Charcuterie Board Recipe
House Terrine, Local Meats, Local Cheeses, Pickles, Mustards, Jams, Drop Biscuit.
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Ingredients
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House Terrine
Local Meats
Local Cheeses
Pickles
Mustards
Jams
Drop Biscuit
Method
House Terrine
- 1
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened.
- 2
Cook the Meat
In a large pot, combine the pork shoulder and fatback. Add diced shallots, minced garlic, thyme, salt, and black pepper. Pour in white wine and cover. Cook over low heat for about 2 hours, stirring occasionally until the meat is tender.
- 3
Blend the Mixture
Once cooked, let the meat cool slightly. Blend the mixture until smooth, then fold in the softened gelatin until fully incorporated.
- 4
Chill the Terrine
Transfer the mixture to a terrine mold, smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours or overnight to set.
Local Meats
- 5
Slice the Meats
Arrange the salami, prosciutto, and chorizo on the board, slicing them into thin pieces for easy serving.
Local Cheeses
- 6
Prepare the Cheeses
Slice the brie, cheddar, and gorgonzola into bite-sized pieces. Place them on the board, grouping them with the meats.
Pickles
- 7
Arrange the Pickles
Place the cornichons and pickled onions in small bowls or directly on the board to add a tangy flavor.
Mustards
- 8
Serve the Mustards
Spoon the Dijon and whole grain mustard into small dishes and place them on the charcuterie board.
Jams
- 9
Add the Jams
Spoon fig jam and apricot jam into small bowls and place them on the board for a sweet contrast.
Drop Biscuit
- 10
Make the Biscuit Dough
In a bowl, mix flour, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs, then stir in milk until just combined.
- 11
Bake the Biscuits
Drop spoonfuls of dough onto a baking sheet. Bake at 200°C (400°F) for about 15-20 minutes or until golden brown.