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How To Make A Gorgeous Cheese Board in 10 Minutes
Making a stunning cheese board is easier than you think! Whether you are entertaining a few friends, planning appetizers for a big meal, or just want an easy supper, a simple cheese board offers something for everyone without major hassle for you – the host.
The holiday season is near at hand, and one thing is for sure: cheese boards are where it’s at for entertaining. Delicious, impressive, and simple to put together. What more could you ask for??
Shavuot is the festival that commemorates the receiving of the Torah at Mount Sinai. It is customary to eat dairy dishes, especially sweet ones such as cheese blintzes and cheesecakes, which symbolize the sweetness of the Torah. Blintzes are a traditional treat because they also represent the shape of the Torah.
Other traditional dairy dishes include plump cheese kreplach and crispy knishes topped with sour cream and fruit, as well as cheese-filled noodle kugels, both sweet and savory. Mediterranean Jews celebrate by eating bourekas (turnovers) stuffed with feta cheese or spinach-cheese fillings.
Shavuot is also referred to as Chag HaBikkurim, the Festival of the First-Ripened Fruits. Before the revelation at Mount Sinai, the Bible describes Shavuot as an agricultural festival, a feast of the summer wheat harvest, as well as a feast of the first fruits. This was the start of the agricultural cycle that ends with Sukkot, the final harvest of the year.
Here are some delicious dairy dishes to serve this year for Shavuot. The recipes come from several popular cookbook authors, including Sheilah Kaufman of Potomac, Maryland and Susan Mendelson of Vancouver, Canada. I’ve also included one of my favorite lasagna recipes for your holiday table. There are lots more delicious recipes for Shavuot on my website at gourmania.com. Enjoy….
Norene’s Tortilla Lasagna Florentine
There’s no need to cook pasta for this quick lasagna which makes a delicious dairy dish for Shavuot. I often make it in two pie plates and freeze one for a future meal. Everyone will say “More cheese, please!”
- 12 oz. chilled Mozzarella cheese (3 cups grated)
- 2 cloves garlic
- 1 medium carrot, cut in chunks
- 3 cups (1½ lbs.) dry cottage cheese
- 10 oz. package frozen spinach, defrosted and squeezed dry
- ½ cup grated Parmesan cheese
- 1 teaspoon salt (or to taste)
- Freshly ground black pepper to taste
- ½ teaspoon each dried basil and dried oregano
- 4 cups vegetarian tomato sauce (store-bought or homemade)
- 6 large soft flour tortillas (10-inch round)
- Grater : Grater Mozzarella cheese, using medium pressure on the pusher of the food processor. You should have 3 cups. Empty processor bowl.
Steel Blade : Process garlic and carrot until finely minced, about 10 seconds. Add cottage cheese, spinach, Parmesan cheese, salt, pepper, basil and oregano process until blended. Scrape down sides of bowl as needed.
- Spray two 9-inch glass pie plates with nonstick spray. In each pie plate, layer ½ cup of sauce, a tortilla, ¼ of the spinach mixture and ½ cup of grated cheese. Repeat layering, ending with a tortilla. You will have 3 layers of tortillas and 2 layers of spinach mixture in each pie plate. Top with remaining sauce and grated cheese. (Can be prepared in advance up to this point and refrigerated.)
- Bake, uncovered, in preheated 350°F oven for 30 minutes until golden brown. Let stand for 5 minutes for easier slicing. Cut in wedges to serve.
Reheats and/or freezes well.
Variations: Use a combination of grated Mozzarella and Swiss cheeses. Replace part or all of the cottage cheese with ricotta cheese or tofu.
Source: The Food Processor Bible by Norene Gilletz (Whitecap Books)
Sheilah’s Parmesean Cheese Sticks
Most people can’t quite figure out what these wonderful cheese sticks are made with. They’re great with soups or salads and make a perfect accompaniment for a Shavuot meal. They also make an excellent after-school treat for kids. These freeze nicely, or will keep in the refrigerator for 2 weeks. Guaranteed to please! They make a perfect accompaniment for lasagna (above).
