Creating a Winter Charcuterie Board this Season
My Favourite Thing to Eat This Season…
A winter charcuterie board is my favourite dish this time of year. If you’re having a holiday party, a charcuterie board is a perfect option for serving guests. Obviously this year, not so many Christmas parties happening this year (or with a lot of people). However, I find this to be a perfect option for a weekend dinner, to be enjoyed with some bubbles and a good Christmas film. It’s also a great option for after Christmas dinner, something to enjoy later on in the evening once the main event is over. Plus, who can forget leftovers on Boxing Day?
If you’ve read the blog for a while you’ll know that I’m a big fan of charcuterie boards and presenting them. I like to put the effort into how to lay them out, a feast for the eyes. A winter charcuterie board is no different. It’s a little cosier, darker in its colours. It’s also a little more meat-based, but the cheese still speaks for itself…
THE FINAL FINISHING TOUCHES.
For me, winter charcuterie boards are all about the finishes touches. The cheeses and meat that you choose are important. However, it’s those extra details that finish it. The fruits, nuts and, of course, mince pies. Because there are only a few more days left in the year for us to be able to eat them! I love dried fruit on my charcuterie board, mangoes, apricots, these are delicious and add colour to your board. Blueberries are also with the cheese. And they look great on the board. Crackers are always a must on the cheeseboard. I like a variety of them, from oaty to salty. I also like a few other carbs, like for me, some pretzels are a great option.
Presentation-wise, don’t feel like you have to cram everything onto one board. For this, I spread it out over two, in different shapes. You can always fill in the gaps with other meats, nuts and fruits. Finally, always finish with some garnish. I like sprigs of rosemary, to add some freshness and greenery to finish off your fabulous winter charcuterie board.
