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Post by malibou on Nov 13, 2020 22:12:25 GMT
I like to have some truffle honey, good deer sausage, marcona almonds, and some type of good jam. There's a local place here that makes a strawberry balsamic jam that is so good! I have to always have a good parmesan as well. Please please can you hook a girl up with good deer sausage! |
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Post by **GypsyGirl** on Nov 13, 2020 22:19:21 GMT
I love a good Comte cheese. Aged 12 month minimum, but older if you can get it. For a sweet touch, some dried figs cut in half are a nice touch. There's a local place here that makes a strawberry balsamic jam that is so good And just where do I need to go to get this? Thanks! |
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Post by Crack-a-lackin on Nov 13, 2020 22:30:38 GMT
Technically charcuterie refers to the meats, but it depends on what your family likes, we’ve even done it without meat but still call it a charcuterie board because it sounds fun. I usually do 3 meats, 3 cheese, then a variety of other items already mentioned. I almost always have olives, and usually nuts. I’ll put dried apricot on but while it looks pretty it almost never gets eaten (I often have them on hand because I like them in muffins). I like to go to the olive bar at the store (are they even doing that during covid?) and try olives and peppers I’ve never tried before.
It’s also a chance to use those cute little jars and spreader knives you seldom use.
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Post by AussieMeg on Nov 13, 2020 22:41:33 GMT
Without reading any of the other responses yet, so apologies for repeating what others have probably said: Definitely more cheese!! Brie or camembert is essential, and it is always the most popular. And a vintage crumbly cheddar. Quince paste or similar (my favourite is a fig and fennel paste) - this is also essential Proscuitto AND salami...... I would also have kabana, ham, and whatever else looked good at the deli Grapes Strawberries - bonus points if they're dipped in chocolate And speaking of chocolate - we always add some chocolate to our charcuterie boards. Usually Tim Tams and Maltesers (which you don't have there, but something like that) Olives, if you like them Your favourite dips Mini muffins or mini cupcakes Cashews and/or peanuts. If it was just the family I'd add macadamias, but they're too expensive for a lot of people. Some other things I just noticed in the photos: passionfruit kiwi fruit pretzels watermelon I LOVE charcuterie boards! Can I come too? You can stretch it to five people, right?  ETA: This is one that we did for DD's 21st birthday:  And this is one she did for her 22nd birthday last year. It was brunch, hence the croissants and yogurt pots.  |
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Post by Neisey on Nov 13, 2020 22:49:57 GMT
Without reading any of the other responses yet, so apologies for repeating what others have probably said: Definitely more cheese!! Brie or camembert is essential, and it is always the most popular. And a vintage crumbly cheddar. quince paste or similar (my favourite is a fig and fennel paste) - this is also essential Proscuitto AND salami...... I would also have kabana, ham, and whatever else looked good at the deli strawberries - bonus points if they're dipped in chocolate And speaking of chocolate - we always add some chocolate to our charcuterie boards. Usually Tim Tams and Maltesers (which you don't have there, but something like that) olives, if you like them grapes mini muffins or mini cupcakes cashews and/or peanuts I LOVE charcuterie boards! Can I come too? You can stretch it to five people, right? We have maltesers in Canada (aka whoppers). Allie is getting 2 kinds of TimTams in her stocking. The international aisle at our grocery store has a few basic flavors every once in a while - not like the multitude of flavors I tried in Australia. |
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Post by AussieMeg on Nov 13, 2020 22:55:27 GMT
Technically charcuterie refers to the meats, but it depends on what your family likes, we’ve even done it without meat but still call it a charcuterie board because it sounds fun. I’ll put dried apricot on but while it looks pretty it almost never gets eaten Yes, you're right that it technically refers to the meat, and yes, it's fun and a wee bit fancy to call it that even with no meat! And I agree about the dried apricots...... they never get eaten! Why is that? |
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Post by jenjie on Nov 13, 2020 23:18:20 GMT
I was describing charcuterie to a friend and told them "it's a fancy terms for cheese and crackers". LOL my ds22 likes to get a prepackaged pepperoni and cheese tray. He realized “hey it’s a grownup lunchable!” 😁 Also dd got the tiniest charcuterie board and had fun picking things for her and her boyfriend to enjoy. I went to a wedding that had a huge charcuterie and was really overwhelmed. I didn’t know what to do. 😂 |
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Post by jenjie on Nov 13, 2020 23:20:01 GMT
AussieMeg that is quite a board! And your dd is beautiful.
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Post by ghislaine on Nov 14, 2020 0:42:10 GMT
Dried apricots get eaten at my house. I also add chocolate covered nuts, usually cashews.
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Gennifer
Drama Llama
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Post by Gennifer on Nov 14, 2020 0:48:29 GMT
Dumb question about the jams, mustards and honey -- Do you put that on a slice of cheese and eat with a cracker? We don’t use honey with the meats, but we will do a cracker with some cheese, a drizzle of honey, and a sprinkle of salt. |
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Deleted
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Post by Deleted on Nov 14, 2020 3:28:01 GMT
Now I want to make a charcuterie dinner... I predict this will be a lot of posts on the Kathy's What's for Dinner post tomorrow! I will be one of them! |
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Belle
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Post by Belle on Nov 14, 2020 4:03:13 GMT
Wow!!! So many great suggestions. Thank you AussieMeg for the pictures too. Very helpful! I went to TJ’s today and picked up a few more things to supplement what I already have on hand, I’ll update once I put everything together and report back how it goes. And....there WILL be dried apricots and I can’t wait to see if they get eaten!  |
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Post by malibou on Nov 14, 2020 6:06:26 GMT
I always eat the dried apricots!
