CHARCUTERIE BOARDA RECIPES

Name: Charcuterie Board
Cook time: 35 min
Total time: 1 h 45 min
Yield: 6 to 8 servings
Ingredients: 1/4 pound thinly sliced salami; 1/4 pound sliced smoked ham or mortadellau00A0; 1 baguette, slicedu00A0; Crackersu00A0; Thin bread sticksu00A0; Assortment of olives and pickles (cornichons, pickled okra, cherry peppers, etc.)u00A0; Assortment of jams (red pepper jelly, cherry jam, etc.)u00A0; Buffalo Pimento Cheese, recipe follows; Candied Pecans, recipe follows; 4 ounces cream cheese, softened; 1/4 cup mayonnaiseu00A0; 2 tablespoons hot sauce; One 4-ounce jar diced pimentos, drainedu00A0; 1/2 celery stalk, finely dicedu00A0; 1/2 cup shredded extra-sharp yellow Cheddaru00A0; 1/4 cup crumbled blue cheeseu00A0; 1/2 teaspoon onion powderu00A0; 1/2 teaspoon smoked paprikau00A0; Kosher saltu00A0and freshly ground black pepperu00A0; 1/2 cup light brown sugar; 1/3 cup granulated sugaru00A0; 1 teaspoon ground cinnamonu00A0; 1 teaspoon ground gingeru00A0; 1/4 teaspoon cayenneu00A0pepper; 1 teaspoon sea saltu00A0; 1 large egg whiteu00A0; 3 cups pecan halvesu00A0

CHARCUTERIE BOARD RECIPE | KARDEA BROWN | FOOD NETWORK

Charcuterie Board Recipe | Kardea Brown | Food Network image

Provided by Kardea Brown

Total Time 1 hours 45 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 27

Ingredients

1/4 pound thinly sliced salami
1/4 pound sliced smoked ham or mortadella
1 baguette, sliced
Crackers
Thin bread sticks
Assortment of olives and pickles (cornichons, pickled okra, cherry peppers, etc.)
Assortment of jams (red pepper jelly, cherry jam, etc.)
Buffalo Pimento Cheese, recipe follows
Candied Pecans, recipe follows
4 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons hot sauce
One 4-ounce jar diced pimentos, drained
1/2 celery stalk, finely diced
1/2 cup shredded extra-sharp yellow Cheddar
1/4 cup crumbled blue cheese
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1 large egg white
3 cups pecan halves

Steps:

On a large cutting board or platter, lay out the salami, ham, baguette and crackers. Place the bread sticks upright in a small glass jar. Add the olives and pickles to the board in small bowls, if you like, along with the jams in small bowls or jars. Put the Pimento Cheese on the board in a small bowl, along with a knife for spreading. Scatter Candied Pecans decoratively over the board and serve.
Stir together the cream cheese, mayonnaise and hot sauce in a medium bowl until smooth. Stir in the pimentos, celery, Cheddar, blue cheese, onion powder and paprika. Season with salt and pepper and refrigerate until ready to serve.
Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
Stir together the brown sugar, granulated sugar, cinnamon, ginger, cayenne and salt in a medium bowl.
Beat the egg white in a large bowl with a hand mixer on high speed until stiff peaks form, about 5 minutes. Add the pecans and toss to coat. Add the sugar mixture and stir gently until the pecans are well coated.
Spread the pecans in a single layer on the prepared baking sheet. Bake until crisp and deep golden brown, 40 to 45 minutes, stirring halfway through. Remove the candied pecans from the oven and let cool completely on the baking sheet, about 10 minutes, before breaking them apart. They will keep in an airtight container at room temperature for up to 2 weeks.

CHARCUTERIE BOARD RECIPE - NYT COOKING

Charcuterie Board Recipe - NYT Cooking image

A charcuterie board refers to an impressive spread of cured meats, and this festive take adds cheeses with fun accoutrements such as roasted nuts, tangy olives and fresh vegetables, which brighten the meal. It even includes a smooth paté, decadent smoked fish and a homemade whipped ricotta that serves as both a dip and a spread. Whipped ricotta is a cinch to make, transforming the grainy, dense cheese into something light and airy. This type of grand spread is perfect for entertaining and is extremely flexible — simply curate any combination of meats and cheeses with varying textures.

Provided by Kay Chun

Total Time 20 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups (about 12 ounces) whole milk ricotta, drained if needed
3/4 teaspoon kosher salt (Diamond Crystal)
Extra-virgin olive oil or honey, and cracked black pepper, for garnish
8 ounces spreadable paté, such as chicken liver, country, mushroom or vegetable
1 1/2 pounds assorted cured meats, such as prosciutto, salami, bresaola, mortadella, ham, chorizo or soppressata
4 (8-ounce) pieces of soft and firm cheeses, such as Brie, Camembert, Gruyère, Manchego, aged Cheddar or Stilton
8 ounces smoked whitefish, skin and bones discarded
2 bunches radishes, with greens, or trimmed and halved
8 ounces salted, roasted Marcona almonds
8 ounces dried Medjool dates
1 (10-ounce) block quince or guava paste, or fig jam
8 ounces mixed olives, such as Castelvetrano, Cerignola, Kalamata and niçoise
Sliced bread (such as baguette), crackers and Dijon mustard, for serving

Steps:

Make the whipped ricotta: In the bowl of a food processor, combine ricotta and salt, and purée until light and fluffy, scraping down the side of the bowl every so often, about 2 minutes. Transfer to a serving bowl, drizzle with olive oil or honey, and garnish with cracked black pepper.
Assemble the charcuterie board: On a large cutting board or serving platter, arrange the whipped ricotta and all of the other ingredients. (Place olives in a bowl and set an empty small bowl next to the olives for the pits.) Set out small knives, forks and spoons for slicing and serving. Serve with bread, crackers and mustard.

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