Fall Grazing Board with Homemade Crackers
&
Apple Cider French 75
We took Labor Day weekend completely off, so this week’s Date Nite needed to be simple. A fall grazing board felt just right. We made two things from scratch, flaky sea salt crackers and our take on white cheddar pimento cheese, then filled in the rest with things we love.
A stop at a cheese shop in Asheville over the weekend had boards like this on our minds, and once we were home, we popped into one of our local shops for a few special cheeses, jams and cornichons. We added prosciutto and salami, then leaned into fall with apples, pears, figs and grapes. But this is very much a make-it-your-own kind of menu. Pick the things that look good to you.
To drink, we made an Apple Cider French 75 with gin, fresh lemon, apple cider and brut sparkling wine. Bright and bubbly against all those rich cheeses and little bites, and just fall enough for September.
Kevin & Kate
The Cocktail
Apple Cider French 75
The Menu
Fall Grazing Board with Homemade Crackers
Cook Along with Us
YOUR WEEKLY ESSENTIALS
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
Divide and conquer. One of you rolls and bakes the crackers while the other mixes the pimento cheese, then build the board together once both are ready.
Extra pimento cheese is excellent on a grilled cheese sandwich or spooned over eggs the next morning.
NOTES FORM THE KITCHEN
Just a few kitchen tips to make the most of this week's ingredients and flavors.
OUR FAVORITE CUTTING BOARD
We finally upgraded to a beautiful walnut cutting board and broke it in with this exact spread. It's sturdy, gorgeous, and doubles as the serving board once everything is arranged. → Shop our favorite walnut cutting board
THE ROLLING PIN WE USE
We roll the cracker dough with an adjustable rolling pin that has measuring discs on each end. It keeps the dough an even thickness across the whole sheet, which means the crackers bake more evenly too. → Shop our favorite rolling pin
DON'T SKIP THE FORK
Docking the dough with a fork before it bakes keeps the crackers from puffing up in the oven. A few pokes across each piece is all it takes.
WATCH THE OVEN
Ovens run differently, and thinner edges of the dough can brown faster than the center. If one section starts to get ahead of the rest, tent it loosely with foil for the last few minutes of baking.
MAKE IT YOUR OWN
The pimento cheese and crackers are the only fixed recipes here. Everything else on the board, the cheeses, the meats, the fruit, is entirely up to you. Visit a local butcher or cheese shop if you have one, or just pick a few things that look good at the grocery store.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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