I’m Ruth Gangbar, a food stylist with an off-grid cottage rental biz in PEC (plus, I really love to cook and eat). I’ve been invited to show you how to build your own Charcuterie board, inspired by the one I styled on page 58 of the Bay of Quinte Discovery Guide, with photography by Johnny C Y Lam. Given it’s not raining, and the Farmer’s Markets are open in both Belleville & Quinte West (Trenton) off I go to gather what I need for this “How-to” post for the “Foodie Weekend in Belleville”.
Let’s get started!
1) Assemble your ingredients:
Quinte West Farmers Market (Wed, Sat) in Trenton provided:
Spiced Gouda, Italian Gorgonzola, mini Kaiser(GF) and Ladjager salami, Westphalian Ham, haggis (yes, haggis!), pickled Amsterdam onions, Empire Jalapeño and Chillies Mozz, oat cakes: Trenton Delicatessen 93 Dundas St W. Trenton @TrentonDelicatessen
Organic Portuguese artisanal olive oil, Morrison Point Farm Summer Wildflower Honey: The Local Food Shop.
2) Assemble your tableware
3) Start Building—the FUN part
I made delicious deviled dggs using the sweet and sour Mustard & mayo in the filling, topped with Organic sauerkraut,chives and smoked paprika.
Green beans and baby onions got tossed on a hot grill pan, while I baked a Black Raspberry, cheese curd and sage Focaccia Bread using the pizza dough…drizzled with some wonderful olive oil and honey for dipping. A real surprise was the Haggis, which I quickly seared and then caramelized in Fosterholm Maple Syrup before slicing. It’s got a great texture! — with steel-cut oats adding a slight chewiness.
4) Put it all together: add final, creative touches. Use your garden herbs!