- 2 cups grated Parmesan cheese
- 2 cups crushed corn flakes (crushed as fine as possible)
- 1½ sticks melted butter or margarine (approximately)
- 1 loaf thinly sliced white bread, frozen (do not defrost)
- Preheat oven to 350°F.
- In a pie pan or shallow dish, mix together the cheese and crushed corn flakes.
- Place the melted butter in another shallow pan or dish.
- Remove 2 slices of bread at a time from the freezer and trim off crusts.
- Dip bread in melted butter, then in cheese mixture.
- Cut each piece of bread into 3 or 4 strips and place on a parchment lined baking pan.
- Bake 7 to 8 minutes or until golden brown.
Source: Upper Crusts: Fabulous Ways to Use Bread by Sheilah Kaufman (Capital Books)
Beth’s Wine, Bread, and Cheese Souffle
This rustic casserole from cookbook author Beth Hensperger is a cross between a traditional soufflé and a quiche. It has a crust of garlic-scented bread slices and a filling made with a dry white wine like a Sauvignon Blanc. Whatever type wine you use will affect the character of the dish. This is one of Beth’s signature recipes.
- 6 Tablespoons unsalted butter or margarine, room temperature (or olive oil)
- 2 to 3 cloves garlic, pressed
- 8 slices (no more than¾-inch thick) stale baguette, cut in half *
- ½ cup dry white wine
- ½ cup milk
- 3 large eggs
- ¼ teaspoon salt
- Few grinds of freshly ground black pepper
- Pinch of paprika
- 1 teaspoon Dijon mustard
- Splash of Worcestershire sauce
- ½ lb. (2 cups) shredded Swiss cheese, such as Jarlsberg or Emmenthaler
- Preheat the oven to 325°F.
- In a small bowl, cream together the butter and garlic.
- Spread (just slather on nice and thick) the bread slices with the garlic butter on one side. Arrange, butter side down, to line the sides and bottom of a 1½-quart casserole. It does not matter if there are some uneven spaces between the slices, but place as close together as possible.
- In a medium bowl, combine the wine, milk, eggs, salt, pepper, paprika, mustard, and Worcestershire sauce with a whisk beat until smooth, 1 minute.
- Add the cheese and stir to combine. Pour into the lined casserole.
- Bake 30 to 35 minutes, or until golden brown and the filling is puffed and set.
Serve immediately. Can be assembled up to 8 hours ahead, but do not bake. Cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking as directed above.
* Beth uses a thicker (wider) type baguette. Any amount of bread slices is fine as long as you cover the bottom and one layer up the sides.
Source: Upper Crusts: Fabulous Ways to Use Bread by Sheilah Kaufman (Capital Books)
Grandma Faye’s Cheese Blintz Logs
This recipe has been a B’nai Mitzvah special for over 25 years at the Lazy Gourmet in Vancouver, B.C. Susan Mendelson’s customers have been begging her for the recipe for many years. Here it is at last!
- 1 cup butter
- 2 cups flour
- 1 egg yolk
- ½ cup sour cream
- 1 teaspoons baking powder
- Preheat the oven to 350°F (180°C)
- Combine flour and butter until crumbly
- Add egg yolk, sour cream and baking powder to mixture and mix together
- Divide into 3 logs
- Refrigerate for 2 to 3 hours.
- Mix together egg and water. Roll out each pastry log into a rectangle. Brush egg wash over edges. Spread one-third of cheese filling in the center of each fold ends to seal. Brush top with egg wash and sprinkle with sugar, if desired.
- Bake in preheated oven for 20 to 25 minutes until golden brown. Serve with fresh berries and sour cream.
- Makes 3 logs (6 servings).
