Charcuterie Board

Nuts, mostly peanuts. Occasionally, I'll make a little Charcuterie board with cheese, dried fruit, and non-wheat-based crackers.

... slightly, there was Shrimp cocktail, charcuterie board, salads, soups, hot chicken and...

Cirie got her charcuterie board.

.... Just maybe skip the fancy charcuterie board for now.

... a lot of food. The charcuterie board was nice.

All Aust said: Delons do the hard yards for S41. Charcuterie and bubbles for all. View attachment 2593814 Keep the bubbles, pass that board over here! See jb04 this is what you get at Buller, nothing but the best posters, nosh and quaff

... nice artisanal IPA and a charcuterie board.

So this was on an E-175 from LGA to EYW on 4/25/26. No preorder options. Our choices were the overnight oats with chia or charcuterie board. I had the first and P2 had the second. The oats were quite tasty. That’s banana bread BTW

.... Clay always provided a good charcuterie board or a cooked meal and...

...:15 & I was on board by 11:30. One great ... pizza as well as pasta, charcuterie meats and cheeses, sweet snacks, ...

... tailgate with crackers and dips, charcuterie board, and popcorn chicken or grilled...

... tailgate with crackers and dips, charcuterie board, and popcorn chicken or grilled...

Pepper said: Some dude lost an election because of charcuterie. Charcuterie, the charcuterie board, that's where they say Jimmy Hoffa is.

... of itself with a stupendous charcuterie board with amazing GF crackers. Also...

M Malice said: They are too busy dining off their teak charcuterie boards to bother with endangering the serfs. Ever been hit with a charcuterie board? Not only does it smart, your face smells of salami, olives and brie for the rest of the day

Im not a fancy party planner or cook but for my kids parties I’ve done pizza and nice salads or if I’m feeling up to it I make some saucy meatballs in a crockpot, homemade Mac and cheese and then veggie and fruit trays, sometimes a charcuterie board . Goes over well with guests.

... shop for creating our own charcuterie board, busy most of the time..., easy to choose your own charcuterie options and drinks, countless local...

... family make me a birthday charcuterie board. I prefer lemon sorbet to...

... hot canapes each night plus charcuterie board and drinks. Oysters were available...

My fatass thought that was going to be a charcuterie board

My fatass thought that was going to be a charcuterie board

My fatass thought that was going to be a charcuterie board

My fatass thought that was going to be a charcuterie board

A few companies make a peach bourbon cardamom jelly that is supposed to be used on a cheese/charcuterie board. I have been ordering online because no one carries it in a regular size jar around me.

Movie themed cupcakes? Charcuterie board? Oysters on the half shell? Served with whatever drink you have in your fridge. Ok, now I have made myself hungry, lol.

He helped me with a big charcuterie spread last week and has been talking about it ever since. Tonight he wanted to make one for dinner for him and his little sister. He was so proud of the “fancy cheese” and kept checking that everything looked right. It was gone in minutes, but I think this one’s going to stick with me for a while. submitted by /u/MokaMama to r/MadeMeSmile [link] [comments]

Hello! These are a few photos of charcuterie boards i have made over the years. My friends and family have always said that I should start a business. - Would you pay for boards like these? - Does anyone know what the charcuterie market is like? - How much would you be willing to pay for each board? - Anything else i should be aware of? *Full transparency: some images have been edited to improve lighting and remove backgrounds but never to change the overall look of the boards. Can post originals if necessary submitted by /u/Quichelover3236 to r/CharcuterieBoard [link] [comments]

Went to a gathering and this was the table spread! Curious how much this cost… submitted by /u/jaquematecate to r/partyplanning [link] [comments]

submitted by /u/Delphine39 to r/KitchenConfidential [link] [comments]

OP mentions that some of the pills are controlled substances, making it even worse taste (literal?) submitted by /u/Bean_of_prosperity to r/ATBGE [link] [comments]

submitted by /u/TheBoardLoon to r/CharcuterieBoard [link] [comments]

