Tis Almost That Time of Year

How many of you pin things to Pinterest? I save recipes to mine – from my blog and from all the blogs I follow. Every now and then, I need to go in and “clean house” – delete duplicate pins or pins that no longer are linked to anything. Currently there are over 11,000 pins. That’s a lot.

So what does that have to do with today’s share? Under each board title, there is all sorts of information. It tells you how many pins in that board, how many sections and how long since you last pinned to that particular board. If you were to go to my Pinterest, you’d see that I have duplicate boards such as Appetizers, Cold and Z Appetizers, Cold. The “Z” tells me it’s recipes from other blogs, not mine. Those are the recipes that I want to try, but haven’t had the pleasure yet. My Cold Appetizer (as in those I’ve shared with you) hasn’t had a pin from me in a year – a year!! However; from other sites, it’s been 3 days. Which tells me I’m really busy collecting and not so busy passing it along. Hum, that needs to change, don’t you think?

Today is National Cheese Curd Day, Mushroom Day and Red Wine Day. That got me to thinking – the holidays are nearly upon us. It’s time to start getting serious. There are family gathers and pot lucks and church socials to think about. This summer, we spend three marvelous days in Monterey. Our first night at a posh, Five-Star resort, Kiddo and I shared the most amazing Charcuterie Board. It was beyond exquisite. I have a beautiful board that I would love to utilize and really have a go at being that creative. Unfortunately, markets carrying a variety of good quality cheeses and select meats are few and far between. And then there’s the audience. Perhaps some of our fellow parishioners would appreciate a well-crafted board. However; it would take a small fortune to put together a board with enough to share. Which brings me to family gatherings. I love my family. But I swear, I was adopted. Fancy they are no. Their idea of a Charcuterie Board would be one found in the deli department with Summer Sausage, Colby Cheddar and Ritz crackers.

For them, I keep things simple. Yet I do like to broaden their horizons. Two years ago, I won them over to Frog Legs. That’s a step in the right direction. I’m hopeful that the use of an Irish White Cheddar in this Marinated Olive and Cheese will further expand their culinary experience. I’ve tried cheeses from Spain and Goat Cheese, neither of which went over well. They didn’t care that much for lamb or elk sausage either. Of course, Kiddo and I smile, knowing that just means more for us. That said, I am on the prowl for appetizers that might just win their stamp of approval. Wish me luck!

Marinated Olives and Cheese Ring
1 tablespoon fresh Parsley
1 tablespoon fresh Basil
3 Garlic Cloves
1 (2 oz) jar Diced Pimiento
8 oz Cream Cheese, cold
10 oz Irish White Cheddar
1/3 cup Pimiento-Stuffed Olive
1/3 cup pitted Greek Olives
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
1 loaf French Bread Baguette

Mince parsley, set aside. Mince basil, set aside. Peel and finely mince garlic, drain diced pimientos.

Cut cream cheese lengthwise in half, then cut each half into quarter-inch slices. Cut Cheddar Cheese into quarter-inch slices. On a serving plate, arrange cheeses upright in a ring, alternating Cheddar and Cream Cheese slices.

In a bowl, mix together the olives for a variety. Fill the center of the plate with olives.

In a measuring cup, whisk together vinegar, oil, parsley, basil and garlic until well blended. Drizzle the balsamic mixture over the cheeses and olives. Sprinkle entire presentation with the diced pimientos. Cover and refrigerate overnight.

When ready to serve, slice the baguette into rounds. Brush with olive oil, lightly toast under the broiler. Arrange baguette toasts on a board or platter to serve alongside the marinated ring.

Original Recipe: Taste of Home

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I shall live in the house of the Lord all the days of my life