Winter Cheese Board w/ Blood Orange Marmalade

• Produce

  • 3 Blood oranges
  • 1 Lemon, Small

• Condiments

  • 1/3 cup Honey
  • 1/4 cup Mustard, whole grain
  • 1 cup Olives or olive tapenade
  • 1/3 cup Seasonal jam or blood orange marmalade

• Baking & Spices

  • 1 1/2 cup Sugar, organic

• Nuts & Seeds

  • 1 cup Spiced or candied nuts- walnuts, toasted

• Bread & Baked Goods

  • 1 Baguette, small

• Dairy

  • 3 Varieties of cheeses

• Desserts

  • 1 Candy thermometer

• Other

  • Optional additions - 1 teaspoon minced ginger, star anise pods, fennel seeds,

Found on feastingathome.com

Description

Ingredients

• 3-4 varieties of cheeses 4-6 ounces each
• ⅓ cup honey
• ⅓ cup seasonal jam or blood orange marmalade ( recipe below)
• 1 cup toasted, spiced or candied nuts- walnuts, pecans, almonds, marcona almonds
• 1 cup olives or olive tapenade
• ¼ cup whole grain mustard
• 3-4 varieties of fruit - apples, persimmons, pears, figs, Japanese Pears, pomegranate, etc.
• 1 small baguette, sliced
• --------
• Blood Orange Marmalade: ( takes 1½ hour)
• Candy thermometer
• 3 blood oranges
• 1 small lemon
• 1 ½ cup organic sugar
• Optional additions - 1 teaspoon minced ginger, star anise pods, fennel seeds,

Directions

• To make Blood Orange Marmalade:
• Wash blood oranges and lemon well.
• Thinly slice oranges (as thin as possible, or use a mandolin), removing seeds as you go.
• Stack and slice them into quarters and place them in a medium pot.
• Zest and juice the lemon and add to the pot.
• Add 3 cups water and bring to a boil. Boil 10 minutes.
• Turn heat down to medium and simmer 40 minutes, or until rinds are tender.
• Add sugar, stir to combine. Bring to a boil. Turn heat to medium so it is gently boiling.
• Continue cooking until it reaches 220 F (check with a candy thermometer) about 15 minutes, careful not to walk away when it gets close...its easy to burn.
• At this point you could can or just cool and refrigerate.
• Makes 2-3 cups
• To assemble Winter Cheese Board:
• Place cheese down in 3 different areas on a large cutting board or platter. Either pre-slice or make sure to have a cheese knife for each cheese. Slice fruits and place around the board paying attending to color. Add small bowls of nuts, honey, marmalade, mustard, olives...all in separate areas on the board with small serving utensils. Slice the baguette and either serve it on the side or tuck into the board.
• Garnish with rosemary sprigs or citrus leaves.