Blue Cheese Wine Butter Log Recipes

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.

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.

Steps:

• Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the blue cheese, chopped chives, red pepper flakes and ground pepper. Mix until totally combined, scraping the sides as needed.
• Lay out a long piece of plastic wrap on top of a piece of aluminum foil and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap and foil over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic and foil to form a cohesive roll). Place the roll of butter into the fridge so it will harden, at least 1 hour, or into the freezer if you need to speed along the process.

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Steps:

• Preheat a grill to high heat.
• Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
• Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

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.

Steps:

• In a medium bowl, cream together the butter, blue cheese, parsley, brandy, garlic, onion powder, pepper, and hot sauce.
• With a rubber spatula, place the mixture width wise down the middle of a 12x8 sheet of tinfoil or wax paper, leaving about an inch free at either end.
• Roll the foil or paper up lengthwise to create a little cylinder of butter.
• Seal the ends of the cylinder and freeze for at least 1 hour before using.
• Cut with a warm knife.