The post Charcuterie Cup Ideas appeared first on Foxes Love Lemons.
]]>The options are limitless with these Individual Charcuterie Cups. Grab some plastic cups and load them up with meat, cheese, fruit and all sorts of garnishes. Perfect for holidays and game day!
“I made these for a potluck and they were a huge success. I brushed the bottom of the cups with a little fig jam and added touch of high quality mustard on them after they were constructed. Delicious!”
—Diane
DIY Charcuterie Cups: A Single Serve Charcuterie Board
All the way from a Thanksgiving board to a charcuterie chalet and many stops in between, there’s no denying that this time of year is perfect for as many unique charcuterie board ideas as you can dream up.
Whether you’re entertaining a crowd or just having some snacks at home, this type of food is probably at its most popular during the holidays, but is a great idea for a gathering any time of year (bridal and baby showers, in particular).
I’ve made charcuterie cups for a ton of get-togethers, and below I’m sharing all of the tips and tricks I’ve learned along the way, as well as recommendations for the best things to include in your cups.
Why You’ll Love These Individual Charcuterie Cups
- Super customizable, so it’s easy to tailor each cup to suit dietary preferences. If you have one guest with an allergy, you can set aside a safe cup just for them.
- No need for plates or utensils, making cleanup after your party a breeze.
- You can build the cups with most of the elements up to a day in advance, allowing you more time to focus on other preparations for your party.
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You Will Love These Brie Cheese Recipes
Baked Brie is the ultimate payoff for the smallest amount of work possible. In truth, you could simply pop a completely plain round of brie into the oven for a few minutes, pair it with a sleeve of crackers, and call it a party (and please invite me if you do).
But the great thing about brie is that even though it has that funky cheese flavor that so many of us love, it’s also a great cheese to pair with other flavors and textures.
The toppings are where you can get creative with this easy appetizer and add crunch, sweetness, spice, or a combination of all three.
The list of recipes I’ve compiled below are some of my favorites from around the internet. All involve a minimal amount of work for a huge flavor payoff.
I’m also including my own recipe for baked brie topped with the best homemade pesto and roasted garlic below.
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]]>This Halloween Charcuterie Board is an Instagram-worthy showstopper. It’s super easy to assemble with spooky snacks that will be loved by monsters of all ages.
This Halloween Cheese Board is Perfect for Your Halloween Party
Over 600,000 people have come to this site for our Halloween food ideas. There’s baked goods, jello shots, drinks and a few savory but spooky snacks.
But none of the ideas are easier to put together for a party than his Halloween Charcuterie Board. It’s one of my favorite unique charcuterie board ideas.
This post will walk you through everything you need to know to build a board just like this. From choosing the meats and cheeses, to rounding out the board with other cute snacks (I’ll tell you exactly where to buy them), to where to find all the creepy decorations, it’s all here!
Why You Will Love This Spooky Charcuterie Board
- It’s an excuse to go to Trader Joe’s.
- There’s something for both kids and adults, on the same board. No need for separate snack platters for an all-ages party.
- It’s an Instagram-worthy showstopper. Your party guests will want to snap a photo!
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When you think of a charcuterie board, you might think of a cocktail party, a light dinner or even an afternoon snack. But I also think of breakfast!
As I’ll explain below, charcuterie for breakfast is quite common in Europe, and I think we should celebrate here in the United States, too!
Read on to learn how to build an epic Breakfast Charcuterie board perfect for a weekend brunch or holiday gathering like Mother’s Day.
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Easter is just around the corner, and with it, a decision. Are you going to serve Easter brunch, complete with vegetarian quiche and bacon in the oven, or are you going the dinner route with ham with pineapple and roasted asparagus?
My family goes the dinner route for Easter, and then a brunch celebration about a month later on Mother’s Day.
No matter what you choose, this unique charcuterie board idea could come in handy. You can serve it as part of your brunch menu, or as an appetizer before dinner.
An Easter Charcuterie Board is the perfect way to showcase a variety of savory and sweet treats and create a beautiful and enticing spread for the holiday.
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You might not have been expecting a recipe like this from me this fall, after my admission last year that I don’t really like pumpkin (heck, I made my Halloween food ideas platter using mostly mango).
But some weird part of my personality has a hard time accepting that there could be foods I don’t like. I PRIDE myself on being the least picky eater anybody will ever meet!
So, just like I forced myself to eat one olive per day for a month until I liked olives (really, I did that, and it worked), I also make it a point to try foods I “don’t like” at least once a year.
It’s easy to remember my yearly taste test with pumpkin, because let’s face it: Americans are pumpkin crazed in the fall.
