Halloween Boards
Bone Appetit
Thanksgiving Charcuterie Board
Thanksgiving Charcuterie Board
¾ pound cured meat, salami
¾ pound prosciutto
¾ pound hard aged cheese
¾ pound blue cheese
1 8 oz brie cheese, filled with jam
4 yellow cheese slices, to spell out “Grateful” with cookie cutter
½ C. green olives
¼ C. pumpkin seeds, make sure they are like in the picture below
⅓ C. marcona almonds
⅓ C. pecans
1 C. fruit, sliced apple, pears, dried apricots
1 English cucumber, small slices (maybe only use 1/4-1/2?)
12 ounces assorted crackers, I like the little rosemary square ones from Trader Joe’s
Dried cherries or cranberries, to fill in any open areas
fresh sage and rosemary, for garnish
2 C. Thanksgiving sweets, chocolates, maple leaf cookies, candy corn
½ C. jam
Brunch Bruschetta Bar
Brunch Bruschetta Bar
1 batch basil pesto
1 batch Sun-Dried Tomato Muhammara
1 batch marinated cherry tomatoes or 2 C. tomatoes
6-8 soft-boiled or poached eggs
6-8 scrambled eggs
6-8 pieces fried bacon
2-3 cheeses (I used Humboldt Fog goat cheese, ricotta and marinated mozzarella)
grilled or toasted bread
sautéed veggies, such as spinach and mushrooms
fresh fruits
sliced avocado
prosciutto, salami, and smoked salmon
raspberry jam or other fruit jams
nut butter
honey or honeycomb
Brand Orange Juice
Arrange the sauces and spreads on a large serving board. Add the poached eggs, scrambled eggs, and bread. Drizzle the poached eggs with olive oil and season with salt and pepper. Arrange the cheese, fruits, veggies, meats, jams, nut butter, and honey around the eggs.
…Humboldt Fog goat cheese + fresh cherries + honey + basil
…peanut butter + raspberry jam + banana + honey
…Humboldt Fog goat cheese + sautéed spinach and mushrooms + poached egg
…basil pesto + marinated tomatoes + mozzarella + poached eggs + avocado
…ricotta + honey + raspberry jam + fresh raspberries + basil
…basil pesto + avocado + scrambled eggs
…Sun-Dried Tomato Muhammara + mozzarella + basil pesto
…goat cheese + smoked salmon + basil pesto
Prosciutto and Melon
Prosciutto and Melon
Cucumber
Cantaloupe
Prosciutto
Mint
Olive oil
Balsamic glaze
Sea salt
Prepare the produce. Slice the cantaloupe into 1-centimeter-thick pieces. Then, use a petal-shaped cookie cutter to shape the “carrot” pieces. Next, slice the cucumber into 1-centimeter-thick pieces and use a flower-shaped cookie cutter to make cutouts. Assemble. Remove one of the flower petals from the cucumber cut out and place it on the melon carrot. Skewer the two parts together. Make prosciutto roses. Carefully lift the prosciutto ham pieces from one another so they’re still intact, and fold each piece over lengthwise twice. Cut the long piece of prosciutto in half. Then, fold and twist each half into a rose. Place a mint leaf in each prosciutto rose. Serve. Arrange the melon and cucumber carrots on a platter, and place the prosciutto rose in the center and smaller rosettes between each carrot. Drizzle olive oil, balsamic glaze, and sea salt on top.
Olives, Cheeses and Nuts
Biscuit Breakfast Board
Canadian Bacon
Sausage Patties
Honey
Peanut Butter
Nutella
Jams
Fresh Fruit (blueberries, raspberries, blackberries, strawberries, banana)
Butter
Tabasco hot sauce
Gorgeous Veggie Board
Beet Hummus
1 roasted beet peeled and chopped
1 can chickpeas (15 oz) drained
2/3 cup tahini
2-3 zest & juice lemons about 1/3 cup of lemon juice
2 cloves garlic chopped
1/3 cup olive oil
1 teaspoon cumin or more to taste
1 teaspoon kosher salt
1 handfull chopped herbs
Combine the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor. With the motor running, slowly drizzle in the olive oil and blend until smooth. Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony! Serve in a bowl and sprinkle parsley, za’atar, lemon zest, nuts, big salt flakes or anything else your heart desires. I think swirls of olive oil look dreamy in the dish and taste fantastic. See my pics for different topping options are omit toppings all together.
