GET ON BOARD WITH NIBBLES
Finger food platters easy to create
On Boards: Simple & Inspiring Recipe Ideas to Share at Every Gathering By Lisa Dawn Bolton $25 | Appetite by Random House
If you’re convinced that charcuterie boards are little more than basic assemblages of cheeses, meats and assorted jams and jellies — you clearly haven’t met Lisa Dawn Bolton.
The Vancouver-based food creative conjures colourful boards that are a far cry from #basic. In fact, they’re downright beautiful.
“People often say to me, ‘I could never do that,’” she says of her enviable edible art.
But, she assures skeptics, you can — and should — be creating unique boards for yourself. And, for your guests, of course.
That interest in inspiring others to explore the boundaries of boardbuilding is what prompted Bolton to pen her first book, On Boards: Simple & Inspiring Recipe Ideas to Share at Every Gathering.
“I want them to look at is as an inspiration book,” she says of her new hardcover how-to. “The boards are not meant to be exact templates ... but they are meant to inspire you to look at new ways to arrange food, new ways to prepare food and maybe new foods you never thought of serving board-style.”
Truth be told, though, Bolton also admits that the book-release timing also coincided with what she says has been a time in her life when she was ready to tackle what she calls “a larger project.”
“My son had entered grade school, and I had capacity to grow my business, but I wanted something that would live off-line, more of a permanent legacy and a cookbook seemed like the right fit,” she says. “In terms of subject manner, I believe people, more than ever, are also craving more meaningful, reallife connections.
“With so much time spent communicating and connecting electronically, this book encourages a sense of togetherness, and what better way then over a bottle of wine and a beautiful board.”
That sense of togetherness is one thing that Bolton says initially drew her to explore food boards in the first place.
“The bigger attraction came when I saw how people leaned in and lingered around a board,” she explains. “A board on a coffee table or kitchen island had a magnetic quality; people leaned in, they hung out a while building their own perfect bite, and from that great conversations often ensued.”
The other big draw to doing these delectable boards — and one that may be difficult for some to believe once they’ve seen the images of heaping food trays adorned with delicate mounds and dollops of food and condiments — is that they are relatively easy to create.
Essentially, Bolton assures skeptics, you don’t have to be a Master Chef in the kitchen in order to successfully serve a food board at your next party or dining event.
“I think with just a few techniques, anyone can learn how to put together a beautiful board,” she says.
The process of creating — and consuming — a curated board is also a way to build memories with family, friends and loved ones, she says.
“While I believe anyone can create a beautiful board, the time and love you spent creating something so thoughtful for your loved ones and the memories and laughter that ensues around it is what will be remembered and cherished,” she says.
The tantalizing trays can also be created well in advance of a dinner or event, she says, making them a perfect option for those who are short on time, or can’t stand being stuck in the kitchen rather than out mingling.
“I loved the idea of something that could be made ahead of time,” she says. “Instead of timing something in the kitchen, I could make a board earlier in the day and then just serve it when guests arrived. It is very stress-free entertaining for me.”
For inspiration, Bolton recommends sticking to seasonal colours and foods. And, when in doubt, she advises first-timers to not try too hard.
“Food in its natural state is visually stunning to me,” she says. “I think the less we mess with it, the better. I am inspired by what is in season and either manipulating it as little as possible or finding a new way to cut or present it. I love colour and variety. With those two elements, I think you can’t help but make a beautiful board.”
So, are there any foods that don’t do well on a charcuterie-type plate? As it turns out, not really. Except for, perhaps, ice cream.
“I think almost anything is conducive to being served on a board,” she says. “I love the idea of a soup board — different breads, herb butters, seeds, creamy toppings and when you are ready to eat add a hot pot of soup to the middle of the board.”
Bolton points to her Breakfast Crostini Board or the Eggs & Soldiers Brunch Board as two of her favourite boards that feature unexpected, yet unexpectedly delicious, themes: breakfast.