And, before you ask, no, nothing was removed from the board before we took the picture. submitted by /u/YouKnowWho2016 to r/shittyfoodporn [link] [comments]

submitted by /u/CaterpillarOwn1474 to r/KitchenConfidential [link] [comments]

I do appreciate the help cleaning up after the party. I did not say anything to the person that helped. Just quietly retired it to the bottom of the pantry. submitted by /u/PerfectFig1035 to r/mildlyinfuriating [link] [comments]

Can you tell that I put my whole heart and soul into every single one haha submitted by /u/FeliCat to r/CharcuterieBoard [link] [comments]

She really wanted the almost finished charcuterie board submitted by /u/Hefty-Insect7749 to r/blackcats [link] [comments]

Literally the only thing I could think of while making this was, “but is it worth $700?” 😆 submitted by /u/silkmaiden to r/KitchenConfidential [link] [comments]

This is worth more than I make in 2 months submitted by /u/InjuredBeatle33 to r/KitchenConfidential [link] [comments]

Normally anytime we have a movie night I make a small charcuterie board of snacks we both enjoy The other day we were watching the lord of the rings and he surprised me with making it this time I thought it was cute cause he tried to theme it and put mostly ring shaped snacks on it lol submitted by /u/Slime-baby138 to r/CharcuterieBoard [link] [comments]

submitted by /u/thoxo to r/CharcuterieBoard [link] [comments]