Everything Bagel Hummus
1 can chickpeas, rinsed and drained
2 teaspoons garlic
¼ cup tahini
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons water
1 tablespoon Everything Bagel Seasoning
Combine all the ingredients in a food processor and mix until smooth. You may need to add a touch more water to get the consistency you want. After the rest of the ingredients are smooth add in the Everything Bagel Seasoning. Mix together but don’t break apart the spices too much. Serve with an additional sprinkle of Everything Bagel Seasoning on top.
Crudité Board
Ploughman Board
Rosé-Themed Cheese Board
Rosé-Themed Cheese Board
Parmesan thyme rosé crackers
1 ½ C. flour
½ C. grated parmesan cheese
1 tsp. salt
2 tsp. thyme leaves (or 1 tsp. dried thyme)
½ C. rosé wine
2 T. olive oil
Flaky salt + black pepper
Quick chipotle rosé strawberry jam
1 pint strawberries, stems removed and chopped
⅓ C. rosé wine
3 T. sugar
1 tsp. chipotle chili powder
Rosé-themed cheese board
Brie
Gouda
White cheddar
Strawberries
Grapes
Olives
Chocolate
Parmesan thyme rosé crackers
Preheat oven to 450. Combine 1 ½ C. flour, ½ C. grated parmesan cheese, 2 tsp. thyme leaves and 1 tsp. salt in a large bowl. Add ½ C. rosé wine and 2 T. olive oil and use a fork or your hands to mix together until a sticky dough forms. If dough looks dry, add more liquid (either wine or water) until you get a dough ball you can work with. Turn dough out onto a floured surface and roll into a rectangle, about ⅛-inch thick. Don’t worry about making the perfect shape, just roll the dough until you get to the right thickness. Brush with a little more olive oil (about 1 T.) and sprinkle with more thyme leaves, and 1 tsp. each flaky salt and black pepper. Using a sharp knife or pizza cutter, cut into pieces and arrange on a parchment-lined baking sheet. Lightly prick each cracker with a fork and bake for 12-15 minutes, until edges are lightly browned. Let cool before serving.
Quick chipotle rosé strawberry jam
Add 1 pint chopped strawberries, ⅓ C. rosé wine and 3 T. sugar to a saucepan and set over medium-high heat. Bring to a boil and then use a wooden spoon to start smashing some of the strawberries and release more liquid. Reduce heat to low and let simmer for 15 minutes, stirring/smashing every 5 minutes. Add 1 tsp. chipotle chili powder and let simmer for an additional minute. Remove from heat and let cool before serving. The jam will thicken a bit as it cools.
Rosé-themed cheese board
Arrange cheese, olives, meats, fruit, crackers, chocolate and all your favorites as you please!
Summer Charcuterie
Summer Charcuterie
1 2 oz burrata
3 oz Boursin cheese
1 wedge Manchego cheese
1 small wedge Creamy Tuscano cheese
4 oz Brie cheese
4 oz goat cheese
½ c blueberries
¼ English cucumber, sliced
¼ c smoked salmon and dill dip
4 sheets prosciutto, torn
¼ c pistachios
¼ c mixed nuts
¼ c marcona almonds
1 nectarine
2-3 plumcots, sliced
¼ yellow watermelon, cubed
4-6 Parmesan crostini crackers
15 gluten free Milton’s Crackers
15 seed and grain cracker squares
15 sea salt crackers
Olive oil to drizzle
Empty Nester Charcuterie Board
Empty Nester Charcuterie Board
12 oz Olli Salumeria packet, Parmesan cheese, sopressata salami, Genoa salami, Frescatrano olives
5.3 oz Mifroma Fondue Express, 1 single serving, but perfect for 2
½ C. hummus
1 pomegrante, split open
1 clump red grapes
½ red apple, sliced
½ orange, sliced
3 oz mini artisan crackers
3 oz Bello Rustrico crackers
3 oz mini bread sticks, or fresh bread, cubed
3 oz RW Garcia Organic Sweet Potato Crackers
Sweet Piquante Peppadews
Mixed nuts
2 Endangered Species dark chocolate candy bars
Fresh rosemary
July 4th Salad
