Make a Charcuterie Board
Virtual Experience - Friday June 4th
What's in the Box:
Cheeses |
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| Saganash from Fromagerie Kapuskoise in Kapuskasing ,ON | -distinct rich and creamy texture and flavour |
| Game Changer Red Wine from Stonetown Artisan Cheese in St. Mary’s, ON | -extremely creamy, soaked in Vineland Estates Winery's Game Changer red wine |
| Cape Vessey Truffle from Fifth Town Artisan Cheese in PEC, ON | -goat cheese with the added punch of black truffle |
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Premium Cheddar from Fifth Town Artisan Cheese in PEC, ON (Vegetarian Box Only) |
-lightly lactic cheese with primary tastes of sweet, sour and salty |
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Bernese Mountain from Stonetown Artisan Cheese in St. Mary’s, ON (Vegetarian Box Only) |
-rich and creamy on the palate with a nice mild tangy flavour |
| Garlic & Fine Herbs Vegan Cheese from Fauxmagerie Zengarry in Alexandria, ON (Lactose-Free Box Only) | -cashew cheese, emulates the flavour of classic Boursin cheese, flavoured with locally grown garlic, fresh parsley, tarragon and thyme |
| Delicate Vegan Spread from Caju Winds in PEC, ON (Lactose-Free Box Only) | -crafted with organic cashews and delicious herbs |
Meats |
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| Coppa from Creel & Gambrel in Kingston, ON | -domestically made Coppa produced in the traditional Italian method |
| Calabrese from Seed to Sausage in Sharbot Lake, ON | -spicy, dry cured salami |
| Summer Sausage from La Cultura in Belleville, ON | -made using time-honoured Italian air-drying techniques |
Accompaniments |
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| Fig & Rhubarb Jam from Henderson Farms in Wolfe Island, ON | -made with organic Sucanat, organic Figs, organic Rhubarb and organic Lemon |
| Chardonnay Mustard from Cressy Mustard in PEC, ON | -handcrafted, small batch mustard made along the shores of Waupoos |
| Garlic Stuffed Olives from Divina | -Zesty pickled garlic complements plump, fruity Halkidiki olives from Mt. Athos |
| House-Made Crostini | |
| Mary's Organic Seed Crackers | |
| House-Made Candied Pecans | |
| Fresh Ontario Berries | |
| Wooden Charcuterie Board |
Beverage Pairings |
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Peaches with cream, white flowers, nut brittle, and flinty notes greet the nose. The mouth is loaded with ripe fruit, wet stone, and a touch of salinity. Finish is full and complex with great balance of fruit, acid, and barrel tones. |
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A frothy blend of Vidal with a touch of Pinot Noir contributing flavour and the distinctive bright salmon colour. Pixie is barely off-dry, with peach, apricot, and tangerine flavours and lively refreshing acidity throughout the palate. |
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| Intense and bright cherry, smoky oak and cloves flavours, good minerality and finely balanced acidity. | |
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Aromas of ripe strawberries with hints of cereal; lightly sweet, light to medium bodied, with cleansing carbonation, natural flavours of ripe strawberry and toasted grain, balanced with a refreshingly long and zesty finish. |
Recipes
Pickled Red Onions
Ingredients
- 1 large red onion, peeled and sliced very thin
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 1 teaspoon fine sea salt
- 1–2 tablespoons sweetener (such as maple syrup, honey, sugar, etc.)
- Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.)
- Combine in a jar. Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.
- Marinate. Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)
- Serve. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.
Garlic Crostini
Ingredients
- 1 baguette
- Olive oil
- Garlic puree
- Sea Salt (to top)
Method
- Preheat Oven. Preheat broiler on low. Cut baguette into 1/4" slices and place on a cookie sheet. Brush each slice with olive oil and garlic puree.
- Put in the Oven. Place in the oven on a middle rack for about 2 minutes until golden brown. Keep an eye on this as it happens quickly.
- Flip. Remove from the oven and flip each piece. broil for another 2 minutes until golden brown.
- Remove and Top. Once removed, sprinkle sea salt to top.
Equipment. Baking sheet pan & pastry brush.