Sherry Cheese Log
|Pecans||1 Cup (16 tbs), finely chopped (250 Milliliter)|
|Sherry/Brandy||45 Milliliter (3 Tablespoon)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Crumbled blue cheese||3⁄4 Cup (12 tbs) (175 Milliliter)|
|Cream cheese||4 Ounce (113 Gram)|
|Parmesan cheese||30 Milliliter (2 Tablespoon)|
|Hot red pepper sauce||1 Dash|
Measure sherry and butter into blender; blend until smooth; then gradually add remaining ingredients except pecans, blending after each addition.
Stop the blender occasionally and scrape down the sides.
When smooth, shape into a log; coat well with the nuts.
Roll up in the paper to smooth the shape; set in refrigerator to chill.