Wing Charcuterie Board Recipe By Tasty Recipes

CHARCUTERIE BOARD

Steps:

• On a large cutting board or platter, lay out the salami, ham, baguette and crackers. Place the bread sticks upright in a small glass jar. Add the olives and pickles to the board in small bowls, if you like, along with the jams in small bowls or jars. Put the Pimento Cheese on the board in a small bowl, along with a knife for spreading. Scatter Candied Pecans decoratively over the board and serve.
• Stir together the cream cheese, mayonnaise and hot sauce in a medium bowl until smooth. Stir in the pimentos, celery, Cheddar, blue cheese, onion powder and paprika. Season with salt and pepper and refrigerate until ready to serve.
• Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
• Stir together the brown sugar, granulated sugar, cinnamon, ginger, cayenne and salt in a medium bowl.
• Beat the egg white in a large bowl with a hand mixer on high speed until stiff peaks form, about 5 minutes. Add the pecans and toss to coat. Add the sugar mixture and stir gently until the pecans are well coated.
• Spread the pecans in a single layer on the prepared baking sheet. Bake until crisp and deep golden brown, 40 to 45 minutes, stirring halfway through. Remove the candied pecans from the oven and let cool completely on the baking sheet, about 10 minutes, before breaking them apart. They will keep in an airtight container at room temperature for up to 2 weeks.

WING CHARCUTERIE BOARD RECIPE BY TASTY

Steps:

• Make the lemon pepper marinade: In a large bowl, whisk together the vegetable oil, lemon zest and juice, and black pepper. Add 1 pound (455 G) of chicken wings and toss to coat, then let marinate for 30 minutes.
• Make the Hawaiian BBQ marinade: In a separate large bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, garlic, and sriracha. Add 1 pound of chicken wings and toss to coat, then let marinate for 30 minutes.
• Make the buffalo sauce: In a medium bowl, whisk together the melted butter and hot sauce. Set aside.
• Make the blue cheese sauce: In a separate medium bowl, whisk together the crumbled blue cheese, mayonnaise, sour cream, and lemon juice. Refrigerate until ready to serve.
• Make the ranch: In a separate medium bowl, whisk together the mayonnaise, buttermilk, pepper, dill, chives, Worcestershire sauce, garlic, and salt. Refrigerate until ready to serve.
• Preheat the oven to 375°F (190°C).
• Arrange a cooling rack on a large baking sheet. Arrange the lemon pepper wings in a single layer. Arrange the Hawaiian BBQ wings in a single layer. Add the remaining pound of wings in a single layer.
• Bake the wings until cooked through, about 45 minutes.
• Remove the wings from the oven and pour the buffalo sauce over the naked wings, tossing to coat completely.
• Assemble the board: Pour the blue cheese and ranch sauces into small serving bowls and place on the board. Arrange the wings around the sauces, sprinkling the scallions over the Hawaiian BBQ wings. Fill in the board with carrot sticks, celery sticks, cherry tomatoes, lemon wedges, tortilla chips, onion rings, waffle fries, and small bowls of guacamole and salsa.
• Enjoy!

HALLOWEEN CHARBOOTERIE BOARD RECIPE BY TASTY

Steps:

• Make the cheese fingers: On one end of a string cheese half, cut a small piece of cheese to create a nail bed. Carve out 3-4 more small pieces ¼ inch (6 mm) up from the first cut to create knuckle creases. Place an olive half cut-side down at the tip of a string cheese half for a fingernail. Repeat with the remaining string cheese and olive halves.
• Make the Camembert casket: Lightly press the casket cutter through the top of the wedge of Camembert cheese. Using a sharp paring knife, cut away the excess cheese from the outside of the cutter and reserve for another use. Remove the casket from the cutter.
• Make the cheese zombies: Unwrap the wax seal from around a mini cheese wheel and slightly open up the remaining wax. Dab a bit marshmallow fluff on the back of a large bloody eyeball candy, then press onto one side of the wax seal. Repeat with the remaining cheese wheels and eyeball candies.
• Make the mummy berries: Dip the strawberries in the melted white chocolate, then place on a sheet of parchment paper and let set for 2 minutes. Place 2 googly eye candies on each strawberry, then let the chocolate set completely, about 3 minutes.
• Transfer the remaining melted chocolate to a piping bag and cut a small hole at the tip. Starting right below the eyes, drizzle the chocolate over the strawberries in a zigzag pattern, first from left to right, then right to left, to make a mummy effect.
• Make the blood of Frankenstein dip: In a food processor or blender, combine the sour cream, lime juice, avocados, jalapeños, scallions, cilantro, salt, pepper, and garlic. Process until well combined, 2-4 minutes. Transfer to a mini cauldron for serving.
• Add the cherry pie filling and pimiento-stuffed green olives to mini cauldrons.
• Make the cheese cutouts: Using a pumpkin cookie cutter, cut out shapes from the sliced cheddar cheese. Use a ghost cookie cutter to cut out shapes from the sliced mozzarella cheese.
• Assemble the board: Place the plastic skull on a large board or flat platter. Set the mini cauldrons with the blood of Frankenstien dip, cherry pie filling, and green olives on the board. Arrange the pumpkin and ghost cheese cut-outs, cheese fingers, Camembert casket (with the toy shovel, if using), cheese zombies, and mummy berries on the board. Fill in empty spaces with the Halloween-shaped vegetable chips, pretzels, cheddar puffs, and Parmesan crisps. Decorate the board with the cast iron cauldron, mini orange tea lights, skeleton hand, and plastic spiders. Just before serving, use tongs to carefully add the dry ice cube to the cast iron cauldron, then fill with the water.
• Enjoy!