A delicious Fall charcuterie board is perfect for entertaining, with prosciutto, sugared cranberries, cinnamon candied pecans, spreadable goat cheese, Bosc pear slices, homemade cranberry onion marmalade and crackers.
3 1/2ozParma Prosciutto, and/or Deli Porchetta, thinly sliced and torn in to bite sized pieces
Fresh rosemary sprigs
Bosc pear, cored and thinly sliced
Spreadable goat cheese
Assorted Crackers
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Instructions
For the Quick Sugared Cranberries: Bring the water and sugar to a boil in a medium saucepan. Remove from heat. Add cranberries. Let stand in pot at room temperature for an hour or two. *The cranberries want to float, so if you have a small plate or something you can place on top to push them down into the sugar water, even better.
When cranberries have sat and are fully cool, pour through a strainer to drain the liquid and discard, reserving the cranberries. Scatter a 1/4 cup or so of white sugar on a plate. Add about 6 cranberries at a time to the plate and use a fork to push them around in the sugar, until coated. Carefully remove to a cooling rack. Repeat with all the cranberries, adding more fresh sugar to the plate as needed. Allow to stand at room temperature several hours, until dried. Once dried, you can store in an airtight container and use as needed.
For the Cinnamon Candied Pecans: Preheat the oven to 250F and line a baking sheet with parchment paper. In a medium bowl, whisk the egg white until frothy. Add the water, vanilla, white sugar, cinnamon and salt and whisk to combine well. Place the pecans in another medium bowl. Add about half of the egg white mixture to the pecans and stir to coat. Add more egg white mixture as needed to just thoroughly coat the pecans. You may not need it all.
Scatter coated pecans on to the prepared baking sheet in an even layer, with as much space in between as you can. Place in preheated oven and bake for 45-60 minutes, stirring every 15 minutes, or until the coating is dried and "candied". Allow to cool completely on the baking sheet, then remove to an airtight container to store, breaking them apart in to individual pecans, as needed.
For the Cranberry Onion Marmalade: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook stirring, until onion begins to soften. Add 1/4 cup water and stir to combine. Allow to cook until the water disappears. Add another 1/4 cup water and stir to combine. Allow to cook again until the water disappears. Continue this process, adding 1/4 cup water twice more, until the onions are very soft .
Meanwhile, combine the dried cranberries, brown sugar and balsamic vinegar in a small bowl. Set aside.
When you have added all the water. Add the cranberry/sugar/balsamic vinegar mixture to the skillet. Reduce heat to medium low. Cook, stirring occasionally, until onions are very soft and the liquid has become syrupy, about 10-15 minutes. Season with a pinch of salt and some freshly ground pepper. Remove to a small bowl or jar. Allow to cool slightly, then cover and refrigerate to use as needed.
For the Platter: Transfer some onion marmalade to a small bowl or jar. Add some spreadable goat cheese to another small bowl or jar. Place in the middle of the platter. Add a sprig of fresh rosemary between the two jars. Add a section of prosciutto and/or porchetta, a section of sliced pears, a section of candied pecans and a couple of sections of lavash crackers. Scatter some sugared cranberries here and there to fill in. Enjoy!