Last Minute Thanksgiving: It’s Not Too Late to Jazz Up Crackers and Cheese

A cheese board is a terrific way to entertain both before and after the Thanskgiving feast. A general rule is to offer at least one or two artisanal cheeses from each of the major categories: a soft or semi-soft cheese; a semi-firm cheese; a blue-veined cheese; a goat’s or sheep cheese; and a well-aged hard cheese. Or, mix a few “special” cheeses with more “commercial” ones.

Provide at least 2 ounces of cheese per person. Cut cheeses for each portion while cold, but bring to room temperature before serving. Arrange generous wedges of cheese on a large plate, wooden board, or piece of marble and provide several knives: a wide blade for semi-firm cheeses, a curved spreader for soft-ripened cheeses, a thin blade for semi-soft cheeses, a heart-shaped blade for hard cheeses, a cheese wire for cutting blues so they don’t crumble, and a forked cheese knife for picking up precut pieces.

Offer a variety of breads, crackers, toasts, or oatcakes; spiced nuts; honey or aged balsamic vinegar (for drizzling on hard cheeses); fresh fruit, and chutneys, or fruit spreads. Make one of these recipes or purchase fig preserves, fig and nut bread, or hot pepper jelly. Use cheese markets to identify the cheeses, and for fun, organize a cheese “flight” of 3 to 4 styles of one type, such as all blues, all Cheddars, or all Swiss.

Apple-Pear Chutney

• 1/2 cup golden raisins
• 1/2 cup raisins
• 1/3 cup Poire William or pear brandy
• 2 Bosc pears, cored and cut into 1/2-inch pieces
• 2 Forelle pears, cored and cut into 1/2-inch pieces
• 1/3 cup sugar
• 1/3 cup lemon juice
• One 3-inch piece fresh ginger, peeled and grated
• 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
• 1/4 teaspoon cayenne pepper

1. In a medium saucepan over medium heat, combine raisins and pear liqueur. Simmer for 6 to 8 minutes, or until most of the liquid is absorbed. Add pears, sugar, lemon juice, ginger and stir well. Return to simmer, reduce heat to medium-low, and cook for about 30 minutes, stirring gently once or twice, or until the pears are soft and the juice begins to thicken.

2. Stir in the apple and cayenne and cook for about 30 minutes more, or until the liquid is syrupy. Transfer the chutney to a clean jar with a tight-fitting lid and let cool completely. Cover and refrigerate for up to 4 weeks. MAKES 2 to 3 CUPS

Raisin-Walnut Spread

• 1 cup raisins
• 1/2 cup dry white wine
• 1/4 cup packed dark brown sugar
• 1/4 cup chopped walnuts

1. In a small saucepan over medium heat, combine raisins, wine, and brown sugar. Cook for 1 to 2 minutes, stir to blend, and then reduce heat to low and simmer for 8 to 10 minutes, or until the raisins are soft. Let cool for 10 to 5 minutes. Transfer to a food processor or blender and process until smooth. Transfer to a small bowl or ramekin and stir in the walnuts. Let cool. MAKES 1 CUP

Cranberry-Walnut Chutney

• 1 1/2 cups cranberries
• 2/3 cup (packed) light brown sugar
• 1/2 cup chopped dates
• 1 celery stalk, chopped
• 1 tart apple, peeled, cored, and diced
• 1 tbsp. chopped candied ginger
• 1 tbsp. fresh lemon juice
• 1/2 onion, finely chopped
• 4 tbsp. water
• 4 tbsp. chopped walnuts

1. In a large saucepan over medium heat, combine all the ingredients except the walnuts. Bring to a boil and then reduce heat and simmer, uncovered, for 15–20 minutes or until the mixture thickens. Remove from the heat and let cool to room temperature. Cover and refrigerate for up to 2 weeks. Serve at room temperature. MAKES 2 CUPS

Fig Compote

• One 8-ounce package Calimyrna figs, stemmed and chopped
• 1 3/4 cups water
• 3 tablespoons sugar
• 1 tablespoon fresh lemon juice

1. In a small saucepan over medium heat, bring the figs, water, and sugar to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes, or until most of the liquid has been absorbed and the figs are soft. Transfer to a food processor or blender and process until smooth. Transfer to a small bowl or ramekin and stir in the lemon juice. MAKES 1 1/4 CUPS