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Learn How to Make a Charcuterie Board by displaying a fun dessert or appetizer tray using foods you like using cheeses, meats, nuts, fruit, chocolate in a simple step by step.

Celebrating Valentine’s Day is one of my favorite holidays and when I learned about these special Charcuterie trays I had to make one up. Of course the crafty person in me and my Valentine, Dan also made the tray.

What is a Charcuterie Board?

You may have experienced seeing one of these at a gathering especially a wedding or a shower creating a display of cheeses, meats, fruits, and wondered what they are all about. A charcuterie board is an easy way to display finger food on some kind of tray. I have mostly seen the wood looks because of where we live, but plates, marble, granite, or metal are some other ideas. You can give a distressed look by simply painting them even putting a cracked look or conversation piece using chalk paint would be awesome! For this special Valentine’s Day, I wanted to put my own twist into my charcuterie board adding little touches of Valentine’s.

What to Add to a Valentine charcuterie Board

Cheese: Really anything goes but when your thinking of color, try getting the cheese with white casings. Silton with Raspberries, Goat Cheese, or a block of simple cream cheese. (Cut it into a heart shape to add dimension)

Meat: For a sweet tray meat isn’t really a big deal to add but I chose salami and turkey slices. Again making them into hearts is fun. Adding prosciutto all curled up and ham would also be great.

Nuts: I love nuts so almonds, pistachios, hazelnuts…go crazy if you like. I do make sure they are all shelled for easy nibbling!

Dips: Try thinking about what your tray theme is. In this case on Valentine’s Day chocolate would be appropriate. So melting good chocolate like Gheradellie and having the good ol’ hazelnut as a spread. Adding jams, mustards, honey butter are some great options as well. If you want some amazing flavor to chocolate, check this out! So great for frostings too! One we did for this tray was the old marshmallow dip and cream cheese.

Crackers and slices of bread: One of my favorite snacks and make a wonderful compliment to meat and cheeses is adding a variety of crackers. The grocery stores also have those cute little slices of bread like pumpernickel or rye. I used a horse head cookie cutter for my bread.

Fruit: I love adding this to any try just because fruit can be so colorful and clean the palate for the next bite. Think color and theme again when choosing your fruits. For this charcuterie board, it fit to have raspberries, strawberries, and blood oranges.

Sweets: Well go nuts here! Another favorite! Chocolate is very fitting for this charcuterie board. Adding chocolate bars, kisses, round Lindor candy balls…so many choices when in the season of Valentine’s Day. I also loved adding Macaroons and heart-shaped cookies. We used the Raspberry flavoring again for the filling.

Put it All Together

Don’t be intimidated, the charcuterie boards are easy to assemble. Here are three easy steps for you to make a professional-looking board.

Step 1: Perfect Charcuterie Board

Think about your theme and how many you will be servin. Big group you will need a bigger platter or wooden tray. Living in the woods on a ranch we have lots of flat wood surfaces.

White marble, plates, round or rectangle also make beautiful charcuterie boards.

If your making a tray for two, think a bit smaller.

Step Two: Arrange Your Board

There is no wrong way to assemble a board, but for me I like to place all my “height” or large item first. Like bowls, cheeses, dips, pour pitchers.

Next are the meats and crackers. Roll meat, or cut into shapes. Stack crackers up giving height and even try making roses with meats and flat foods. Lay in a fan pattern or around taller dishes.

Lastly, I add the sweets like chocolate, fruits, candies, and nuts.

Step Three: Your Special Touch

This part is so fun as you can add herbs, eatable flowers, mint leaves again keeping with your theme it can be anything to make your special charcuterie board pop. Because we are a ranch, we had to add the horse head shape out of the bread. It added who we are too.

You just want everything on the tray to be eatable. My rose petals buds made the dessert tray smell divine!

The above trays my hubby and I made. We received a bunch of wood cabinets as a donation and decided to use them for this idea. The Cricut Maker helped with all the fonts using Expressions Vinyl in shiny black and gold. the western one seems to be a favorite around here!

