The Register Citizen (Torrington, CT)
’Tis the season for cheesin’
Ringing in the new year with a serving board
Celebrate the joys of 2018 and the hopes for 2019 in the comfort of home with that someone special, or a few good friends and family.
Did you know people from countries around the world eat or use symbolic foods on New Year’s Eve?
In Spain, 12 grapes are eaten at midnight. Pomegranates in Turkey are stepped on, with the more seeds bursting out, the more good things will happen in the coming year.
In Japan, long Soba noodles, symbolize longevity and prosperity.
Pickled herring eaten in Poland was an interesting one to learn ... now I know why perhaps my 86year-old dad loves pickled herring. His mother was born in Poland. The silver skin on herring along with it being in good supply symbolizes prosperity and bounty.
In the United States, black-eyed peas are considered to bring good luck.
Whatever you eat and whether you are planning a small soiree, open house or an intimate evening with that special someone, the food served and its preparation doesn’t need to be complicated.
Creating serving boards displaying charcuterie, local cheeses, artisanal crackers and breads, nuts, olives, pickles, preserves, dips and spreads is not stressful and is fun to prepare and eat.
Restaurants have been serving on beautiful wooden boards for a while.
Several cookbooks lavishly detail how to create memorable and delicious serving boards, no matter the season or occasion.
The beautiful cover of “Savor: Entertaining with Charcuterie, Cheese, Spreads & More,” by Kimberly Stevens (2018, Cider Mill Press, $24.95) caught my attention with its beauty and simplicity. The book offers advice and strategies for composing boards that balance flavor profiles and textures, using inventive recipes.
Some of the ideas are from some of my favorite cheese and gourmet food shops and food producers, such as Murray’s Cheese, Blake Hill Preserves and Vermont Creamery.
For the recipe for Rustic Bakery Feta and Herb Quick Bread, visit https://bit.ly/2RdFqic
Bon appétit, and best wishes to you and yours in the New Year filled with good food.
All recipes are from “Savor,” and used by permission from Cider Mill Press Book Publishers LLC.
’Tis the season for cheesin’ holiday board
4 ounces fresh goat cheese log
½ cup roasted nuts, dried fruit, and/or fresh herbs to roll goat cheese in
Candied nuts
Chocolate truffles Blackberries or other fresh fruit Finely chop nuts, herbs, and/or fruits as desired into a consistent blend. Remove goat cheese log from packaging and roll or press into your finely chopped blend. Allow goat cheese to come to room temperature before arranging on the board with the remaining ingredients. If preparing in advance, wrap in plastic wrap and store in refrigerator for 1 to 2 days.
Maple candied walnuts
The headnote says, “The sweet crunch of these snacks goes great with creamy cheeses and fatty cured meats.”
1 tablespoon unsalted butter
2 cups walnut halves
1/3 cup maple syrup
1/8 teaspoon salt
Preheat oven to 375 degrees. Melt butter in pan over medium heat. Stir in maple syrup and salt. Simmer for about 3 minutes, until mixture is frothy.
Add walnuts and coat, using a rubber spatula. Cook, stirring, for about 3 minutes. Place walnuts in a single layer on a parchment-lined baking sheet and bake until walnuts are caramelized, about 10 minutes. Stir and let cool and harden, about 30 minutes. Makes 2 cups
Parmesan crisps
The headnote says, “These simple, lacy crisps are quick and can be made well in advance. They are best stored in an airtight container.”
½ cup Parmesan cheese, grated Preheat oven to 400 degrees. Pour a tablespoon of Parmesan onto a parchment-lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing each spoonful about a half-inch apart. Bake for 3 to 5 minutes, or until golden and crisp. Let cool on a wire rack before serving. Yield: 8 Crisps
Murray’s cheese-baked brie two ways
The headnote says, “A note on all Murray’s cheese recipes: Murray’s produces several of its own cheeses and cured meats; these recipes have been adapted since not everyone can get Murray’s products. But if you have access to them, we wholly endorse using them.”