While pumpkin coffee drinks don’t sound appealing to me (yuck, give me an apple cider mule any day, though) and pumpkin pasta sauces are just too much to handle, I settled on a small bite pumpkin appetizer (designed for holiday entertaining) this year (and also discovered that pumpkin creme brulee is quite good).
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Ask me about the best foods I’ve ever eaten, and I guarantee you the answer will involve a dish that is a combination of several of the five basic tastes: sweet, savory, sour, salty, bitter.
You know how when you watch TV cooking competitions, and the judges will often refer to a contestant’s dish as “one note”? That means that the dish they’ve prepared is overwhelmingly sweet, or JUST sour, or way too salty.
These TV judges (and smart home cooks) know that balancing flavors is the key to making people want to take another bite of a dish. And another. And another.
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The holiday season is upon us, which may as well be called “snacks for dinner” season in my house. Certainly in the time between Christmas and New Year’s (and the dinner of a New Year’s Eve charcuterie board), but sometimes starting even before that, Jeff and I put a low priority on official meals.
We generally spend most the the time relaxing at home with books, puzzles, pajamas and Netflix. The days are peppered with small snack plates throughout, with my mom’s homemade Chex Mix, Christmas cookies, cheese and crackers, nuts and seasonal fruit making up the majority of our diet.
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We’re almost in full holiday mode around here. Melomakarona Greek cookies have been baked and wrapped up for their recipients. A charcuterie chalet is being discussed. Jeff is wrapping gifts in beast mode, because that’s his specialty.
Izzy is falling asleep to the sounds of Christmas carols in the house, because that’s what dogs do. And I’m still here blogging, because I have a few more recipes I want to share with you friends before the holiday!
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I was mad. So, so mad. I mean, I’d been mad at my husband before (and a few times since then). But this time, it was about food. And I was very mad.
You see, when we were dating, and after we were first married, we made very simple dinners. We had lots of tacos, simple chopped salads and sloppy joes (and these are all still considered excellent dinners in our household!) I was also the proud owner of a new panini pan, so there were lots of pressed sandwiches.
One of my favorite panini to make was a combination of sliced deli ham, raspberry preserves, and brie cheese on crusty bread. It sounds like a weird combo on paper screen, but it was soooo good. The ham was a bit salty, which was balanced by the sweet preserves. And of course, the gooey, pungent brie was the icing on the cake.
I made these sandwiches all the freakin’ time for a long while. Not only did I love the flavor, but they were fast and cheap, even served with homemade spicy potato chips!
Somewhere along the way, these panini sort of got phased out of our normal dinner repertoire. Other things worked their way in, and these sandwiches were lost in the shuffle.
Year later, I remembered them and told Jeff that I was thinking of making them again. He whisper-muttered:
“Um, I don’t really like brie.”
There was yelling. There were nearly tears. There was disbelief, because brie is awesome (especially savory baked brie). There was disappointment. Mostly, I was just sad that I fed him nearly a hundred of these sandwiches. He so didn’t want to hurt my feelings, that he just suffered and ate them.
I mean, I can’t really complain about having such a sweet husband, but let’s just say I’m happy he’s more honest with me about my cooking now. And that makes me happier than those sandwiches made me (which was pretty happy!).
Nowadays, I still buy brie once in awhile, and eat it in private, at lunchtime. Needless to say, these pumpkin-brie quesadillas were all for me.
A little autumn-themed brie treat! These are perfect for dinner before trick-or-treating, followed up with some Halloween Brownies Ideas or Halloween bark!
If you have a bit of extra pumpkin left over from making pumpkin creme brulee, this is a great way to use it up.
You can even use the scraps left over from cutting out bat and ghost brie shapes for a Halloween meat and cheese tray to make these!
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Pumpkin-Brie Quesadillas
Ingredients
- 1 ¾ cups canned pure pumpkin
- 1 teaspoon chili powder
- 1 teaspoon minced fresh sage
- ¼ teaspoon cayenne
- Nonstick cooking spray
- 8 small flour tortillas
- 5 ounces brie cheese thinly sliced
Instructions
- In small bowl, stir together pumpkin, chili powder, sage and cayenne.
- Heat griddle over medium heat; spray with cooking spray. Place 4 tortillas on griddle and top each with 1/4 of the pumpkin mixture, 1/4 of the cheese and a second tortilla. Cook 4 to 6 minutes or until tortillas are golden and cheese melts, turning quesadillas halfway through cooking. Cut each into quarters and serve warm.
Nutrition
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