Two Effortless Holiday Cheese Plates
Step-by-step and shopping lists included!
Hi friends, hope you’re staying warm! My week consisted of shoveling my car out of six inches of snow, and spending as much time as I can directly next to my wood burning stove. Upstate winter really gives you a taste of the elements. Now that Thanksgiving is behind us, holiday season is in full force! Between the events, the dinners, the last-minute invites, it helps to have a couple of go-to cheese boards you can rely on. Nothing overly fancy, but snacks that are styled to look like you put a lot more effort in than you actually did. I love easy hosting hacks, so feel free to save this newsletter to reference in the future!
THAT SALAMI RIVER PLATE
The star of this plate is obviously the salami river. It’s winding, dramatic, and honestly just fun to build. Fold your salami into quarters (room temperature meat holds its shape better) and create small stacks of 3-4 folds. Add a little bit of pressure so the meat stays together, and build your river in sections. Once you create that center flow, everything else effortlessly falls into place. Bright pops of color, creamy textures, a little crunch, a little tang, and a swipe of something sweet and spicy to tie it all together.
KEY
CHEESE: Brie, Gruyère
MEAT: Genoa Salami
PRODUCE: Cucumbers, Castelvetrano Olives, Cornichons, Tomatoes on the Vine
CRUNCH: Flatbread Crackers, Pistachios
DIP: Peruvian Pepper Jam
GARNISH: Fresh Rosemary, Fresh Oregano, Edible Flowers
THAT WINTER GOLDEN HOUR PLATE
This board has the perfect combination of sweet and salty notes with decadent soft cheese, fresh pears and dried apricots. I especially love the red pepper jelly, which has a little bit of sweet heat that pairs great with the sharp cheddar. Similar to the salami river, this cheddar river is a great focal point.
KEY
CHEESE: Cremont, Aged cheddar, Petite Brie
MEAT: Salami Calabrese
PRODUCE: Pears, Dried Apricots
CRUNCH: Crackers, Candied Pecans
DIPS: Fig Jam, Red Pepper Jelly
GARNISH: Thyme, Chamomile, Mums
A BOARD + A BEV
Welcome to my new pairing series, a board and a bev! This week, we’re leaning into full cozy-winter mode with a cheese plate built for a cold, snowy day. To pair, I’m serving a smoky maple whisky sour, batched in my new favorite bar addition, the High Camp Flasks Highball Shaker. I love how the vacuum insulation keeps cocktails cold for hours without condensation, and the one-liter capacity lets you batch enough for a group of 6-8 people, which is perfect for easy entertaining!
BOARD: That Maple Pairings Plate
CHEESE: Blue Cheese + Sharp Cheddar
MEAT: Salami
PRODUCE: Dried Apricots and Dried Figs
CRUNCH: Craize Sweet Corn Crackers, Maple Candied Pecans
DIP: Maple Apple Butter
GARNISH: Dried Oranges
BEVERAGE: Smoky Maple Whisky Sour
Shake 2 oz whisky, 1 oz lemon juice, 1 oz maple syrup, and 3-4 dashes smoky bitters with ice. Strain over fresh ice and garnish with a dried orange!
RECENT FAVES (KITCHEN ITEMS)
Weiman Stainless Steel Wipes: I’ve been using these on my stainless steel stove, and honestly, they’ve changed the game. Just wipe with the grain, give it a quick buff with a microfiber cloth, and the fingerprints, smudges, and cooking splatters vanish. It leaves everything so glossy that the whole kitchen feels refreshed. Watch it work its magic on a very messy pot of fondue.
Kitchen Tweezers: I just got a pair of kitchen tweezers, and don’t know how I’ve gone so long without them. They’re perfect for plating items in a meticulous way, especially when styling snacks.
Salt Cellar: A salt cellar is one of those tools you don’t realize you’ll use every day until you have one. It makes grabbing a pinch of salt for any dish so simple.
Cake Decorating Tips: I’ve been making savory Decorative Dips with cake tips, and it’s been so much fun. Whipped ricotta has a similar consistency to frosting, allowing you to make so many fun shapes and patterns - See below for my pesto whipped ricotta with roasted garlic and tomatoes!
That’s all for now! Xo
Do you also pair the type of cracker with your cheese plates, including its taste, texture, size, etc?
Using these as inspiration for hosting Christmas this year!