Today I am doing the very difficult and labor-intensive work to tell you How to Build a Fall/Winter Cheese Board!
I’m not trying to brag but I have been invited to two holiday parties already and we haven’t the true Holiday season. This is going to be a very fun time for me! I’m excited. My neighborhood is very into the holiday spirit; each and every single house on the block already has lights up. In order to fit in with the Jones’, we spent the weekend trying to get our lives together, i.e., getting rid of the squirrel-eaten pumpkins.
Let’s dive in:
How to Build a Fall/Winter Cheese Plate!
– Pick your cheeses: Harvarti, Gouda, Alpine (gruyére) – I cubed up Havarti and Gouda for easy consumption. I am all for keeping cheese in their wedge-form but it’s also great to cube up easy-to-eat cheese like these. This way people can use a toothpick and keep it moving.
Meatballs are the coolest. The ones you see pictured aren’t your typical Italian, breadcrumb-filled, pork and beef meatballs, though they are my first love. These are a little different. There’s so much flavor like mint (whoa!), a good amount of cumin, ground up turkey and zucchini up in these things. They’re topped with a sour cream and Greek yogurt sauce that’s perfectly tart and creamy with little hints of sumac. Very special.
This recipe comes from the upcoming book PLENTY, then you’ll love this, too.) It’s a beautifully laid out book, with stunning pictures, lots of history and vivid descriptions about Jerusalem, the city and its cuisine. I’m pretty excited about it.
In the book these were actually called Turkey and Zucchini Burgers–and if you like, you can shape these into patties–but I figured since the party attending season is coming up, I’d miniature size them and make them appetizer friendly. But you have options!