St. Patrick's Day Charcuterie Spread

Recipe by Tanya Miller, Home Chef, Maker of Urban Angel Co Salts, and Whirlwind in the Kitchen

Try this unique and delish charcuterie board take on a traditional St. Patrick's Day meal!

This board includes the usual standards such as corned beef, roasted potatoes and carrots, cabbage-esque Brussels sprouts, and creamed horseradish - plus anything else you want to add! For us, that includes fondue, crusty bread, fruit and more.

Serves 4-6; Suggested pairing: Our 2019 Cabernet Sauvignon, 2019 Reverence,

or 2019 Pinot Noir {WCE}

Ingredients:

• 3 lbs corned beef

Any or all of the following, plus anything else your heart desires:

• 4 carrots, sliced on the diagonal

• One package baby potatoes – Any larger potatoes should be cut in half to ensure even cooking

• 8-12 Brussels sprouts, cut in half

• 10-12 asparagus spears

• Approx 2 Tbsp avocado or olive oil

• Seasoning of choice for roasted veggies – We love Montreal seasoning or rosemary, thyme, salt and pepper

• Grapes

• Apples, thinly sliced – We recommend Cosmic Crisp and/or Granny Smith add tartness and that bright green color

• Cornichons

• Creamed horseradish

• Coarse ground mustard

• Crusty bread, toasted or warmed and sliced, or torn

• Fondue (optional but recommended - use your fave recipe or try ours below)

1. Cook corned beef using your favorite recipe or per package instructions. Once corned beef is done, cover in foil to keep warm.

2. While beef is cooking, crank up the oven to 425 and prepare carrots, potatoes, Brussels sprouts and asparagus for roasting.

3. Toss carrots, potatoes and Brussels sprouts with oil, spread evenly on a sheet pan. Toss asparagus with oil on a separate sheet pan because it cooks more quickly.

4. Roast the first pan for approximately 20 minutes, but check at 15 min mark for desired doneness.

5. Roast the asparagus for approximately 10 minutes or until tender-crisp.

6. While veggies are roasting, make the fondue if using.

Assembling the Board

Once the fondue is warmed and cheeses are fully combined, cut corned beef into three-quarter inch cubes and assemble all ingredients on board. Enjoy with a glass of wine!

Fondue

Ingredients:

• 1 c shredded Swiss cheese

• 1 c shredded Fontina cheese

• 1 c shredded Gruyere

• 2 1/2 Tbsp corn starch

• 1 1/4 c Chardonnay (to desired consistency, we used Gård Chardonnay)

• Optional: One clove of garlic, grated on fine micro plane, 1 Tbsp brandy, 1/8 tsp nutmeg, finely chopped chives

Instructions:

1. In a medium bowl, combine cheeses and corn starch together and toss to coat evenly.

2. In a saucepan, warm the wine and garlic. Do not boil.

3. With the heat on low-medium SLOWLY add the cheese, a small handful at a time, stirring constantly. Be sure the cheese has completely melted before adding more.

4. Add to a preheated fondue pot or cast iron dish for serving. Garnish with finely chopped chives.