What’s on the Christmas grazing board

[GRCP]

4 types of cheese, sourdough crackers, quince jelly, red onion chutney, salami, cold cuts of turkey and ham, olives, gherkins, grapes… what else??

(procrastinating by planning my Christmas shop…)

You can freeze them and then served them baked with goats cheese and honey

@Comtesse ahhhh I forgot people eat greens. I’d make a Brussels sprout and pomegranate slaw.

https://www.crowdedkitchen.com/shaved-brussels-sprout-salad-2/

Devils on horsebacks!

I might be being a twit, but people saying seafood type things in the same sentence as cheese and ham, is making me go all funny! We’re not saying on the same board are we, please no?

I do a cheese and chutneys/grapes/figs board, a hams pickles/capers/olives and a separate board with prawns and sweet chilli/marie rose, smoked salmon with baby roast potatoes and cream cheese and chives. None of these things can cross over to me, I wouldn’t put say prawns next to Brie, is this what people are doing? Am I doing my boards in an overly dramatic way?

I do Nigella’s ham in Coca Cola as a sort of centre piece, surrounded by waves of other hams and salamis, caper berries and pickle-y things. Cheese board I make a hot Camembert as the centre piece, all other cheeses and chutneys dotted about. Always have honey with cheese, too. If I’m feeling fancy I’ll get the Cornish cruncher cheese in the oven dish from Marks and chuck in the oven. I love cheese twists or even Hovis biscuits that are slightly sweet.

Fishy board I usually go for something like langoustines in the middle and then scallops cooked and laid back out in their shells and/or prawns, smoked salmon, chunks of lemon and capers, baby potatoes roasted in a pile.

When is justifiably appropriate to start eating cheese and charcuterie for dinner every day, November?

Figs definitely belong!

Looks good! I wondered about this one (have not made it but looks fressssh)
https://smittenkitchen.com/2016/11/brussels-sprouts-apple-and-pomegranate-salad/

I think there's a lot to said for imitating the Spanish/Mediterranean thing of 12 savoury and 12 sweet - not all of them huge items, and varying the repertoire the next time. Not everything has to be out on the first day.

I love Brussels sprouts in salad, but the cutting is a ball ache. I might try a few this year. Actually I won’t as I’m going to be on crutches for weeks and weeks, but I’ll dream or get dh to do it. https://www.jamieoliver.com/recipes/vegetables/delicious-winter-salad/ this is nice.

Also roasted beetroot and parsnips with honey, soy and feta. Bang in some kale and red and white cabbage. Yum.

Stick the brussels through the slicing disc from the magimix - super boring to slice up by hand otherwise….

I am definitely going to try this! Thanks grazing board people! Ahhhh.... Christmas 😊🌟🌲!

Stinky ripe gooey cheeses, Quince, orange &contreau butter for the mince pies, ( open topped with star on) after rights, terrys chocolate baileys, pork pie , walkers salt & vinegar coated nuts, prawn cocktails, …

Greek Manouri Cheese and Kalamata Olives on mine at Crimbo 😋

Local cheeses, oatcakes, celery sticks
’Home-made’ ham (cooked gammon, sliced), home-made (by a friend) chutney
Nice chicken liver pate, home-made made soda bread
Kettle crisps
Olives

Does anyone ever have left over pigs in blankets :)

Pigs in blankets should be served at every meal over the three main Christmas days.

In sandwichs or served on top of American style pancakes with maple syrup and a little butter for breakfast.

With the roast at lunch time or with turkey soup on Boxing Day.

And then as part of the grazing board for dinner.

A correct portion is 8 per person per meal. Make them up in advance and freeze them. Cook each meal’s worth in the air fryer.

A couple of years ago I made these sort of bruschettas as Christmas Eve Canapes- pears softened quickly in a pan with honey, gorgonzola, thyme and sprinkled with chopped walnuts

Chocolate log! You have to have that!

I could read threads like this all day long. Have you a specific recipe for the sausage meat with cranberries wrapped in bacon, or the Thai sausage rolls?

https://www.bbcgoodfood.com/recipes/sausage-cranberry-stuffing you can then wrap the balls in some streaky bacon if you want to be extra. I don’t bother with the nuts.

The sausage rolls are a very basic addition of crunchy peanut butter, sweet chilli sauce or Thai red curry paste (about a tbsp), some finely chopped coriander and a squeeze of lime to the sausage meat. If it looks wet throw in a handful of panko breadcrumbs. Make up as normal, brush with beaten egg and top with crushed peanuts or sesame seeds.

I also do a ploughman’s sausage roll with a couple of tablespoons of chutney and an ounce or two of sharp cheddar (optional).

Oh and final one is adding curry powder and a tablespoon of mango chutney to the sausage meat. You can top that one with the pre-done crispy onions, but they can catch a little.

@FurForksSake do you melt the butter first? This just reminds me that I need a silicone pastry brush.

Grapes, in clusters of three to five. (cut the bunch up with scissors)

Port. Gallons of port.

I just came on this thread to say "figs!"

When I said figs (to eat with Brie and walnuts) I was thinking big French or Spanish dried figs. Fresh figs are also a good thing.

Asian supermarkets are good for dried fruits if anyone wants dates and other things as well.

And even you are so negligent and unkind as to not do hot sausages straight out of the air fryer, do buy up lots and lots of cocktail sticks well in advance so that people can pick out their own food without touching anyone else's, and write yourself a note saying where you've put them.

Kitchen towel is, in my view, and acceptable alternative to napkins.