I stopped making this a number of years ago because the original recipe called for tins of flaked ham, and frankly I just couldn’t stomach using them anymore. In a brilliant “a-ha” moment last year, I realized I could just use our delicious Lepp’s deli hams and chop it myself. Family tradition is saved, and ready to share with you all!
We’ve curated 3 Charcuterie Boards for the Holidays made with a variety of meats, local cheeses, jellies, pickled vegetables and even some sweets too. These boards are not only easy to assemble, they’re also incredibly delicious. Plus, they work great for New Year’s Eve too! We even show you how to build your own.
Wowza, this one is delicious. I used Aleppo pepper flakes in the bacon/date mix and sprinkled the top with Aleppo pepper as well. I used a full 8 oz package of cream cheese and one 10 oz log of soft, plain goat cheese and it had a really nice, mild flavour. Even Rob didn’t notice that it was goat cheese in there! This one is terrific with the cranberry rosemary sourdough crostinis.
To make the crostinis: slice the bread, brush some olive oil on them and bake at 425 for about 8 minutes a side until toasted. When you flip the bread, sprinkle the top with Italian seasoning or garlic scape salt.
These simple to prepare and flavourful little bites are perfect as a party appetizer, and the jewel-tone red jelly calls out “me first” from any holiday buffet. I love the contrast of the sharp cheese and the spiciness of the locally produced Cranberry Jalapeno Jelly, but for a less zippy version use a plain red pepper jelly.
This is a show-stopper for any time of the year, not just summer BBQ’s. The steak is pre-marinated with grilling directions on the back of the package, and if you follow them precisely to the minute, (set your timer folks!), you’ll be rewarded with the most tender slices of beef. The smell and crackle of the cedar board as it cooks adds some drama to the process!
This is it dear readers, my first vegetarian dish. Not just vegetables as a side, but a recipe intentional about replacing meat with a plant-based alternative. It hits all the right notes – “meaty”, full of flavor and creamy, just like you’d expect Mexican inspired potato skins to be. Try it at your Superbowl party, and I guarantee that even all those meat-loving men gathered around the TV will enjoy every bite!