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!

Prosciutto Chicken with Orange Sauce

Getting tired of turkey yet? Looking for a simple New Years Eve dish. This recipe fits both criteria and it tastes great with some Jasmine rice! If you have never looked at the Canadian Living website, you should…most of the recipes are Tested Till Perfect.

http://www.canadianliving.com/food/

Prosciutto Chicken with Orange Sauce
Ingredients
• 1/4 cup (60 ml) chopped fresh parsley
• 2 garlic cloves, minced
• 4 tsp (18 ml) olive oil
• 2 tsp (10 ml) grated orange rind
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) pepper
• 4 boneless skinless chicken breasts
• 8 slices prosciutto
• 1 tbsp. (15 ml) white wine vinegar or cider vinegar
• 1/2 cup (125 ml) orange juice
• 1/2 tsp (2 ml) granulated sugar
• 2 tsp (10 ml) butter

Preparation

In small bowl, mix together all but 2 tsp (10 ml) of the parsley, the garlic, oil, orange rind, salt and pepper; divide over chicken breasts. Wrap each in 2 slices prosciutto; place in greased ovenproof skillet.

Bake in 450°F (230°C) oven for 20 minutes or until chicken is no longer pink inside. Remove skillet from oven; transfer chicken to serving plate and keep warm. Add vinegar to pan, scraping up any brown bits from bottom with wooden spoon.

Place over high heat. Add orange juice and sugar; boil for 1 minute. Remove from heat; stir in butter until melted. Pour over chicken; garnish with remaining parsley.

Grilled Portobellos with Goat Cheese and Fresh Figs

Most of you know that Larry loves to experiment in the kitchen, while I am strictly a cookbook cook! A friend shared her portobellos with us the other night.

“What’s for dinner?”, he asked.

“How about basil and prosciutto pizza with goat cheese?” I replied.

“Uhm” he replied. “What about using the mushrooms?”

“Go for it!” I replied. Et voila, here is the result complete with a pic so you can see how great it looked. BTW…it was fantastic!!!

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The recipe…two per person!

Grilled Portobellos with Goat Cheese and Figs
Ingredients
4 large Portobello mushrooms
200 g package of (herbed) goat cheese
1 tsp chopped garlic
3 strips of precooked bacon or use slightly cooked prosciutto
3 Tbs of fresh basil , small pieces
Balsamic glaze
Olive oil
10 fresh figs, thinly sliced

Chinese 5 spice powder* available in most supermarkets…

Preparation
Soften the goat cheese so it is spreadable.
Prepare a ribbed grill pan, brush it with olive oil and place over medium heat. Remove stem from mushrooms, chop it finely and set aside.
Brush both sides of the mushrooms liberally with olive oil.
Cut bacon into one inch pieces onto a doubled sheet of paper towel and microwave one minute. Set aside.
Into a small fry pan, put a Tbsp. of olive oil and put over medium heat. Add the chopped mushroom stems and the garlic and fry for about 3 minutes. Turn off heat.
Place the sliced figs in a single layer in a pan large enough to accommodate them. Sprinkle water, one tablespoon at a time, enough so that the slices won’t stick to the pan and simmer them just long enough to soften the slices. Turn off heat and let sit until needed.
Place the mushrooms topside up on the grill and grill for about 5 minutes. Transfer mushrooms to a microwavable plate and microwave on high for one minute. Transfer back to the grill, topside down this time. Cover the surface of each mushroom with a generous coating of cheese, place the chopped mushroom mixture, then the slices of fig over the cheese.
Then add the bacon bits, and finally the basil pieces. Sprinkle sparingly with Chinese 5 Spice powder. Drizzle with balsamic glaze. By this time the mushrooms should be cooked through….soft but not mushy. Plate and serve.

Balsamic Glazed Carrots/Maple Glazed Asparagus Bundles

Whether you use these as appetizers or side dishes is not important. We had both of these at our friends’  Sandy and Ted’s in KW and thoroughly enjoyed both. They are great Summer additions to any menu.

Balsamic-Glazed Carrots:

8 servings, 25 minutes prep and cook time.
10 carrots (1 1/4 lbs.) peeled, quartered lengthwise.
1/4 cup Kraft Calorie-wise Balsamic Vinaigrette Dressing (optional: 1-2 oz. augmentation of real balsamic vinegar)
3 Tbsp. brown sugar.
1 Tbsp. butter.
1 Tbsp. finely chopped Parsley.

Cook carrots in boiling for 4-6 min. or until crisp- tender.
Meanwhile, cook dressing, sugar and butter in small saucepan on low heat for 3-4 minutes or until thickened, stirring occasionally.

Drain carrots, return to saucepan. Add sauce and stir. Cook 2-3 minutes until heated through and evenly coated with sauce.
Sprinkle with Parsley and serve.

Maple-Glazed Asparagus Bundles:

1 Large bunch Asparagus, 24 to 32 spears, trimmed.
1/2 Red Pepper, sliced into long thin strips.
8 Prosciutto Ham trimmed, 4oz.(125g.) thinly sliced.

1/3 cup (75 ml.)  Diana’s Sauce, (Maple flavour) OR real maple syrup
2 tsp coarsely cracked black pepper.
2 tsp lemon zest
1 tbsp each, lemon juice and melted butter.
Optional: 2tsp. Balsamic vinegar added to the  sauce for basting the bundles on the grille.

Blanch the Asparagus in boiling salted water for 3 minutes.

Rinse under cold water until cool.  Drain and pat dry.
Divide asparagus into 8 bundles (I use 3 per bundle).

Add a few red pepper strips per bundle.
Lay out a prosciutto slice, lightly cover with sauce or syrup and  add 1 proportion of Asparagus and red pepper strips.

Roll the prosciutto tightly around the trimmed based asparagus bundles base, secure with toothpick(s). Repeat.
Cover bundles with sauce. Prepare grille to med-high heat.
Grille bundles for 2 minutes turn and brush with remaining sauce or syrup.

Grille additional 2 minutes. Turn as needed until vegetables are marked and ham is lightly crisped.
Remove toothpicks to serve. Makes 8 servings.