July 4th Cheese Board
July 4th Cheese Board
Blueberries
Strawberries
Cherrries
Crackers
Salami
Cherry tomatoes and mozzarella balls
Mediterranean Baked Crackers
Brie cheese
Blue cheese
Laughing Cow Cheese
Star cookie cutter with chocolate covered almonds, Trader Joe’s
Star cookie cutter with pistachio nuts
Star cookie cutter with maracona almonds
Bruschetta Tray
Bruschetta Tray
1 7 oz olive bruschetta
1 7 oz Italian tomato bruschetta
1 7 oz blue cheese olives
1 7 oz marinated ollives
1 5 oz basil pesto
1 7 oz marinated artichokes
1 6 oz hard salami
6 oz Genoa salami
2 heads Belgian endive
tomatoes on the vine
¼ lb Camembert soft ripened cheese
¼ lb feta cheese
Bread : Delallo Sesame crostini, sesame breadsticks, regular breadsticks, and focaccia toasts
Beautiful Spring Board
Easy Spring Charcuterie Board
Easy Spring Charcuterie Board
Radicchio
Radishes
Cherry or grape tomatoes
Carrots, skinny, baby, leave stems on
Pickled green beans, found in the pickle section of grocery store
Mozzarella sticks
Salami or prosciutto
Cocktail cucumbers, or English, thinly sliced
Mini peppers, slice some in half
Snap peas, slice some in half
Onion dip or favorite dip, spinach, artichoke, hummus, salsa
Mother’s Day Wedge Salad Bar
Mother’s Day Wedge Salad Bar
3 heads iceberg lettuce, cut in quarters
1 lb. baby bay shrimp, rinsed and drained
1 jar sweet red peppers, I use DeLallo
2 avocado, chopped in chunks
3/4 C. feta cheese
3/4 C. cucumbers, chopped
8 strips of bacon, cooked and crumbled
Fresh chives, finely chopped
Fresh dill, finely chopped
Favorite salad dressing
Cut the iceberg lettuce heads in half, and then in half again, removing the core from each piece. Place all the pieces on a platter. Arrange the other items in individual serving dishes. Pour salad dressing into small pitcher. Serve!
Easter Charcuterie Board
Easter Charcuterie Board
Cheese – I include red cheddar, white cheddar, round Brie, and Babybel or small round cheese.
Meat – Salami, Chorizo
Fresh produce – Blackberries, blueberries, cherry tomatoes, cucumbers, mini lemons, and mini bell peppers add color and crunch and make for great dippers.
Extras – Honey, walnuts, almonds, and crackers add extra flavor and crunch. You can use any plain or flavored nuts and crackers you like best.
Arrange the Brie at the base of your chopping or charcuterie board, letting about a third extend outside the edge. Cut the cheese along the edge of the board, creating a curved piece. Use this to shape bunny ears. Then, place them on top of the Brie wheel. Spoon the honey into a small bowl. Roll the salami and stack the pieces on top of each other. Arrange the meat around the Brie bunny. Next, arrange the ingredients around the bunny. Add the Babybel tail on top of the Brie cheese wheel, and enjoy!
Appetizer Platter
Appetizer Platter
Ingredients
Mustard-Tenderloin Toast
melba toast
creamy and grainy Dijon mustard
thinly sliced seared beef tenderloin
parsley
Garden Vegetable Crackers
fresh snipped chives
low-fat cream cheese
heart-shaped crackers
organic baby carrots
Peach-Glazed Brie & Chicken Rounds
brie
peach marmalade or preserves
sliced, grilled chicken
melba rounds
fresh rosemary
Cucumber Rye Sandwiches
plain cream cheese
cocktail rye
English cucumbers
fresh chives
Smoked Salmon & Cream Cheese Crackers
plain cream cheese
heart-shaped crackers
smoked salmon
lemon
fresh dill
Mustard-Tenderloin Toast: Spread melba toast with a mixture of creamy and grainy Dijon mustard. Top with thinly sliced seared beef tenderloin and parsley.
Garden Vegetable Crackers: Stir fresh snipped chives into low-fat cream cheese. Spread on heart-shaped crackers. Garnish with slivers of organic baby carrots.
