Butter board - I'm always learning something new here. So I looked into that - gross.

These decorated foccacia are so pretty.

https://www.google.com/search?q=decorating+foccacia&rlz=1C1ASVC_enFR990FR990&oq=decorated+focc&aqs=chrome.2.69i57j0i10i19j0i19i22i30j0i10i19i22i30l2.6732j0j7&sourceid=chrome&ie=UTF-8

How about a "butter board" on a glazed tray--for those squeamish on 'ruining' the board. Still not for me but this makes more sense than on wood.

Butter board.....right up there with a chip butty! Ugh!

A big tureen of author Pat Conroy's cold pickled shrimp would be a fabulous addition to this celebration Can be made a day or two in advance, too. Pat was a wonderful cook and took enormous pleasure in cooking for others.

https://m.facebook.com/CaptMikeSeafood/posts/644100705935884

I'll also suggest a batch of Angel Biscuits , in the event that sandwich fare is going to be offered. Southern Living has a good recipe, though I would suggest that White Lily flour be used. It makes a difference. Angel Biscuit recipe

Condiments can include a variety of mustards and spreads for the sandwiches. Pretty glass jars with handmade labels make a great presentation.

Some of you are cracking me up with your butter board comments! Try it first! Remember this is largely a group of younger adults and the butter boards are very popular with that age group. I have not tried one, but I was looking at different ones on line. Saw a honey and thyme one that sounded good.

@Rhizo, oh how I wish I could have a couple of my grandmother's Angel biscuits! They are delish. Try as I do, her recipes I replicate never, ever taste the same.

Great article on this in NYT yesterday.

https://www.nytimes.com/2022/09/30/dining/butter-boards.html

Love the idea.

My cousin, with whom I catch up with once every couple of months, texted me out of thr blue yesterday: Have you done a butter board yet?

.i saw the article in the times. It’s still just bread, butter, and a few sprinklings of stuff. I wonder if it is a cost saving pandemic-era food like the recipes from the Depression. Most fads now seem to start on TikTok where many of the content creators are young with low budgets.

And y'all knew this was coming, right?

https://www.linneyville.com/pumpkin-spice-butter-board/

While I’m not grossed out by the idea of a butter board, I think I’d like the ones that actually use a soft cheese instead of butter. I saw one that used hummus as the base. That’s getting real close to 7-layer dip!

Who wants to dip apple slices or donut holes in butter? A caramel board, OTOH 😎 Might as well go whole hog!

You don't dip, you use a knife and spread. The easiest way to think of it is as just a pretty way to serve compound butters.

At least, the NYT one is pretty IMHO

Referencing the ”pumpkin spice ” board in Annie’s link, I would not want to spread butter on apple slices either.

Yes, the NYT one was very pretty, really the only one I’ve seen that makes any sense, and it’s def a way to serve bread or rolls and butter. I thought it weird though that she recommended using parchment paper on the board and slathering the butter on that, how would you keep it from sliding around? Seems like a lot of work, but OTOH I still make butter pats on small squares of parchment for bread plates for dinners so there’s that!

A hummus or cheese base would make a better appetizer and lend itself to more surfaces than bread. Still pretty messy though.

Well, the commercial butter makers are thrilled. Even predicting a shortage of butter for the holidays. Pre-teens using up mom's butter and covering it with 'everthing bagel'. 🙄

The NYTimes article says this is just on the heals of compound butters 'tic tocked'. At least those can be fridged/frozen.

A favorite prix fixe restaurant meal we frequent serves a compound butter with chopped baby shrimp. Minutes after seating with toast points. Think shrimp toast. But top loaded with fresh herbs. Looks similar but contained in a shallow ramekin.

I have made similar and some vegetarian with whipped herbed cream cheese. Let the kids have fun but not in my plans. Parchment is just odd for the same reasons. Just put it in a shallow dish contained. On the side/edge of a very easy too prepare charcuterie/cheese board.

I find it wasteful because it cannot be saved unused. Radish, herbs, anything fresh green will get funky overnight. Even frozen will be tragic ugly. Compounds butters freeze well with sturdy garden herbs like rosemary.

Some of them look to me like avocado toast broke free. A lightly smashed and seasoned avocado layer instead of butter would be a lot more appealing to grumpy ol' me. But I don't get why butter would ruin the board. I roll butter laden pastry on my baking board, and slather filo with oil on it. The fat doesn't stain. After you wash your board, treat it every so often with cutting board oil. It'll condition the wood and keep it from drying out and delaminating, and if the wood isn't thirsty, it won't suck in much water and fat from the butter. BTW, the old canard about not washing your wood bowls and boards comes from a joke article in a magazine a hundred years ago. At the time, it was thought to be so outlandish, people would get the joke, but some didn't and it's been with us ever since, as have rancid salad bowls that people refuse to clean.

