Recipe

Holiday Charcuterie

Servings: 8-10
Prep Time: 1 hour 15 minutes, plus chilling time
Cook Time: 40 minutes

Ingredients:

For the Mushroom and Walnut Pate:
● 1 cup walnuts, toasted
● 2 tbsp butter
● 1 shallot, finely chopped
● 2 cloves garlic, minced
● 12 oz cremini or button mushrooms, cleaned and chopped
● 2 tsp fresh thyme, or 1 tsp dried thyme
● 1/4 tsp ground allspice (optional, for depth)
● 1/4 cup dry sherry or white wine
● 1 tbsp soy sauce or tamari
● 1/4 cup fresh parsley, chopped
● 1 tbsp lemon juice
● Salt and black pepper, to taste

For the Cheese Spread with Pickled Mustard:
● 1/4 cup yellow mustard seeds
● 1/2 cup apple cider vinegar
● 1/2 cup water
● 2 tbsp sugar
● 1/2 tsp salt
● 2 cups sharp white cheddar cheese, shredded

● 4 oz cream cheese, softened
● 1/4 cup beer (use a lager or an ale for best results)
● 1 tbsp Dijon mustard
● 2 tbsp pickled mustard seeds (prepared as above)
● 1 tsp Worcestershire sauce
● 1/2 tsp garlic powder
● 1/2 tsp smoked paprika
● Salt and black pepper, to taste
● Chives, finely chopped (optional, for garnish)
For Serving:
● Raincoast Crisps
● Fruit Compote
● Selection of cheeses and charcuterie meats
● 1 apple or pear, thinly sliced
● Green olives
● Nuts and dried fruit
● Herbs for filling space on the board (sage, rosemary, thyme)

Instructions:

1. Make the Pickled Mustard Seeds:
Place the mustard seeds in a fine mesh strainer and rinse under cold water.
In a small saucepan, combine the apple cider vinegar, water, sugar, and salt.
Bring to a gentle boil, then add the mustard seeds. Reduce the heat and
simmer for 20-30 minutes, or until the mustard seeds are plump and the liquid
is slightly reduced. Remove from heat and let cool.

2. Blend the Base:

In a food processor, combine the shredded sharp white cheddar and cream
cheese. Pulse until smooth. Pour in the beer, Dijon mustard, Worcestershire
sauce, garlic powder, and smoked paprika. Blend until fully incorporated,
scraping down the sides as needed. Transfer the mixture to a bowl and gently
fold in the pickled mustard seeds. Taste and adjust with salt and black pepper
as needed. Transfer the pub cheese to an airtight container and refrigerate for
at least 1 hour to let the flavors meld. Garnish with chopped chives or green
onions before serving.

3. Cook the Walnuts and Mushrooms:
Preheat a skillet over medium heat. Add the walnuts and toast for 3-5 minutes,
stirring frequently until fragrant. Set aside to cool. In the same skillet, heat the
olive oil or butter over medium heat. Add the shallot and sauté for 2-3 minutes
until translucent. Add the garlic and cook for another minute. Add the
chopped mushrooms, thyme, and allspice to the skillet. Cook for 8-10 minutes,
or until the mushrooms have released their liquid and are golden brown.
Pour in the sherry or white wine and stir, scraping up any browned bits from
the bottom of the pan. Cook until the liquid has mostly evaporated. Stir in the
soy sauce and remove from heat.

4. Blend the Pâté:
In a food processor, combine the mushroom mixture, toasted walnuts, parsley,
and lemon juice. Pulse until smooth but still slightly textured. Season with salt
and black pepper to taste. Transfer the pâté to a serving dish, cover, and
refrigerate for at least 1 hour to allow the flavors to meld.

5. Assemble the Board:
Place the dish of cheese spread and the dish of mushroom pâté in two
opposite corners or slightly off-center positions on the board. These will act as
the focal points. Fan out the Raincoast Crisps in a neat line next to each of the
dishes. Arrange your selection of cheeses and charcuterie meats around the crackers. For visual interest, fold or fan out the meats, and place cheesewedges or slices at slight angles. Use a variety of shapes (wedges, cubes,rounds) for the cheese to create texture.
Arrange the thinly sliced apple or pear in a semi-circle or in small overlapping
rows. To keep the fruit from browning, brush with a little lemon juice before
placing on the board. Scoop the fruit compote into a small bowl or ramekin
and nestle it among the cheeses. Scatter the green olives, nuts and dried fruit
around the board, focusing on filling in the spaces between other
components. Create small clusters for an abundant, rustic look. Tuck sprigs of
fresh herbs like sage, rosemary, and thyme around the board to fill any
remaining spaces. This not only adds color and texture but also brings a
fragrant, fresh touch to the presentation.

Tips:
– Ensure that elements with similar colors are not placed directly next to each
other to maintain visual contrast.
– Leave small sections of the board visible to prevent it from looking
overcrowded.
– Provide small cheese knives and spoons for easy serving of the cheese
spread and pâté. Arrange them so they’re easily accessible.