Two things have been experiencing a renaissance lately: Charcuterie boards and hygge, the Danish concept of coziness and contentment. Here, Springfield, Missouri-based private chef Anna Davis, who specializes in Nordic cuisine, shares how to add a Scandinavian twist to your charcuterie boards this winter.
Go-To Local Components
"In my mind, Scandinavian means local," Davis says. "They are so intertwined, the two words can't be separated when creating Scandinavian food."
So rather than reaching for all imported ingredients from Sweden, Norway or Denmark, she combines these components with locally-made and sourced items. Here's what she's using to curate boards for clients this winter:
- Dates by The Date Lady
- Terrell Creek Farm's smoked chili goat cheese drizzled with smoked maple date syrup by The Date Lady and bourbon maple dark balsamic vinegar from Tantara Farms
- Aged Cheddar, cornichons and gjetost (traditional Norwegian brown cheese) from MaMa Jean's Natural Market
- Blue cheese, lingonberries (traditional Norwegian preserves) from Brown Derby International Wine Center
- Artisan bread from Neighbor's Mill Bakery & Café
- Flatbread by Big Cedar, available at Brown Derby International Wine Center
- Salmon mousse or smoked salmon from Express Foods or MaMa Jean's Natural Market
- Pork belly from City Butcher
- Hammons black walnuts, processed in Stockton, Missouri, and available at area grocery stores
- Dark chocolate from Askinosie Chocolate
- Foraged fruits and garnishes
- Sliced boiled egg from The Stewart Settlement
- Anchiano Tempranillo red wine from Cherry Picker Package x Fare
How to Assemble
When it comes to arranging the board, let the components touch and don't strive for perfection. Davis suggests creating visual appeal by adding contrasting colors, stacking items vertically to give the board height and arranging the piles in swirls, shapes and patterns.
"There are no rules when building a charcuterie board," Davis says. "Simply combine beauty and flavors."
A Note on Foraging
To fully lean into the Scandinavian theme, Davis suggests bundling up and foraging for garnishes like purple kale and dried fruits like persimmons from community gardens or even your own backyard.
"So much of Scandinavian food revolves around local, fresh and foraged ingredients," Davis says. "Utilizing all the wonderful small businesses and farmers around the Ozarks, as well as doing a little foraging, is how to replicate the Scandinavian style."
To learn more about identifying edible native Missouri plants, read Foraging the Ozarks by Bo Brown.
Private Chef Anna, privatechefanna.com