Beautiful Boards from page 8
HOMEMADE LABNEH BOARD 4 cups (1 L) whole milk yogurt
SWEET & SPICY GOAT’S CHEESE BOARD 2 tsp (10 ml) fennel seeds 2 tbsp (30 ml) ghee 4 garlic cloves, thinly sliced ½ cup (125 ml) cilantro leaves and tender stems 10½ oz (300 g) fresh goat’s cheese, at room temperature cup (60 ml) sweet mango chutney 1 small, fresh Ataulfo mango, peeled, pitted and diced 1 tsp (5 ml) flaky sea salt 1 Thai red (bird’s eye) chili, sliced into thin rounds or ½ tsp (2 ml) red chili flakes warm naan bread, for serving 1 Add fennel seeds to a dry frying pan and place over medium heat. Toast, stirring constantly, until fragrant, about 2 minutes. Transfer to a mortar and pestle, roughly grind warm fennel seeds and set aside. If you don’t have a mortar and pestle, place seeds on a cutting board and crush them using a heavy-bottomed saucepan. Transfer to a small bowl and set aside. 2 Place frying pan back over medium heat and add ghee until melted and hot. Add garlic and fry, stirring constantly, for 30 seconds. Add cilantro, taking care as it will sputter and spit when it hits the hot oil, and fry with garlic until darker in colour and garlic has turned light golden brown, about 30 seconds to 1 minute. Using a slotted spoon, transfer garlic and cilantro to a small bowl and set aside. Save remaining infused ghee for another use or discard. 3 Thickly spread goat’s cheese on cutting board and use a knife or back of a spoon to add swirls, peaks and valleys in cheese. 4 When ready to serve, dot sweet mango chutney over goat’s cheese, then sprinkle with diced mango, toasted fennel seeds, fried garlic and cilantro, flaky sea salt and chili flakes. Serve alongside warm naan bread for dipping. Serves 8
½ tsp (2.5 ml) kosher salt 2 red radishes, very thinly sliced on a mandoline 1 Persian cucumber, finely diced 6 yellow cherry tomatoes, sliced into rounds
SPRINGTIME HONEY & FLOWER BUTTER BOARD 1 cup (250 ml) unsalted butter, softened 2 tsp (10 ml) flaky sea salt 1 tsp (5 ml) lemon zest 2 tbsp (30 ml) fresh chives, chopped 2 tbsp (30 ml) fresh mint leaves, torn or cut into chiffonade 2 tbsp (30 ml) fresh tarragon leaves, left whole or torn 2 tbsp (30 ml) edible flowers, dried or fresh 1 tbsp (15 ml) wildflower honey warm baguette, for serving 1 In a medium bowl, mash butter with a spoon until it is the consistency of peanut butter but not melted. Transfer softened butter into a couple of piping bags fitted with different shaped and sized star piping tips. Pipe rosettes of butter onto cutting board. Alternatively, thickly spread butter onto cutting board and use a knife or back of a spoon to add swirls, peaks and valleys in butter. 2 Liberally sprinkle flaky sea salt and lemon zest over butter. 3 In a small bowl, gently toss together chives, mint, tarragon and edible flowers until well combined. Sprinkle over butter before drizzling wildflower honey over top of everything. 4 Serve alongside warm slices of baguette for dipping. Serves 8 PAIRS WITH MEIOMI CALIFORNIA ROSÉ USA $29.99 206066 MONTE CREEK LIVING LAND SPARKLING ROSÉ BC VQA $23.49 228385
⅓ cup (75 ml) pomegranate seeds 2 tbsp (30 ml) fresh mint leaves, large leaves roughly torn 2 tbsp (30 ml) za’atar spice 2 tbsp (30 ml) extra-virgin olive oil warm pita bread, for serving
1 Place a fine mesh sieve over a large bowl and line with 2 layers of cheesecloth. In a medium bowl, stir together yogurt and salt before transferring to cheesecloth-lined sieve. Fold corners of cheesecloth over yogurt and place in refrigerator to allow whey to drain away from yogurt for at least 24 hours and up to 36 hours, resulting in homemade labneh. 2 Thickly spread labneh on cutting board. Using a knife or back of a spoon, add swirls, peaks and valleys in labneh. 3 When ready to serve, sprinkle labneh with radish rounds, diced cucumber, cherry tomatoes, pomegranate seeds, mint and
za’atar. Drizzle with olive oil and serve alongside warm pita bread for dipping. Serves 8 PAIRS WITH MASI MODELLO PROSECCO Italy $16.49 161591 DIRTY LAUNDRY HUSH ROSÉ BC VQA $19.99 767103
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