8 ounces Brie or Camembert 1 baguette, sliced
FOR SAVORY TOPPING:
¼ cup roasted tomatoes, chopped ¼ cup artichokes, chopped 2 tablespoons pitted olives, chopped 1 tablespoon capers
Pinch of black pepper
FOR SWEET TOPPING:
¼ cup pecans, chopped
¼ cup dried apricots, chopped
1/3 cup Divina fig spread
¼ cup dried cherries
Pinch of ground cinnamon
Preheat oven to 350 degrees. Place your cheese in a ceramic Brie baker and top it with your topping of choice. Bake for 15 minutes, or until cheese is gooey. Remove from oven. Serve with slices of baguette, which are intended to be dipped directly into the cheese.
Black bean hummus
2 15 ounce cans black beans
¼ cup tahini
¾ cup fresh lime juice
¾ cup extra virgin olive oil 2 teaspoons sea salt
1 tablespoon freshly ground black
pepper
1 teaspoon hot sauce
1 teaspoon anchovy paste cilantro
leaves, chopped, for garnish
Place all ingredients in a food processor and blend until desired consistency. If too thick, add a tablespoon of water. If too thin, add more black beans.
Garnish with cilantro and serve with warm pita triangles and crudité.
Artisanal cheese ball
The headnote says, “This artisan cheese ball recipe is a stand-alone hit on any board and a great textural diversion on a larger spread. To make it vegetarian, substitute smoked almonds for the bacon.” 6 ounces Fromage blanc
3 ounces finely shredded, aged
cheddar
3 ounces crumbled blue cheese ½ tablespoon sour cream
1 or 2 dashes Worcestershire sauce ¼ teaspoon garlic powder ¼ teaspoon fresh cracked black
pepper
1/8 teaspoon salt
2 green onions, thinly sliced
1 cup bacon, minced
Combine the cheeses, sour cream, Worcestershire sauce, garlic powder, pepper and salt in a food processor or the bowl of a stand mixer. Puree or beat on low for 3 minutes or until mixture is smooth. Fold in the green onions, place mixture in a large bowl, and shape into a ball with a large mixing spoon. Chill for at least an hour. Meanwhile, cook bacon in a skillet over medium heat for about 6 minutes until crisp. Drain on paper towel. Dice or crumble and set aside. Gently remove cheese ball from bowl and spread bacon bits on wax paper or cutting board. Roll the cheese ball until evenly coated. Serve at room temperature with assorted crackers.
Culinary calendar
⏩ Miracle: Pop-up holiday cocktail bars, now through New Year’s Eve at two locations in Connecticut. New Haven: Ordinary, 990 Chapel St., 203-907-0238 and Waterbury: Highland Brass Co., 728 Highland Ave., 203-596-0070. The Connecticut bars will feature nostalgic holiday décor and a signature cocktail menu like the “Snowball Old Fashioned” (butterscotch rye, spiced demerara, wormwood bitters, and orange zest) and “Christmas Carol Barrel” (aged rum, Aquavit, Amaro, pumpkin pie, demerara syrup, lime, vanilla and Angostura bitters). miraclepopup.com
⏩ Kids-Let’s make Tex Mex Cooking Class, Thursday, 11 a.m. to 1:30 p.m. Chef’s Emporium, 449 Boston Post Road, Orange, $49.99. Reservations at 203-799-2665, https://bit.ly/2Bjft75 Learn how to make some Tex-Mex favorites such as cheesy chicken enchiladas and churros. Kitchen safety, measurements, and cooking techniques will be discussed. At the end of the workshop, enjoy a Tex-Mex feast you created.
⏩ Consiglio’s Murder Mystery Dinner: “End This Tonight” Dec. 31, 9:30 p.m., Consiglio’s Restaurant, 165 Wooster St., New Haven, reservations at 203-865-4489 https://bit.ly/2O3TQzQ, $75 includes dinner and show, and Champagne toast at midnight (other beverages, tax and gratuity not included). An interactive comedy show that goes on throughout the evening during a 3-course meal. Cast mingles table to table, dropping clues for a mystery only you can solve.
⏩ Lasagna Workshop, Jan. 4, 6:30 to 9 p.m. Chef’s Emporium, 449 Boston Post Road, Orange, $59.99. Reservations at 203-799-2665, https://bit.ly/2CrZbut Ring in the New Year with friends and family and join us while the chef instructor teaches you to prepare a traditional lasagna from scratch. Start by making homemade pasta sheets and a hearty sauce. Learn how to layer all the ingredients and bake your lasagna to perfection. Menu: Traditional lasagna with marinara sauce, a white lasagna with Parmesan Alfredo sauce.