Source: Mama Now Cooks Like This by Susan Mendelson (Whitecap Books)
Susan’s Famous Lemon Cheesecake
This is a classic recipe that Susan developed over 30 years ago for a dear friend, Larry Lillo, who loved cheesecake!
- Preheat oven to 350 F (180 C)
- Mix together crust ingredients and press into the bottom of a 9-inch springform pan
- Bake in preheated oven for 5 minutes, leave oven on.
- 1 lb. spreadable cream cheese
- 3 medium eggs
- ½ cup sour cream
- 2/3 cup sugar
- 2 Tablespoons lemon juice
- Mix filling ingredients together well to form a batter
- Pour over crust
- Bake in oven for 30 to 35 minutes, until firm to the touch, leave oven on.
Source: Mama Now Cooks Like This by Susan Mendelson (Whitecap Books)
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.
7 Useful (And Delicious) Things You Can Do With Pepperoni
1. Whip Up A Cheese Board
Thick slices of pepperoni make a great accompaniment to Parmesan, Gouda, or cheddar on a cheese board. Add your favorite crackers and some grapes or other fruit, and you’ve got a delicious snack spread you can throw together and serve at a moment’s notice!
2. Add To Pasta Salad
In addition to being a staple side dish at backyard barbecues, pasta salad is a great choice for picnics, camping trips, or any other outdoor outing! It’s not particularly messy, fares well in a cooler or insulated bag, and the flavor often gets better over time (unlike most other foods!)
Give your favorite pasta salad recipe a boost of flavor by adding chopped pepperoni (or mini pepperoni). Or to give it a thoroughly Mediterranean twist, add chopped pepperoni and roasted red peppers, artichoke hearts, or cubed Gouda too.
3. Heartier Grilled Cheese
Take your grilled cheese to the next level by layering in some pepperoni! Even a few slices will give the whole sandwich a deeper and more satisfying flavor, especially if you’re dipping it into a bowl of tomato soup! (Now I’m just making myself hungry…)
4. Dress Up Quesadillas
You may only need cheese and a tortilla to make a quesadilla, but there’s so much more you can add to them! You can add slices of pepperoni to a quesadilla along with Mexican staples like salsa, corn, or beans, or pair it with Italian ingredients like tomatoes, fresh basil, and mozzarella.
Either way you slice it, quesadillas and pepperoni are a match made in heaven!
5. Make Antipasti Skewers
In a barbecue or potluck setting, serving food on skewers is a great way to simplify your food spread! Skewers make it easy for guests to serve themselves, and you can create delicious appetizers and sides by mixing and matching different foods on one skewer.
Antipasti skewers are a great example of this. Just layer pieces of pepperoni, cubed cheese, grape tomatoes, and fresh basil onto each skewer for a delicious appetizer or side!
6. Start A Sauce
Cured meats like pepperoni make a great starting point for homemade pasta sauces. Just chop up a handful and sauté it for a minute or two to start rendering out the fat, then add onions and garlic and you can build your sauce from there.
Starting your sauce with pepperoni is an easy way to create a rich, flavorful sauce that will have everyone going back for seconds.
7. Roll Up Some Snacks
Crescent rolls make a quick and easy side dish when you’re in a pinch, and they’re great for satisfying those afternoon snack attacks too. If you also happened to have pepperoni and mozzarella on hand, you could turn those plain Jane crescents into delicious meat and cheese rolls!
Unroll and separate the crescent roll dough pieces, then add a pinch of mozzarella cheese and a few of slices of pepperoni to each. Roll the dough pieces up, arrange them on a sheet tray, and bake as directed for a cheesy snack the whole family will love!
Are there any versatile foods or ingredients that you always keep on hand?
I believe we should all love the place we call home and the life we live there. Since 2011, I've been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!
Every day I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!
What is Afternoon Tea?
Afternoon tea is a truly British tradition centred around a mid-afternoon 'snack' of sandwiches, scones and cake, all helped along with a plentiful amount of tea.
