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Dominica Gourmet

Dominica Gourmet

A blog about foods from Dominica

Happy New Year

December 30, 2020

What a year we’ve had! Be very proud of how you’ve handled 2020.

The silent battles you fought; the moments you needed to humble yourself; the quiet sobs — and wiping those tears; the times when you felt helpless, yet you persevered.

Celebrate your resilience, celebrate your strength and celebrate you.

This year, I decided to celebrate the new year in style with a charcuterie board embellished with the letters “Happy New Year 2021”. Since we’ve been through so much in 2020, I’m really look forward to 2021, and hoping that it will be a better year for all of us.

I created the letters and numbers using cheddar cheese, sliced and created the shapes of letters using a tool. The challenge was making sure that the cheese slices were wide enough for the formation of the letters. It all seemed to have worked out brilliantly.

Boards are a fun addition to any get together. They usually get the most traffic, and offer a great alternative to passed hors d’oeuvres. You can chose to create a theme or just use whatever goodies are available. I usually plan my ingredients and organize the board, so that they can fit on my platter of choice, and are pleasing to the eye. I also try to add a variety of items so that there are lots of options for guests. Here’s another board I recently created.

This board has lots of my favorites and I was excited to sprinkle some cultural additions like sorrel jam and Crix crackers.

Here’s what’s on the board

New year’s charcuterie board

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Ingredients
  

  • Smoked gouda cheese
  • Strawberries
  • Chocolate covered raisins
  • Olives
  • Salami
  • Parmesan cheese
  • Brie
  • Cranberries
  • Cheddar cheese
  • Apricots
  • Blackberries
  • Honey
  • Sorrel jam

in Appetizers, Snacks # charcuterie board, cheese, cheese board

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Meet Mayma

Sakafete! Growing up in Dominica, food was central to socializing and in abundance. Cooking with my family was one of the highlights of my youth. We grew our produce and raised livestock, which often made it to our kitchen table. With my mother and grandmother's guidance, I discovered my passion for cooking at age 9. We used lots of verbal recipes then. Today, I share those culinary experiences with my children, using the fundamentals of Dominican cooking and making it our own. I'm not a trained cook/chef, however, as I embark on my food journey, I invite you to experience foods from the Caribbean island of Dominica. Let's cook!
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