Peach-Glazed Brie & Chicken Rounds: Remove top rind from brie. Top with peach marmalade or preserves. Loosely cover with foil and bake in 325°F oven for 15 minutes to melt. Place 1-inch pieces of sliced, grilled chicken on melba rounds. Top with glazed Brie and fresh rosemary.
Cucumber Rye Sandwiches: Spread plain cream cheese on cocktail rye. Top with sliced English cucumbers and fresh chives.
Smoked Salmon & Cream Cheese Crackers: Spread plain cream cheese on heart-shaped crackers. Top with smoked salmon, lemon and fresh dill.
A Tapas Experience
A Tapas Experience
A Casual and Laid-Back Get-Together: Simplicity is the key. Casual and laid back is the essence of Spanish meals. Nobody is in a hurry. A Tapas Experience should not be a come-and-go party. Otherwise, people will miss out on its true essence. Most of the tapas recipes are not complicated, and they take very little time to prepare. Many of them can be made ahead which will free you to mingle with your guests once they arrive. After all, mingling is an essential element.
Pitcher of Sangria
Manchego – Cheese made in the La Mancha region of Spain from the milk of sheep of the Manchego breed and is one of the most popular cheeses from Spain.
Torta del Casar – Very similar to Brie with a soft and creamy center. Make a thick syrup out of a ¼ C. Spanish Sherry and 1 T. sugar to drizzle over the top. Heat until sugar is dissolved then boil for about 3-4 minutes until thick.
Cabrales – A delicious blue cheese made from primarily cow’s milk blended with goat and sheep milk. Made in Asturias, Spain and found to be very similar to Roquefort. It is considered to be one of the finest blue cheeses in the world.
Jamón Serrano or Jamón Ibérico – These Spanish dry cured hams pair perfectly with the above Spanish cheeses. Sliced paper thin these hams have a rich/buttery and salty/sweet flavor.
Chorizo – A dried and cured sausage in a casing. Found in the ready-to-eat meat section alongside salami. You can purchase either a sweet or spicy version, whichever you prefer.
Spanish Olives
Marcona Almonds
Fig Jam
Crusty Bread
Paella
Valentine’s Charcuterie Board II
Valentine Charcuterie Board
Yogurt & Granola Breakfast Board
Bloody Mary Board
Pumpkin to Talk About
Crudité Dip Cups and Cones
Clam Chowder Board
Clam Chowder Board
26-inch (66-cm) food board
Clam Chowder
5 cups (150 g) shredded lettuce
2 pounds (908 g) baby shrimp
1 cup (240 ml) cocktail sauce
Parsley, for garnish
2 baguettes, sliced
¼ cup (60 g) unsalted butter
3 cups (150 g) oyster crackers
6 ounces (168 g) Ritz crackers
Place a hot pad in the center of the board for the clam chowder. To make the shrimp cocktails, add a 1/2 cup (15 g) shredded lettuce to 10 small cups. In a medium bowl, add the shrimp and cocktail sauce and gently stir, being careful not to break the shrimp. Add 1/3 cup (80 g) of the shrimp cocktail mixture on top of the lettuce. Add a sprig of parsley to garnish. On the inside edge of the board, on either side, place 5 shrimp cocktails. In between the shrimp cocktails, on the inside edge of the board, fan the baguette slices. Place a small bowl with the butter nearby. In a circular pattern, fan out the Ritz crackers, then add oyster crackers. Garnish any open spaces with the parsley.
Garlicky Hoisin Mushrooms
Garlicky Hoisin Mushrooms
24 oz. whole button mushrooms, trimmed
1 small sweet onion, halved, sliced
1/4 cup of water
3 cloves garlic, minced
2 T., gluten-free soy sauce or Bragg’s liquid aminos
1 T., smooth natural peanut butter
1 tsp. rice wine vinegar
1 tsp. sesame oil
1/4 tsp. crushed red pepper
Spray crock with non-stick spray. Place mushrooms and onions into the crock. In a bowl, mix together the water, garlic, soy sauce, peanut butter, rice wine vinegar, sesame oil, and crushed red pepper. Pour this mixture over the mushrooms and onions. Cover and cook on low for 5-6 hours. To serve, stir the mushrooms gently through the sauce, then remove with slotted spoon. Serve with toothpicks. Optional: Garnish with diced scallion and sesame seeds.
