This is a fantastic and easy recipe from my friend Pat Loud which was passed down from her mother. She serves it at nearly every party that I’ve attended and it’s always a big hit. As with most good recipes, the amounts are somewhat flexible – in other word…
What you'll need
Ingredients
Pat Loud’s Classic Holiday Cheese Log
10 ounces shredded Cabot extra sharp cheese, at room temperature
8 ounces cream cheese, softened to room temperature
4 -6 ounces Bleu cheese, crumbled
2-3 teaspoons Worcestershire sauce (or to taste)
1 clove garlic, crushed
1/3 cup each of pistachios and dried cranberries, chopped
The method
Directions
01
Place cheeses, Worcestershire sauce, and garlic in the bowl of a food processor. Pulse 4-5 times to combine, then process for 1 minute until smooth, scraping down sides of bowl with a rubber spatula as needed.
02
Put mixture on a piece of wax paper and using the paper, shape into a ball or 2 logs. Refrigerate until firm. Roll ball or logs in a mixture of chopped pistachios and then cover tightly with plastic wrap and refrigerate for 24 hours. Serve with crackers and additional dried fruit.
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Pat Loud's Holiday Cheese Log
Prep
Cook
Yield
This is a fantastic and easy recipe from my friend Pat Loud which was passed down from her mother. She serves it at nearly every party that I’ve attended and it’s always a big hit. As with most good recipes, the amounts are somewhat flexible – in other word…
Ingredients
Pat Loud’s Classic Holiday Cheese Log
10 ounces shredded Cabot extra sharp cheese, at room temperature
8 ounces cream cheese, softened to room temperature
4 -6 ounces Bleu cheese, crumbled
2-3 teaspoons Worcestershire sauce (or to taste)
1 clove garlic, crushed
1/3 cup each of pistachios and dried cranberries, chopped
Cook Like James · The method
Directions
1
Place cheeses, Worcestershire sauce, and garlic in the bowl of a food processor. Pulse 4-5 times to combine, then process for 1 minute until smooth, scraping down sides of bowl with a rubber spatula as needed.
2
Put mixture on a piece of wax paper and using the paper, shape into a ball or 2 logs. Refrigerate until firm. Roll ball or logs in a mixture of chopped pistachios and then cover tightly with plastic wrap and refrigerate for 24 hours. Serve with crackers and additional dried fruit.
Cook Like James
Pat Loud's Holiday Cheese Log
Prep
Cook
Yield
This is a fantastic and easy recipe from my friend Pat Loud which was passed down from her mother. She serves it at nearly every party that I’ve attended and it’s always a big hit. As with most good recipes, the amounts are somewhat flexible – in other word…
Ingredients
Pat Loud’s Classic Holiday Cheese Log
10 ounces shredded Cabot extra sharp cheese, at room temperature
8 ounces cream cheese, softened to room temperature
4 -6 ounces Bleu cheese, crumbled
2-3 teaspoons Worcestershire sauce (or to taste)
1 clove garlic, crushed
1/3 cup each of pistachios and dried cranberries, chopped
Directions
1
Place cheeses, Worcestershire sauce, and garlic in the bowl of a food processor. Pulse 4-5 times to combine, then process for 1 minute until smooth, scraping down sides of bowl with a rubber spatula as needed.
2
Put mixture on a piece of wax paper and using the paper, shape into a ball or 2 logs. Refrigerate until firm. Roll ball or logs in a mixture of chopped pistachios and then cover tightly with plastic wrap and refrigerate for 24 hours. Serve with crackers and additional dried fruit.
