Lodge Charcuterie Board Recipe

Prepare and clean

Trim any connective tissue, green spots, or large veins from the chicken livers. Rinse quickly under cold water and pat dry with paper towels. Let sit at room temperature for 10 minutes.

Sauté aromatics

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped shallot and cook until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook livers

Increase heat to medium-high and add the chicken livers in a single layer. Sear 2-3 minutes per side until the exterior is browned but the interior is just cooked through (slightly pink center). Do not overcook or they become grainy.

Deglaze and finish

Remove pan from heat, add the brandy or cognac and return to low heat for 30 seconds to flambé or let alcohol evaporate. Add the remaining 2 tablespoons butter, thyme, salt, and pepper. Stir to combine.

Blend to a smooth pâté

Transfer the cooked livers and pan juices to a food processor or blender. Add the heavy cream and process until very smooth, 1–2 minutes, stopping to scrape down sides. Taste and adjust salt and pepper.

Chill and seal

Spoon the pâté into a small serving bowl or ramekins. Smooth the top and spread the softened butter over the surface to create a seal. Cover and chill for at least 2 hours (or overnight) to firm up. Bring to cool room temperature 20 minutes before serving.

Arrange the prosciutto, soppressata/salami, and any additional cured meats on the board in loose folds or rolls for easy picking. Cut the cheddar and manchego into 1/2-inch slices or small triangles. Leave the brie wheel whole or partially sliced so guests can spread it. Space meats and cheeses across the board to balance colors and textures.

Place whole grain mustard and fig jam in small bowls. Scatter cornichons, marinated olives, and toasted nuts into small piles or bowls. Drizzle honey over or beside the brie just before serving.

Make pickle brine

Combine white wine vinegar, water, sugar, and kosher salt in a small saucepan over medium heat. Stir until sugar and salt dissolve; remove from heat and let cool for 5 minutes.

Pack and chill

Place sliced cucumbers, peppercorns, mustard seeds, and dill sprigs into a clean jar. Pour the warm brine over the cucumbers, pressing down to submerge. Let cool to room temperature, then refrigerate for at least 1 hour (best after 4 hours). These quick pickles keep up to 2 weeks refrigerated.

Preheat oven to 425°F (220°C) or light a grill. Slice the baguette on a bias into 1/2-inch slices. Brush both sides lightly with olive oil and sprinkle with a little sea salt. Place on a baking sheet and toast in the oven for 6–8 minutes, flipping once, until golden and crisp. Alternatively, grill quickly on a hot grill for 1–2 minutes per side.

Arrange toasted bread and crackers on the board near the pâté and cheeses for easy access.

Select a large wooden board or slate. Start by placing the pâté ramekin, bowls of mustard and jam, and bowls of olives/cornichons on the board to anchor the layout. Arrange meats and cheeses around these anchors. Add pickles, nuts, and bread in the remaining spaces. Garnish with microgreens or parsley and tuck lemon wedges on the side. Provide small spoons for condiments and butter knife for pâté. Serve chilled pâté but not too cold, grilled bread, crackers, and allow guests to build bites.