The Forked SpoonMeat and Cheese Board Recipe
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Ingredients
Serves 10- 1 small lemon juiced
- 2 tablespoon fresh chives (chopped fine)
- 3 large basil leaves (finely chopped)
- 4 meyer lemons
- 5 cloves garlic (minced)
- Assorted fresh herbs
- Candied Meyer Lemons (see below)
- Lemon Yogurt Dip (see below)
- Olives
- Oranges
- Red grapes
- Assorted nuts
- 1 1/2 cups plain Greek yogurt
- 1 cup water
- 2-3 bottles of Wine (depending on number of people)
- 2-4 of your favorite cheeses (I chose a brie, goat cheese, and two other sharp cheese blends)
- 1 cup sugar
- Dark chocolate chunks
- salt+pepper (to taste)
- 1 baguette (sliced)
- Assorted crackers
- Dried apricots and cranberries
- Fig Jam
- Kiwis
- Radishes
- Sliced salami
- Sliced strawberries
- Thinly sliced prosciutto
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
In a medium saucepan, combine the water and sugar and bring to a boil. Stir the sugar until it has completely dissolved. Meanwhile, slice the lemons into thin slices. Once sugar has dissolved, add the sliced lemons to the sauce pan and stir to combine. Reduce heat to low and allow the lemons to simmer for 25-30 minutes. Remove from heat and allow the lemons to cool in the syrup. Carefully remove the lemons from the saucepan and place them on a wire rack to dry. Transfer to an airtight container and store in the the fridge until ready to serve.
- Step 2
Combine all ingredients for the yogurt dip in a small bowl and stir to combine. Season with salt and pepper, to taste. Store in the refrigerator until ready to eat and serve along side the cheese board.
- Step 3
There is no real instruction for this part. Simply place the food on a big cutting board or other food-safe surface and allow people to help themselves. Have fun!
Interactive, hands-free timers are available in the Supper app.
In a medium saucepan, combine the water and sugar and bring to a boil. Stir the sugar until it has completely dissolved. Meanwhile, slice the lemons into thin slices. Once sugar has dissolved, add the sliced lemons to the sauce pan and stir to combine. Reduce heat to low and allow the lemons to simmer for 25-30 minutes. Remove from heat and allow the lemons to cool in the syrup. Carefully remove the lemons from the saucepan and place them on a wire rack to dry. Transfer to an airtight container and store in the the fridge until ready to serve.
Source: The Forked Spoon
