October 24, 2014 • 10:00 am
1 cup Raisins
1 cup Dark Rum
1 cup Whole Milk
1 cup Half and Half
1 cup Whipping Cream
2/3 cup Sugar
1/2 tsp Salt
1/2 cup Caramel Sauce (ribonning)
Caramel Sauce for topping
I absolutely LOVE my Cuisinart Ice Cream Maker...I think it's a MUST in every house hold!!!! It makes making ice cream so FUN and EASY for everyone... this baby works wonders :)
This FOOD FRIDAY I'm sharing with you my bella Tori's tricks on how to build the ULTIMATE CHARCUTERIE BOARD!!!!! Take it from here Tori...
Au revoir spinach dip, the charcuterie board has taken over the entertaining scene. Here are a few tips to help you put together a gorgeous board that will leave your guests in awe.
1. The Board & Tools:
For an authentic and rustic look use a large wooden board (make sure it is food safe) or a large slab of marble. Mason jars or rustic glasses are perfect for grissini or condiments and you will want a variety of small and large bowls for items such as olives and spreads. Make sure that every cheese and spread has its own knife or spoon – I love using vintage cutlery for this!
2. The Cheese:
Try a soft cheese such as herbed goat cheese or French Brie, a firmer cheese like Dutch Gouda and a harder cheese such as Piave, aged cheddar or a nice piece of veined cheese. As tempting as it may be to dice the cheese, leave it whole for the guests to cut themselves.
3. The Meat:
The possibilities are endless here, but variety is key. Thin slices of prosciutto, dry cured salami, chorizo sausage. Try to pick 3-4 different options for guests to choose from.
4. The Bread:
Move over Ritz crackers! The cracker aisle has exploded with AMAZING options, and that is just the beginning. Grissini (Italian breadsticks), fresh baguette and a variety of flatbreads will add so much to your charcuterie board: use your imagination!
5. The Fruit:
Yes, you read right, fruit. Depending on how big of a role your charcuterie board will play in your meal, it’s nice to offer guests some fresh or dried fruit to compliment the meat and cheese. And, as a Dietitian it just feels right! I love adding whatever is in season to the table for both décor and a healthy twist to an indulgent treat. A big bowl of plums, fresh figs or dried apricots scattered among the meat and cheese, and sliced apples, pears or nectarines are all great additions to the charcuterie board and are so pretty!
6. The Other Stuff:
Ok, here’s where it gets interesting. Walnuts, olives, antipasto, fresh honey, fig spreads, pepper or wine jelly, tapenade and marinated vegetables will make the board stand out from the rest.
7. Pulling it Together:
Perfectly imperfect is what you are aiming for here. There are no rules, but it’s best to make the board about 30 minutes before serving to allow the cheese to come to room temperature and don’t leave the board out for longer than 2 hours at room temperature for food safety reasons.
We chose to use as many local Okanagan fruits, cheeses and wine's as possible... Huge thanks to BC Tree Fruits for always having the best apples for us to use.. and Wine BC for all of the delicious wine yum yum yum!!!! Perfect for so many things!!
Large Cutting Board | Medium Cutting Board | Small Cutting Board | Circular Tray | Marble tray | Marble Bowl | Serving Bowls | Olive Bowl | Wooden Bowls | Cuttlery | Cheese Knives | Cheese Slicer | Cocktail Fork | Mason Jars | Cloche | Wine Glass | Outdoor Table |
Photography Love: Janis Nicolay
Charcuterie Love: Tori Wesszer
How delicious do these look?? Tori sure knows how to put on a good charcuterie spread...YUMMM!!!!! Dig in with your friends over the weekend and ENJOY!!!!!!!
Loaf of french bread, uncut
BC Tree Fruits Peaches
Local Organic Thick Cut Bacon
1. Cook your local organic thick cut bacon and set aside.
2. Cut french bread into nice thick pieces and spread butter on both sides. Put aside.
3. Slice peaches and gouda.
4. Layer everything together, and GRILL until cheese melts!