5 tips for building the most spectacular holiday snack boards

November 21 2019 by peachonomics , 0 comments - Leave a comment

I absolutely love all snack boards, savory cheese and charcuterie boards, boards of canapes, sweet boards of fruits…and frankly, I don’t need the holidays to be an excuse to make and eat them, but since we are approaching the holiday season, I thought I’d share some of my favorite snack boards I’ve made, and my top tips for making them beautiful!

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Smile, it’s almost Friday ☺️ serious question: how do I call a “charcuterie board” that is seafood only? ☺️😬party platter for 2: @petrossiannyc smoked salmon, everything bagel, scallion cream cheese, red onions, cucumber, @petrossiannyc daurenki caviar, potato chips, creme fraiche, and @petrossiannyc octopus salad. Not pictured: 🥂 . . . . . . . . . #partner #petrossian #caviar #makesmewhole #feedfeed @thefeedfeed #homemaderecipe #美食推薦 #charcuterieboard #healthyeating #eatpretty #beautifulcuisines #和食 #和食ごはん #bayareafoodie #bayareaeats #wellnessblogger #healthyish #edrecovery #healthyfood #sffoodies #fuelyourbody #cleaneats #nycfoodies #食卓 #手料理 #料理写真 #献立  #スタジオエム #다이어트요리 #다이어트레시피

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1. Make a plan

Write down the list of ingredients you plan to feature on the board, prep them and lay them all on the kitchen counter before assembling. This may seem trivial, but there have been a few times where I have finished assembling the board, and realized I forgot something in the fridge! By then the board was so packed that I could not fit it on it without messing up the arrangement. Doh!

 

2. Use colors

Be creative and don’t be afraid to use colors. One of my favorite ways to add beautiful and tasty colors is to make these beet-pickled eggs. I also got some blackberry powder so I used those to make a more purple-colored pickled egg. You can try turmeric to make a yellow-colored one too. 1 tip: matcha did not work for me. I imagined a lovely green color but the eggs barely had a yucky light yellowish color after being soaked in the matcha solution for days, even after repeatedly adding more and more matcha (I think the solution was half matcha in the end…)

 

3. Use small ingredients to fill gaps

Think blueberries, mini pretzels, chips, nuts, even micro greens!

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One reason I love Xmas is that I’m not sad that it’s over because NYE is just around the corner and there will be more celebrations, by that I mean more reasons to entertain, eat and be merry 🎉🍽🥂 this board is perfect paired with champagne: @petrossiannyc smoked salmon rolls filled with creme fraiche and either finely diced red onion or caviar; micro herbs; purple potato chips topped with creme fraiche and caviar; pickles; cheeses, pretzels and marcona almonds 😍😍😍 . . . . . . . . . . #ad #petrossian #cheeseboard #cheeseplatter #caviar #entertaining #charcuterieboard #taipeifoodie #healthyeating #eatpretty #beautifulcuisines #和食 #和食ごはん #bayareafoodie #bayareaeats #wellnessblogger #healthyish #healthyfood #sffoodies #fuelyourbody #cleaneats #nycfoodies #食卓 #手料理 #料理写真 #bloggersgetsocial #献立 #手料理 #スタジオエム #레시피 #다이어트레시피

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4. Sweet boards are fantastic

Snack boards don’t have to be savory. I love doing sweet breakfast boards filled with yummy waffles, toasts, pastries and/or fruits!

5. “Single origin boards” are fun too

You can serve a killer sushi canape board. Perhaps with a tin of caviar on the side so your guests can help themselves and DIY sushi toppings?

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Day 11 in Europe. I’m craving Asian food so bad you cannot imagine 🤦🏻‍♀️ we ended up having some great Chinese food for lunch in Florence (dEATS in my stories) but I haven’t had Japanese food here because it’s been SO HOT and I worry about the quality of raw fish. Throwing it back to that time we made this sushi feast! See my IG highlights for more dEATS on how I made these maki rolls (regular round rolls with seaweed on the outside) and my first attempt at the battleship sushi (those 3 filled with @petrossiannyc trout roe on the top row). For the maki rolls you can make these with your favorite ingredients – they’re very versatile. I made ones with king crab, avocado, cucumber and Japanese mayo, and similar ones with soy sauce shrimp as opposed to king crab, as well as some veg ones with seaweed, cucumber and avocado 😋 I always thought/was told Asian food was bad in Europe but this trip we tried some good Chinese foods in Paris and Florence. . . . . . . . . #sushi #makiroll #avocado🥑 #makesmewhole #troutroe #kingcrab #taipeifoodie #healthyeating #eatpretty #beautifulcuisines #和食 #和食ごはん #bayareafoodie #bayareaeats #wellnessblogger #healthyish #edrecovery #healthyfood #sffoodies #fuelyourbody #cleaneats #nycfoodies #食卓 #手料理 #料理写真 #bloggersgetsocial #献立  #スタジオエム #다이어트요리 #다이어트레시피

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