A Very Vegetarian Sidesgiving
In the wise words of NYT Cooking’s very own Sam Sifton, “I don’t approve of appetizers at Thanksgiving. I don’t rise in darkness to cook for hours so that you can eat a half-pound of nuts before dinner and refuse seconds.”
But what if your autumnal feast was just one big appetizer, Sam? I’ll be honest, I’m no charcuterie board expert, but from what I gathered during my deep dive into Google the night prior, I learned that a crowd-pleasing board has 4 cheese rules:
Something creamy
Something aged
Something firm
Something potent
The rest, you can fill in with your favorite breads, crackers, jams, and farmers’ market fruits.
I figured I could bend the rules due to the fact that my Friendsgiving was meant for a party of three. To not overwhelm my two guests with enough cheese to make Aligot, I decided to combine rules #2 and #3 by opting for an Aged Manchego.
But surely enough three turned into six + a dog, however, this little cheeseboard could still feed the masses. My best advice when hosting wine & cheese night: always stock up on ‘the firm’, it was the first to meet the finish line.
Regardless of presentation, I’m sure your guests will be in awe of the bounty of fresh fruits, salty cheeses, and crunchy breads you bestow upon them—bonus points if you pop open a bottle of Pinot Noir the moment they arrive.
As a wrap-up, and a seasonal goodbye, I’ll end on with what I’m most thankful for: whoever is reading this post. I thank you for your support in my long-awaited food journey.