Subj : Tailgating Grub - 32
To : All
From : Dave Drum
Date : Thu Oct 03 2024 16:05:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Charcuterie Board
Categories: Cheese, Meats, Seafood, Nuts, Snacks
Yield: 8 servings
MMMMM----------------------WHIPPED RICOTTA---------------------------
1 1/2 c (about 12 ounces) whole milk
- ricotta, drained if needed
3/4 ts Kosher salt
Extra-virgin olive oil or
- honey, and cracked black
- pepper, for garnish
MMMMM---------------------------BOARD--------------------------------
8 oz Spreadable pate
1 1/2 lb Assorted cured meats
4 (8 oz) pieces of soft & firm
- cheeses
8 oz Smoked whitefish; skinne,
- boned
2 bn Radishes; w/greens
8 oz Salted, roasted Marcona
- almonds
8 oz Dried Medjool dates
10 oz Block quince or guava paste,
- or fig jam
8 oz Mixed olives
Sliced bread; crackers &
- Dijon mustard; to serve
MAKE THE WHIPPED RICOTTA: In the bowl of a food
processor, combine ricotta and salt, and puree until
light and fluffy, scraping down the side of the bowl
every so often, about 2 minutes. Transfer to a serving
bowl, drizzle with olive oil or honey, and garnish with
cracked black pepper.
ASSEMBLE THE CHARCUTERIE BOARD: On a large cutting board
or serving platter, arrange the whipped ricotta and all
of the other ingredients. (Place olives in a bowl and
set an empty small bowl next to the olives for the
pits.) Set out small knives, forks and spoons for
slicing and serving. Serve with bread, crackers and
mustard.
By: Kay Chun
Yield: 8 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... If that's such a good deal, why are you offering it to me?
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
