Winter Grazing Board
Christmas, Dessert, Lunch, Snack Blueberries, Cherries, Raspberries, Strawberries Quick & Easy, Ready To Go
November 12, 2021
There isn’t a strict recipe to follow when building a grazing board. Often, a variety of sweet & salty with smooth & crunchy is what makes a grazing board appealing to look at and delicious to eat!
Directions
1To start, prepare the sugared berries for decoration.
Sugared Berries
1Stir 100g of caster sugar and 100ml of water in a small saucepan and bring to boil on medium heat, occasionally stirring until the sugar dissolves.
2Remove from the heat and leave cool completely.
3Dip rinsed dried berries in the cold sugar syrup and roll in the remaining 50g of caster sugar. Leave berries to dry on a small plate or tray until needed.
Rest of the board
1Grab a large flat serving board and place small jars or bowls of dips, chutney or pickled red onions around your board.
2Next, place the larger ingredients like slices of hard cheese, bunches of grapes and crackers in the centre of the board. Space similar items apart for impact, i.e. If you have three varieties of cheese, place them at 2, 6 & 10 o’clock. TOP TIP: Be sure not to place juicy ingredients like cut clementines beside items that can get soggy, like crackers.
3Add your meats! There are many ways to incorporate meat into your grazing board. Try ruffle up large slices of cured meats or roll up slices of parma ham to add texture to the board.
4Once all the larger ingredients are placed, use smaller items to fi ll in the gaps, such as berries, nuts or olives.
5Tuck fresh springs of rosemary between ingredients and place a few frosty-looking sugared berries on top to decorate.
6Serve your board with honey to drizzle over the cheeses & cured meats.
7Grab some cheese knives and toothpicks for serving and enjoy with friends.
Ingredients
Ingredient Suggestions
Fresh Fruit: Try including a selection of Keelings strawberries, raspberries, blueberries, blackberries, cherries, bunches of grapes, sliced apples or even fresh clementines whole or cut in halves.
Meats: Selection of cured meats like parma ham, prosciutto or chorizo.
Cheeses: Brie, cheddar and manchego.
Dips: Hummus, chutneys or pickled red onion.
Nibbles: Selection of savory nibbles such as breadsticks, crackers, olives (pitted or stuffed) and some nuts like walnuts, almonds & pistachios. Or sweet nibbles like good quality dark chocolate.
Decoration: Try something different with sugared cranberries, blackberries or blueberries (150g caster sugar dissolved in 100ml of water), a drizzle of honey and fresh rosemary springs.
