Worcestershire until well combined. Season with salt and pepper. Cover and refrigerate until slightly firm about 1-2 hours.
- Meanwhile in a medium skillet toast pistachios over medium heat, stirring frequently until fragrant and golden, about 7 minutes. Transfer to a platter and let cool.
- Transfer cheese mixture to a piece of waxed paper, using paper guide the to shape a log about 6 inches long. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm 1 to 2 hours (or up to a day). Serve with crackers.
Nutrition Facts : Calories 245.4, Fat 21.7, SaturatedFat 10.1, Cholesterol 46, Sodium 201.1, Carbohydrate 5.5, Fiber 1.6, Sugar 1.5, Protein 9
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