3 minute read
Centerpiece Charcuterie
By Bree Muai
Bree Muai of Charcuterie by Bree shares her wealth of knowledge on crafting a refined, seasonal spread.
The perfect centerpiece for your next gathering, charcuterie boards are both casual and elegant, and can be tailored to fit the size of your event. When building your charcuterie board, begin with your meats and cheeses and think seasonal—the same basic template can be reused as the seasons change to yield delightful, unique flavors each time.
Start with 1-2 meats 2-3 cheeses (try a mix of creamy and sharp) 2 fruits (seasonal or dried) 1 savory add-on (such as nuts or olives) 1 sweet add-on (such as honey or jam) 1 base (bread or crackers)
A great way to take your board to the next level would be to add some fun finds most people don’t eat regularly. Honey is a great addition to any board but going with real honeycomb is as fancy as it gets! Give it a try and prepare to receive some sweet compliments on presentation.
Cookie cutters are an easy and impactful way to elevate your charcuterie board. They come in all shapes and sizes and are so easy to find for any holiday. You more than likely have a collection already on hand. For fall, consider using leaves or pumpkins. In this picture I used a fun leaf shaped imprint cookie cutter for that extra detail. For winter, Christmas trees and candy canes are always a huge hit!
During the holidays take advantage of seasonal finds. Fresh cranberries add a beautiful, festive red to your board. Sugared cranberries—sometimes called candy cranberries—are not only delicious but simple to make.
Candied Cranberries
1: Make a simple syrup by combining ½ cup each water and sugar. Bring the mixture to a simmer in a small saucepan and cook until the sugar dissolves. Remove from heat and let the syrup cool completely.
2: Meanwhile, rinse and dry the fresh cranberries.
3: Add the cranberries to the sugar syrup and stir to coat. Transfer the coated cranberries back to a wire rack using a slotted spoon and let them dry for 45 minutes.
4: Add remaining sugar (¼ cup) to a shallow dish. Add a few syrup-coated cranberries to the sugar and roll them around until they’re completely coated.
5: Transfer the coated cranberries back to the wire rack and let them dry out a bit more before using. Repeat with the remaining syrup-coated berries.
