Recipes for "cheese board"

1. To make the turkey's body. Place the pear towards the lower 1/3 of a large cheese board. Insert 2 cloves for the eyes, then slice 1 almond in half lengthwise. Use a little honey to glue the almond to the pear. Now, take the carrots and stick 2 toothpicks into each end, then stick the other end of the toothpicks into the bottom of the pear to create the legs.

2. Next, add the "feathers" using rolled pieces of assorted meats. I use a mix of prosciutto, pepperoni, salami, and spicy chorizo. Try to use varying colors. Arrange the meats around the pear to create the feathers.

3. Once the meat is arranged, begin filling in space with thin slices of cheese. I like to slice the cheese into triangles or cubes. When the cheese is on the board, fill in any remaining empty space with fruits, olives, and nuts. For this particular board, I love using pomegranates, persimmons, red grapes, green olives, and citrus.

4. Add the crackers on the side. Serve the cheese board at room temperature with additional crackers on the side.

1. Find some string and drape it into the shape of a triangle on a medium to large cheese board. Use the string as a guide while building the board.

2. Working from the bottom up, fill in the tree in with the meats, nuts, fruits, and veggies, as desired. Use crackers to create the "trunk" of the tree.

4. Fill in any empty spaces with pomegranates or olives, then add some rosemary around the edges for "branches".

3. Serve the cheese board at room temperature with additional crackers on the side.

1. Arrange the cheese on a large serving board. While the cheese is cold, slice or cube some of the cheese blocks/wedges, if desired.

2. Fill the board in with the meats, nuts, fruits, veggies, and spreads as desired. Add the crackers on the outside of the board, filling in the empty space. Serve the cheese board at room temperature.

Arrange the cheese on a large serving board.

Scatter the Chex Mix around the cheese.

Add meats, fruits, and spreads as desired.

1. Preheat oven to 250 degrees F.

2. In a large bowl, toss together the Chex Cereals, mixed nuts, pretzels and bagel chips. Set aside.

3. In a small bowl, combine the butter, Worcestershire, thyme, salt, garlic powder, and onion powder. Pour the butter over the cereal mixture, tossing well for 3-5 minutes or until the cereal mixture is evenly coated. Spread the Chex mix evenly over 2 rimmed baking sheets.

4. Transfer to the oven and bake 1 hour, stirring every 15 minutes. Remove from the oven and stir in the cranberries. Serve or store-in an airtight container.

1. In glass jar, whisk together the olive oil, balsamic vinegar, basil, oregano, thyme, garlic and a pinch each of crushed red pepper flakes, salt & pepper.

2. Add the tomatoes to 1 bowl, and the peppers + zucchini to another. Toss the peppers and zucchini with 3 tablespoons of marinade. Add the remaining marinade to the tomatoes, tossing to combine. Allow the veggies to marinate for 1-2 hours or overnight in the fridge.

3. Preheat the grill to high. Grill the peppers + zucchini until light grill marks appear, 3-4 minutes per side. If using, grill the bread at the same time.

4. To assemble, arrange the cheeses on a large board. Arrange the grilled veggies, tomatoes, meats, and position around the cheese. Serve.

1. Place the burrata in a small bowl. Drizzle with olive oil and top with tomatoes. Season lightly with salt and pepper.

2. Place the feta cheese on a cheese board or serving platter. Drizzle with honey and top with fresh cherries. Arrange the burrata and marinated goat cheese around the feta. Arrange the prosciutto, fruits, veggies, and crackers around the cheese. EAT!

1. In a small sauce pan, heat the olive oil, thyme, oregano, garlic, and red pepper flakes over medium low heat until fragrant, about 10 minutes. Remove from the heat and stir in the lemon zest and a pinch of salt. Let cool.

2. Roll the goat cheese into small balls and place in a serving bowl or glass jar. Gently pour the oil over the goat cheese. Serve or place in the fridge and chill for up to 2 days.

In a medium bowl, whisk the flour, paprika, cayenne, and salt until combined.

Simply Recipes / Mark Beahm

Add the freshly shredded cheese and softened butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until combined, about 2 minutes. You can also do this in a large mixing bowl with a hand mixer.

Add the dry ingredients and beat on low speed to combine. If needed, add the water, a teaspoon at a time, until a dough forms. The dough should resemble play dough—soft, not dry, but not sticky.

Press a piece of plastic wrap directly against the dough and let it rest while the oven preheats.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Line 2 large sheet pans with parchment paper.

Once the oven has preheated, scoop the dough into a cookie press fitted with a large star disk. Pipe onto the baking sheet in 2- or 3-inch lines, leaving about a 1/2 inch between each straw.

Alternatively, roll out half of the dough on a lightly floured surface into a rectangle 1/8-inch thick. Use a pizza or pasta cutter or sharp knife to cut into 1/2-inch strips. Twist them several times or leave them as plain strips, and arrange on the baking sheets. Repeat with the remaining dough.

You can make the straws whatever length you want. As long as they are the same thickness, the bake time remains the same. A word to the wise: don’t make them more than 4 inches long, since they are more apt to break after baking.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the cheese straws until they are crisp, brown on the bottom, and light brown on top, 14 to 17 minutes. If you’re baking 2 baking sheets at once, rotate them halfway through.

To help the cheese straws keep their signature ridges or twirl, place the baking sheet in the freezer for 10 minutes before baking. You may need to add a minute or 2 to the bake time.

Let cool on the pan. Cheese straws can be a bit brittle when they’re warm, so handle them gently to avoid breaking them in half. Cool completely before serving.

Store for up to a week in an airtight container. If your cheese straws lose some of their crispness, re-crisp them briefly in a toaster oven and cool before serving.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm