Creamy Cheeses, Roasted Dates, Cold Champagne, Hot Toddies - ‘Tis the Season to Enjoy Fireside Living to the Fullest. This holiday season when you want to kick back and relax with family and friends - whether it be weeknight or weekend - there’s nothing simpler than pulling together a cheese board or grazing board to enjoy fireside. We’ve got a delicious way to make yours memorable with minimal effort and maximum flavor.
You might even say it’s the adult version of a s’more - melty, creamy brie topped with raspberry jam, roasted pecans, and a little thyme in a cast iron skillet smeared over a baguette round you’ve just toasted over the fire.
Use any of your favorite jams or take a shortcut and use an herbal jam from Sallie’s Greatest or Blackberry Patch and already roasted and salted pecans from Schermer Pecans.
And, we’re putting a new spin on a favorite holiday hors d'oeuvre - Devils on Horseback - plump pitted dates stuffed with goat cheese or blue cheese and wrapped in bacon. Place on our roasting forks and cook them over the open fire. It’s a treat we can’t stop craving.
Our crew loves the contrast of serving both cold champagne and hot cocktails. We’ve found a Hot Toddy we love from The Pioneer Woman and a delicious warm cranberry orange sangria via Ty Pennington. When looking for the right champagne, Andre Melchionda of Arrivato Imports recommends Moet & Chandon and Veuve Clicquot. If you really want a great experience, then go all in with a nice bottle of Dom Perignon.
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If you light the fire, we’ll bring the delicious ideas to get you Fired Up!
Our Menu
Cast Iron Roasted Brie with Raspberry Jam, Thyme and Pecans with Toasted Baguettes
Devils on Horseback - Roasted Dates Stuffed with Blue Cheese or Goat Cheese and Wrapped in Bacon
Charcuterie Board with Variety of Cheeses, Meats, Fruit, and Nuts of Your Choosing
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What you’ll need
- Sea Island Forge Kettle
- Side Kick
- Roasting Forks
- Small Cast Iron Skillet
- Assortment of Meats & Cheeses - we used the following but choose your favorites and enjoy experimenting
- Drunken Goat
- Sweetgrass dairy Green Hill
- Coopers Hill - double Gloucester with chives
- Red Dragon - cheddar with mustard seed.
- Savannah Bee Company honeycomb - we love the look and the added layer of flavor
- Baguettes
- Brie Round
- Jam - we used Raspberry but choose your favorite
- Thyme
- Pecans
- Pitted Dates
- Goat Cheese or Blue Cheese
- Bacon - par-cooked
- Champagne - The light, dry, and fruity flavors coming through from champagne pair beautifully with salty and savory flavors.
- Hot Toddies - we love these from Ty Pennington
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Step by Step
Devils on Horseback
- Par-cook bacon slices, you’ll need about ½ a slice per date
- Stuff dates with cheese of your choice or alternate between goat cheese and blue cheese
- Wrap the date in the bacon slice
- Place on Roasting Forks and cook over the fire until the bacon is cooked through and cheese is melted.
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Cast Iron Brie
- Attach the Side Kick to the Kettle
- Cut baguette into small rounds
- Roast a handful of pecans
- Place the brie round in a small cast iron skillet
- Top the brie with your favorite jam, herbs and pecans (or take the shortcut mentioned above)
- Place the brie on the Side Kick until all of the elements start to melt and bubble
- Toast your baguette rounds by placing them on the lip of the kettle or by using roasting forks
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