Journeyman's Feast for Everyone!
August 27, 2016 1:29 AM Subscribe
I am borderline obsessed by the Journeyman's Feast in this D&D-inspired menu, which seems to be a slightly less fancy version of a charcuterie board , and would like some suggestions on other food items I can use to make up my own 1-person board.
The general setup is pretty simple - bread, cheese, meat, fruit, nuts. I am a fan of savoury flavours (charcuterie meat is awesome) and also really like meals where you get a little bit of everything, like bento boxes or buffets. This seems like the hardier, less pretty version of a bento box, and the bonus is that you can have enough for a few days of meals or snacking.
I would be interested in suggestions for flavor combos or specific items that'd work well for a plate like this, especially items that work well together even if they don't seem like much on their own or don't seem like they should work but they totally do. I am solely feeding myself, so I don't need a lot of anything, but it's good to have items that stretch a week or two, don't take ages to prepare, and which I can nibble on their own if I need a snack (like the nuts).
I get mild analysis paralysis looking at delis (SO MANY CHOICES) and some names I don't necessarily recognize on the spot so having some really specific names of things (goat brie! salmon proscuitto! sourdough baguette!) is helpful. I'm pretty adventurous with my food - the weirder the better. I know cheese/charcuterie plates tend to have some pretty standard stuff, like olives and pates and such, but I'd also like some unusual suggestions. I love savoury, as aforementioned, as well as sweet+salty combos and some spicy stuff. I live in the general Melbourne area so any specific recommendations (go get the sun-roasted pine nuts from Hipster Market X, they are AMAZING) are also useful.
Thanks!
The general setup is pretty simple - bread, cheese, meat, fruit, nuts. I am a fan of savoury flavours (charcuterie meat is awesome) and also really like meals where you get a little bit of everything, like bento boxes or buffets. This seems like the hardier, less pretty version of a bento box, and the bonus is that you can have enough for a few days of meals or snacking.
I would be interested in suggestions for flavor combos or specific items that'd work well for a plate like this, especially items that work well together even if they don't seem like much on their own or don't seem like they should work but they totally do. I am solely feeding myself, so I don't need a lot of anything, but it's good to have items that stretch a week or two, don't take ages to prepare, and which I can nibble on their own if I need a snack (like the nuts).
I get mild analysis paralysis looking at delis (SO MANY CHOICES) and some names I don't necessarily recognize on the spot so having some really specific names of things (goat brie! salmon proscuitto! sourdough baguette!) is helpful. I'm pretty adventurous with my food - the weirder the better. I know cheese/charcuterie plates tend to have some pretty standard stuff, like olives and pates and such, but I'd also like some unusual suggestions. I love savoury, as aforementioned, as well as sweet+salty combos and some spicy stuff. I live in the general Melbourne area so any specific recommendations (go get the sun-roasted pine nuts from Hipster Market X, they are AMAZING) are also useful.
Thanks!
Best answer: This looks similar to a ploughman's lunch which would also include pickles. You could easily make your own pickled eggs — if you pickle them in beet juice they come out an beautiful purple color and there is a hint of sweet and spicyness to them in addition to the pickled taste.
I think soft, creamy cheeses go well with salty aged meats. I would include smoked gouda just because it's divine. You might also want some coarse-ground mustard or some fig jam or even just dried figs and/or golden raisins.
In the Netherlands cheese plates often come with this amazingly dense nut bread and I have no idea what's it's called and google is giving me nothing, but the bread is almost entirely made of nuts. So delicious.
posted by Brittanie at 1:56 AM on August 27, 2016 [1 favorite]
I think soft, creamy cheeses go well with salty aged meats. I would include smoked gouda just because it's divine. You might also want some coarse-ground mustard or some fig jam or even just dried figs and/or golden raisins.
In the Netherlands cheese plates often come with this amazingly dense nut bread and I have no idea what's it's called and google is giving me nothing, but the bread is almost entirely made of nuts. So delicious.
posted by Brittanie at 1:56 AM on August 27, 2016 [1 favorite]
In the Netherlands cheese plates often come with this amazingly dense nut bread
This does not sound familiar at all, I'm thinking that the nut bread may actually be roggebrood.
I don't eat meat, so my personal Journeyman's Feast would probably include fish, some smoked mackerel seems to fit the bill. I would also add small sized vegetables, like the sweet peppers that we call snoepppaprika's.
posted by Too-Ticky at 5:20 AM on August 27, 2016
This does not sound familiar at all, I'm thinking that the nut bread may actually be roggebrood.
