Blue Cheese Wine Butter Log Recipes

BLUE CHEESE CHEESE LOG

Steps:

• Cut the bacon into 1/2-inch pieces and place in a cold skillet with 1/2 cup water. Turn the heat to high and cook, stirring occasionally, until the water has evaporated and the bacon bits are crispy. Pour the contents of the skillet into a bowl, reserving 2 tablespoons bacon grease in the skillet. Reduce the heat to medium, then add the onion and a pinch of salt and cook, stirring occasionally, until deep golden brown, 7 to 10 minutes. Turn off the heat and allow to cool completely.
• Combine the cream cheese, blue cheese, Swiss cheese, chopped dates, port wine and onions in a food processor and pulse until smooth.
• Lay two 18-inch pieces of plastic wrap side by side on the counter, overlapping by about 1 inch. Use a rubber spatula to scoop the cheese mixture into the center. Wet your hands slightly and shape into a rough log, then wrap firmly in plastic and roll a bit to firm up the shape. Twist the ends tightly closed and place in the refrigerator for at least 30 minutes.
• Meanwhile, return the bacon and grease to the skillet over medium-low heat. Add the pecans and cook, stirring, until they become fragrant, then stir in a pinch of salt and remove from heat. Let cool completely.
• Transfer the bacon/pecan mixture to a plate. Unwrap the cheese log and roll it in the bacon/pecan mixture to coat, pressing well to make the coating stick. Serve with crackers and mini toasts.

APPETIZER BLUE CHEESE LOGS

Steps:

• Beat cream cheese until smooth. Fold in cheddar and blue cheeses. Refrigerate, covered, at least 2 hours., In a small skillet, heat butter over medium heat. Add curry powder; saute 1-2 minutes. Stir in pecans; cook and stir 1 minute. Stir in parsley. Cool slightly. Roll cheese mixture into 2 logs, each about 5 in. long. Roll logs in pecan mixture; refrigerate. Serve with crackers.

BLUE CHEESE FLAT IRON STEAK

Steps:

• In a shallow dish, combine the first seven ingredients. Add beef; turn to coat. Cover and refrigerate 30 minutes., In a small bowl, mix blue cheese, butter, chives and pepper; set aside. Drain beef, discarding marinade., Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with blue cheese butter.

FILET MIGNON WITH CREAMY BLUE CHEESE SAUCE (COOKING FOR 2)

Steps:

• Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
• In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth.
• Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.

BLUE CHEESE-WINE BUTTER LOG

Steps:

• In a small mixer bowl cream butter or margarine on low speed of electric mixer till fluffy. Blend in wine and cheese; beat till light. Place mixture on a sheet of waxed paper; shape into a 1 1/2-inch-thick log, about 6 inches long. Wrap in waxed paper; chill about 30 minutes or till firm. Spread parsley on another piece of waxed paper; unwrap log and roll in parsley. Wrap chill till firm. Let stand at room temperature a few minutes before serving. Slice in 1/4-inch pieces to serve. Store in refrigerator.

BLUE CHEESE BUTTER

Steps:

• Gently mash together all ingredients in a bowl with a fork, leaving some texture.

BLUE CHEESE LOGS

Steps:

• Place first 6 ingredients in food processor. Pulse 1-2 minutes. Scraping down sides twice.
• Mix together cheese mixture, 1 cup of pecans and 1/2 cup parsley. Cover and chill for 1 hour.
• Shape cheese mixture into 4 7"long logs using saran wrap or wax paper.
• Combine remaining pecans and parsley on work space. Roll logs in pecan parsley mixture. Cover and chill. Serve with crackers!

BLUE CHEESE BALL

Steps:

• In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
• The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.

BLUE CHEESE LOG

Steps:

• Bring Cream Cheese to room temperature. Blend with electric mixter until smooth.
• Stir in 1 cup of nuts and ripe olives.
• Spread remaining nuts on waxed paper.
• Flour hands lightly and shape mixture into one log or two short logs. Roll in nuts until well coated.
• Wrap in plastic and refrigerate overnight. Freezes well.