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A cheeseboard is the piece de resistance when it comes to Holiday entertaining. Learn how to make the ultimate vegan cheese board that your guests will love with this easy recipe!

How to Make the Ultimate Vegan Cheese Board

cheeses

savoury tapenade, pâté

sweet jam

bread

pack savoury crackers

something salty tomatoes or artichokes

fruit fruits

mixed nuts (walnuts, toasted almonds and pecans work really well)

herbs

Start by spreading your cheeses and spreads/preserves out on the platter/board. Ideally they should be in different areas of the board to balance it visually. If you have wheels of cheese, cut a wedge or two out of them for decoration.

Cut small slices or chunks from your bread and fan them out with the remaining loaf around the cheeses and spreads/preserves.

Fan the crackers out around the cheeses and spreads in the same way.

If using vegan meats, cut slices of them and fan them out near the crackers.

Place groups of your tangy foods (olives, artichokes etc.) around the board close to the cheeses. Alternatively just place them on the board in their jars.

If using fruits like apples or pears, slice them thinly. If using figs or apricots, slice in half. Create clusters of the different fruits/berries you&#x27;re using and place throughout the cheese board.

Finally, add small clusters of nuts to fill out any bare spaces on the board.

If using, add a couple of sprigs of herbs and colourful veggies to decorate the board.

Place a clean knife next to each cheese, and a small fork/spoon in each jar, and enjoy!

This recipe for basic butter cookies is so versatile. It can be scooped, rolled, sliced, pressed, or cut out with cookie cutters!

Basic Butter Cookies

unsalted butter (room temperature)

sugar

salt

vanilla extract

egg yolk (room temperature)

all-purpose flour

turbinado sugar

Beat the butter, sugar, together until creamy.

Mix in the salt and vanilla followed by the egg yolk. Stop to scrape down the sides of the bowl as needed.

Add the flour and mix just until incorporated.

Divide the dough in half and shape each half into a disk. Wrap each half tightly in plastic wrap and refrigerate for 1-2 hours, until firm.

Preheat the oven to 350°F and line 3 baking sheets with parchment.

Between 2 pieces of parchment paper, roll 1 piece of dough to 1/8-inch thickness. With floured 2 to 3-inch cookie cutters, cut the dough into as many cookies as possible. Wrap and refrigerate the leftover trimmings.

Place the cookies 1-inch apart on the prepared baking sheet. Sprinkle the top of each cookie with turbinado sugar or colored sugar. 

Bake for 10-12 minutes, until just beginning to turn golden around the edges.

Cool on the pan for 5 minutes then transfer to a cooling rack to cool completely.

I’m an experienced baker and these butter cookies with such a simple recipe yield amazing results! They are loaded with buttery flavor and have a light crisp on the outside but are tender on the inside. I used the dough for cut outs on St Patricks Day and the office manager said they were the best cookies he’s ever had and wanted the recipe for his wife. This recipe is a keeper. Thank you for creating this gem!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1576772155/nfp9fpb1pwjptg2muif4.mp4

A uniquely delicious and festive cranberry sauce made with red wine and simple mulling spices for your holiday tables and the leftover sandwiches to come!

Mulled Wine Cranberry Sauce

cranberries

red wine

cinnamon

star anise

Rinse the cranberries and put them into your 2 quart microwave safe bowl. Add the sugar and wine and stir to combine.

Break the cinnamon stick in half. If it&#39;s very thick you may want to use a chef&#39;s knife. Add it and the star anise to the bowl.

Cover loosely with a plastic microwave cover or paper towel and microwave on high for 3 minutes. Stir.

Microwave for a final 3 minutes. Be sure to keep a loose cover on your bowl as the cranberries will foam up as they boil.

Stir again and let the bowl cool at room temperature. Then refrigerate until cold, or overnight. Your mulled wine cranberry sauce can be made up to 4 days in advance. Pull out the whole spices before serving.

The cranberry sauce will keep for up to a week in the refrigerator.

How do I keep from having the skins SO TUFF that one must spit out the skins while eating this?

My Hubbies Mother's Cranberry Relish also was uncooked but contained raw cranberry's, mandarin or tangerines, and orange marmalade which we make every year for good friends

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How to Make the Ultimate Vegan Chee...

Basic Butter Cookies

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Top 3 chrismtas recipes from across the web

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How to Make the Ultimate Vegan Chee...

Basic Butter Cookies

Mulled Wine Cranberry Sauce

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