How To Make A Fresh Seacuterie Board Recipe By Tasty

HOW TO MAKE A FRESH SEACUTERIE BOARD RECIPE BY TASTY

Steps:

• The day before serving, make the octopus salad: In a large bowl, whisk together the orange zest, orange juice, ginger juice, garlic, soy sauce, sesame oil, mirin, apple cider vinegar, jalapeño, sugar, olive oil, and salt. Add the octopus and toss to coat. Cover the bowl with plastic wrap and marinate the octopus in the refrigerator overnight.
• Make the mignonette sauce: In a small serving bowl, stir together the shallot, red wine vinegar, and crushed black peppercorns. Refrigerate until ready to serve.
• Make the crab dip. In a medium bowl, stir together the cream cheese, mayonnaise, Old Bay seasoning, garlic powder, horseradish, lemon zest and juice, Worcestershire sauce, and salt. Mix well. Gently fold in the crab meat and chives, then season with the salt. Refrigerate until ready to serve.
• Shuck the oysters: Wrap a kitchen towel around your hand and an oyster, leaving the pointed end of the oyster exposed. Using an oyster knife, carefully wedge the knife into one side of the point and use firm, even pressure to twist to open the oyster. Unwrap the oyster from the towel, then use the knife to work around the top shell, disconnecting the muscle. Remove the top shell and gently run the knife along the bottom shell to release the oyster. Repeat with the remaining oysters. Arrange the oysters in the bottom shells on a small platter of crushed ice with the mignonette sauce and a lemon half.
• Assemble the board: Spread the crushed ice on a 26 x 18-inch baking sheet. Top with the other baking sheet. Line with butcher's paper.
• Transfer the octopus salad to a serving dish and garnish with the micro cilantro, then place on the pan, along with the oyster platter. Transfer the crab dip to a serving dish and place on the pan, then garnish with chives. Add the butter lettuce leaves, then top with the ahi poke salad. Arrange the lox, cocktail shrimp, cocktail sauce, prepared horseradish, seaweed salad, grilled bread, crackers, cucumber, crab claws, blood orange slices, and pickled vegetables. Top the lox with the capers. Add the lemons to the pan.
• Serve immediately.
• Enjoy!

FRUIT AND CHEESE BOARD

Steps:

• On a large platter or cutting board, arrange fruit, almonds and cheeses. Place honey in a small jar; tuck jar among fruit.

HOW TO MAKE A CHARCUTERIE BOARD

Steps:

• Cheese: Very important! Cut your brie into a large wedge. Next, cut the manchego into thin wedges, and fan them with their points facing one another. Lastly, cut your cheddar into cubes, and do a fun little stack! Goat cheese can stay whole with a cheese knife near it, so guests can cut it for themselves.
• Meat: The prosciutto is thinly sliced, and can be bunched up for an effortless beauty. Because the soppressata is cut thicker than the rest, we like to fan it along the board. Salami is a great way to get creative. If you fold it in half, and then in half once more, it can sit right side up. Intertwine all the salami folds to make a rose bouquet.
• Condiments + Sidekicks: You can't have condiments without bowls. Investing in a few ramekins for your delicious spreads to complement your meats and cheese isn't a bad idea. (Tip: you can also use old jam jars or mason jars you have handy) Place three ramekins in different spots around the board, and fill each with your whole grain mustard, fruit preserves, and cornichons.
• Fruit: Fresh fruit is your friend. Find a spot for your grapes. (Tip: keeping them on the vine brings some height without them falling off the board) Cutting apples, pears or peaches in wedges gives a cleaner look, while cutting seasonal fruits like figs in half will show off its colorful, textured inside. Raspberries should be stacked in places that need to be filled.
• Crackers: The remaining space you have on your board is now dedicated to different types of nuts and crackers/crisps. Place your salted pecans either in one spot, or scatter them in different areas. Fan your seeded crackers, and stack your pita chips. Place a ramekin or jar down, if room permits, and use that for the long breadsticks! (tip: This allows them to stick up and add dimension).
• Garnishes: Lastly, jazz it up! Garnish does wonders while bringing color and texture to your board. There are several different herbs and edible flowers you can use. We chose sprigs of rosemary. Place them around, and break them in half if needed. This will bring your board over the top.
• Pro tip: No board? No problem! Feel free to use everyday kitchen tools like a pizza paddle, cast iron skillet or a sheet pan of any size to display the fruits of your labor (pun intended)!