Yes - it really is quite a substantial 'snack'.
Afternoon tea originated in the 18th century, at a time when the well-to-do were in the habit of consuming just 2 main meals a day - breakfast and dinner. The latter was not served until around 8pm.
Needless to say, people got hungry in between meals. I daresay a few even swooned and possibly needed reviving with smelling salts. Ha ha.
At this time, Anna Russell, the 7th Duchess of Bedford, wasn't prepared to put up with a growling stomach. Instead, she took to ordering a few nibbles and a pot of tea in the afternoon to see her through to dinner.
So we have Anna to thank for the culinary adventure that is afternoon tea. She was clearly no fool and nor were those that followed her lead and helped make afternoon tea a popular meal for the well-heeled.
The tradition of afternoon tea is still alive and well throughout Britain, though these days it's not an everyday occurrence. Instead, it's a highly coveted treat reserved for special occasions and celebrations.
If you are treating yourself to the afternoon tea experience you have 2 options:
- Find a suitable hotel or tea room offering a proper afternoon tea. Around London there are plenty of classic options including: Claridges, the Dorchester, the Ritz and the Savoy
- Alternatively, go down the homemade route. This is without a doubt cheaper and you can merrily while away a few happy hours preparing the various components of afternoon tea
What follows is my guide on how to host afternoon tea yourself.
Eatlean Tasty Slices 160g
Bringing you convenient Tasty cheese slices for everyday use. Use these great tasting Tasty slices in your sandwiches or have them melt over your burgers to add that classic cheddar cheese taste. A much better alternative to those zero nutritional value plastic slices you can get!
8 x 20g slices of cheese heaven in a 160g pack……tastes delicious and melts like a dream!
Eatlean Tasty brings more flavour and versatility that all the family will enjoy. Whilst we have upped the fat content slightly from our original cheese, Tasty still contains 60% less fat and 35% fewer calories than regular cheddar… but with all the taste. Matured typically for 9 months, the prolonged ageing allows the flavours to develop over time bringing you the ultimate taste experience. We really hope you enjoy our latest low fat, gluten free addition to the Tasty family.
30% more protein, 60% less fat and 35% fewer calories (than regular cheddar per 100g).
✔ High Protein
✔ Half the Fat of standard cheddar (and saturated fat)
✔ Low Calorie
✔ Zero carb (Keto Friendly)
✔ Lactose Free
✔ Gluten Free
✔ Suitable for vegetarians
✔ 100% naturally made with Cow’s milk
Guaranteed shelf life on delivery: + 30 days (typically 45-60 days)
How To Make the Perfect Charcuterie Board at Home
Charcuterie boards. I bet you have your favorite places to order them. Same with cheese plates. Just ask your friends it will prompt enough discussion to last far longer than you ever thought possible. But, you don’t have to go out to experience the wonders of the charcuterie board … instead of planning a big dinner, have a few friends over and just open up some wine and serve a really large charcuterie board and call it a night. There’s more than enough food to satisfy, and it’s fun to just crowd around the tray. Eating like this says, “Our main purpose here is to talk and connect” in a way that nothing else does.
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Of course, you should also consider this as the perfect appetizer for a large crowd. It’s easy, visually stunning, and everyone can find SOMETHING they like on a charcuterie board, right?! It’s all about balance, accoutrements and satisfying a variety of palates.
For meats, prosciutto is always the crowd favorite, so double up there. Consider serving a dried, hard meat as well, like a salami. Paté is another great addition. Think textures and flavors, and have everything from soft and mild to hard and bold.
