The Kitchen for Exploring Foods designed the most heart-fluttering charcuterie board you ever did see, complete with all the perfect pairings for your next party. Grab a cheese board, we love these handcrafted beauties made by Erich McVey, some pretty serving utensils, and all the fixings as recommended by our friends at The Kitchen.
California Brie
Parmesan Reggiano
Valdeon
Speck
Saint-André
Sopressata Salami
Humboldt Fog
Prosciutto
Marcona Almonds
Figs, halved (a mix of Kadota + Black Mission)
Fig Leaves
Honeycomb
Fig Preserves*
Assorted Crackers
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Fig Preserves
7 Cups Whole Black Mission Figs, washed in cold water and trimmed
3 Cups Sugar
1 1/2 Cups Water
Juice of 1 Lemon
Start by creating a syrup. Combine water, lemon juice and sugar in a large saucepan and bring to a boil. Stir regularly until syrup is clear and thick (about 15-minutes). Next, add the figs and reduce heat to low. Cover and simmer for 45 minutes.
Remove from heat and let settle. For a finer consistency, add cooled fig mixture to blender and pulse to grind figs.
Transfer preserves into sterilized canning jars, leaving 1/4″ head space. Seal and process in a water bath for 15 minutes. Store in refrigerator and enjoy!
As seen in Flutter Magazine, Issue No. 11
Photography: The Grovers | Design + Styling: Brooke Keegan | Floral Design: Olive Willow Designs | Food + Beverage: The Kitchen for Exploring Foods | Tabletop: Classic Party Rentals
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