Pistachio Creole Cheese Log, Egg Nogg

This recipe has been in my recipe box for a long time. Not sure where it came from.

Pistachio Creole Cheese Log

1 bar (8 ounces) cream cheese, room temperature

1 cup coarsely grated sharp white cheddar (4 ounces)

1 tablespoon Creole mustard

1 teaspoon Worcestershire sauce

Coarse salt and ground pepper

1 cup shelled unsalted pistachios, coarsely chopped

2 tablespoons finely chopped parsley

Crackers, for serving

In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours.

Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.

Transfer cheese to a piece of waxed paper; using paper, shape into a 6-inch-long log. Roll lightly in finely chopped parsley. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.

EGG NOGG

Beat the yellows of 12 large eggs until they are very light, stir in as much white sugar as they will dissolve, gradually pour in one glass of brandy, and then one glass of old whiskey, one grated nutmeg, and three pints of rich milk. Beat the whites of the eggs to froth and stir in last.

This is an old recipe from 1901. Today you can use half and half and pre packaged grated nutmeg I am guessing that a fresh grated nutmeg will equal about 1 tablespoon of bottled ground nutmeg. I am going to start with that and add a little more if needed.

Aunt Shirley Christmas 2009. Every year Momma and her brother and sisters take turns having the entire family for Chirstmas day. Everyone brings food. There's  a lot of food and around 50 to 60 people usually.

Greg and Isabel!

Joshua and Abigail