It is finally December! Tis’ the season to host! Whether you’re having a tacky Christmas sweater party or having your loved ones over for Christmas dinner this is the time to show off your decorating and culinary skills and be the “hostess with the mostess”. Cheese boards have evolved over the past few years, these days a decedent Charcuterie board will certainly impress your guests. Charcuterie (shahr-cute-uh-ree) is a French word for any smoked, dry-cured or cooked meat such as bacon, ham, sausages, salami and yes Biltong! Do not stress, yes putting together a charcuterie board may look overwhelming at first glance but it is actually very easy and the end result is beautiful.
What goes into a Charcuterie Board?
Charcuterie boards are typically served on a wooden platter with toothpicks and mini cheese knives. Your first step should be choosing your bold flavors with 3-4 dried meat and cheese options. Our favorite combo is proscuitto, peppered salami, and our very own Droewors and Spicy Biltong! As for the cheeses: smoked gouda, aged cheddar, blue cheese, and brie are great cheese options because they pair well with the saltiness of the dried meats. Now that you have your bold flavors from the meats and cheeses next it’s time to pick out your sweet flavors. Jams, dried fruit, and dark chocolate will provide beautiful colors and the sweetness you need to tie your Charcuterie board together. To tie your board altogether garnish with some rosemary, mint or even thyme. We cut a pomegranate in half and used the seeds as a garnish to give it that Christmas look.
How-To-Build the Charcuterie Board:
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