Kosher Charcuterie boards are a super fun first course for a special Friday night, or an absolutely amazing show stopper of a Shabbos day meal – especially right now in the summer
(and makes the house a whole lot less hot with no crock pot, blech or hot plate on). These Kosher Charcuterie Boards are gaining a lot of traction (they’ve hit Europe, Australia and Canada by storm years ago – and are just now starting to become more popular here).
Basically you put a variety of delicious tid-bits on the board (it is a similar idea – where everyone puts different ingredients in their favorite cholent recipe – a lot of different ingredients can go on the board and still be very fun).
We fill ours up with meats, pickled, roasted and fresh vegetables and fruits (I really like the combination of mango and candied meat).
This course reminds me a great deal of a fondue course – a lot of people talking and enjoying themselves while trying a bunch of different combinations of flavors and textures.
The course itself encourages discussions and creativity (after all of your creative juices were flowing to make the board – then to put together all of the flavors is a fun family activity – there can be a lot of discussions about what should go with what – and what you should add next time you make the board).
Each board can really have whatever you like on it. Trying to get different flavors – sweet, salty, tangy,
umami is one of the goals of the board. You are also looking for different textures and colors as well,
fresh herbs look amazing, and are delicious, as well as fresh fruits (in addition to jams).
And now, because I must tell you because I used kalamata olives in this recipe – did you know why we never get fresh olives?
I wondered this myself, because I was doing an event focused on the 7 special species of Israel and I was thinking, why not use some fresh olives – so I tried to find some.
You can’t! Want to know why? Because they are so bitter they are inedible. They have a compound called oleuropein – which is extracted or changed during the brining process – and after the olives brine for a certain amount of time – they become edible. How fascinating is that! So take your brined olives and put them on the board – don’t like kalamata, but love Spanish olives?
Use them. That’s the beauty of this board – it can have exactly what you want to eat on the board (or because there are so many dishes – I can go ahead and put some liver pate on even though I hate it, my husband love sit – so he can enjoy that on his cracker with the candied meat, while I will just sit in my chair delighting in my parchment cracker, white fig jam and candied beef fry.
I’m sorry, I cannot hear you, I am too busy enjoying this, what?
you don’t know what parchment crackers are?
I DIDN’T EITHER, until luckily, through some fortuitous hashgacha pratis – I found myself in the cracker aisle with none other than the amazing and delightful Tzippora Frager
(and her equally delightful sister CV Dinovitz) who told me the best cracker out there was this parchment cracker. I have to be honest, I didn’t believe her.
I put that red box into my cart with nary a hope in the world that I would like that cracker.
I thought parchment was just their name. NO! It refers to how thin the cracker is – it is like the thinnest parchment you might ever hope to eat (ok, maybe you have never hoped to eat parchment paper – but that’s only because you haven’t tried this yet). It is now my favorite cracker. I have to hide them from my daughter who will eat through the whole box before we can even start the below mentioned recipe….
Place the onion marmalade in a small serving bowl. Place the remaining dijon mustard in another small bowl. (These are your dips, I really like white fig jam, also.)
You can put the grapes, mangoes, baby pickles, roasted red peppers, roasted asparagus, roasted grape tomatoes and cauliflower in bowls or directly on your board. Neatly arrange each meat separately on the board, and each cracker. You can make a family board or divide into mini individual boards.
Place the crackers and breads on a plate or directly on board. Have serving ware for each item.
Sautee the onions, brown sugar, red vinegar, salt and pepepr in oil on medium to low heat until caramelized (about 45 minutes). Place in a cute bowl to put on the board.
You can also view my listing on Gosimcha,.com here : https://gosimcha.com/listing/sweet-and-good-catering/