This same thought can be used when making your cheese plate. But one word of caution: in a day and age of so many great cheeses, consider having something familiar to your guests, like cheddar, that satisfies the less adventurous and makes them feel at home. Having something familiar also helps ease them into trying something they may not know. Also, blue cheese is either loved or hated, so perhaps have it in its own corner if you include it. I, for one, LOVE anything and everything blue cheese. The stinkier the better! But, for instance, my dad won’t eat from a plate that has blue cheese on it, and he’s not alone. With enough of a barrier, though (think of your accoutrements), separating the blue cheese from other items, he’d be okay.
With Kroger having their new Murray’s Cheese Shop section (yes, the same Murray’s Cheese Shop found in NYC) dedicated to gourmet cheese, delicious meat and specialty foods, the entire charcuterie board below was assembled with one quick stop at my local Kroger. I picked up the olives, the Blackberry Farm jam, the smoked meats and gourmet cheese all at Kroger. Their selection of crackers and bread made filling up the hand-held basket quick and easy, too. Pick up some wine and your 15-minute stop at Kroger and 15-minute set up at home means getting ready for company has never been simpler.
Here’s what I recently picked up with an explanation of how I arranged the items and why:
In the end, your charcuterie platter and cheese tray should be balanced with flavor and texture as well as be beautiful to look at. Have separate spoons, knives and forks for each item. It’s also nice to get hard cheese started by slicing off several pieces as this in an invitation to start eating.
I’m a firm believer that cheese needs fruit. And, the acidity of cornichons (sour French pickles) or pickled vegetables are perfect … always! On this cheese plate, for flavor and visual balance, I included seedless green and red grapes as well as slices of Granny Smith apples. Also included are pickled okra and cornichons, True Bee honey, Blackberry Farm smoked onion jam, crispy crackers and freshly cooked French bread (Kroger makes those half-baked breads that you finish off at home, which is what I used). For the cheese, I included a mild cheddar, a goat cheese gouda and fromager d’affinois (like brie, but creamier and completely addictive!). I always try to include a couple of cheeses made from something other than cow’s milk (think goat’s milk, sheep’s milk or vegan options made with nut milks). Note: most cheeses come in a large portion. Consider cutting them into halves and only serving half of each one. Remember, most people will eat, with three choices of meat and five choices of cheese, about 6 ounces of meat and 6 ounces of cheese … and sometimes less as they are also filling up on grapes, nuts, olives and bread. (SB Tip: If serving as an appetizer, think 2 or 3 ounces per person.)
Here, I placed all the meats on a platter with a couple more cheeses. You’ll also note Marcona almonds, Castelvetrano olives (the bright green ones), blue cheese-stuffed green olives, green grapes and grainy mustard. Not only are there utensils for each, but there is also a cup of toothpicks. The mustard and toothpicks are both contained in black shot glasses, so think about how your dishes and glassware you already have on hand can be reimagined.
Bread: I baked some Pillsbury pizza crust out of the can and sliced it, twisting it to make breadsticks. I also have gluten-free crackers made by Valley Produce that everyone seems to love.
Meats: I have three meat options, which include two packages of prosciutto, dried, hard salami and soft salami. And, consider paté.
Cheeses: I used a Pecorino Romano made with sheep’s milk and ubriaco al cabernet. If I hadn’t been worried about blue cheese, I would have substituted the cabernet for a blue cheese, especially how it’s on the opposite side of the platter shown above! So, consider blue cheese!
Here is photo showcasing everything I bought to go with the meats, cheeses, breads and fruit.
See how there is a goat illustration on the cheese? Kroger makes it easy to identify which cheeses come from cows, sheep and goats.
So, how much did this all cost? All combined, including all the jarred items featured above, was pre-tax $109.98. BUT, if I allow for the fact that I only used one third, at a minimum, of each of the above jars, that brings the cost down to $72.95. So, add a couple bottles of wine, and your entire gathering is about $100. Plus, there is no cooking time … except the breads, which are totally worth the time. Having fresh, warm bread is a game changer.
The only thing I’d add for this informal gathering is a bar of dark chocolate to break and pass around. Perfection!
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As the holidays edge closer, make sure to check out all of our StyleBlueprint recipes!