Sheet Pan Banana Pancake Breakfast Board
Sheet Pan Banana Pancake Breakfast Board
24 to 26-inch (60-66 cm) food board
Sheet-Pan Banana Pancake (recipe follows)
11/2 T. (23 ml) olive oil
12 eggs, beaten
11/2 tsp. kosher salt
1/2 cup (60 g) grated sharp Cheddar cheese
1 T. (5 g) chopped scallion, for garnish
1 package (20 ounces, or 560 g) maple breakfast sausage, cooked
1 cup (240 ml) heavy cream
1/4 cup (30 g) powdered sugar
1/2 tsp. vanilla extract
2 pounds (908 g) strawberries
1 pound (454 g) blueberries
1 cantaloupe, cut into 2-inch (5-cm) pieces
Mint, for garnish
2 ¼ cups (540 ml) buttermilk
½ cup (120 g) Greek yogurt
2 eggs
¼ cup (60 ml) water
2 ½ tsp. (12 ml) vanilla extract, divided
2 tsp. (10 g) kosher salt, divided
¼ cup (50 g) granulated sugar
½ cup plus 2 T. (125 g) packed dark brown sugar, divided
2 ¼ cups (270 g) all-purpose flour
1 tsp. baking powder
1 ¼ tsp. baking soda
1 tsp. cinnamon
1 T. (15 ml) maple syrup
¼ cup (60 g) unsalted butter
8 ounces (224 g) bacon, cooked
3 to 4 bananas, peeled and quartered
BOARD ASSEMBLY: Place 3 hot pads or trivets on the board to hold the pancake. Place a large bowl on the board to hold the scrambled eggs and a medium bowl to hold the sausages. Place a hot pad or trivet underneath each bowl. Heat the oil in a large nonstick skillet. Pour in the eggs and sprinkle with the salt and cheese. Cook, scrambling, until just set and no longer wet. Pour into the bowl, scatter the scallions on top, and cover to keep warm. Cook the sausage according to package directions, place in a medium bowl, set on the board, and cover to keep warm. In a bowl using a mixer, whip the cream for 2 to 3 minutes until thick; add the powdered sugar and vanilla. Gently mix, transfer a medium bowl, and place on the board. Fill in the spaces with the strawberries, blueberries, and cantaloupe and small sprigs of mint. For the Pancakes: Preheat the oven to 500°F (250°C, or gas mark 10). Coat a 13 x 18-inch (3 3 x 46-cm) baking sheet with nonstick spray on the bottom and the edges (important for ensuring your pancake flips out of the pan). Place a piece of parchment on the bottom of the sheet pan and set aside. In a large mixing bowl, whisk together the buttermilk, yogurt, eggs, water, 2 tsp. (10 ml) of the vanilla, 11/2 tsp. (8 g) of the salt, granulated sugar, and 2 T. (25 g) of the brown sugar. Set aside. In a separate bowl, combine the flour, baking powder, baking soda, and cinnamon. Set aside. In a small saucepan, combine the remaining 1/2 cup (100 g) brown sugar, remaining 1/2 tsp. (2 ml) vanilla, remaining 1/2 tsp. (2 g) salt, maple syrup, and butter. Cook over medium heat, stirring, until the sugar begins to bubble. Remove from the heat and spread evenly onto the parchment-lined baking sheet. Lay down the bacon and bananas on the brown sugar mixture in diagonal rows, alternating bananas and bacon. Pour the flour mixture into the wet ingredients and whisk together. Small clumps are okay; do not overmix. Spread the batter over the bacon and bananas, gently smoothing the top. Immediately place in the oven and reduce the temperature to 400°F (200°C, or gas mark 6). Bake for 15 to 18 minutes, or until a cake tester comes out clean and the top of the pancake is lightly browned. Remove from the oven and let cool for 3 to 4 minutes. Using a sharp knife, carefully cut around the edges to ensure the pancake releases. Flip the pan upside down onto a large platter or cutting board. Remove the pan and gently pull the parchment off. Cut the pancake into squares, arrange on a platter, and keep warm until ready to serve, then place on the board.
