Platers and Boards is the guide to entertaining with effortless style. Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy). Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation.
With valuable tips on pickling surfaces and vessels, choosing the best ingredients, and pairing complementary textures and flavours, plus a helpful list featuring board suggestions for a variety of occasions (from holiday parties to baby showers). Platters and Boards is an inspiring resource for throwing unforgettable get-togethers.
MAKES 1 1/4 CUPS [300 G]
One 15-oz [425 g] can chickpeas, drained
1/4 cup [60 ml] pickled beet juice
2 Tbsp olive oil + more for garnish
1/4 cup [55 g] tahini
1 garlic clove
1/2 tsp fine sea salt + more as needed
Freshly ground black pepper
Chopped fresh parsley, for garnish
In a food processor, place the chickpeas, beet juice, olive oil, tahini, garlic, and salt and process until completely smooth, 2 to 3 minutes. Season with pepper and more salt. Transfer to a shallow serving bowl, drizzle with olive oil, and sprinkle with parsley. Store in an airtight container in the refrigerator for up to 3 days.
Recipe reprinted with permission from Chronicle Books.