Taco Charcuterie Board

Taco Charcuterie Board

Charcuterie is a French word that usually means cured meats, cheeses, and nuts. Defined literally it means, Char=flesh and Cut= cooked. We easily can translate all of that into a Taco Charcuterie, and for me it just makes me laugh and puts a smile on my face.

Total Time:

Serves:

Ingredients

  • Chicken meat
  • Seasoned hamburger meat
  • Shrimp
  • Guacamole
  • Lettuce
  • Sliced Jalapeno pepper
  • Sliced tomatoes
  • Sour cream
  • Shredded cheddar cheese
  • Shredded white cheese
  • Salsa
  • Pinto beans
  • Refried beans
  • Sliced red peppers
  • Cilantro
  • Red cabbage
  • Limes
  • Hard taco shells
  • Flour taco shells
  • Red onion
  • Queso cheese
  • Corn

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I love to cook the unusual, the unexpected and something totally delicious. Especially during the holidays. These goat cheese pockets always put an amazing smile on peoples faces when I begin to serve them. They are so unexpected, and no one actually knows what they are until you tell them and then I hear an, “Oooooh” from the guests at the table. I love serving this over a green bean, arugula salad with orange sections from the tangelos I grow on my own tree in my “Victory” garden to highlight the orange zest in this recipe that adds so much to every bite of the goat cheese. Remember….. “Spread Love Like Butter” !

Total Time:

45 minutes

Serves:

4

Ingredients

  • 12 ozs. good goat cheese
  • ¾ c. dried cranberries
  • 2 Tbsp. orange zest about 2 large oranges
  • 8 sheets frozen phyllo dough defrosted
  • 6 Tbsp. unsalted butter melted
  • 4 Tbsp. plain dry bread crumbs
  • Kosher salt and freshly ground black pepper

Directions

  • Preheat the oven to 375 degrees.
  • Remove the goat cheese wrapper and place the goat cheese into the freezer for 15-20 minutes prior to slicing.
  • Cut four equal slices of goat cheese from your log of the goat cheese.
  • Cover the stack of defrosted Phyllo dough with a slightly damp towel to keep it moist and keep it from drying so it is not difficult to work with.
  • Place one sheet of phyllo on a cutting board, brush it with butter, and sprinkle it with 3/4 teaspoon of bread crumbs.
  • Repeat with a second sheet of phyllo on top, brush it with butter, and sprinkle it with bread crumbs, continuing until you have 4 sheets of the phyllo stacked up.
  • Cut the phyllo in half crosswise to make two equal rectangles.
  • Place a slice of goat cheese in the middle of one stack of phyllo, sprinkle 5-8 cranberries on top, followed by a sprinkle of the orange zest.
  • Fold a corner diagonally over the cheese, and pleat the rest of the dough up and around the cheese, enclosing it completely.
  • Place the package, folded side up, on a sheet pan lined with parchment paper.
  • Depending on the size of your phyllo dough, you may need to trim the tops of the package so it is flat on top when folded over.
  • Repeat the process, until you have 4 packages filled with goat cheese.
  • Brush the packages all over with melted butter, cover and refrigerate until ready to bake.
  • When you are ready, bake 15-20 minutes until golden brown. Serve warm over your favorite salad. Mine is a cold green bean, arugula salad with a Dijon vinaigrette.
  • Enjoy!

Video

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I love when the Autumn foods meet the winter foods, and you can make a comforting dessert that is not too sweet. That is what this recipe represents to me. Usually, cornbread is reserved for Thanksgiving, and apples and cranberries more for the December holidays. This recipe combines both and entices your senses and palate to begin to welcome those amazing fun December celebrations coming ahead. Enjoy! and always, “Spread Love Like Butter”.

Total Time:

1 hour

Serves:

8

Ingredients

  • 2 sticks butter
  • 1/2 c. brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. finely ground kosher salt
  • 2 Granny Smith apples peeled, cored and sliced in thin wedges
  • 1 8-12 oz. package fresh cranberries rinsed and stems removed
  • 1 c. finely ground yellow cornmeal
  • ¾ c. all-purpose flour
  • 1 tsp. baking powder
  • ¾ c. granulated sugar
  • 3 large eggs room temperature
  • ½ c. whole milk room temperature

To moisten and finish the cake:

  • 1/3 c. pure maple syrup or honey

Directions

  • Preheat oven to 350°
  • Melt ½ stick butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and salt. Cook stirring constantly until the sugar is melted and begins to bubble about 10 minutes. Remove from the heat and let cool slightly.
  • Arrange the apples in concentric circles on top of the brown sugar mixture in the pan. Pour the bag of fresh cranberries and smooth evenly over the top of the apples. Set aside.
  • Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl.
  • In a stand mixer fitted with the paddle attachment beat the remaining 1 ½ sticks of butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients and half the milk, then alternate adding the dry and then the milk one last time. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.)
  • Pour the batter evenly over the apples and cranberries in the skillet, then use a spatula to gently smooth it out, being careful not to disturb the apples.
  • Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 35 to 40 minutes.
  • With a toothpick or fork, pierce the cake all over. Generously drizzle the maple syrup or honey over the top and allow to seep into the cake to moisten it.
  • Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm. Enjoy! And, “Spread Love Like Butter”

Video

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