Charcuterie Board
https://apple.news/Ax_0-QSXTSZ6AScVcURpdcg
Such fun! I can't wait to have an excuse to make one. I want to rip off a piece of that bread and load it up with the fixens'.
Comments (21)
Related Discussions
Searching for easy apps that travel well
Comments (6)I swear I posted a bunch of recipes.....but I'll try again! Rye Party Puffs Posted by luvtocook at recipegoldmine.com May 2, 2001 Dough 1 cup water 1/2 cup butter or margarine 1/2 cup all-purpose flour 1/2 cup rye flour 2 teaspoons dried parsley flakes 1/2 teaspoon garlic powder 1/4 teaspoon salt 4 eggs Caraway seeds Corned Beef Filling 16 ounces cream cheese, softened 2 (2 1/2 ounce) packages thinly sliced cooked corned beef, chopped 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons minced chives 2 tablespoons diced onion 1 teaspoon spicy brown mustard 1/8 teaspoon garlic powder 10 small stuffed olives, chopped In a saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at time. Beat until smooth. Drop batter by rounded teaspoons 2-in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400 degrees F for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. I n a mixing bowl, combine the first eight filling ingredients; mix well. Stir in olives. Split puffs; add filling. Refrigerate. Yield: 4 1/2 dozen. NOTE: These puffs might sounds like a lot of work but, they are fabulous and great for party if they last that long. The corned beef filling makes enough for fill two batches of the dough puffs. SAVORY SPINACH BALLS - from Ruthanna 2 packages frozen chopped spinach, cooked and drained 1 large onion, chopped fine 4 eggs, beaten 3/4 cup melted butter 1/2 teaspoon salt 1/2 teaspoon garlic salt 1/2 teaspoon thyme 1/2 cup Parmesan cheese 2 cups Pepperidge Farm herb seasoned stuffing mix Mix all ingredients in a large bowl; chill 1/2 hour. Roll spinach mixture into small balls (rounded teaspoons or tablespoons). At this point, you can freeze the unbaked balls on cookie sheets, then transfer to plastic freezer bags and bake when needed. Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. Bake balls for 15 minutes. Note: I like to serve these with a dip of mayonnaise or sour cream mixed with mustard and some dill. Makes about 4 dozen. Savory Cheddar and Jalape�o Jelly Cookie Source of Recipe Annie/Readinglady Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400�. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. PARMESAN BLACK-PEPPER BISCOTTI These savory biscotti are ideal for a soiree. Their crisp texture is accented by the richness of parmesan and the bite of black pepper � perfect for nibbling in between sips of wine. 1 1/2 tablespoons whole black peppercorns 4 cups all-purpose flour plus additional for dusting 2 teaspoons baking powder 2 teaspoons salt 4 1/2 oz Parmigiano-Reggiano, finely grated (2 1/4 cups) 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes 4 large eggs 1 cup whole milk appetizer biscottiPut oven racks in upper and lower thirds of oven and preheat oven to 350�F. Pulse peppercorns in grinder until coarsely ground. Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms. Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart. Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes. Reduce oven temperature to 300�F. Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes. Cooks' note: Biscotti keep in an airtight container at room temperature 2 weeks. Makes 5 to 6 dozen biscotti....See Morelook who came to eat my son's charcuterie !
Comments (23)ml..thank you .,,,we don't have a tv so I have never seen the show . But I shall pass it along to my DS...although has no TV either ! DS said he was impressed with how very nice David is. He sure seemed cheerful and very engaged with the Chefs and the other guests. c...See MoreBad news for Mtn’s kids and other charcuterie fans!
Comments (13)I heard the funniest conversation the other day at TJ Maxx in front of all the wooden cutting boards Two middle aged women were looking at the boards and one said, "I think you serve meat and cheese on these, it's a new style. What? the other asked. You put it right on the board?" As a charcuterie board lover, during this current fad, I was tickled!...See MoreCute Christmas Charcuterie Cups
Comments (20)I think they are gorgeous but not for our friends and extended family. A four year old will demand she have her own and spill bits all over the floor and not liking most of it...my dad would take one to the couch and say "ack, what is all this stuff?". He doesn't care for seedy berries or olives. Bad eyesight he will drop some on the floor and walk all over it going to the table to pass it off. My mother loves olives but not proscuitto or hard salami. Dad will look for the container of blueberries in the fridge and eat then all from the container. (on the couch) My solution, having the only vacation home of both families, on an island that requires lots of air travel...7-10 day house guests. I have a half dozen identical oval plates from Ikea. Day before or morning of, i prep three charcuterie meat sliced varieties and three cheese platters. Covered in plastic wrapped and stacked in the fridge. Crackers in a glass cookie jar. Mixed nuts and dried fruits in big covered goblets for snacks. My family snacks and grazes all damn day. One tray out with pate and proscuitto, sliced salami, and one tray out with various cheese selections. When looking ugly and tragic and picked over, i replace it with a fresh one. Yada, yada over and over. Always something in the fridge if someone gets peckish. Lots of fruits and cheeses and meats in packages stacked on the fridge drawer for sandwiches. I make a big dinner meal...breakfast and lunch are fridge choices...friut salads, yogurt, granola. And snacks. Cheese etc....See More
5 years agoKate, that's clever, for sure!
As Islay mentioned, I've seen the ones done with herbs and veggies to look like flowers and other things, such as a pumpkin patch. :-)
CA Kate z9 thanked chloebud- 5 years ago
- 5 years ago
5 years agoI was not referring to your analysis plllog but to those that did not bother looking at the recipe link provivded. Very unusual and not at all a traditional recipe. Just a simple method. No recipe except for store bought pizza dough. What is foil rings? I expected a dozen more pics like most lenghty blogers tend to post. I also thought savory at first visual. I suppose you could use the brie container to form 6-8 layers of foil for the shape?....Wrap a metal jar lid or a ball jar lid?
I went way off script liking the idea for my needs. Those of us that host gatherings often need lots of ideas in the play book. I like certain cheeses warmed/roasted. I've not had toasted brie since the late 70's. Never have cared for it as most brands get oily and heat does not add much.
But, if i could take our two sheet trays of focaccia, rather boring on its own, and prepped that morning, 80% baked, to be easily heated with all inclusive cheese and bagna cauda, one tray that anyone could deliver to the table or to the garden....hot/warm from the oven...multiple hot ramikens/serving vessels are a pita to pull off easily.
(our garden is nearly a football field away from the grill and main cooking). Hauling arrival snacks can be a problem. Everyone want to go to the garden with a harvest basket to make their own salads and snack fresh veg off the vine.
We like to prep, clean the kitchen, run the diswasher, and bread goes in last around noon. Not a slave to the kitchen. Certain friends we only see a few times a year...now going on two years. We want to visit, not cook, so we prep together and have fun. Fresh bread out of the oven?...i'll take a few ring mold steals and we will sample for a breakfast snack.
* 'good grief' is a cartoon expression in NYC. An expletive, rather gentle, replacement. Always with a belly laugh. At home and work. It has been used over 10 thousand times on GW. I used it ten times this morning laughing when my sloppy pup kept clocking my birkie heals as i zipped around the home this morning. "good grief Charlie!". 😂
My focaccia that screams for an easy warmed goat cheese and fetta, ...i appreciate kate's post.
Sending a tray out from the oven or grill with 'extras' works for us but maybe not others.
CA Kate z9 thanked sleevendog (5a NY 6aNYC NL CA)- 5 years ago
5 years ago
CA Kate z9Original Author