Dessert Cheese Board
As much as I appreciate baking a lovely pie or cake to serve at a holiday party, I have found that most of the time, I simply want a nibble of something sweet or a bite or two of some fruit a few hours after a big meal. I decided to switch it up this year on Thanksgiving and rather than serve appetizers and dessert, I simply created some homemade goodies to serve on a cheese board which was served both before and after our indulgent holiday dinner. It worked really nicely as guests could nibble as they please...Dessert Cheese Board:Select a few of your favorite cheeses...(I used: cubes of Cotswold, Danish Blue, cubes of Baby Swiss, and Taleggio)In-season fruits (slices of Bosc pear, Granny Smith apples, pomegranates, grapes)Dried fruit (I used peaches)A nice, crusty loaf of bread...you can also make homemade bread if you wishA handful of cashews or almondsHomemade Treats:Homemade Rose Salted Cheese Crackers (recipe below)Earl Grey Fudge (recipe below)Toffee with Toasted Sunflower Seeds (I simply substituted sunflower seeds for pistachios)
Homemade Rose Salted Cheese CrackersMakes about 30 crackersIngredients:1 1/2 cups organic all-purpose flour1 stick unsalted organic butter (at room temperature)2 cups sharp cheddar cheese, grated1 teaspoon rose salt2 tablespoons organic heavy creamDirections:Place flour, butter, cheese, and salt in a food processor. Pulse until the mixture resembles course crumbs. Add the cream and mix until just combined. Press dough into a flat rectangle, wrap in plastic wrap, and place in the fridge for about 20 minutes. Preheat oven to 325 degrees Fahrenheit. On a lightly floured surface, roll out dough to about 1/4" thick. Using a cookie cutter of your choice, cut out rounds. Place on two parchment lined cookie sheets. Bake for 25-30 minutes.
Earl Grey FudgeIngredients:3 cups organic dark chocolate chips1 (14 oz) can organic sweetened condensed milk1/2 teaspoon organic earl grey tea1/4 teaspoon salt1 teaspoon organic vanilla extractDirections:Place all ingredients in a ceramic pot and heat stove-top over low-medium heat. Stir until the mixture has combined and is smooth and glossy. Pour into a parchment lined 8x8 baking dish. Cover with plastic wrap and place in the fridge for 4 hours. Cut into small bites.
Recipes + Photography by Cassie WinslowCheese cracker recipe adapted from Martha Stewart
