MOTHER'S DAY RECIPES
Brunch Charcuterie Board
INGREDIENTS: Cheeses: A soft-ripened cheese with a white bloomy rind (like Brie or Camembert–style) A semi-hard cheese, sliced into fan shapes A blue-veined cheese wedge Meats: Salami rose (thinly sliced cured meat arranged in a flower shape) Round salami slices Prosciutto-style thinly folded cured meat Fresh fruits: Dried fruits: Dried apricots Dried persimmons or bright orange slices Nuts: Pecans Marcona-style almonds Savoury add-ons: Red grapes Blackberries Raspberries
This vibrant, abundant grazing board features a selection of soft-rip- ened, semi-hard and blue cheeses, elegantly paired with artisan cured meats including salami rosettes, sliced salami and delicate prosciutto folds. Seasonal fresh fruits add natural sweetness, while dried apricots and dried persimmons bring a burst of sun-kissed fla - vour. A trio of savoury accents introduce depth and texture. Finished with crunchy almonds and pecans, rounded out by a glossy bowl of fruit preserves and sprigs of fresh rosemary, this board blends colour, texture and flavour for a stunning centrepiece built for sharing. The beauty of a charcuterie board lies in its simplicity and adaptability. No special skills or tools are required to make them amazing and you can add and remove any ingredient to suit your own personal tastes.
Green olives Cornichons Spreads and dips: Dark jam or fruit preserve Pâté or spreadable mousse, topped with chopped pistachios Garnishes: Fresh rosemary sprigs
Spiked Sparkling Basil Lemonade
INGREDIENTS: 9 large basil leaves, divided 4 oz vodka 1/4 cup granulated sugar 1 cup lemonade Ice Seltzer Lemon slices, for garnish
Bursting with fresh-squeezed lemon, fragrant garden basil and lively bubbles, this beverage channels the simple joy of long evenings on the deck and sun- drenched afternoons at the lake. A light splash of spirits adds a grown-up warmth without over- powering the clean, herbal citrus notes. Crisp, effervescent and naturally inviting, this drink feels like sipping sunshine.
34 | SPRING 2026 | SAVOUR MANITOBA
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