Holiday Charcuterie

homemadecooking.com

Kathy Overstreet

subheading: For the Mushroom and Walnut Pate:

1 cup walnuts, toasted

2 tbsp butter

1 shallot, finely chopped

2 cloves garlic, minced

12 oz cremini or button mushrooms, cleaned and chopped

2 tsp fresh thyme, or 1 tsp dried thyme

¼ tsp ground allspice (optional, for depth)

¼ cup dry sherry or white wine

1 tbsp soy sauce or tamari

¼ cup fresh parsley, chopped

1 tbsp lemon juice

Salt and black pepper, to taste

subheading: For the Cheese Spread with Pickled Mustard:

¼ cup yellow mustard seeds

½ cup apple cider vinegar

½ cup water

2 tbsp sugar

½ tsp salt

2 cups sharp white cheddar cheese, shredded

4 oz cream cheese, softened

¼ cup beer (use a lager or an ale for best results)

1 tbsp Dijon mustard

2 tbsp pickled mustard seeds (prepared as above)

1 tsp Worcestershire sauce

½ tsp garlic powder

½ tsp smoked paprika

Salt and black pepper, to taste

Chives, finely chopped (optional, for garnish)

subheading: For Serving:

subheading: ● Raincoast Crisps:

subheading: ● Fruit Compote:

subheading: ● Selection of cheeses and charcuterie meats:

1 apple or pear, thinly sliced

Green olives

Nuts and dried fruit

Herbs for filling space on the board (sage, rosemary, thyme)

Directions at homemadecooking.com

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