Bolton - On boards: simple and inspiring recipes and ideas to share at every gathering

Copyright 2018 Lisa Dawn Bolton

All rights reserved. The use of any part of this publication, reproduced, transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, or stored in a retrieval system, without the prior written consent of the publisheror, in case of photocopying or other reprographic copying, license from the Canadian Copyright Licensing Agencyis an infringement of the copyright law.

Appetite by Random House and colophon are registered trademarks of Penguin Random House LLC.

Library and Archives of Canada Cataloguing in Publication is available upon request.

ISBN: 9780147531148

eBook ISBN: 9780147531155

Cover and book design: Jennifer Griffiths

Cover and book photography: Lisa Dawn Bolton; (marble) Prasit Jamkajornkiat / EyeEm / Getty Images

Photography on pages by Janis Nicolay

Published in Canada by Appetite by Random House, a division of Penguin Random House Canada Limited.

www.penguinrandomhouse.ca

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Welcome! Come in, pull up a cushion (yes, cushion) and sit down. Make yourself comfortable, and let me tell you a little about how I love to eat.

When I recall my fondest food memories, theyre filled with people sharing simple food, family-style. People crowded around a table, passing bites around. People curled up with their feet on the sofa, wineglass perched delicately on the armrest. People sitting on cushions eating casually, no utensils required. And Im not off fussing in the kitchen; Im with everyone else, enjoying every last bite of baguette, Brie and blackberry, not giving a second thought to anything other than the moment. If that sounds like an experience you would like to be a part of, this book is for you, because thats the beauty of a big, bountiful board, a board full of food to pick and share from. Because of that board, I dont have to be stressing over dinnerI can sit back and enjoy the company of my family and friends. For me, the recipe for a perfect gathering is:

Find some good company.

Gather around a big board.

Make some great memories.

I truly believe you dont have to prep and plan an elaborate spread every time you want to entertain. The effort that goes into hosting shouldnt overshadow what you serve. But the pressure we put on ourselves can be overwhelming. Trust me, Ive been there. Anticipating guests on the weekend, scouring my cookbooks for that perfect dish, making four stops to gather every item in a long list of ingredients. Then, after following the recipe to the letter, closing the oven door and just praying it works. Only for when the guests finally arrive, to still be too busy in the kitchen to actually spend time with them! That used to be me. But not anymore. It was when I had a family of my own that I realized how fast time passes and that the little moments in life are what really matter. I didnt want to miss those moments because I was too busy whisking a sauce to hear the stories being shared in the other room.

Serving food on boards is the perfect solution to serving something delicious that has also, almost entirely, been prepared in advance. Most of what goes onto a board can be made ahead of time, so you never have the stress of timing a perfect meal. And the best thing about boards is that no matter your culinary skill level, you can create something beautiful. But no matter how the board turns out, it will be the stories, laughter and company that people will remember. Whether youre having a picnic with close friends or a fabulous New Years Eve celebration, boards are really about the people sitting around them and give you a real chance to eat, share and connect with those you love.

On Boards is not a cookbook in the traditional sense. Its more of a book of inspiration broken into three parts. Part one provides information on getting started: types of boards and serving tools, types and amounts of ingredients, and tips on arrangement and presentation. Part two contains the stars of the show, the boards: 50 ideas for all seasons and occasions. Part three features the recipes: 52 simple dips, sauces and other tasty additions to make ahead of time and serve as part of your boards.

Part one offers advice to help you build the very best boards. This is not a cheese education book or a charcuterie book, so you wont find history lessons or steps for how to make your own. You will find an introduction to some cheese varietals and pairings and some types of meat that you may not have encountered before. If youve never had a cheese board for dessert, I suspect youll be pleasantly surprised. And blue cheese paired with smoked mussels? Who knew?!

When you turn to part two, youll find it looks a little different from most cookbooks. For each board, I have listed components rather than ingredients, followed by short, simple prep information where required, rather than a detailed step-by-step method (so, youll notice that sometimes not every component appears in the prep section).

The components are listed in the way I hope will be most useful to you when preparing your boards. First are any recipes that appear in the book, as these can be prepared in advance. Then come fresh fruits and vegetables, as they usually require the most prep work on the day. Meats, fish and cheeses come next, followed by breads and crackers, accompaniments (like pickles, preserves or nuts) and finally garnishes, which are always optional.

All quantities for the components are approximate. If a board calls for eight carrots, this is just a guideline. Unlike when youre making carrot cake, for example, adding more or fewer carrots to a board will not ruin the end result. And while I suggest a certain weight for meats and cheeses, I should also admit that after creating quite literally hundreds of boards, I still have a hard time visualizing what 4 ounces of prosciutto looks like! I also know that thinly sliced can be interpreted very differently at a speciality deli and a corner-store grocer. So again, weights are for guidance only and not to be followed precisely. Each board has a suggested serving size, which Ive based on the board being enjoyed as an opening act (see to understand what I mean by that!), but its just that: a suggestion.

On Boards is designed to be an inspiration for home entertaining. It should encourage you to try new meats, cheeses, fruits and vegetables and new ways of presenting and serving them. As you create boards from this book, dont get tied down trying to make them exactly as described or as shown in the photos. Instead, consider the boards in this book as a jumping-off point. Let your local market be your guide; judge the quality of the produce in front of you and substitute as necessary. Dont select subpar produce simply to match what you see in the booktaste should always reign supreme! Do what feels best for you, and have the confidence that you can create a beautiful spread for any occasion.