Photography By Derek Bissonnette, Courtesy of Cider Mill Press Book Publishers Recipes By Derek Bissonnette and Gabrielle Cote 2022-05-19 14:38:10
SERVING BOARDS ARE CENTRAL TO ENTERTAINING THIS SUMMER
On Board, the latest book by Saco-based chefs, entrepreneurs, and cookbook creators Derek Bissonnette and Gabrielle Cote, demonstrates how serving boards can be kitted out for any summertime entertaining job. Does your seafood-centric cocktail party need an appetizer board? Check the picture at left. Do you have a group of hungry kids hankering for pizza poolside? The Margherita Pizza Board (pictured on page 20) will do the trick. Is there a bowl of perfectly ripe peaches sitting on the counter? Use the fruit in a Peaches and Bacon Board (pictured on page 20) for book club.
This book, published by Kennebunkport-based Cider Mill Press, includes dozens of picture-perfect boards and basic guides on how to build them. But its magic lies in the latitude to change them up and make them your own.
On Board is as much about inspiration (think strawberry crisps, caviar riding on kettle chips, prosciutto, and melon pops) as it is about step-by-step recipes for center-of-the-board proteins like beef carpaccio, spicy lamb meatballs, foie gras torchon, and Maine crab dip as well as complementary accoutrements like pickled rhubarb and raspberry chia jam. The authors show readers how to include interesting crunchy bits, like curried pistachios and honeycomb candy, to counter the texture of soft cheeses. And they provide guidance on making a variety of crackers to carry everything to eaters’ lips.
We’ve featured a few of our favorite boards here and recipes for some of their components. But do your future entertaining self a favor and head to a local independent bookseller to pick up your own copy of On Board.
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