Charcuterie Boards!!! The Best Way To Enhance Any Simcha!

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….

1 Meat Cutting Board (it’s cool if it’s wood)
2 cups shredded BBQ brisket (Jacks has a package you can boil for 20 minutes and get pulled brisket)
1 package of Melba Toast
1 baguette cut into slices
1/2 box of Parchment Crackers (can be found at 7 mile)
1 jar baby pickles
1/4 head of roasted cauliflower
10 roasted grape tomatoes
10 roasted white asparagus
1 bunch of grapes
1 roasted red pepper sliced (can roast yourself on your stovetop)
1 jar kalamata olives (you can pick pitted or not, drained and washed)
4 tablespoons dijon mustard

1 mango, peeled, cored and diced
6 oz corned beef sliced
6 oz beef pastrami sliced
Fig Jam (if cute jar – leave it in the jar)
Onion Marmalade (see below)
6 oz Beef Fry
4 oz Duck Fry
1 tablespoon Brown sugar
1 tablespoon maple syrup


  1. Preheat oven to 500 degrees Fahrenheit.
  2. Lay the beef fry and duck fry in a large broiler pan (you can use a baking sheet, and put the meat on a cookie rack to allow the fat to drip off). Sprinkle fry with brown sugar. Add the mini sausages to the tray.
  3. Place a small sheet of parchment paper on top of a piece of aluminum foil. Remove the corned beef from the packaging and place in the center of the parchment.
  4. Smear 1 tablespoon of the Dijon mustard over the corned beef. Lift each slice and smear, without separating the slices of meat from the pile. Fold the parchment around the corned beef, then seal it in the foil. Put aside the rest of the Dijon mustard for serving.
  5. Place the broiler pan on the middle rack of your oven and the corned beef packet on the lower rack. Bake for 5 minutes (keep an eye on this, it can turn burnt very quickly). Remove broiler pan and flip over the beef fry and duck fry slices. Brush them with maple syrup and return to oven. Roast an additional 5 minutes. Remove broiler tray from oven and cool.
  6. Switch oven temperature to broil. Open the corned beef packet and move it to the center rack of your oven. Broil on high for three to five minutes.To serve:

    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.


    Display of Kosher Charcuterie board, with crispy meat, grapes and crackers                full display of charcuturie board with bread, crackers, meat and mustard            Full board with sausage, pickles, marmalade, and kalamata olives

    Onion Marmalade 

    • 3 tablespoons brown sugar
    • 1 10 oz package diced onions
    • 2 tablespoons oil
    • 2 tablespoons red vinegar
    • pepper, to taste
    • 1/2 teaspoon salt

    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.

    If you do not want to make your own charcuterie board for your special shabbos or simcha – go ahead and order a delicious one from Sweet and Good Catering! Send us an email and we’ll get you an amazing board for your amazing shabbos.  Feel free to contact Bracha at

    You can also view my listing on Gosimcha,.com here :


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