Oh, how fun these trays are, and hope you try and make one at your next party for 2 or more!

LOVE DEEPER, TALK SWEETER, ENJOY THE SIMPLE LIFE,

Lee

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Food, Ranch Life, Treats

Raspberry Snowflake Pull Apart Makes for a Great Breakfast

This pretty looking breakfast treat just makes anyones morning! Does it take time? YES! Making fresh raspberry jam and making the dough all pretty much by hand does take some work. But, it is SO worth it! I promise you! Our family loved it! Plus, it’s pretty…keep telling yourself that when you make it!

 

 

Ingredients:

Dough:

1 ¼ cups of warm water

2 ¼ teaspoons of active dry yeast

1 teaspoon of ground cardamom

1 teaspoon ground cinnamon

grated nutmeg

4 ½ to 5 cups of all purpose flour

1 large egg plus 3 large egg yolks

3 tablespoons of honey

3 tablespoons of vegetable oil

Filling and Glaze:

¾ cups of chucky raspberry jam

½ teaspoons of ground cardamom

grated nutmeg

1 large egg yolk

4 to 5 tablespoons of  almond milk

¾ cups of confectioners’ sugar

½ teaspoons of lemon juice

 

Directions:

For the dough: Stir together the water, yeast, and granulated sugar in a pouted measuring cup. Let it sit until the yeast is foamy, about 5 minutes.

Combine the salt, cardamom and 3 ½ cups of flour in the bowl of a stand mixer fitted wit the paddle attachment and mix briefly on low speed to combine.

Beat together the 1 egg, 3 yolks, honey, and oil into a medium bowl. Stir in the yeast mixture, mixing in low speed until combined. Add 1 more cup of flour and mix on medium speed to make a sticky dough that comes together in a loose mass around the paddle.

Switch to the dough hook and knead on medium speed to make a smooth but still somewhat sticky dough that clears the sides of the bowl, adding up to ½ cups of more flour if necessary, about 4 minutes.

 

 

 

 

Dump the dough onto a floured work surface and knead by hand a few times to make a smooth ball. Oil a large bowl and turn the dough ball in the oil to coat it.

Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

For filling and glaze: Meanwhile, stir together the jam and cardamom in a small bowl.

Shape the dough: When the dough has risen, punch it down and divide it into 4 equal pieces. Line an flat baking sheet with parchment paper.

Form the dough pieces into balls on a floured work surface. With a lightly floured rolling pin, roll one ball into a 10-inch circle and place on the prepared baking sheet.

Spread with a third of the filling, leaving a 1-inch border all around. Roll out another dough disc in the same manner and place on top of the first; top with the second third of the filling. Repeat wit a third dough disc and the remainng filling.

Roll out te remaining dough disc and place it on top of the last layer of filling.

Center the bottom of a small drinking glass (about 2 inches in diameter) in the middle of the dough to mark the center. At the 12 o=clock mark, cut through the dough with a very sharp knife from the edge of the glass to the edge of the dough circle, leaving the dough underneath of the glass uncut. Repeat at the 3 o’clock, 6 o’clock and 9 o’clock points on the circle to make 4 quarters. Cut through the middle of each quarter in the same manner to make 8 equal wedges. Cut through each wedge one more time in the same manner to make 16 wedges.

 

Remove the drinking glass. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice, then pinch the ends tighter to reconnect them and make a pointed tip. Repeat with the remaining pairs of wedges. Cover the dough with oiled plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.

 

Stir tighter the confectioners’ sugar, lemon juice and 2 tablespoons of milk in a small bowl, adding up to 1 tablespoon more of milk or confectioners’ sugar if needed so that the glaze is the correct consistency to slowly drizzle off the end of the spoon. Drizzle the glaze all over the bread and let harden, about 30 minutes. Serve warm or at room temperature.

 

So…yep it’s a lot of work…but your guests and family will adore you! Such a pretty way to start your morning!

 

I hope it turned out. Let me know if you tried it!
Love deeper, talk SWEETER with this tasty treat,
Lee

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