There are just some recipes that draw my attention over and over again. I may not stop what I'm doing to rush to the kitchen, but I will pause, thoughtfully stroke my chin, and think, "Hmmm...very interesting." I can't tell you the number of times I've been drawn to this recipe from Gooseberry Patch's Autumn with Family and Friends, copyright 2009. Of course, there's the obvious reason - apples and cinnamon - but, there's also the "log" factor. I usually make cheese balls, so a cheese log is a foreign land to me. So, come with me while I explore this new territory.
8-oz. pkg. cream cheese, softened
1/2 c. tart apple, cored, peeled and finely chopped
3/4 c. chopped pecans, toasted and divided
1/4 tsp. cinnamon
Tortilla chips, snack crackers, butter cookies, apple slices, pretzels
Combine cream cheese, apple, 1/4 cup pecans and cinnamon; form into a log. Roll log in remaining pecans; cover with plastic wrap and chill for 3 to 5 hours, or overnight. Let stand at room temperature for 20 minutes before serving. Serve with a variety of dippers. Makes 6 to 8 servings.
Here's the cream cheese and cinnamon. Do not be alarmed! You are seeing a teaspoon of brown sugar. I took the liberty to add it. I hope you don't mind.
Here's my half cup of Granny Smith apples. Well, maybe a little more than half a cup.
After stirring all of the ingredients together, I put the mixture into the fridge to firm up so that I could form it into a log.
I layed a few of the chopped pecans on a piece of wax paper, formed the mixture into a log, and placed it on top of the nuts.
Then, I pressed the remaining nuts around the mixture.
I wrapped the log up tightly in wax paper and refrigerated until firm.
This turned out to be a gorgeous appetizer. I served it with vanilla wafers. The log was tangy from the apples and cream cheese. The nuts, cinnamon, and vanilla wafers provided a sweet and crunchy contrast. And, I must confess that I ate more than my share of it. Yes, a new land known as apple-pecan log has opened itself up to me and I plan to revisit it often. Enjoy!