I don't eat meat, so my personal Journeyman's Feast would probably include fish, some smoked mackerel seems to fit the bill. I would also add small sized vegetables, like the sweet peppers that we call snoepppaprika's.
posted by Too-Ticky at 5:20 AM on August 27, 2016
Smoked reindeer heart is delicious as is bear sausage, you need very little of each. Cornichon pickles.
posted by Iteki at 5:34 AM on August 27, 2016
posted by Iteki at 5:34 AM on August 27, 2016
For aspirational cheese plating, see Lilith Spencer. They're full of cheeses you likely can't get in Melbourne, but there's interesting variations on vegetables, fruit, etc.
posted by zamboni at 6:08 AM on August 27, 2016
posted by zamboni at 6:08 AM on August 27, 2016
The general rule for boards like that would be to either pick three very different items or three items that fit a theme of some sort. For meats, that could mean three different hams (jamon iberico, prosciutto, and speck for example), three smoked items, etc. Or pick three wildly different choices like a dried ham, a sausage, and a pate.
For a meal that's meant to be carried long distances without refrigeration, look to dried meats and hard cheese. Dry cured sausages would be good, something like a saussicon sec or even a good quality salami. If it's shriveled and covered in white mold it's a good bet. Hard(er) cheese like cheddar travel well, but I also like the very tangy, dry cheese of Italy - Parmesan isn't just for pasta!
I would stick with a bread that's relatively mild, but we're looking for transportability again. In that circumstance, a rye flatbread could be a good choice. We get a brand called Ak-Mak here, they're long sheets of a crumbly flatbread almost like a cracker.
Honey goes well with charcuterie, especially those tangy dry cheeses.
posted by backseatpilot at 6:11 AM on August 27, 2016 [2 favorites]
For a meal that's meant to be carried long distances without refrigeration, look to dried meats and hard cheese. Dry cured sausages would be good, something like a saussicon sec or even a good quality salami. If it's shriveled and covered in white mold it's a good bet. Hard(er) cheese like cheddar travel well, but I also like the very tangy, dry cheese of Italy - Parmesan isn't just for pasta!
I would stick with a bread that's relatively mild, but we're looking for transportability again. In that circumstance, a rye flatbread could be a good choice. We get a brand called Ak-Mak here, they're long sheets of a crumbly flatbread almost like a cracker.
Honey goes well with charcuterie, especially those tangy dry cheeses.
posted by backseatpilot at 6:11 AM on August 27, 2016 [2 favorites]
Response by poster: Brittanie's ploughman's lunch is much closer to what I'm looking for than a charcuterie plate - both seem pretty similar, but the ploughman's lunch seems to allow for more heartier fare.
Keep the ideas coming!
posted by divabat at 6:40 AM on August 27, 2016 [1 favorite]
Keep the ideas coming!
posted by divabat at 6:40 AM on August 27, 2016 [1 favorite]
I love making charcuterie boards! Generally, I like to include at least one item from the following categories: breads, savory spreads, sweet spreads, meats, cheeses, pickles, vegetables or fruit, and nuts or seeds. Lots of these will keep really well in your fridge or pantry, so as you build up your stock, you'll be able to make boards with more variety. You don't need to include everything on this list, especially if you're only serving one, but hopefully it will give you ideas!
BREADS:
- Regular baguettes are great for this, but they go stale very fast. To preserve the leftovers, you can slice them thin, brush them with oil & spices, and dry them out in the oven. The resulting toasts are crispy, last for a week or more, and are wonderful with your charcuterie board round 2.
- Crackers last longer than bread. I particularly like Ak-Mak and other stone-ground wheat crackers, but you can experiment with different types that you like. Thicker crackers tend to work best -- you don't want something that's going to shatter into little shards when you load it up.
- Scandinavian-style crispbread is cheap and keeps pretty much forever. Looks like Wasa Crispbread is distributed in Australia; you may find others as well.
- I find that German-style pumpernickel or rye bread tends to last a long time (especially if you keep it wrapped up tight in the fridge). This is the type I'm talking about -- it's extremely dense, dark brown, perfectly square or rectangular, and sliced very thin.
SAVORY SPREADS:
If you have a blender or food processor, it's easy and cheap to make these when their ingredients are in season. If nothing is in season, the white bean dip linked below is your quickest and cheapest option -- it can be made with canned beans in no time flat.
