Cheese Boards are a no-cook, sure-to-please option for any holiday celebration. Build a cheeseboard that’s affordable yet special. Then toast the season with festive cocktails.
A few inexpensive ingredients and simple homemade touches are all you need for a spectacular, special occasion-worthy spread. Here are some smart tips to deck your board with festivity and flavor without breaking the bank.
For a classic, colorful centerpiece, make your own cranberry and herb cheeseball. Start with a container of spreadable cheese and form into a ball. Use a sheet of plastic wrap to avoid messy hands. Roll the ball in a combination of finely chopped dried cranberries, parsley, and chives until thoroughly coated. Let sit at room temperature for 15 minutes before serving.
No need to buy expensive cheeses. Inexpensive cheddar is always a crowd pleaser. Skip the pre-cut cubes and cut the block yourself. Orange or white, mild or extra sharp. Cheddar is always a favorite.
Upgrade affordable goat cheese by rolling the log in herbs and spices, like dried thyme, dried oregano, or crushed rainbow peppercorns for a beautiful, flavorful crust. You could also keep it plain and top with jarred pepper jelly or mango chutney.
Instead of mixed nuts, opt for crunchy snack mixes, which are often less expensive and just as delicious. For the board, look for one with little or no seasoning.
Give a budget-friendly feta or mini mozzarella balls a flavor boost by marinating cubes in olive oil with herbs like parsley, oregano, or rosemary, and other seasonings like sliced chilis, crushed garlic, or lemon zest. Refrigerate overnight or up to 3 days.
Round out your cheese board with other delicious items like fresh or dried fruit (dried apricots, figs, grapes, and sliced pears), pitted olives, and plain crackers.
Pair your cheese board with a festive holiday beverage and enjoy!
©Tiny New York Kitchen © 2020 All Rights Reserved
Figs are truly fantastic! Dried figs are available all year round and many markets offer luxuriously sweet fresh figs throughout the year as well. Figs are a healthy and portable snack that is packed with nutrition.
Figs are rich in potassium, which helps control blood pressure. They also provide calcium, magnesium, iron, and copper. Because they’re rich in fiber, figs support digestive health and may be helpful for managing a healthy weight. Figs are among the most alkaline foods and help balance the body’s pH.
Fresh figs are highly perishable, so they should be eaten a day or two after you purchase them. Look for figs that have a rich, deep color and are plump and tender, but not mushy. Wash them under cool water and remove the stem. Add fresh or dried figs to oatmeal, salads, cheese, and baked goods.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Passover Menu Ideas
March 25 to April 2
There can be something wonderfully reassuring about sitting down to a dinner so traditional that you will know exactly what to expect. Each family has their own traditions and favorites. They’ve stood the test of time and families look forward to them year after year.
Seder Plate:
Hard Boiled Egg
Shank Bone
Horseradish
Haroset
Parsley Bouquet
Matzoh
Apple & Walnut Haroset
Persian Haroset
Gefilte Fish With Horseradish
Traditional Gefilte Fish With Carrots & Aspic Served With Matzoh
Traditional Chopped Liver
Pickled Herring In Onion & Sour Cream Sauce
Smoked Whitefish Salad
Herring Salad
Crudité of Fresh Raw Vegetables With Dip
Imported Cheese Board Garnished With Fresh Fruit
Chicken Soup With Matzoh Balls
Roasted Salmon
Traditional Brisket With Gravy
Filet of Beef
Roasted Whole Capon With Rosemary & Shallots
Roast Chicken
Free Range Turkey
Whole Boneless Fresh Turkey Breast
Rolled Spit Roasted Turkey Breast
Smoked Fish Platters With Olives, Capers & Lemons
Smoked Salmon Platter
Whole Boneless Large Whitefish
Matzoh Stuffing With Mushrooms & Caramelized Onions
Tzimmes of Sweet Potatoes, Carrots & Butternut Squash
Potato Pancakes With Applesauce
Potato Kugel
Spinach Kugel
Steamed Spring Vegetables With Dill
Herb Roasted Beets
Sautéed Root Vegetables (Turnips, Parsnips, Carrots, Haricots Vert & Wild Mushrooms)
Steamed Asparagus
Glazed Brussels Sprouts & Pearl Onions
Green Beans With Roasted Garlic
Lemon Meringue Cake
Chocolate Torte
Chocolate Almond Cake
Chocolate Glazed Orange Cake
Walnut Date Torte
Cheesecake
Raspberry Filled Yellow Cake
Orange & Lemon Sponge Cake
Sliced Fruit Platter
Fruit Salad
French Macaroons
Coconut Macaroons
Almond Macaroons
Meringue Clouds
Brownies
NOTE: For Baking Desserts Use Almond Flour, Kosher Potato Starch, Matzo Cake Meal or Matzo Meal As Substitutions. Check Recipes To Determine Which Are The Best Substitutions.
Packing A Picnic & Serving Food Outdoors
Packing A Picnic
*Pack lots of extra drinks in a cooler. When it’s hot outside picnickers get thirsty.
*Pack sweet treats. Bring fresh fruit such as berries and melon or cookies instead of ice cream.
*Keep prepared foods in the refrigerator until it is time to pack them up.
*Bring a soccer ball, football, baseball & mitts or a Frisbee. If you live close to the park either walk, rollerblade or ride your bikes.
*Pack sunscreen! Even when it is overcast or if you’re lying in the shade make sure to wear sunscreen.
Serving Food Outdoors
*When taking foods on a picnic make sure to keep perishables in the cooler with either ice or freezer packs until serving time. Make sure that the food is cold BEFORE it goes into the cooler.
*Pack just the right amount that you and your picnickers are going to eat. You don’t want to bring leftovers back home.
*If you are driving to your picnic don’t put your cooler and picnic basket in the hot trunk. Instead transport your picnic in the air-conditioned car.
*At you picnic site, keep the cooler and picnic basket in the shade. Open the cooler as little as possible.
*Never leave foods at room temperature for more than 2 hours. If the temperature outside is over 90°F, perishable foods should be left out no longer than 1 hour.
*If you buy a lot of take-out foods, such as fried chicken or barbecued beef, make sure to eat the food within 2 hours of pickup. Otherwise, buy the food in advance, refrigerate and reheat just before serving.
*Keep desserts made with whipped cream, cream cheese or dairy products refrigerated until you are ready to serve. Store any leftovers in a refrigerator or cooler.
*When preparing food outdoors, away from home, make sure to bring a jug of water, soap and paper towels for hand washing.