There are array of numerous flavorful items that you can include in this blissful burrito. You can serve this burrito for two people, and it is delicious and easy to make. You can use plastic bags for cooking the ingredients as there might be unavailability of utensils behind bars. You can ue chips bag if there is a shortage of utensils.
- Spicy ramen noodles – 1 package
- Spicy Jalapeno ranch-flavored popcorn – ¾ (8 oz bag)
- Squeezable cheese – ¼ cup
- Spicy Takis
- Cheetos – ½ bag
- Crushed cheese-flavored crackers
- Any hot sauce (sriracha, tabasco sauce, depends on your preference)
- Before opening the pack, crush the whole ramen noodles.
- Pour hot water in the bag and cook ramen noodles. Make sure to tightly close the bag.
- Prepare the burrito stuffing while the ramen is cooking. Merge up the jalapeno popcorn with ramen seasoning.
- Afterward, add the crushed cheese crackers, hot sauce, crushed Takis, squeezable cheese.
- Take a plastic popcorn bag and mix all ingredients and put on cooked ramen noodles.
- Roll out the left over cheese on tortilla.
- Shower your choice of stuffing and afterward wrap it. To share the burrito, simply slice it.
Holiday Cheese and Charcuterie Board with Harry & David
Build a beautiful cheese and charcuterie board with Harry & David&rsquos impressive collection of meats and cheeses along with their famous Royal Riviera Pears. The perfect addition to your holiday gathering!
The holiday season is here and I think we&rsquore all grateful for any style of gathering we can experience with our loved ones this year. Whether it&rsquos just your immediate family at home, your extended family in the backyard or your dear friends over a virtual Friendsgiving, you can still create holiday gatherings that are special and, of course, delicious.
To help make your gathering and gifting all the more memorable, I&rsquom excited to share some great holiday cheese and charcuterie board inspiration in partnership with my friends at Harry & David. If you&rsquore not familiar with Harry & David, they&rsquore an online gourmet gift retailer that ships beautiful gift baskets, baked goods, wine, fresh fruit and more direct to your doorstep.
I&rsquove been a fan of Harry & David&rsquos online shopping experience for years! It&rsquos such a convenient and reliable way to send gifts for any occasion, especially the holidays. I&rsquove sent their chocolate boxes for birthdays, their gift towers for housewarmings, their flowers for best wishes, their amazing cheese and charcuterie collections for the holidays, and their famous Royal Riviera pears to our own front doorstep for us to enjoy throughout the season! Everything is of such great quality and packaged with care.
This is Harry & David&rsquos Epicurean Cheese and Charcuterie Collection. And EPIC it is! It includes an amazing selection of delicacies from all around the world. Everything you need to build a beautiful board shipped in one box. I love it! It&rsquos so great to order if you&rsquore hosting at your house or to send to the hostess&rsquo house where you&rsquoll be enjoying the holidays.
This sensational charcuterie and cheese collection features flavorful delicacies from around the world. Enjoy Casalingo&rsquos mild, hard Italian salami, a sweet, earthy Tartufo salami made with black truffles, and a Spanish Serrano Paleta from Fermin. From Wisconsin, there is smooth, sweet Sartori® BellaVitano® Tennessee Whiskey cheese. Dry Jack is an award-winning hard cheese with nutty flavor made by the Rumiano Cheese Company. Fiscalini Farms Lionza is a Swiss Alpine-style cheese.
There are a variety of spreads, including artichoke lemon pesto, roasted peppers and garlic, and fig spread, as well as two varieties of premium crisps to spread them on. Pitted green olives, dried Turkish apricots, roasted almonds, and dolmas complete this incredible assortment. Everything arrives with a wooden serving tray that makes it even easier to create an impressive spread.
