I'm starting to get all giddy now that it is charcuterie and cider season

[TorontoBuilder]

Yep it is that season again... time to enjoy spiked mulled ciders, and massive platters of charcuterie for dinner, to distract from the fact it gets dark at 5 o'clock and you wont leave the house for about 3 months.

What is your must have charcuterie board item?

 

[wmetfab]

Olives and Brie. Candied pecans. Capicola ham

 

[wmetfab]

Prosciutto

 

[DavidR8]

For me it's the board. Otherwise it's just all laying there on the counter

 

[PaulL]

There's a season?
Local charcutier makes an amazing walnut salami.

 

[PeterT]

I remember you showed some amazing arrangements previously. My skills would be better suited to making the board itself LOL. I'm undergoing some staged dental work, so have been on the soft food diet for some time. Pictures in this thread will be just more cruel punishment.

 

[TorontoBuilder]

There's a season?
Local charcutier makes an amazing walnut salami.

Sounds very interesting..

I think there is a season,.. in the summer you usually slap some stuff on bread and call it a sandwich.

In winter the closest thing to bread is a savoury stilton and rosemary shortbread biscuit.

 

[TorontoBuilder]

I remember you showed some amazing arrangements previously. My skills would be better suited to making the board itself LOL. I'm undergoing some staged dental work, so have been on the soft food diet for some time. Pictures in this thread will be just more cruel punishment.

In deference to your condition I'll not post pics, just my shopping list of items to get to have on my board.

 

[Susquatch]

What is your must have charcuterie board item?

Cheese, cheese, and more cheese. A tin of Balderson creamed 3 yr cheddar. Green stuffed olives, smoked chub chucks or smoked salmon,

Slices of Genoa Salami. Slices of Quality Kolbasa. Ritz crackers (or your own fav).

 

[TorontoBuilder]

Cheese, cheese, and more cheese. A tin of Balderson creamed 3 yr cheddar. Green stuffed olives, smoked chub chucks or smoked salmon,

Slices of Genoa Salami. Slices of Quality Kolbasa. Ritz crackers (or your own fav).

Well you know I like cheese.

I sometimes feel that Genoa salami is a little prosaic for my charcuterie boards, but I do love it so I'll toss a few pieces on there.

I've never seen tins of balderson cheese. Is it like Maclaren's Imperial?

 

[PeterT]

In deference to your condition I'll not post pics, just my shopping list of items to get to have on my board.

Of course post pics, don't let my condition hold you back. They tell me good saliva flow helps with healing. And the faucets come on full seeing good food.

 

[Susquatch]

Well you know I like cheese.

I sometimes feel that Genoa salami is a little prosaic for my charcuterie boards, but I do love it so I'll toss a few pieces on there.

I've never seen tins of balderson cheese. Is it like Maclaren's Imperial?

Yes, I know you do! Me too!

I think sausage is one of those things where better safe than sorry. A few that everyone likes is a good idea. Then you can, add your own favs and not worry. Same with Cheese.

The Balderson creamed cheddar cheese is spreadable. I'm sure you would like it. It's awesome on crackers. I like the McClarens Imperial aged cheddar too, but it's not really that spreadable. It sorta crumbles.

 

[ChazzC]

Sadly, even my 7-year old, ultra-sharp Japanese Shun Large Higo No-Kami Gentleman's Knife (illegal to carry in most states due to the blade length – actually 3-3/4" – and no pocket clip so it's concealed; and also apparently no longer available) requires one hand on the knife and the other on the Salumi:

 

[TorontoBuilder]

Well the wallet is a lot lighter after shopping today and yesterday. The spare fridge is full to bursting with cheeses and cured meats galore.

Tonight I'm making a few compotes and such to round out the flourishes.

Whiskey Apple Compote

I'm going to use these two recipes to come up with a hybrid recipe with less date, more walnut and honey and splash of an acid of some sort. Walnut and Date Compote and Date Walnut Butter

And I don't have recipes for the following preserve type items really, I make them often and just wing it, taking care to balance the sweetness with a tart acidity, I little spice is nice where appropriate. Caramelized Onion spread with Balsamic and Honey; Sour Cherry and Spiced Port Compote, and Hot Honey a cayenne pepper infused honey with a splash of apple cider vinegar.

I bought Wildly Delicious' Cranberry, Port & Pecan Compote, and as per usual Something Special Red Chili Jelly.

Tomorrow I make savoury shortbreads and such