A Grazing Board for Gratitude #SundayFunday

Today the Sunday Funday writers are sharing creative charcuterie boards to inspire you.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Mayuri is hosting this week. Here's our line-up...

• A Grazing Board for Gratitude by Culinary Cam (you're here)

• Charcuterie Picnic Boxes by Food Lust People Love

• Christmas Grazing Board by Our Good Life

• Christmas Tree Charcuterie Board by Karen's Kitchen Stories

• Mexican Vegetarian Grazing Board by Mayuri's Jikoni

• Sandwich Charcuterie Board by Sneha's Recipe

• Thanksgiving Turkey Charcuterie Board by Palatable Pastime

• Turkey Charcuterie Board by Amy's Cooking Adventures

• Turkey Trot Sandwich Board by A Day in the Life on the Farm

A Grazing Board for Gratitude

Beautiful charcuterie grazing boards are packed with cheeses, salumi, fruits and veggies, crackers, nuts and other deliciousness. This would make a great start to a Thanksgiving dinner.

I served it on a weekend when my in-laws came to visit and it made me think of how thankful I am that our boys can spend time with their grandparents. They were actually lucky enough to get to know four of their great-grandparents!

Speaking of 'four' there are really only four basic steps to creating a great cheese board.

Step 1: Choose the Cheeses

I like to pick a variety of cheeses based on texture —soft, semisoft, and hard. You can also go with a mixture of different milk sources—cow, goat, or sheep. Or pick cheeses based on a geographical location. A good rule of thumb is to select four or five cheeses and plan on 1 ounce of each cheese per person. I used three cheeses in this case. I've given you some ideas of the cheeses in each texture category...

• Semisoft: Havarti, young Gouda, Fontina

• Semihard: Gruyère, Manchego, aged Gouda, Comté

• Hard: Parmigiano-Reggiano, Grana Padano, aged Manchego, Pecorino Romano, Mimolette

• Soft-ripened: Brie, Cambozola, Camembert

• Blue: Stilton, Gorgonzola

• Fresh: Ricotta, Chèvre, fromage blanc

• Washed-Rind: Limburger, St. Nuage, Taleggio, Epoisses de Bourgogne

Once you've chosen your cheeses, place them on a board equidistant apart. Remember to take the cheese out of the fridge about 30 minutes before you plan to serve them. If they are too cold, the flavors will be muted.

Step 2: Pick Some Pairings

While cheese can stand alone, of course, you might need a vehicle for putting some of the softer cheeses into your mouth. Crisp crackers or slices of baguette work well.

Step 3: Fill the Holes

When you've placed your cheeses and lined up your crackers, fill in bigger holes on the board. This is where you can have some fun with more colors and more textures. I like fruit for sweetness—grapes, fresh figs, pomegranates, mangoes, and kiwi) — and olives or charcuterie for saltiness. Now fill in whatever space is left with extras such as nuts and seeds (try Marcona almonds, pistachios, spiced pecans, or salted cashews). I have even added some small chocolates to round out the board.

Step 4: Don't Forget Utensils

Last, but not least, make sure each part of your board has a serving utensil where needed. Place small spoons or spreaders next to bowls of jam or tapenade; offer toothpicks for picking up fruit and olives; don't neglect the cheese knives! And, to keep flavors separate, ensure that each cheese has its own knife.

I have an embarrassing number of cheese knives. I even have a traditional Stilton scoop that I swore I needed but still have never used. Here's a brief cheese knife guide, but use what you have.

• Hard, semihard, and semisoft cheeses can take a spade or a spear-tipped knife.

• Semisoft, soft, and fresh cheeses need a spreader or a plane.

• Crumbly cheese (such as blue cheese) and hard cheeses take a flat knife.

• And a cheese fork can hold hard cheeses steady while slicing.

That's it! Easy peasy, right? In four simple steps, you can have a colorful, flavorful cheese board that is worthy of a celebration, or just a regular evening. Here are two of my favorite ways to level up your grazing board and you can see them on the board at the top...

Charcuterie Roses

Place the shot glass on the counter. Fold the salami in half over the edge of the glass. Repeat for 3 or 4 layers. Then turn the glass upside down to remove the rose. The size of your rounds will determine the size of the rose. This simple process adds a sophisticated look to any charcuterie board.

Savory Truffles

These savory truffles are delicious additions to a cheese board or just a stand-alone appetizer. And I love that they are so flexible; I can change out the seasoning of cheese and what I roll them in.

Ingredients makes approximately a dozen

• 8 ounces cream cheese

• 8 ounces goat cheese

• 1 teaspoon lemon zest

• 1/3 cup chopped pecans

• 1/3 cup chopped dried cranberries

• 1/3 cup fresh herbs, washed and dried

Place cream cheese and goat cheese in a medium mixing bowl. Add in lemon zest. Then use a hand blender to combine the cheeses. If the cheese is too soft, you can refrigerate it until it reaches the consistency you prefer.

In a small mixing bowl, stir together the pecans, cranberries, and herbs. Use a scoop or a spoon to portion out the cheese. Roll the cheese in the topping and set on a serving platter or your grazing board.

If you are looking for a homemade sweet treat for your board, baked your favorite homemade cookies - half-sized - or whip up some...

Hand-Dipped Sea Salt Truffles

Truffles makes approximately 30 truffles

• 1-1/2 cup 72% cacao chocolate, chopped

• 1 cup organic heavy whipping cream

• 1 Tablespoon butter, softened

• Also needed: Tablespoon scoop, baking sheet, parchment paper

  
  

Finishing

• 2 cups 72% cacao chocolate, chopped

• flake salt, as needed

• Also needed: double boiler or a mixing bowl that can sit suspended over a saucepan, toothpicks

Truffles

Place chopped chocolate in a large mixing bowl. In a medium saucepan, bring cream to a boil . then pour cream over the chocolate. Let sit for three minutes. Whisk until smooth. Stir in butter. Refrigerate until firm - at least two hours. I left mine overnight.

Line a cookie sheet with parchment paper. With a tablespoon or tablespoon scoop, scoop chilled truffle ganache from your bowl and place on the lined tray. Refrigerate for a minimum of 15 minutes. (I let them chill for about 30 minutes.)

Finishing

First you need to temper your chocolate. Place 1 cup of your chopped chocolate in a double-boiler and place, over low heat, until melted. Remove from heat and stir in the other half of the chocolate. Set aside until the chocolate begins to lose its shine; it's beginning to crystallize. Then, return the chocolate to the double-boiler and warm again, over very low heat, until smooth and glossy.

Dip chilled truffles in the melted chocolate, one at a time. You may use a candy dipping tool, but I just use a two-toothpick combo. Dip the truffle quickly into the melted chocolate and shake off the excess. Place on the parchment-lined tray and use another toothpick to nudge the truffle off of the toothpick. Dip the toothpick back into the melted chocolate and use a dab of chocolate to cover up any imperfections.

Immediately after chocolate dipping, sprinkle the truffle with a bit of fleur de sel. Repeat with remaining truffles. Let the chocolate set. Serve at room temperature.

Next week the group will be back to share yeast breads with Amy of Amy's Cooking Adventures. Stay tuned!