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Post by CarolinaGirl71 on Nov 14, 2020 15:03:09 GMT
Check out @thereluctantentertainer on Instagram - she does all kinds of boards and it is very interesting!
also @thebakermama on Instagram!
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Belle
Pearl Clutcher
Posts: 4,309
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Post by Belle on Nov 15, 2020 17:02:48 GMT
Thank you all for the great suggestions! Here is how my board turned out.  |
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Post by Crack-a-lackin on Nov 15, 2020 17:14:26 GMT
That looks absolutely delicious!! Nice job!
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maryannscraps
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Aug 28, 2017 12:51:28 GMT
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Post by maryannscraps on Nov 15, 2020 17:17:27 GMT
That's beautiful! You're making me hungry. I love all those little nibbles of things. What's in the bowls? And what cheeses did you end up with?
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Post by mikewozowski on Nov 15, 2020 17:20:17 GMT
FYI the dried apricots from trader joe's are really good. WAAAAAY better than sunkist.
i had never tried dried apricots until a couple months ago. a friend had the ones from trader joe's. they were delicious!
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Belle
Pearl Clutcher
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Post by Belle on Nov 15, 2020 17:23:15 GMT
That's beautiful! You're making me hungry. I love all those little nibbles of things. What's in the bowls? And what cheeses did you end up with? The bowls that didn't fit on the board have fresh marinated mozzarella and a TJ's mix of peppers/feta/kalamata olives. The pear shaped bowls on the board have toasted pecans and Pomegranate aerils. The cheeses on the board are Boursin (with the foil wrap), brie, gouda and a trio of Spanish cheese from Trader Joes. |
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Belle
Pearl Clutcher
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Post by Belle on Nov 15, 2020 17:24:40 GMT
FYI the dried apricots from trader joe's are really good. WAAAAAY better than sunkist. i had never tried dried apricots until a couple months ago. a friend had the ones from trader joe's. they were delicious! Yes, about the TJ's apricots. The ones on my board are from one of the little 3-mini packs that they sell. |
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maryannscraps
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Aug 28, 2017 12:51:28 GMT
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Post by maryannscraps on Nov 15, 2020 17:26:49 GMT
That's beautiful! You're making me hungry. I love all those little nibbles of things. What's in the bowls? And what cheeses did you end up with? The bowls that didn't fit on the board have fresh marinated mozzarella and a TJ's mix of peppers/feta/kalamata olives. The pear shaped bowls on the board have toasted pecans and Pomegranate aerils. The cheeses on the board are Boursin (with the foil wrap), brie, gouda and a trio of Spanish cheese from Trader Joes. Yum yum yum! We had that olive/pepper/mozzarella mix a few weeks ago and really liked it. Same with the trio of Spanish cheese pack. So how did the apricots go over? LOL |
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msliz
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Post by msliz on Nov 15, 2020 17:57:28 GMT
I'm loving this thread, and now I'm making plans for a small breakfast board for Thanksgiving morning. I can use my turkey platter since I won't need it for the turkey until dinner time.
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jayfab
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Post by jayfab on Nov 15, 2020 18:11:33 GMT
I should not have opened this thread, I'm starving now!
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ashley
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Post by ashley on Nov 15, 2020 18:33:29 GMT
Professional! Looks fantastic.
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valincal
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Southern Alberta
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Post by valincal on Nov 15, 2020 18:34:41 GMT
Nice job Belle! Looks great. 🤗 |
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Post by koontz on Nov 15, 2020 18:47:10 GMT
Nice! Thank you for the inspiration. I love doing grazing boards and you pictures look great.
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Belle
Pearl Clutcher
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Post by Belle on Nov 15, 2020 19:23:22 GMT
The bowls that didn't fit on the board have fresh marinated mozzarella and a TJ's mix of peppers/feta/kalamata olives. The pear shaped bowls on the board have toasted pecans and Pomegranate aerils. The cheeses on the board are Boursin (with the foil wrap), brie, gouda and a trio of Spanish cheese from Trader Joes. Yum yum yum! We had that olive/pepper/mozzarella mix a few weeks ago and really liked it. Same with the trio of Spanish cheese pack. So how did the apricots go over? LOL All of the apricots were eaten between the 4 of us.  |
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Deleted
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Post by Deleted on Nov 15, 2020 19:38:30 GMT
LOVE this thread!!!!!!!!!!!!!!!! DH and I used to have Charcuterie boards after being *in bed* all day..... We'd have it with red wine. I'd normally have pepperoni, hard cheese (like parmigiano reggiano), grapes or apples, Italian stuffed peppers (the hot kind in the jars). I'd make this pesto dip and dip fresh bread in it. (Dip: start with about 2 tbl pesto, add some olive oil, some balsamic vinegar, red pepper flakes and whisk it up!).
DH would LOVE to have tons of other meats he shouldn't have (actually he shouldn't have any of it, but this was years ago). He'd love salami, capicola. He loves fresh mozzerella and good fresh tomatoes with fresh basil........ We'd drizzle the pesto dip on it........
Now you're making me hungry!! LOL.
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Post by bc2ca on Nov 15, 2020 20:04:51 GMT
Beautiful board! And you did inspire me to make a charcuterie board for dinner last night. |
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Post by malibou on Nov 15, 2020 21:11:03 GMT
It turned out fantastic! Is your family asking when the next one will be?
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