Michael Symon: Marinated olives recipe - Cleveland 19 News Cleveland, OH

Michael Symon: Marinated olives recipe

Marinated olives recipe (Source: WOIO) Marinated olives recipe (Source: WOIO)
CLEVELAND, OH (WOIO) -

MARINATED OLIVES RECIPE

Ingredients for 4-6 servings

  •          Castello® Aged Havarti
  •          Castello® Saga Blue Brie
  •          Castello® Traditional Danish Blue
  •          Assorted crackers and focaccia
  •          Assorted radishes, with the greens attached if possible
  •          2 tablespoons unsalted butter, softened
  •          Flaky sea salt, such as Maldon Salt

Ingredients for marinated olives

  •          1 ½ cups mixed olives such as Castelvetrano and Kalamata
  •          ¼ cup olive oil
  •          1-2 sprigs thyme
  •          ¼ teaspoon chili flakes
  •          1, 2-inch piece of lemon peel
  •          1, 2-inch piece of orange peel

Preparation"

For the marinated olives:

In a mixing bowl combine all ingredients. Let sit for 30 minutes to allow the flavors to infuse. This can also be done a day ahead of time; simply allow the marinated olives to come to room temperature before serving.

To assemble the cheeseboard:

Place the cheeses at opposing ends of the board. Fill in the spaces with a nice bunch of radishes, with the butter and flaky salt near by. Add assorted crackers and focaccia, as well as the marinated olives. This is a savory cheeseboard, but feel free to add your favorite dried and fresh fruits, such as dried tart cherries or fresh figs.

PERFECT CHEESE BOARD

HOW MUCH CHEESE DO I NEED?

Per serving: If your cheese board is being served as an hors d’oeuvre, plan for 1 to 1.5 ounces of each type per person. If you’re serving it as a light meal, plan for 2 to 3 ounces of each type of cheese per person.

Choose an odd number of cheeses, such as five or seven, depending on the number of people you’re serving. An odd number of cheeses balanced around the board will make it visually appealing.

HOW DO I KNOW WHAT FLAVORS WORK TOGETHER?

Provide a variety of flavors that complement one another. Try a combination of aged, soft, firm and blue cheeses.

Another option is to use cheeses made from various types of milk, such as goat, sheep, or buffalo cheese, as well as traditional cow’s milk cheese.

WHAT KINDS OF CHEESE SHOULD I SERVE?

Here are some suggestions for flavor variety on a cheese board.

•Aged Havarti. Castello® Aged Havarti is an excellent option for heightening the enjoyment of a cheese plate. Mild and buttery in flavor, this well-matured cheese has a delicate, crystalline structure that forms during its long maturation period, creating a crunchy surprise that’s delightfully delicious.

•Triple Crème Cheese. The softeset of cheeses, triple crème cheese is extremely soft and spreadable. It is easy on the palate and pairs with a wide variety of foods, making it a great addition to any cheese board.

•Danish Blue. Blue cheese, is a full-flavor variety that has a wonderful “bite,” with characteristically tangy notes of blue balanced by sweet and salty undertones.

•Cheddar. A firm Cheddar is a cheese plate staple. With a sharp, pungent and often earthy flavor, this cheese brings a unique aspect to the cheese board and also a little color.

•Chèvre. This goat-milk-based cheese with a tart, earthy flavor gives your guests the opportunity to be more adventurous and try something new.

WHAT FOODS SHOULD I PAIR WITH THE CHEESES?

The perfect cheese board includes a variety of delicious accompaniments that allow the palate to appreciate the taste of the cheese. Consider four main types of pairings:

•Bread. Flatbread, grilled crostini, crackers, baguette

•Sweet. Figs, apricots, honey, berry preserves

•Savory/Salty. Marcona almonds, cashews, Kalamata olives, spicy mustard

•Charcuterie. White wine salami, prosciutto, pork pâté, Andouille sausage

All of these cheeses are readily available in the specialty cheese section at your local grocery store. If you wish to venture further, you can also find a wide selection of options at specialty cheese shops.

HOW DO I PUT IT ALL TOGETHER ON A CHEESE BOARD?

Using a quality board will add to the visual appeal of your cheese board creation. Boska offers beautiful boards made of wood, marble and even concrete. Brooklyn Slate boards are also a fun option, as you can write the names of the cheeses right on the board using chalk or soapstone.

Arrange the flavors from mildest to strongest in a clockwise pattern on the board. Identify the name of each cheese, whether you write it directly on the board, on a paper stand beside it, or on wooden or porcelain markers made especially for this purpose.

Set out precut cheeses about 30 minutes before serving, so the aromas and flavors can fully come to life.

WHAT IS THE BEST WAY TO CUT THE CHEESES?

Since you’ll have a variety of cheeses, it’s a good idea to provide a variety of knives:

•A slicer for hard and semi-hard cheeses like Cheddar and Havarti

•An open-work blade knife with holes in it so soft cheeses, like free, are less likely to stick to the knife

•A paring knife, which works well for just about all types of cheese

In addition to sliced cheese, vary the format of the cheese you serve by making rustic crumbles. Take a knife to a block of cheese, push it halfway through, and then twist the knife to pull out the crumbles.

Precut a few slices of crumbles of each cheese type, so people will know how to cut each particular type of cheese themselves, should they not be familiar with it. Also set out at least one knife per cheese type, as well as a few cheese forks for your guests to use.

HOW SHOULD I STORE LEFTOVER CHEESE?

To keep the leftover cheese fresh, it is essential to store it properly so it retains moisture and flavor and doesn’t absorb other flavors from the refrigerator. Package the different cheese varieties as follows:

•Blue cheese. Wrap it in aluminum foil, then plastic wrap.

•Aged Havarti and hard cheeses. Wrap in parchment, waxed paper or Formaticum professional cheese paper,

followed by a layer of plastic wrap.

•Soft cheeses. Store in a resealable plastic container.

Always wrap cheese separately, rather than wrapping together blue cheese with Havarti, for example, to maintain each cheese’s unique flavor profile.

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