- Pesto variants: Basil pesto with wild nettle and mint-pistachio variations, kale pesto, arugula (rocket) pesto, cilantro pesto
- Spreads based on beans, nuts, & seeds: White bean dip, white bean & artichoke spread, Baba ganoush, hummus, Romesco sauce
- Tapenade (if you prefer, you can leave the anchovies out and it will still be good)
- Check out the Serious Eats Sauced column for more ideas
SWEET SPREADS:
I rotate between quince paste (also called quince cheese or membrillo), fig spread, and guava paste
MEATS:
Generally, cured meats will last for a long time in your fridge, while pates & such will go bad much faster. There are tons of possibilities -- check out this guide for ideas.
CHEESES:
Since I became lactose intolerant, I've lost a bit of my cheese lore. What I can tell you is that hard cheeses will last for a much longer time in your fridge than soft or spreadable cheeses, so keep that in mind when you're stocking up.
PICKLES:
Olives and cornichons (little pickles) are classics in this category, but you can also find more exotic pickles (peppadews are amazing if you can find them -- spicy and crunchy) or make quick pickles yourself. I love to pickle turnips, radishes/daikon, red onions, beets, carrots, garlic scapes, and lots of other seasonal veggies. Just chop them into uniform pieces and douse them in a quick pickling brine.
VEGGIES & NUTS
These are a cheap and easy way to fill out a charcuterie board.
- Veggie ideas: baby carrots, celery sticks, chunks of bell pepper, slices of cucumber, anything else you'd find on a crudites platter.
- If you like, you can also include fruit here -- selecting whatever is in season will be both cheaper and more delicious. I tend to like either little snackable fruits (like cherries) or slices of crunchy fruits (like apples or Asian Pears).
- Nut ideas: salted pistachios or toasted almonds or roasted pepitas or whatever you like.
posted by ourobouros at 6:41 AM on August 27, 2016 [6 favorites]
BREADS:
- Regular baguettes are great for this, but they go stale very fast. To preserve the leftovers, you can slice them thin, brush them with oil & spices, and dry them out in the oven. The resulting toasts are crispy, last for a week or more, and are wonderful with your charcuterie board round 2.
- Crackers last longer than bread. I particularly like Ak-Mak and other stone-ground wheat crackers, but you can experiment with different types that you like. Thicker crackers tend to work best -- you don't want something that's going to shatter into little shards when you load it up.
- Scandinavian-style crispbread is cheap and keeps pretty much forever. Looks like Wasa Crispbread is distributed in Australia; you may find others as well.
- I find that German-style pumpernickel or rye bread tends to last a long time (especially if you keep it wrapped up tight in the fridge). This is the type I'm talking about -- it's extremely dense, dark brown, perfectly square or rectangular, and sliced very thin.
SAVORY SPREADS:
If you have a blender or food processor, it's easy and cheap to make these when their ingredients are in season. If nothing is in season, the white bean dip linked below is your quickest and cheapest option -- it can be made with canned beans in no time flat.
- Pesto variants: Basil pesto with wild nettle and mint-pistachio variations, kale pesto, arugula (rocket) pesto, cilantro pesto
- Spreads based on beans, nuts, & seeds: White bean dip, white bean & artichoke spread, Baba ganoush, hummus, Romesco sauce
- Tapenade (if you prefer, you can leave the anchovies out and it will still be good)
- Check out the Serious Eats Sauced column for more ideas
SWEET SPREADS:
I rotate between quince paste (also called quince cheese or membrillo), fig spread, and guava paste
MEATS:
Generally, cured meats will last for a long time in your fridge, while pates & such will go bad much faster. There are tons of possibilities -- check out this guide for ideas.
CHEESES:
Since I became lactose intolerant, I've lost a bit of my cheese lore. What I can tell you is that hard cheeses will last for a much longer time in your fridge than soft or spreadable cheeses, so keep that in mind when you're stocking up.
PICKLES:
Olives and cornichons (little pickles) are classics in this category, but you can also find more exotic pickles (peppadews are amazing if you can find them -- spicy and crunchy) or make quick pickles yourself. I love to pickle turnips, radishes/daikon, red onions, beets, carrots, garlic scapes, and lots of other seasonal veggies. Just chop them into uniform pieces and douse them in a quick pickling brine.
VEGGIES & NUTS
These are a cheap and easy way to fill out a charcuterie board.
