This is a fun visual take on a traditional charcuterie board using an energy bite mixture formed into a log to make “salami.” Studded with pistachios and cranberries, it’s pleasing to the eye and the palate. Labneh, a Lebanese-style cheese made from pressed yogurt, is formed into balls; rolled in cardamom, rose petals, and almonds; and served alongside a stunning fruit array. Some advance preparation is required, so start the day before you want to enjoy.
Even greater grapes
grapes are a super refreshing snack, and nothing could be easier to prepare. Wash and dry 1 lb (450 g) grapes and section into small bunches. Place in a single layer in freezer-proof container lined with parchment, cover with lid, and allow to freeze for approximately 6 hours. Consume frozen.
In food processor, blend oats until you have a fine crumb. In large bowl, combine with remaining salami ingredients. With spatula, scrape paste from bowl onto large sheet of parchment paper. Form into log, using parchment paper to keep your hands clean. Twist parchment at each end of log to seal, and freeze overnight.
For labneh balls, open yogurt container, add salt, and stir thoroughly. Allow to stand for 15 minutes. Line bowl large enough to contain yogurt using double layer of cheesecloth. Pour yogurt into lined bowl. Gather up cheesecloth until it resembles a drawstring purse and tie tightly with string without squeezing yogurt through the cloth. Take another string and tie it in a circle and loop it around the top of cheesecloth so you can suspend the bundle. Suspend bundle over a bowl for 10 hours in fridge.
In blender, pulse rose petals and almonds together about 6 to 8 times. Add cardamom, mix through, and lay mixture on large flat plate. With clean hands, remove labneh from cheesecloth and scoop about 1 Tbsp (15 mL) into a ball. Roll to form a small ball about 1 in (2.5 cm) in diameter. Drop each ball onto plate with rose petal and almond mixture. Shake plate back and forth a few times, which will move balls through the mixture, coating them at the same time. Repeat with 5 or 6 balls at a time. Remove coated labneh balls to plate; cover and refrigerate until ready to serve.
To serve, use serrated knife to cut slices from frozen salami log. Fan out salami slices in two or more sections and arrange labneh balls on large board along with strawberries, frozen grapes, and any other fruit of your choice.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.