Pickled Sweet-and-Sour Radishes
Pickled Sweet-and-Sour Radishes
1 large bunch radishes (12 if big, 20 if small)
½ cup white wine vinegar
¾ cup sugar
1½ tsp. salt
3 tsp. pickling spice
Remove the leaves, root end and root hairs from the radishes. Brush under cold water and dry. Leave the radishes whole if very small, or half/quarter them depending on size. I prefer cutting them to make sure they don’t contain any worms. Pack in a jar with a tight-fitting lid. Place the jar on a folded damp kitchen towel (that prevents it from cracking when you add the hot liquid). In a small pot, bring vinegar, sugar, salt and pickling spice to a boil, scraping down the sides and stirring, until the sugar is fully dissolved. Pour the hot liquid with the spices over the radishes. They should be fully immersed; add more vinegar and sugar in the same ratio if needed. Let cool, then close the jar tightly. Refrigerate for a day before eating.
Capuliata
Capuliata
Find yourself some sun-dried tomatoes. My most recent batch of capuliata came from 8 1/2 ounces of sun-dried tomatoes (240 grams). Put them in a food processor and pulse them until they are finely chopped. According to taste, add a healthy pinch of dried oregano and/or a dried chile to the processor before pulsing. Wash and dry some jam jars (I was able to fill two). Fill the jars with the chopped tomatoes. You may have to push them down a little, but do not stuff the tomatoes into the jar too hard. Pour good-quality olive oil into each jar, pausing halfway through for the oil to slither into all the nooks and crannies, until the capuliata is covered with a thin film of oil. Close the jars. Store in a cupboard for up to a year (no need to refrigerate after it’s been opened, as long as there’s always some oil on top). But what do you do with capuliata, I can hear you asking. Well, you can use it as a crostino topping, or dollop it alongside some cured meats for an antipasto. You can use a few spoonfuls to dress pasta, along with copious amounts of chopped parsley and grated pecorino. You can spread a dollop of it on a nice crusty sandwich along with something smooth and cool to calm down the flavors, like ricotta (I’d add some arugula, too).
Shamrock Board
The Classic Jarcuterie
The Classic Jarcuterie
SUPPLIES
4 jars, 8 ounces (240 ml) in size
4 knotted flat skewers, 6 inches (15 cm) long
4 knotted flat skewers, 4 inches (10 cm) long
4 toothpicks, 4 inches (10 cm) long
SALAMI SKEWERS
4 pitted Castelvetrano olives
4 cubes mild Cheddar cheese
4 slices regular salami, quarter-folded
4 grape or cherry tomatoes
4 slices spicy salami, quarter-folded
FRUIT SKEWERS
4 raspberries
4 grapes
4 blackberries
EVERYTHING BAGEL CHEESE TRUFFLE SKEWERS
4 Everything Bagel Cheese Truffles
ADDITIONAL INGREDIENTS
4 La Panzanella Mini Croccantini Artisan Crackers
4 pretzel rods
16 to 20 grapes
4 wedges cucumber
4 squares Havarti cheese
4 multigrain crackers (such as Crunchmaster Multi-Grain Baked Crackers)
4 triangles Manchego cheese
3 to 4 T. (25 to 35 g) roasted almonds
4 to 8 sprigs fresh herbs, for garnishing
To assemble the salami skewers: Thread the 6-inch (15 cm) knotted skewers each with an olive, a cheddar cube, a quarter-folded slice of regular salami, a tomato, and a quarter-folded slice of spicy salami. Set aside. To assemble the fruit skewers: Thread the 4-inch (10 cm) knotted skewers each with a raspberry, a grape, and a blackberry. Set aside. To assemble the everything bagel cheese truffle skewers: Thread the 4-inch (10 cm) toothpicks each with an Everything Bagel Cheese Truffle. Set aside. To assemble the jars: Place a La Panzanella cracker and a pretzel rod in the back of each jar, and then add four or five grapes to the base. Insert a salami skewer in the back right and a fruit skewer in the back left. Place the cucumber wedge at an angle in front of the salami skewer and the Manchego triangle, with the point down, behind the fruit skewer. Place a Havarti square in the front left and a multigrain cracker in the front middle. Place an everything bagel cheese truffle skewer in the middle on top. Fill in gaps with the roasted almonds and garnish with the fresh herbs.
