CHARCUTERIE CHALET

This alternative gingerbread house is for the adults! It’s best served as an appetizer, as the chalet is made with a crispy cracker and held together using a savoury cream cheese “frosting.” Get imaginative with the decorations, adding any extra details you like. Find the templates to make this chalet at lcbo.com/foodanddrink.

FENNEL & CUMIN CRACKERS

4 1/2 cups (1.125 L) all-purpose flour 2 tsp (10 mL) fennel seeds

1 tsp (5 mL) cumin seeds

2 tsp (10 mL) salt

1 cup (250 mL) cold unsalted butter, cut into 1/2-inch (1 cm) cubes

1 cup (250 mL) cold water

ROSEMARY, PARMESAN

& CREAM CHEESE SPREAD

1 pkg (250 g) cream cheese, at room temperature 3/4 cup (175 mL) unsalted butter, at room temperature

1/2 cup (125 mL) finely grated Parmesan cheese 1 tsp (5 mL) finely chopped fresh rosemary

1/2 tsp (2 mL) salt

TO ASSEMBLE

8 oz (225 g) salami, 1 1/2 inches (4 cm) in diameter Bread sticks

Thinly sliced cheddar cheese

Mini bread sticks

Assorted olives

Mini meat sticks

Siljan crispy cups, for planters

Bocconcini pearls

Gherkins

Assorted fresh herbs, such as thyme and rosemary

Assorted crudités

Assorted deli meats

Assorted cheeses

Assorted crackers

1 For the crackers, combine flour, fennel seeds, cumin seeds and salt in a food processor. Pulse to combine. Add butter to flour mixture. Pulse until butter has broken down into pea-size pieces. With the processor running, slowly pour in water and process until a dough comes together. Tip cracker dough onto countertop. Form dough into 2 discs. Wrap in plastic wrap and refrigerate for 1 hour.

2 Arrange racks in top and bottom thirds of oven. Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper.

3 Working with 1 disc at a time, roll dough on a lightly floured surface to 1/4-inch (5 mm) thickness. Using template, cut out 2 side

panels, 2 roof panels and 1 each front and back panels. Arrange pieces on prepared baking sheets, 1 inch (2.5 cm) apart. Reroll scraps and cut into cracker shapes.

4 Prick crackers all over with a fork. Bake in top and bottom thirds of oven, switching sheets halfway through, until crackers are crisp and lightly golden brown, 25 to 30 minutes. Remove to a wire rack. Let cool completely. Repeat with any remaining cracker pieces.

5 For the spread, place cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth and fluffy, about 3 minutes. Scrape down sides. Add Parmesan cheese, rosemary and salt. Beat to combine, 30 seconds. Scrape spread into a bowl and cover with plastic wrap until ready to use.

6 To assemble house, place half of cream cheese spread in a piping bag fitted with a small round piping tip, about 1/4 inch (5 mm), refilling as needed. Turn front wall piece backwards so flat side is facing out. Pipe cream cheese spread along back edges of front wall and 1 side wall. Position pieces at a 90-degree angle and place on a serving board. Prop up pieces with a can or other object, if needed. Repeat process with back wall and a second side wall. Place house in fridge to help set cream cheese spread, about 15 minutes.

7 To attach roof, pipe cream cheese spread along peaked edges of front and back walls. Position roof pieces into place. Pipe along peak where 2 roof pieces meet. Place back into fridge to set completely, about 15 minutes.

8 To make roof shingles, remove casing and very thinly slice salami. Cut each slice into half-moons. Cover roof with a thin layer of cream cheese spread. Attach roof shingles, starting at bottom of roof and working in rows, overlapping salami pieces slightly. Add extra cream cheese spread, as needed.

9 To make bread stick walls, spread a thin layer of cream cheese spread on both side walls. Stack bread sticks on side walls.

10 For front of house, spread a layer of cream cheese spread on front of house. Cut out a door shape from slice of cheddar cheese. Place on front of house. Add mini bread sticks around door frame, cutting to fit. Use a small slice of a mini meat stick for door handle, attaching with cream cheese spread. Create details using fresh herbs, other meats, cheeses, olives and garnishes. Once finished decorating, place in fridge until ready to serve.

11 When ready to serve, place assorted meats, cheeses and vegetables around house. Serve on same day as construction.

Makes 1 chalet