Pistachio Coated Cheese Log Recipes

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PISTACHIO-COVERED CHEESE LOG



Pistachio-Covered Cheese Log image

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

1 bar (8 ounces) cream cheese, room temperature
1 cup coarsely grated sharp white cheddar (4 ounces)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Coarse salt and ground pepper
1 cup shelled unsalted pistachios, coarsely chopped
Crackers, for serving

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



Pistachio-Covered Cheese Log image

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

8 ounces cream cheese, room temperature
1 cup grated sharp white cheddar cheese
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
coarse salt and pepper
1 cup unsalted shelled pistachio, coarsely chopped

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

PISTACHIO AND POMEGRANATE CHEESE LOG



Pistachio and Pomegranate Cheese Log image

Provided by Valerie Bertinelli

Categories     appetizer

Time 2h25m

Yield 8 servings

Number Of Ingredients 12

16 ounces cream cheese, softened
8 ounces shredded Italian 5-cheese blend
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
1/4 teaspoon kosher salt
2 cups pomegranate juice
1/4 cup hot honey or (1/4 cup honey plus 1/2 teaspoon crushed red pepper flakes)
1/4 cup sugar
1/2 teaspoon ground cardamom
1/4 cup shelled pistachios, roughly chopped
1/4 cup pomegranate seeds
Crackers, for serving

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



Pistachio-Coated Cheese Log image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 8

One 8-ounce block cream cheese, at room temperature
3/4 cup grated sharp Cheddar
3/4 teaspoon Worcestershire sauce
Zest of 1/2 lemon, finely grated
Pinch of cayenne
Freshly ground black pepper
1/2 cup roasted salted pistachios, finely chopped
Crackers or sliced bread, for serving

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-CRUSTED SALMON



Pistachio-Crusted Salmon image

Make ordinary salmon extra special by topping it with a pistachio crust. You can have it on the table in under 30 minutes for a quick weeknight meal or a dinner party for guests. Serve with a chilled glass of Sauvignon Blanc.

Provided by France C

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 9

¼ cup crushed pistachios
2 tablespoons panko bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon butter, melted
4 (6 ounce) fillets salmon with skin, center cut
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon Dijon mustard
4 lemon wedges

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
  • Lightly season salmon fillets with salt and pepper on both sides.
  • Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
  • Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 458.5 calories, Carbohydrate 6.8 g, Cholesterol 107.9 mg, Fat 32 g, Fiber 1.5 g, Protein 36.2 g, SaturatedFat 7.1 g, Sodium 322.3 mg, Sugar 0.7 g

PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM



Pistachio Layer Cake with Cream Cheese Buttercream image

This pistachio layer cake with cream cheese buttercream is really special. The layers are light, moist, and not too sweet, with plenty of pistachio flavor. The presentation with the swirled top and pistachio-coated sides make it a real showpiece. Layers can be made, wrapped well, and frozen up to a month in advance.

Provided by John Somerall

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 2h35m

Yield 20

Number Of Ingredients 19

cooking spray
3 cups unsalted pistachios
2 ⅓ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
¾ cup unsalted butter
1 ¾ cups white sugar
5 large egg whites
½ cup sour cream
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup whole milk
1 drop green gel food coloring
2 (8 ounce) packages cream cheese, softened
½ cup unsalted butter
8 cups powdered sugar
2 teaspoons vanilla extract
1 drop green food coloring

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
  • Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
  • Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
  • Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
  • Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
  • Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
  • While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
  • Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
  • Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
  • Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.

Nutrition Facts : Calories 628.1 calories, Carbohydrate 85.4 g, Cholesterol 58.9 mg, Fat 29.6 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 14.2 g, Sodium 268.4 mg, Sugar 68.9 g

SALADS WITH PISTACHIO-CRUSTED GOAT CHEESE



Salads with Pistachio-Crusted Goat Cheese image

Looking for something a little different for supper? "This vegetarian main-dish salad pairs walnuts, juicy oranges and tomatoes with warm, pistachio-crusted goat cheese medallions and a splash of vinaigrette," says Gloria. Serve with a crusty loaf of French bread. Gloria Bradley - Naperville, IL

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 cups torn mixed salad greens
2 medium oranges, peeled and segmented
1 cup cherry tomatoes
1/2 cup chopped walnuts, toasted
1/4 medium red onion, thinly sliced
2 tablespoons orange juice
1 tablespoon white wine vinegar
1 teaspoon grated orange zest
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
6 tablespoons walnut or olive oil, divided
1/3 cup pistachios
4-1/2 teaspoons seasoned bread crumbs
1 log (4 ounces) fresh goat cheese

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the orange juice, vinegar, orange zest, honey, salt, cumin and 5 tablespoons walnut oil. Pour over salad; toss to coat. Divide among four serving plates., Place pistachios in a food processor; cover and process until ground. Transfer to a small bowl; stir in bread crumbs. Cut goat cheese into four slices; brush slices with remaining oil. Coat in crumb mixture., In a small nonstick skillet coated with cooking spray, cook cheese slices over medium heat for 1-2 minutes on each side or until golden brown. Place on salads.

Nutrition Facts : Calories 424 calories, Fat 36g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 508mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein.

PISTACHIO CREAM CHEESE COOKIES



Pistachio Cream Cheese Cookies image

My son-in-law is a big fan of pistachios. He looks forward to these buttery cookies at holiday time, but I make them for him more than just once a year. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
3 ounces cream cheese, softened
1-1/2 cups confectioners' sugar
1 large egg, room temperature
3 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
1 to 2 drops green food coloring
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped pistachios
60 shelled pistachios (about 1/3 cup)

Steps:

  • In a large bowl, beat butter, cream cheese and confectioners' sugar until blended. Beat in egg, lemon zest, vanilla and food coloring. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half; shape each into a 7-1/2-in.-long roll. Roll in chopped pistachios. Wrap and refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Press a whole pistachio into the center of each cookie., Bake 7-9 minutes or until edges are lightly browned. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 61 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

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