Build-Your-Own Breakfast Taco Board
Build-Your-Own Breakfast Taco Board
Salsa Verde (to top on eggs)
Baked Bacon
Refried Beans
Breakfast Sausage
Breakfast Potatoes
Corn Tortillas
Flour Tortillas
Avocado (diced)
Guacamole
Cotija Cheese
Shredded Cheese
Cilantro
Sliced Jalapeno
Lime Wedges
Diced Mango
Make the baked bacon and guacamole. Slice the jalapeños, dice the mango, wedge the limes, chop the cilantro, and slice or dice the avocado. Place all of the cold and room temperature toppings in bowls and on the board. Brown the breakfast sausage. Make or warm the breakfast potatoes. Warm the corn and flour tortillas on a griddle or in the microwave. Scramble the eggs and heat up a can of refried beans. When ready, add the eggs to a cast iron skillet for serving on the board and top with salsa verde. Fill serving bowls with the breakfast sausage, potatoes and refried beans.
Build-Your-Own BLT Board
Build-Your-Own BLT Board
Sliced Sandwich Bread (toasted)
Bacon
Lettuce
Tomatoes
Mayonnaise
Dijon Mustard
Sunny-Side-Up Eggs
Avocado (sliced)
Red Onions (sliced)
Sautéed Shrimp
Pickles
Basil
salt and pepper
Start by baking the bacon and toasting the bread. You can toast the bread all at once by lining up the slices of bread on a baking sheet, and baking them at 400ºF for 6-8 minutes, turning halfway through. While the bread and bacon are in the oven, slice the tomatoes, onion, and avocado and prep the lettuce. After the bread is toasted and the bacon is done, start cooking the eggs and the shrimp. You can boil, grill, or pan-fry the shrimp to your liking with a simple seasoning of salt and pepper. Arrange the rest of the ingredients on a wood board. Try to keep the bread away from some of the juicier ingredients, like tomatoes and pickles, and make sure to dry the lettuce well so that it doesn’t get soggy before everyone starts building their own sandwiches. Serve and enjoy!
Charcuterie Board Cracker Bites
Charcuterie Board Cracker Bites
24 large round and rectangle entertaining crackers
¼ C. (60 g) fig jam spread
1 round (8 ounces, or 227 g) double-cream Brie, sliced into 24 small wedges
1 block (7 ounces, or 198 g) aged white Cheddar, crumbled into small chunks
12 thin slices soppressata, cut in half and rolled up tightly
6 thick slices hard salami, cut into quarters
6 dried apricots, cut into quarters
24 Marcona almonds
24 whole glazed pecans
12 cornichons
6 pitted kalamata olives, cut in half
24 small sprigs fresh rosemary, for garnishing
Honey with dipper, for drizzling
Spread each cracker with ½ teaspoon of the fig jam. Arrange a Brie wedge and some crumbled Cheddar on each cracker. Place a soppressata roll-up and a quarter of hard salami on each cracker. Fill in each cracker with an apricot quarter, Marcona almond, glazed pecan, and a cornichon or olive half. Garnish each cracker bite with a little sprig of rosemary. Serve with honey for drizzling.
Cheese Board Cheese Chat
Easy Fried Halloumi Recipe with Warmed Honey
Easy Fried Halloumi Recipe with Warmed Honey
extra virgin olive oil
8 ounces Halloumi cheese, pat dry and cut into ½-inch sticks
¼ cup honey
2 tablespoons toasted sesame seeds
crushed red pepper flakes (I used Aleppo pepper)
In a non-stick pan, heat 2 tablespoons extra virgin olive oil over medium-high heat.
When the oil is hot and shimmering, add the halloumi sticks in one single layer, making sure not to crowd the pan. Cook for 1 to 2 minute on one side, until a golden brown crust forms. Using a pair of tongs, turn over and cook for another 1 to 2 minutes watching for that beautiful crust to form. Meanwhile, warm your honey either in a skillet or put your tightly-closed jar in warm water to help the honey loosen a bit. Transfer the fried halloumi to a serving plate and sprinkle with sesame seeds and a dash of red chili flakes or Aleppo pepper. Drizzle with the warmed honey all over (serve unused honey in a small bowl to the side). If you like, arrange some fruit such as grapes, figs, or berries on the same platter around the cheese. Serve immediately!