Noël - plateau de fauxmages (+ recette fauxmage échalote ciboulette & crackers au levain)

Chapter 3 of our Christmas menu Today I teach you how to make a superb cheese platter like this one with simple recipes, some of which are already on my channel A cheese platter is also perfect for an aperitif between friends To start, we need a fairly large support We can use a wooden cutting board or, like me, a very large plate As it is really hollow in the middle, I make it easier by sliding a plate to flatten the surface a bit And first, I put my fresh cheese, chives and shallots, here is the recipe It's very simple to do, I start with a base of soya yoghurt, which I already drained for 24 hours in the fridge to get a very thick yoghurt I have drained a lot of yoghurt for other recipes, so I put a part of it in a bowl to make my fresh cheese, chives and shallots I start by mixing salt, you have to be generous, taste and adjust Then I finely chisel fresh chives and add it to the yoghurt Then I go to the shallots that I cut into very small pieces The quantities depend a little on your tastes, the more shallots you put, the more it stings I mix well, I add a little lemon juice to break the bitterness of the soy and pepper You can also add a drop of liquid sugar to soften the taste It is now enough to taste, adjust if necessary, then store in the fridge It's better after a few hours All that remains is to put it in a nice little bowl and put it on our presentation plate I continue with my tofu-based walnut cheese, whose recipe is already on my channel The link is on the screen and under the video I shaped it into a square and put it in a box of cheese that I had kept just for the look and it finds its place on the plate For my cheese plate, I then prepared these spiced labneh balls Again, the recipe is already online, I put the link on and under the video I had a heavy hand on the spices, I advise you to go easy It's fresh, it wakes up, it has a little apricot effect And finally, to finish, it's not the most aesthetic like that, but I made my festive cheese log in ball version Same, the link to the recipe is on and under the video The ball is covered with cranberries for a super good sweet and salty side All our cheeses are on the plate, we must now add the rest First, my homemade sourdough and rosemary crackers Here is the recipe It's really very simple to make and perfect to use its surplus of sourdough after having fed it In a bowl, I pour flour and mix a nice amount of salt I then add chopped rosemary I used rosemary because it's one of my favorite herbs to give flavor to my crackers You can use the herb you want or just herbs from Provence Once mixed, I make a well in which I pour my sourdough Yes, you can make this recipe without sourdough, just adjust the amount of water Then, olive oil and finally water The amount is to be adjusted little by little I start by mixing with a fork I add water when I see that I really need it And I finish by incorporating everything by hand Once you get a nice ball, ideally you have to let it rest in the fridge for a few hours so that the gluten relaxes I wanted to lower it to the roller right away and I must say that I struggled a little I spread my dough directly on a baking paper, but ideally it is really a silpat No need to flour the paper, you can lower the dough on the roller directly on it I make a rectangle as much as possible As you can see, I ended up changing paper for the silpat And once the dough is finely spread, I pour it over a baking tray I cut my crackers with a pizza cutter First I make vertical lines, then diagonal lines to get a shape of lozenge All that remains is to spread a thin layer of olive oil with a brush so that it is very crispy And we can bake them for about twenty minutes Here they are once cooked, you have to wait for them to cool down completely so that they find all their crunchiness So I put a generous handful near my fresh cheese to use it with Obviously you can put more than that Fresh bread in slices, also do not hesitate to put more I will also put some vegetable charcuterie, these slices are my favorites and are among the cheapest I find them at Aldi, they look like this I will take the slices and fold them in four to make like a little froufrou of charcuterie And I make a small series, I always fold them in four It is then enough to place them in a small corner against the bowl for example so that they do not open on their own Of course it is essential for cheese, a small pot of jam or vegetable honey I have a recipe on my blog which will be under the video Fruits, I choose seasonal fruits, so clementines already peeled Kaki that I simply cut into slices, you could also choose kiwi And small slices of apple to slide where there is room And I end up filling what needs to be filled with pecans and pistachios You can of course use the nuts of your choice To finish decorating I put some sage leaves and rosemary where I find that there is a little too much space And here is our beautiful cheese tray that will not miss to delight pupils and grandparents Obviously I made the cheapest and according to my tastes by using homemade cheese But you can very well buy it ready and make this tray for the night of the New Year's Eve or for an aperitif between loved ones It's fresh, pleasant, festive and easy to make I of course put the link of each recipe under the video as well as the link to the article Where I share with you many other ideas of elements to include on your tray Do not hesitate to tell me in the comments what is your favorite cheese Whether it's a brand or a homemade recipe See you next week for a new video So in the meantime I kiss you and see you soon!