This week I’m trying to give you some unique ideas related to the ever-popular Charcuterie Craze! It might be a bit time consuming on the front end, but it’s definitely a “nothing to bother about” version of enjoying your guests, especially this time of year.
I start this week’s show with a Children’s Board that would be great for once they’re out of school and maybe you’re doing a cookie swap! It could also be a wonderful theme for a birthday party that hasn’t been done in our area yet. I’ll walk you through all the steps!
Next Up: SeaCuterie! Perfect for summer but also for any occasion, especially if you love seafood. I enjoyed getting creative with this one, and there are some really fun ideas related to the display.
Finally, the Holiday Board you could do right away. I’ve found that even when my immediate family gets together, it’s just fun to have something festive for a snack. I definitely would love some feedback on this one and maybe a few pictures of what you come up with for your own celebration.
This week’s show may inspire you, and, as I always say, “No Matter What You Do, Do it in Good Taste!”
MORE: In the kitchen with Vera: Buttermilk and Molasses
Salmon Cream Cheese Dip
Prep: 10 minutes
Yields: 2 Cups
Ingredients
8 oz cream cheese, softened
6 oz canned salmon, skinless, boneless
1 tbsp. liquid smoke
1/3 c pecans, chopped
2 tsp. ground black pepper
1/4 c scallions, chopped
1 tsp. kosher salt, less if salmon is salted
1 tsp. smoked paprika
Instructions
- Bring cream cheese to room temperature and mash with the back of a fork to soften.
- Gently mix in all the remaining ingredients.
- Allow dip to rest for 30 minutes at room temperature and mix once again.
- Garnish with paprika for a burst of color before serving.
Oysters Rockefeller
Ingredients:
24 fresh oysters, shucked, shells reserved
1 garlic clove
2 C fresh spinach, loosely packed
1 bunch watercress, stems trimmed
½ C green onions
¾ C unsalted butter, room temperature
½ C breadcrumbs (dry)
2 Tbsp Pernod
1 tsp. fennel, seeds ground
1 tsp. hot pepper sauce
Salt and pepper, as needed
1 lb. rock salt
¼ C Parmesan cheese
Directions:
- Position rack in the top third of oven and preheat to 450 degrees F.
- Finely chop garlic in food processor. Add spinach, watercress, and green onions to garlic. Process until mixture is finely chopped. Transfer mixture to a bowl.
- Combine butter, breadcrumbs, Pernod, fennel, and hot pepper sauce in food processor. Process until well blended.
- Return spinach mixture to processor and pulse just until blended.
- Season with salt and pepper.
- Sprinkle sheet pan with ½ inch of rock salt.
- Arrange oysters in half shells on top of rock salt.
- Top with spinach mixture and Parmesan cheese.
- Bake 8 minutes.
