M BOARDS GOURMETGrazing WRITTEN BY Marissa Moldoch PHOTOGRAPHED BY Mowie Kay I WITH A LITTLE CONFIDENCE AND CREATIVITY, YOU CAN BUILD THESE SHOW-STOPPING PLATTERS. f you’re hosting a holiday party this year, you’ll need delicious food. While it’s tempting to reach for your tried-and-true recipes, Executive Chef Theo A. Michaels wants you to think outside the box. In his new book, Grazing & Feasting Boards, Michaels teaches readers how to create special sharing platters for every occasion. “Each sharer is designed around a theme, and I’ve listed everything you need to recreate these beautiful edible works of art at home,” he writes. “Some offer outrageous fun, others sophisticated elegance.” The enticing recipes range from classic brunches to decadent desserts to holiday specialties. Throughout the book, Michaels urges readers to incorporate a variety of textures and flavors, and to substitute ingredients to suit their own tastes. “I couldn’t resist including some of my favorite recipes, but I offer you these as suggestions only—not rules—so feel free to swap out ingredients or combine elements from different boards to create something you love,” he says. Although the process might sound intimidating, putting together a grazing board doesn’t have to be overwhelming. “Using the beautiful photographs as your main inspiration, with encouraging guidance and tips from me on the sidelines, build your boards with confidence and creativity,”Michaels expresses. And that isn’t even the best part. Once you stock up on ingredients, you can remake these ideas several times throughout the holiday season for your friends and family. MINI PAVLOVA TRAY “These individual pavlovas are beautiful to look at and even better to eat; the big time-saver is using pre-made meringues and frozen berries for a super-quick and easy recipe. Feel free to try different berries (frozen cherries are delicious with chocolate shavings) or drizzles of passion fruit pulp and seeds. If you don’t want to use freshly whipped cream, you can use a can of fresh squirty cream,” says Michaels. WHAT YOU’LL NEED: • 10½ oz. frozen mixed red berries or other fruit • 4 tbsp granulated white sugar • 2 tbsp Kirsch or Cognac • 2½ cups double/heavy cream • 1 tsp vanilla extract • 4 tbsp icing/confectioner’s sugar • 7 oz. strawberries • A few sprigs of mint • 10–12 meringue nests WHAT YOU’LL DO: 1. Set aside a few frozen berries to decorate, then mix the rest of the frozen berries with the granulated white sugar and Kirsch or Cognac and leave to defrost for about 2 hours – the thawing process will create a syrup. Gently mix it all together just before serving. 78 HOLIDAYdécor | 2022
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