Okay, I am going to say it, where did Fall go.  Is anyone else floored that it is almost November and the holidays are approaching at bullet-train speed?  Neither of us can believe we are already discussing the holidays, where to go, who to see and what to do.  We are hoping to get a chance to do a little entertaining this holiday season.  Simple and intimate celebrations with friends at our “newish” house.  One recipe I will definitely be making time and time again is this one for a Sage Rye and Blue Cheese Log.  It is out of this world delicious.  Did I mention, how easy it is to make?



With the hopes of having time to entertain, I have been playing around with some new appetizer and drink recipes.  I want the recipes to be simple, flavorful and easy.  While lounging at the pool in Vegas recently, I read an article about Thanksgiving entertaining.  One particular recipe stuck out, it was a cheese log with rye in it.  Unfortunately, someone else liked the same article and ripped out the recipe.  Which is completely okay as it gave me a chance to play around and devour cheese while Lenny traveled recently.

I was a big fan of cheese logs and cheese balls when I was a kid.  Heck, I was a big fan (and still am) of anything cheese.  Back in the olden days, cheesy appetizers were usually a deep neon orange and full of artificial flavorings.  You know the ones!  For this cheese log, I used cream cheese (it helps keep the structure) and blue cheese.  I flavored it with butter, rye, and sage.  I love sage and rye together.  Hmmmm!  To give the creamy cheese log more depth, I rolled it in toasted pistachios, just before serving … myself.  It was indulgent but delicious, and I’d do it all over again for the sake of cheese.

Sage Rye and Blue Cheese Log


12 ounces of cream cheese

1/4 pound of buttermilk blue cheese

2 tablespoons unsalted butter

2 teaspoons sage, minced

2 teaspoons shallot, minced

1 tablespoon rye

1/4 teaspoon black pepper

3/4 cup toasted pistachios, lightly crushed

How To:

Place all ingredients, except the pistachios, into a food processor.

Pulse, just until mixed.

Form into a cheese log.

Wrap in waxed paper.

Refrigerate for 24 hours.

Remove from the refrigerator at least 30 minutes before serving.

Roll in the crushed pistachios.








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