Cheddar Cheese Log

Name: Cheddar Cheese Log
Total time: PT0D0H0M
Yield: makes One 8" Log
Ingredients: 2 lb. grated cheddar cheese (mild, medium or sharp); 1 tbsp. Dijon mustard; 1 ⁄ 2 tsp. Tabasco sauce; 1 ⁄ 2 cup finely chopped fresh parsley; 1 ⁄ 4 cup finely chopped pimientos; 1 ⁄ 4 cup coarsely chopped pecans

Serves
makes One 8" Log

MARY ELLEN BARTLEY

This retro hors d'oeuvre is among the many recipes Ella Fitzgerald marked in her copy of James Beard's American Cookery (Little, Brown, 1972).

Ingredients

2 lb. grated cheddar cheese (mild, medium or sharp)
1 tbsp. Dijon mustard
¹⁄₂ tsp. Tabasco sauce
¹⁄₂ cup finely chopped fresh parsley
¹⁄₄ cup finely chopped pimientos
¹⁄₄ cup coarsely chopped pecans

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Instructions

Step 1

Place softened cheddar cheese in a large bowl. Add Dijon mustard, Tabasco, parsley and pimientos. Mix until ingredients are evenly distributed, then, if necessary, correct seasoning with mustard and Tabasco.

Step 2

Place a piece of plastic wrap about 9" long on a clean surface. Mound cheese mixture along edge nearest you, then roll in plastic, pressing and molding to form a log about 1 1⁄2" wide and 8" long.

Step 3

Carefully remove plastic and roll log in chopped pecans, pressing nuts into log as you roll. Rewrap log with fresh plastic and chill for at least 1 hour. Serve with crackers.

Place softened cheddar cheese in a large bowl. Add Dijon mustard, Tabasco, parsley and pimientos. Mix until ingredients are evenly distributed, then, if necessary, correct seasoning with mustard and Tabasco.
Place a piece of plastic wrap about 9" long on a clean surface. Mound cheese mixture along edge nearest you, then roll in plastic, pressing and molding to form a log about 1 1⁄2" wide and 8" long.
Carefully remove plastic and roll log in chopped pecans, pressing nuts into log as you roll. Rewrap log with fresh plastic and chill for at least 1 hour. Serve with crackers.