Pecan-Crusted Brandy Cheese LogPecan-Crusted Brandy Cheese Log
Pecan-Crusted Brandy Cheese Log
Pecan-Crusted Brandy Cheese Log
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Recipe - Frankston #713
Pecan-Crusted Brandy Cheese Log
0
Servings8
Cook Time20 Minutes
Calories297
Ingredients
1/4 cup dried cranberries
1 1/2 cups pecans, chopped
1 cup Swiss cheese, grated
8 oz cream cheese
2 green onions, thinly sliced
2 Tbs brandy
2 Tbs orange juice
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp red pepper flakes
Directions
  1. In food processor, chop cranberries into fine pieces. Add pecans; pulse to a fine mixture. Remove and set aside. 
  2. Wipe out bowl of food processor; add Swiss cheese. Chop into fine pieces. Add cream cheese, onions, brandy, orange juice, salt, garlic powder, black pepper and red pepper flakes. Process until all ingredients are well-blended. Cover; refrigerate for 2 hours or until firm. 
  3. Lay a piece of parchment paper flat on a work surface. Spread cheese mixture onto paper near bottom edge. Begin rolling up paper around cheese to form a log that is roughly 1 1/2 inches in diameter and 7 inches long. Leave cheese rolled up in parchment paper. Place in freezer for 40 minutes. 
  4. On large plate, spread pecan mixture into an even layer. Remove cheese log from freezer; gently remove paper. Roll cheese log through the nuts to coat on all sides. Wrap cheese log tightly with plastic wrap. Refrigerate for at least 3 hours before serving.  
  5. Note: It is best to make this the day before serving. The flavors have a chance to combine, and the cheese will hold its shape.
Nutritional Information

Calories: 297, Fat: 27 g (10 g Saturated Fat), Cholesterol: 44 mg, Sodium: 258 mg, Carbohydrates: 5 g, Fiber: 2 g, Protein: 8 g.

0 minutes
Prep Time
20 minutes
Cook Time
8
Servings
297
Calories

Shop Ingredients

Makes 8 servings
1/4 cup dried cranberries
Not Available
1 1/2 cups pecans, chopped
Not Available
1 cup Swiss cheese, grated
Not Available
8 oz cream cheese
Not Available
2 green onions, thinly sliced
Not Available
2 Tbs brandy
Not Available
2 Tbs orange juice
Not Available
1/2 tsp salt
Not Available
1/2 tsp garlic powder
Not Available
1/4 tsp ground black pepper
Not Available
1/4 tsp red pepper flakes
Not Available

Nutritional Information

Calories: 297, Fat: 27 g (10 g Saturated Fat), Cholesterol: 44 mg, Sodium: 258 mg, Carbohydrates: 5 g, Fiber: 2 g, Protein: 8 g.

Directions

  1. In food processor, chop cranberries into fine pieces. Add pecans; pulse to a fine mixture. Remove and set aside. 
  2. Wipe out bowl of food processor; add Swiss cheese. Chop into fine pieces. Add cream cheese, onions, brandy, orange juice, salt, garlic powder, black pepper and red pepper flakes. Process until all ingredients are well-blended. Cover; refrigerate for 2 hours or until firm. 
  3. Lay a piece of parchment paper flat on a work surface. Spread cheese mixture onto paper near bottom edge. Begin rolling up paper around cheese to form a log that is roughly 1 1/2 inches in diameter and 7 inches long. Leave cheese rolled up in parchment paper. Place in freezer for 40 minutes. 
  4. On large plate, spread pecan mixture into an even layer. Remove cheese log from freezer; gently remove paper. Roll cheese log through the nuts to coat on all sides. Wrap cheese log tightly with plastic wrap. Refrigerate for at least 3 hours before serving.  
  5. Note: It is best to make this the day before serving. The flavors have a chance to combine, and the cheese will hold its shape.