Ass Kickin' Horseradish Cheese Log
We tried a recipe for a cheese log using Ass Kickin' Horseradish Hot Sauce. We ate a lot of it on crackers, but I also enjoyed it on a toasted bagel for breakfast. It would be a great snack for a Fourth of July party. While it calls for a specific hot sauce, I imagine others could be used, though the subtle horseradish flavor in this sauce added a nice touch to the cheese log.
We tried a recipe for a cheese log using Ass Kickin' Horseradish Hot Sauce. We ate a lot of it on crackers, but I also enjoyed it on a toasted bagel for breakfast. It would be a great snack for a Fourth of July party. While it calls for a specific hot sauce, I imagine others could be used, though the subtle horseradish flavor in this sauce added a nice touch to the cheese log.
- Carbohydrate 52.423 g
- Cholesterol 734.16 mg
- Fat 377.44252 g
- Fiber 15.1955995674133 g
- Protein 117.21612 g
- Saturated Fat 148.64836 g
- Serving Size 1 1 Serving (904g)
- Sodium 2851.632 mg
- Sugar 37.2274004325867 g
- Trans Fat 32.779012 g
- Calories 3937 calories
Step-by-step
- In your food processor, blend cream cheese, cheddar cheese, hot sauce and 1/2 chopped nuts, mix until smooth.
- Divide in half, place onto plastic wrap and roll into a log shape. Refrigerate.
- Before serving, remove log fom plastic wrap and roll into the remainder of the chopped nuts.
- Serve with your favorite crackers and top with more hot sauce for spicier snack!
Sharp cheddar and pungent horseradish cut through the dense richness of cream cheese, yielding a spreadable appetizer with a distinctly fiery bite. Combining cold dairy blocks straight from the refrigerator in a food processor often results in uneven blending and heavy strain on the motor. Letting the cream cheese soften on the counter for exactly 30 minutes prevents tearing and ensures the blades incorporate the hot sauce uniformly without separating the fats.
Chilling the shaped logs for at least one hour firms the dairy fats sufficiently to hold a cylindrical structure when unwrapped. Rolling the logs in chopped walnuts immediately after removing the plastic wrap guarantees the exterior pieces adhere securely to the tacky surface rather than sliding off into a messy pile on the cutting board. Toasting the walnuts at 350 degrees Fahrenheit for eight minutes before chopping draws out their natural oils and adds a necessary textural contrast to the dense dairy core.
Substituting pre-grated cheddar should be avoided because manufacturers coat those shreds in cellulose to prevent clumping, which inhibits proper binding in the food processor. Fine grating via a box grater yields the correct surface area for emulsion. Storing the finished logs wrapped tightly in plastic wrap within an airtight container maintains quality for up to three days in the refrigerator.