I picked up making charcuterie boards as a hobby. Here are some tips and tricks I've learned over the past few years. Enjoy and let me know if you have any questions. Tools/basic equipment Wooden, glass cutting board, serving tray​ Small condiment bowls or ramekins​ Mini tongs (I get the mini 4 inch bamboo ones on Amazon) Mini wooden spoons (I get the 4 inch square-ish ones or the 4 inch curved ones on Amazon) Cheese knives Sharp knives (used to cut the cheese) Wire cheese knife Base of a board Fruits: apples, grapes, strawberries​ Veggies: baby carrots, snap peas, broccoli, olives, pickles​ Cheeses: cheddar, goat, gouda, mozzarella​ Meats: pepperoni, sliced turkey, salami​ Dips and spreads: honey, hummus, ranch dressing, peanut butter, fruit jam, salsa​ Savory snacks: crackers, pretzels, bagel chips, chips, nuts, popcorn​ Sweet snacks: dried fruit, yogurt-covered pretzels, chocolate-covered almonds, mini cookies Basic Tips (Based on my personal opinion) 3, 3, 3 rule​ 3 cheeses (soft, hard, blue/spreadable)​ 3 meats ​ 3 accompaniments (jams, fruit, nuts, crackers)​ My go to is: cheddar, brie, flavored cheese, prosciutto, pepperoni, salami, green and red grapes, small jar of jam (bacon or fig), cornichons, and 2 types of crackers. Place any bowls first, and then the largest items on the board and work your way down to the smallest items. If you run out of room on the board, put the crackers in a bowl off to the side. If it's not meant to be eaten, then do not add it to the board. I try to have everything cut on the board. People aren't as likely to cut the cheese if it's not cut. Having everything already cut makes it easier for people to grab and go. It also prevents me from having to use different cheese knives and I can stick with my disposable stuff. Tips from the professionals (I own numerous charcuterie books and streamlined what they said) Divide the number of people in half to get the number of types cheese for the board​ Smaller crowds: 3-4 Cheeses​ Larger crowds: 4-5 cheeses​ If it’s an appetizer/snacking board: 1 ounce of cheese per person​ If it’s for a main meal, 1/5 ounces of cheese per person Types of cheeses Hard cheese: chunks of parmesan, aged gouda, asiago​ Firm cheese: gruyere, comte, manchego, colby, cheddar​ Semi-soft cheese: havarti, butterkäse, muenster​ Soft cheese: burrata, mascarpone, stracchino​ Blue cheese: gorgonzola, dunbarton blue, marbled blue jack​ Crumbly cheese: feta, goat cheese My favorites: Caramelized onion cheddar, cow-milk brie, unexpected cheddar cheese, blueberry vanilla goat cheese, mozzarella, sharp cheddar Cuts of cheese: Soft creamy cheese: Cut into wedges Logs: slice and layout Crumbly: Rough cuts Hard cheeses: Triangles Blocks of cheese: Rough cube cuts or triangle slices and then fan out the triangle slices If you use boursin like cheese, a butter knife or something similar will work. Keep fruits away from this cheese, they will clash since the cheese tends to spread. Meats: Prosciutto​ Salami​ Chorizo​ Pâté​ Capicola​ Bresaola​ Soppressata​ Mortadella My favorites: Pepperoni, peppered salami, prosciutto, salami sticks, mini beef jerky snacks/sticks Meat styling: https://food52.com/blog/26761-how-to-style-charcuterie Accompaniments - Sweet Fresh and Dried Fruits: Grapes, apple slices, pear slices, figs, berries, apricots, dates​ Spreads and Jams: Fig jam, quince paste, honey, hot honey, fruit preserves​ Sweets: Dark chocolate, raspberries with dark or white chocolate chips in the center, candied pecans, maple-glazed walnuts Accompaniments - Savory Crackers and Bread: Artisanal crackers, baguette slices, grilled bread, pita chips, bagel chips, pretzels, table crackers​ Nuts: Almonds, walnuts, pecans, marcona almonds, cashews​ Spreads and Jams: Bacon jam, tomato jam, grainy mustard, spinach dip, hummus​ Pickles and Olives: Cornichons, Gherkins, mixed olives, olive tapenade Veggies: Cherry tomatoes, broccoli, carrots, sliced bell peppers Other tips Use the disposable plastic containers used for shot glasses or kids snacks (1 oz or 2 oz). Put any fruit or side that bleeds juice into these small plastic containers. I always put mini pickle, olives, raspberries and blackberries into these containers. Use the snack sized prepackaged portions. Then you don't have to worry about the extra going to waste. I use this for mini beef snacks, dried fruit, nuts. Discount cheese bin: It's the cheese scraps/end pieces from the cheese the deli slices and packages themselves. You can find a good variety at a cheap cost. I have all my cheese precut for guest to grab stuff easier. It also means I don't have to bring my cheese knives with me. I almost always bring the mini disposable tongs and spoons. This tends to work great for guest. If you are cutting a cheese and it sticks to the knife, then make those cuts more rustic/rough. To prevent the cheese from sticking to the knife, you should use a wire cheese knife. It helps. If someone has a gluten allergy, I avoid blue cheese and put all gluten crackers in a bowl on the side. if someone has a dairy allergy, I do a small board to the side, include a boursin dairy free cheese and do the rest of the meats, dairy free accompaniments on the board. For small jams, I tend to buy them in sets. It gives me variety and it's cheaper in the long run. I'm personally against rosemary sprigs, or flowers on my boards. For honeycomb, I don't really use it. It's more expensive for the big block. If you want to use it, it goes great on top of brie. Some grocery stores has cheese sticks wrapped in pepperoni or prosciutto meat and cheese pinwheels charcuterie pinwheels flavored dips prepackaged cheese or meat combo platters. I can find a meat trio in one package. get thicker cuts of cheese slices from the deli counter Edit: - I found the link to the article for the styling of the meats. Edit #2: link to the different boards I’ve made. https://imgur.com/a/UrR1RrS submitted by /u/TheLittleRedd to r/CharcuterieBoard [link] [comments]

submitted by /u/WasGudMahNinja to r/KitchenConfidential [link] [comments]

submitted by /u/SvenRah to r/KitchenConfidential [link] [comments]

Looking for feedback on the boards I’ve made so far! submitted by /u/ashers133 to r/CharcuterieBoard [link] [comments]

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