- Veggie ideas: baby carrots, celery sticks, chunks of bell pepper, slices of cucumber, anything else you'd find on a crudites platter.
- If you like, you can also include fruit here -- selecting whatever is in season will be both cheaper and more delicious. I tend to like either little snackable fruits (like cherries) or slices of crunchy fruits (like apples or Asian Pears).
- Nut ideas: salted pistachios or toasted almonds or roasted pepitas or whatever you like.
posted by ourobouros at 6:41 AM on August 27, 2016 [6 favorites]
It's a little fancier than you might be thinking, but you could investigate the terrines at City Larder, or see if anyone else is doing terrines with wild boar or deer. A pâté or terrine is an interesting addition to your plate, and pickled herrings pack a briny punch on hearty rye bread with crème fraiche, as well as hard boiled or pickled eggs like mentioned above. In fact, pickle and put sprigs of dill in everything.
Hard cheeses are your wheelhouse- a nice aged Gouda should complement everything, but you may also try softer cheeses (Brie, feta) with honey and walnuts or pistachios.
Dried fruit such as prunes or dates stuffed with blue cheese are delicious and medieval/fantasy appropriate (go the extra mile, wrap them in bacon and bake til crispy for a decadent bite), and in general dried apricots and raisins could be served with some seasonal fresh fruit like apples, currants, grapes, or figs.
Try orange wedges or berries with cream at the end for a luxurious sweet closer.
posted by Queen of Spreadable Fats at 8:48 AM on August 27, 2016
Hard cheeses are your wheelhouse- a nice aged Gouda should complement everything, but you may also try softer cheeses (Brie, feta) with honey and walnuts or pistachios.
Dried fruit such as prunes or dates stuffed with blue cheese are delicious and medieval/fantasy appropriate (go the extra mile, wrap them in bacon and bake til crispy for a decadent bite), and in general dried apricots and raisins could be served with some seasonal fresh fruit like apples, currants, grapes, or figs.
Try orange wedges or berries with cream at the end for a luxurious sweet closer.
posted by Queen of Spreadable Fats at 8:48 AM on August 27, 2016
If you'd like to add a fish option the small jars of pickled herring or herring in cream sauce that you can get at the grocery store would pair well with bread and cheese.
posted by MsMolly at 9:49 AM on August 27, 2016
posted by MsMolly at 9:49 AM on August 27, 2016
I like eggs for getting some additional protein on the board. Hard or medium boiled, deviled, really deviled, Scotch - not unheard of on a board lunch. But also omelet, tamagoyaki, egg muffins/mini quiche/regular quiche, or steamed.
Savory scones (which freeze great after you make them) (also you don't have to cut in triangles, you can do squares for a more sandwichy application), one hour dinner rolls, flatbread.
Dressings and condiments: Buy a hardcore grainy mustard, but make your own mayo in two minutes. Tomato bacon onion jam. Lentil salad, black eyed pea caviar, eggplant caviar. Gourmet stores tend to have small containers of pate, both meat-based and veg/n.
posted by Lyn Never at 10:05 AM on August 27, 2016
Savory scones (which freeze great after you make them) (also you don't have to cut in triangles, you can do squares for a more sandwichy application), one hour dinner rolls, flatbread.
Dressings and condiments: Buy a hardcore grainy mustard, but make your own mayo in two minutes. Tomato bacon onion jam. Lentil salad, black eyed pea caviar, eggplant caviar. Gourmet stores tend to have small containers of pate, both meat-based and veg/n.
posted by Lyn Never at 10:05 AM on August 27, 2016
With regard to "deli paralysis" (such a great term for this condition!!), I suggest that you make a list of the things you are interested in or things that are recommended here, then separate that list into separate shopping trips. I find it easier to make a choice today knowing that next time I come, I will get my second choice. And it helps to write it down since I won't remember it next time.
Always be willing to ditch the list and get something inspirational at the last minute, though!!
posted by CathyG at 7:10 AM on August 28, 2016
Always be willing to ditch the list and get something inspirational at the last minute, though!!
posted by CathyG at 7:10 AM on August 28, 2016
This thread is closed to new comments.
I am on a slightly limited budget, but am open to the occasional Really Nice/Really Fancy thing. So maybe ideas for a plate that was 80-90% Affordable and 10-20% Interesting and Pricey.
posted by divabat at 1:32 AM on August 27, 2016