I have little white Pillivuyt ceramic mussel shells I bought at Dehillerin in Paris years ago. I like to put softened butter in there, level it off, then sprinkle with fresh herbs and sea salt, refrigerate. I put those on bread plates.

I have been trying to find more of them for years now.

Sorry, but you guys are clearly a different class than me....and I'm clearly missing something.

I don't think that NYT butter board is attractive at all. As a guest, I'd look at it and say ewww...how do I get the fig with a knife on my bread and what if I don't want to eat the flower blossoms? As one who always manages to drop and spill and make a mess, I like to serve food that is easily accessible to guests and readily eaten especially in an informal setting where people are standing, sitting and moving about.

Thanks so much everyone. Menu is pretty much decided now. A beef tenderloin served with rolls ("small rolls Mom, not like Kaiser buns" as if that were what I had in mind.) Anway, boards of meat and pickles/olives, board with cheese and fruit, basket of crackers, crostini, the smoked salmon cream cheese board with slices of bagel, coconut shrimp with mango/chili dipping sauce (I have saved the pickled shrimp recipe for another time) and gougeres. The latter two will be brought out hot at separate intervals. A small decorated cake and the Prosecco fountain. I will put together two smaller boards of the meat/pickles and the cheese and fruit and replace when they start to look depleted.

Nekotish, Sister Schubert rolls (the ones in the pan) are a good size, if you can find them in your area.

Thanks BBstx. I have heard about Sister Schubert roll, but I don't think they're available in the Pacific Northwest, at least not on this side of the border. A local grocery makes nice pan rolls, which is probably what'll use.

nekotish, love it. good choices.

Do what is best for your situation. Visualise the prep. Most a day ahead. It should be fun and not stressful.

Like your plan as is.

Agreed! It sounds balanced and harmonious, and good looking. Should keep people fed. Agreed about the rolls, too. Soft enough to bite through easily without having to tear through the crust, but study enough to hold whatever's put into it.

Have you thought about flavored waters or other soft drinks to go with it? Cucumber water might be really good.

@mtnrdredux_gw I sent you a message about the shells.

Wonderful menu! Enjoy!

I really don't get stressed about entertaining. I have always done a lot of make-ahead or mostly make-ahead things. I love to cook, and love to arrange things for pretty presentation. I am planning on serving the tenderloin at room temp, and almost everything else will also be done ahdead. B and SO and the best friend of A&B will be coming early to help with the food and do the deocrations, so it actually will be a fun and easy day.

Sounds wonderful!

Everything sounds wonderful, but it's very meat/fat/cheese leaning. I'd include some veggies somewhere :-)

Good idea; a nice pile of lettuce leaves are nice too, as wraps

Excuse me while I butter a cracker

We will have veg, guess I neglected to mention that. Probably crudite with baby veg and my homemade ranch which is really very simple but much loved by both DD's.

I don't know what your daughter has planned, but usually grazing tables are filled in between the eats with produce, both whole and prepared for eating.

Locally prepared rolls will probably be better than Sister Shubert! I think you are going to hit it out of the park!

Sounds wonderful!

It really does sound just right for the occasion. Good job!

my homemade ranch which is really very simple but much loved

pray tell?

You cab’t go wrong with a beef tenderloin and good rolls. Yummy!

MTN., it's a pretty simple recipe. I don't use the cilantro that's mentioned, I always use dill as we have a couple of cilantrophobes and it's not a taste that I associate with ranch. I just vary the consistency depending if I want a dip or a salad dressing.Ranch Dressing/Dip

Sounds delish- but i would probably still do a small lasagne. Leftovers the next day!

Here's a screen grab of the smoked salmon/cream cheese board. I'm not a fan of the Everything Bagel seasoning but A & B are, so I'll just leave a corner without for me! I'll also add some fresh dill.

pm'd you

Congratulations to the soon-to-be-engaged couple. It all sounds delicious and I'm sure it will be a wonderful party.

I also don't see how making a butter board would ruin the board, although it seems like it would be pretty messy.

Annie

It was a lovely evening. The engaged couple showed up an hour earlier than planned which left B & I scrabling so the pics are of everthing half done. The ring pic is the bride to be, cracking the first bottle of bubbly. We don't usually wear coats in the house, but it

wa a chilly day and they had been on an hour and a half walk before coming over. Future son-in-law did not want any pictues taken at the acutal moment, but has plans to have some photos taken tomorro at the place where the engaament took place

Aww, how pretty it looks! Very exciting, happy times!

The table looks wonderful, the food, yummy! Beautiful ring!

Glad it all went well! Food looks delish!

Well done!!

Stunning ring and well done with the table, it looks very contained and civilized. Your salmon looks just like the inspiration picture, again, a great job Mom!

Everything looks lovely and what a pretty ring!

What a beautiful table! It looks perfect.

Very attractive table and gorgeous ring! Glad it all went well.