Keto Charcuterie Board

My apologies for the late posting, but the holiday season has begun and we had two guests for dinner on Sunday. This got me to thinking about holiday parties and how to cope if you are on Keto and want to host a small party (depending on your local restrictions during COVID 19).

This year in lieu of a larger party which usually sees us having 40 plus guests, we have had to make significant changes in how we entertain. In our region, we can have 6 people together and for the next four December weekends, we will be entertaining four other people beside ourselves each Saturday.

The easiest way to handle this is to avoid cooking!

Charcuterie is a way of entertaining in France which involves presenting a variety of cold meats and cheeses, along with some fresh fruits and nuts and a selection of breads and crackers. Keeping in mind KETO, a charcuterie can easily be assembled on a lovely wooden cutting board or two or just spread out on a layer of butcher block paper on a convenient hard surface, along with paper plates, napkins, etc. Make it finger foods by cutting up your items in bite sized portions in advance. BYOB means you don’t have to supply alcoholic drinks!

The trick is to choose KETO items ONLY , especially with the breads and crackers!!!

FYI… no two are ever alike! It all depends on what items you wish to choose. Vary the amounts depending on the number of guests you are contemplating. Whatever you choose be sure to carefully check the contents label for the total percentages of carbs, protein and fats !!!

A charcuterie can easily be modified for those who are not on a Keto program, by including non-KETO items.

The following is a suggested Keto board I came across on Pinterest. There are many more to view on that site.

INGREDIENTS for 5 servings…

  • 6 ounces sliced prosciutto
  • 6 ounces genoa salami
  • 5 ounces spicy capocollo
  • 4 ounces herbed chevre
  • 6-ounce sliced Manchego cheese
  • 5 ounces sliced peppercorn white cheddar
  • 4 ounces garlic white cheddar
  • ¼ cup Sugar-Free Dried Cranberries
  • 1/2 cup mixed nuts
  • ½ cup fresh blackberries
  • 10 strawberries hulled and halved
  • 5 pepperoncini
  • ½ cup pickled artichoke hearts
  • 10 garlic stuffed green olives
  • ½ cup pitted Kalamata olives
  • ¼ roasted red peppers
  • ½ cup Low Carb Pickled Red Onion
  • 20 pickled asparagus spears
  • ¼ cup stone ground mustard
  • 1 sleeve low carb crackers

INSTRUCTIONS

Select a large platter from the list of options in this post and carefully arrange all of the ingredients on top.

Happy Holidays!

Greek Feta and Olive Frittata

Who doesn’t like Greek food? It can also be great for a brunch or just a cozy breakfast. How does a frittata and an omelette differ? How does a frittata differ from a quiche? Since we do not have Alexa I checked on Wikipedia

frittata is cooked slowly over low heat while an omelet is cooked quickly over higher heat. Whereas omelets are served hot straight from the stove, frittatas are often served at room temperature, making them perfect to make ahead for brunches or larger groups.

quiche is an unsweetened custard pie with savory fillings such as as spinach, mushrooms, or ham. It has to have eggs, and it usually has milk (or heavy cream), cheese, vegetables, and/or meat. … A frittata is like a crustless quiche or an unfolded omelet..

No matter, this egg dish was excellent and enough for 4 people. Serve it with a salad for brunch.

Frittata

Greek Feta & Olive Frittata (half the recipe for two people)

Preparation: 10 minutes        Cooking time: 25 to 30 minutes

Ingredients:

  • 3 tablespoons olive oil
  • 1 cup grape or cherry tomatoes
  • 1 red onion, sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 8 large eggs
  • 1 teaspoon paprika
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 1/4 cups feta cheese

Instructions:

Heat a large wok over medium heat. When hot, add 2 tablespoons of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the tomatoes and stir for just 30 seconds or so to blister the skins. Remove with a slotted spoon and set aside.

Add the onions to the hot oil along with the dried herbs. Sauté for 5 minutes until soft, and remove from heat.

Break the eggs into a large bowl, add the paprika, and beat well with a whisk. Add the grape tomatoes, onions and olives. Crumble in 1 cup of the feta cheese, and mix until combined.

Preheat an oven to 350°F. Meanwhile, heat a 10-inch oven-safe frying pan or cast-iron skillet with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Pour in the egg mixture and let cook undisturbed for 4 minutes to let the bottom set.

Transfer the pan to the preheated oven and bake for 15 to 20 minutes or until the eggs are set in the center, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Remove the frittata from the oven, crumble the last 1/4 cup of feta cheese over the top, and return the pan under the broiler for another couple of minutes until the top is nicely browned.

Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate.

Cut into wedges and serve hot.

Wrap any leftovers in aluminum foil and reheat later at 350°F for 12 to 15 minutes

 

Greek Salad a la Larry

Larry decided to explore several different Greek salad recipes one day – the result was his version below, which turned out to be very good!

Larry’s Greek Salad Recipe

Dressing Ingredients:

1 1/2 TBS  lemon juice

2 TBS     red wine vinegar

6 TBS       olive oil

2              small garlic cloves, grated or finely chopped

1 tsp      white sugar

1 tsp      salt

½ tsp     course ground pepper

1  tsp     Dijon grainy mustard

6 to 8     black / Kalamata olives finely chopped    Note: 15 oz can, the remainder go in the salad.

Mix all ingredients well in a salad dressing mixer or glass jar with lid.  Adjust quantities of ingredients to your individual taste.  The small amount of sugar cuts the acidity and is pleasant on the tongue without being sweet tasting.

Salad ingredients:

1              small red onion, very finely sliced

 Cut into approx.  one inch cubes:  1 green pepper,  1 red pepper,  1  yellow pepper (seeded, etc)

½ c          coarsely chopped flat parsley leaves  (if you like, you can also add some chopped mint leaves)

12 -16    Kalamata / black olives, pitted and halved

4              mini  cucumbers  (Costco), quartered lengthwise, and cut in 1” thick slices

200 gr    feta cheese, cut into small ½” cubes ( in Mexico, I use Apetina brand found at Superama, in brine)

1 cup     Plum tomatoes, halved ( more if you like)

Mix all the ingredients together and toss with some of the dressing.  I like to add the feta cheese to the individual salad bowls.   Guests can add more dressing if they like.

Another option:  let guests add their own dressing and feta.  If there is salad remaining, it will store better without the dressing added.