This beautiful board would not be complete without some Royal Riviera Pears! These pears are what Harry & David is notably most famous for. The sweet flavor, buttery texture, and extreme juiciness of these pears are what make them so delicious. They pair so perfectly with all of the meats, cheese and nibbles on this board. They&rsquore beautiful in both the way they look and the way they taste&hellip
Once you, or the lucky recipient, receives the Epicurean Cheese & Charcuterie Collection and the Royal Riviera Pears, placing it all on a board and enjoying it with your loved ones is truly an incredible experience. Let me walk you through how I prepared this beauty of a board&hellip
I used one of our 20&Prime walnut wood boards to fit everything on one abundant board for us to graze on for hours.
Start by placing the artichoke lemon pesto, roasted peppers with garlic, fig spread, olives, halved grape leaves and almonds in small serving bowls across the board. It&rsquos great to keep all of these items in their own little serving bowls so that the juices and brines from each one don&rsquot spread across the board onto other ingredients.
Next, place the cheeses on the board in a variety of spots so no matter where someone reaches in from they&rsquoll be able to select a cheese.
Slice the salami sticks into thin rounds and place them on the board in two different places. If everyone is sitting around the board to enjoy it, it&rsquos good to rotate the board often so everyone gets a new selection of goodies right in front of them to snack on.
Place the artisan crisps, baguette crisps and dried apricots in open spots on the board, leaving space for the pears.
Cut two pears into thin slices. Wrap half of the pear slices with the thin slices of Fermin Serrano Paleta. Place the Serrano-wrapped pear slices and the other pear slices on the board.
Finally, garnish the board with fresh rosemary and lemon slices, if desired. I like to garnish each cheese and the bowl of roasted peppers with sprigs of fresh rosemary. And then I&rsquoll place some thin slices of fresh lemon with the artichoke lemon pesto and the grape leaves. These garnishes just beautify the board even more and are a nice flavor addition to include when grazing on the board.
And that&rsquos all there is to it, my friends! Include some cheese knives with the cheeses, spreaders with the fig jam and artichoke lemon spread, toothpicks for getting foods off the board, and small plates for each person to put their goodies on as they graze. Serve and enjoy!
Harry & David makes entertaining so easy and so fabulous! This beautiful and delicious spread is sure to be enjoyed and appreciated by everyone around it.
I hope you&rsquore inspired! If you make a holiday cheese and charcuterie board with Harry & David&rsquos products and post a picture, be sure to tag @thebakermama and @harryanddavid on Instagram so we can see! We love seeing how inspired and creative y&rsquoall get with the ideas I share and products they sell.
Wishing you a special and memorable holiday season!
This post was created in partnership with my friends at Harry & David however thoughts and opinions are certainly my own. Thank you for supporting the brands that make The BakerMama possible.
How much cheese do I need?
If you’re serving a cheese plate as an appetizer, plan to have 2-3 oz. of cheese per person. If you’re serving a lot of accompaniments (like charcuterie, crackers, and fruit) alongside the cheese, people will eat a little less cheese. Fewer accompaniments? Plan for people to eat a little more.
If you’re making a cheese plate for dinner (*raises own hand*) plan for 4-5 oz. of cheese per person and load that plate up with plenty of fruits and veggies (because, y’know, BALANCE).
And here’s the thing: If you or your party guests aren’t big cheese eaters, you don’t need as much cheese. If you’re hosting a contingent of CHEESE. PEOPLE., you might want to stock up.
If you’re worried you have too much cheese, cut all of your cheeses in half and put out one half at a time – you can always take the rest out later if you need it! Having a little extra cheese in the fridge for later is never a bad thing. Worried you don’t have enough? Cut hard cheeses into extra-small pieces, spread each cheese out over a few different spots on the cheese board, and add plenty of extra fruit, nuts, and crackers.
(For reference, the cheese plate we made for these photos served about 10 people as an appetizer. We put out some extra crackers, crostini, and charcuterie halfway through, but we ended up with just the right amount of cheese).