3 Homemade Flavor Bombs To Put On Your Holiday Cheese Board
Thank you Castello Cheese for sponsoring this post. Castello Cheese makes entertaining easy with its range of flavors.
‘Tis the season to get your cheeseboard on! Whether you’re hosting a small happy hour or a full blown holiday dinner, the cheeseboard has become a major staple for all our holiday entertaining spreads…not to mention an opportunity for culinary self expression! Which means you don’t want to just throw anything on your platter…this is the time to be thoughtful on your choices and show your guests you’ve got the goods! Even if you’ve got your perfect pairing down, that doesn’t mean we can’t switch things up from time to time - which is exactly what we’re doing this year.
In fact, I’m bringing THREE new flavor bomb recipes to my cheeseboard that will enhance your guest’s tasting experience and possibly even earn us a little hostess cred. But first, let’s talk cheese…it can be complicated. There are a lot of options. Let’s not let the holiday stress fall on our cheese choices…which is why a hassle free go-to is Castello Cheese with easy-to-understand packaging that includes details like flavor strength and the combination of each cheese’s taste, texture and smell. Talk about becoming an instant cheese pro right there in the market aisle…and that knowledge will definitely come in handy when creating the ultimate flavor companions for your board. For my holiday board, I’m using Creamy Havarti, Traditional Danish Blue and Smoked Gouda which are strong contenders on their own, but also pair perfectly with all this flavor goodness we’re rolling into the mix.
Now that we’ve got the cheese, let’s talk about assembling. The perfect board, in my opinion, offers a selection of both savory and sweet bites…and always something pickled. But what could make this board even more exciting is creating unexpected flavor pops in unique ways…especially with the items people are most familiar with. Enter: Olives, Honey and Chutney. By planning ahead and doing some simple fermentation, preserving and infusions we are going to have one sophisticated spread.
Ready to take your board to the next level!?
Za’atar Infused Olive Oil
Herb infused olive oils are nothing new, but what about taking some unique spice blend profiles and bring them alive in a new way!? This Middle Eastern inspired savory spin pairs perfectly with all kinds of cheese and would be amazing used to marinate olives for your cheeseboard or brushed on small toasts for the perfect layered cheeseboard bite. Use the leftovers to marinate chicken, veg, or anything else you might want a hint of spiced seasoning.
INGREDIENTS
1 Tbsp. Fresh Marjoram, about 2-3 sprigs (can be swapped with oregano)
1 Tbsp. Sumac
1 Tbsp. Whole cumin seeds
1 Tbsp. Sesame seeds
1 Tbsp. Whole coriander Seeds
1 Tbsp. Whole peppercorns
1-2 Cups Quality Olive Oil
1 cup Green Olives (optional)
DIRECTIONS
Gently crush whole spices with mortar and pestle, add to a saucepan with olive oil and bring to a simmer over medium heat. Allow to simmer for 1-2 minutes until fragrant before turning off heat; cover and steep for 2 hours. You can strain out whole herbs or leave them in the mixture, store in a sterilized jar in the refrigerator for up to two weeks.
For infused olives, allow spiced olive oil to cool to lukewarm or room temperature before adding to your jar. Store as noted above.
Fermented Garlic Honey
The condiment you never knew you needed. Easy to make and lasts up to one month - this herbaceous and savory infusion is the perfect addition to your cheeseboard and pairs beautifully with creamy, funky and sharp cheeses alike! Only takes a week to get all that sharp flavor infused in that silky honey.
INGREDIENTS
1 1/2 cups raw organic honey
1 head of organic garlic, skins removed and cloves crushed
DIRECTIONS
Simply place garlic into a sterilized sealable container. Pour raw honey and stir to make sure all garlic is submerged. Cover with lid and store in a cool dry place for 3 days, open to release gasses and stir before covering and letting sit for an additional week. Allow infusion and fermentation to take place for at least one week and up to 4 before serving.
Mulling Spice Infused Persimmon Chutney
Nothing says holiday season like the aromatics of mulling spice. This infusion is a sophisticated spin on a vibrant fruit chutney and would pair beautifully with sharp and blue cheese. If you can’t get your hands on persimmons, you can easily swap out for pears or apples for equally delicious results. Bonus points for making your house smell like the best of holiday candles.
INGREDIENTS
1 Small Shallot, finely minced
2 TBS Whole Mulling Spices*
1 1/2 Cups Apple Cider Vinegar
3/4 cup sugar
4- 6 Persimmons (about two cups) peeled and roughly chopped
DIRECTIONS
In a saucepan, add shallot and sauté until golden, add all other ingredients (except for persimmons) and bring to a simmer, stirring occasionally until sugar dissolves and spices become fragrant. Remove mulling spices (if using small spice, creating a satchel with cheese cloth will help ease this process). Add in persimmons and stir occasionally until soft. Remove from heat and cool completely before storing in a sterilized sealed jar. Chutney will can be made ahead of time and refrigerated up to three weeks.
And just like that, our holiday cheeseboards have come to life with exciting new flavors! This trio offers all the complementary tasting notes for the perfect cheese pairing and make for a delicious toast to the holiday. Want to try some different cheese pairings of your own!? Castello Cheese has more than 40 cheeses with distinct tastes, flavors and textures, so there’s something for everyone. Looks like I’ve got this all taken care of, now who’s bringing over the wine!?