“Breakfast made-to-order, whether its eggs or pancakes, can be tricky for a crowd,” she says. “I love these boards because they encourage lazy mornings — everyone can grab a bit of what they like at their leisure, and the host isn’t tied up in the kitchen.”
And as for whether or not Bolton ever inwardly cringes when she sees one of her artful creations decimated, the aftermath of her board after people have picked away at it looking like the skeletal remains of a once-grand civilization, she becomes animated and enthusiastic. But not for the reason one might think.
“I cringe when I see people afraid to dig in,” she exclaims. “Nothing makes me happier than a picture of the carnage left behind of a board or table. I’m like an old Nonna ... I love it when people eat!”
BARCELONA ON A BOARD
Romesco sauce*
4 cups (1,000 mL) black and green grapes on the vine
3 links Chorizo, cured
16 very thin slices Serrano ham
5 oz. (140 mL) Drunken Goat cheese
6 oz. (170 mL) Manchego cheese
5 oz. (140 mL) Iberico cheese
3 oz. (85 mL) Cabrales cheese
3/4 cup (180 mL) mixed olives
1/3 cup (80 mL) Marcona almonds
1 tbsp. (15 mL) Pimenton (Spanish smoked paprika)
1/4 cup (60 mL) Quince paste
1 long loaf crusty bread
Fresh figs, for garnish
Pea shoots, for garnish
Method:
1. Make the Romesco sauce and serve in a bowl (see below).
2. Prepare the dates: Make a small incision in each date, remove the pit and stuff each date with 1 tbsp. Cabrales cheese.
3. Slice about 1 1/2 of the chorizo links into 1/4-inch slices, leaving at least one link whole for the board.
4. In a small bowl, toss the almonds with the smoked paprika and serve scattered around the board.
5. Slice the bread into 1/2-inch slices.
6. Prepare the other components in the style that works best for you, then arrange everything on and around your board. Top with optional garnishes.
*Recipe: Romesco Sauce
2 slices white sandwich bread, crusts on, toasted and torn into bite-size pieces
1/2 cup (125 mL) toasted whole almonds
1 tbsp (15 mL) smoked paprika
1 tsp (5 mL) flaked sea salt
1 tsp (5 mL) granulated sugar
2 large jarred roasted red bell peppers, drained
2 cloves garlic, chopped
1 large beefsteak tomato, quartered (or 2 Roma, halved)
1 tsp (5 mL) tomato paste
1/4 cup (60 mL) extra virgin olive oil
1 tbsp. (15 mL) white vinegar
Method:
1. In a food processor, add the toast pieces, almonds, paprika, salt and sugar. Pulse until you have a crumb mixture. Pour the crumb mixture into a medium bowl.
2. Place the bell peppers, garlic, tomato, tomato paste, olive oil and vinegar in the food processor and blend until fairly smooth.
3. Empty the pepper-tomato mixture in a medium bowl. Stir in the crumb mixture a spoonful at a time until it reaches your desired consistency. A thicker consistency (more crumbs in the mixture) makes a great dip, and a thinner consistency (fewer crumbs in the mixture) makes for a great pasta sauce or basting sauces for chicken or shrimp.
4. Keep in an airtight container in the fridge for up to one week or in the freezer for up to three months.
Serves: 8
Tips:
Romesco Sauce is a classic Spanish dip made with roasted red peppers. It’s addictively good and can be used as a pasta sauce or spooned over grilled chicken. Consider doubling the recipe and freezing the extra for another meal.
Other beautiful combinations on this board are a blue-cheesestuffed date wrapped in a small piece of serrano; bread topped with a slice of Manchego and a dollop of quince paste; and a thin slice of Drunken Goat and a smear of romesco atop a slice of bread.
Excerpted from On Boards: Simple & Inspiring Recipe Ideas to Share at Every Gathering. Copyright © 2018 Lisa Bolton. Published by Appetite by Random House®, a division of Penguin Random House Canada Ltd. Reproduced by arrangement with the publisher. All rights reserved.