A very festive and colourful winter cheese & fruit board, easy to put together and perfect to get the festivities for New Year’s Eve rolling.
With New Year’s Eve just around the corner and Christmas celebrations right behind us, I often find entertaining and cooking a little tricky: after all the dinners, outings, crispy potatoes, mince pies, chocolate, roasts, croissants, melomakarona and kourampiedes consumed (not to mention copious amounts of wine), I catch myself craving fresh fruit and simple soups more than anything. Yet, I can’t think of a better way to ring in the New Year than with a beautifully laid table, filled with colourful, seasonal produce shared with close family and friends.
The one usually prepared in our family home almost always involves a velvety soup made with our own chubby pumpkins or crimson beetroot, buttermilk and pecans; there usually is pie as well made with dark green, almost bitter winter greens, a big chunk of pork cooked with chestnuts, apricots, honey & mustard and a fluffy and moist traditional cake. I love all of the above, however I enjoy partaking in the preparations more than the meal itself. Food-wise, my favourite part has always been and still is everything before the main event: cheese served with rye rusks, cold meats from Crete and perfectly flaky trout, paired with homemade pickles and our very own slightly bitter olives. [READ MORE]