Charcuterie boards are colorful, creative and always crowd-pleasers (even when there’s not a crowd).

Pinterest. Instagram. Weddings. Taking up their own endcap at the grocery store.

The charcuterie board business is booming right now.

Maybe it’s just a coincidence that these boards began to explode about the same time as the pandemic. They serve as a fun way to eat anything (fun moments are important during a pandemic), a good way to gather and share with your “quaranteam,” and can even be made into single servings for socially distanced gatherings.

The term “charcuterie” refers specifically to the process of curing meat products such as salami, bacon, and ham.

Most traditional charcuterie boards are spilling over with meats, various types of cheese, and other accoutrements. However, themed boards with more eclectic choices—see sidebar on page 137—are becoming popular as well.

Michelle Ayers, owner of Purple Door Gourmet Kitchen, has been making charcuterie boards for a decade but has seen their popularity rise this year along with their larger counterpart: the grazing table.

“I have done very large displays as long as 18 feet for an event for 300 people to small trays for two to 20,” she says. “This is my absolute favorite part of my work. I always dreamed of playing with food for a living and now I get to do it every day.”

The Purple Door Gourmet Kitchen and Catering

Food Checklist
Every board is unique, but Michelle says the checklist in her head for a charcuterie board always includes color, texture, flavor, and variety.

“Every board needs to have assorted cheeses, cured meat, olives, nuts, chutney, crispy bread and chocolate,” she says.

Personal chef and health coach Megan Current, of The Current Dish, also receives numerous requests for charcuterie boards. She always starts with the “forward points”: the meats and cheeses.

“The rule of thumb for cheeses is making sure to have an aged cheese, such as cheddar, and a
soft cheese. I like brie. Then a hard cheese such as gorgonzola,” she explains. “For the meat,
I include a variety of favorites such as prosciutto, peppered salami, and capicola.”

From there, Megan likes to include local jams and honeys, pickles, olives and fruit. But she will branch out depending on the season or occasion—for example, a caramel dip for apple slices or cake pops for a birthday board.

The Current Dish

Building Your Board
Once you’ve gathered your items comes the trickier part for amateurs. Part of the appeal of a charcuterie board is the way it looks. As Michelle explains: “I believe you eat with your eyes first.”

First, decide what will be your focal point.

A brie or goat cheese log works well, or use folded meats in a creative way.

“Some people like to make a prosciutto river, sort of a swivel line down the middle of the board,” Megan says.

Folding or rolling meats will not only allow you to pack more items onto your board, but it also looks nice. Depending on your types of cheeses, mix it up and have one sliced and another cubed, for example. For accoutrements such as olives, fruit or nuts, put some into small bowls and others directly on to the board.

“Rosemary or mint sprigs are a pretty way to fill in any holes and add some greenery,” says Megan.

Better Than Dip
For those with new fitness goals in the new year, charcuterie boards can also be a smarter appetizer choice. “You have an option of foods that are whole and less processed, many with single ingredients,” Megan says. “Also, it’s so much easier to fill up on these foods compared to something like chips and dip.”

Better yet, it’s the one-size-fits-all appetizer for family members or friends with various dietary preferences. You can order or create a board with a little bit of everything on it and let everyone pick and choose what they want.

Whether you make your own, or let a professional such as Megan or Michelle take control, the sky is limit when creating a charcuterie board. Have some fun and be sure to share your photos with us on Facebook or Instagram with the hashtag, #LynchburgLiving.

Take it further

Not-Your-Average Charcuterie Board. While lacking the traditional cured meats, these boards
pull from the idea of arranging your food in a “choose-your-own” display.

TACO Board:
Chips or Shells, Small Pitas, Salsas, Cheese, Guacamole, Veggies

VEGAN Board:
Carrot “Bacon,” Tomato “Ham,” Assorted Fruits and Vegetables

BRUNCH Board:
Bagels, Capers, Smoked Salmon, Cream Cheese, Red Onion, Fruit

Take everyday dishes up a notch this holiday season
Photos by Jenna McKenney

While very much beloved, those old faithful side dishes can often get the short end of the stick in terms of our creativity. As we prepare to gather around the table with friends or family this time of year, consider spicing up that stuffing or adding a little pizzazz to those mashed potatoes. On the following pages, The Virginian Hotel Catering Team shares four of their tasty favorites.

Cranberry-Apple Cornbread Stuffing

INGREDIENTS:
1/2 cup butter
2 cups celery, chopped
1 yellow onion, chopped
3 medium tart apples, cored and chopped
6 ounces dried cranberries
6 cups dry, unseasoned cornbread cubes
14.5 ounces chicken broth
8 ounces apple juice
1 teaspoon: parsley, rosemary, and thyme, chopped

Directions:
1. Preheat oven to 325°F. Melt butter in a large skillet over medium heat. Add celery and onion. Cook until softened (~5 minutes). Add apple, cranberries, parsley, rosemary, and thyme.
2. Place bread cubes in a large bowl. Add the mixture, broth, and juice. Toss to combine.
3. Place mixture in a greased casserole dish, cover with foil and bake for 15 minutes.
4. Remove foil, bake for 20 more minutes until heated through and lightly browned.

Roasted Butternut Squash Soup
Topped with Toasted Pumpkin Seeds

INGREDIENTS:
One 3 lb butternut squash
(or 4 cups peeled and diced)
2 tablespoons olive oil (or avocado oil)
1-2 shallots, minced
4 cloves garlic, minced
2 teaspoons ginger, freshly grated
1/8 teaspoon cayenne
1 teaspoon nutmeg
Salt to taste
2-3 cups vegetable stock
1 tablespoon brown sugar
1 dash maple syrup
Heavy cream (to finish)
Pumpkin seeds (toasted)

Directions:
1. Preheat oven to 425°F. Slice squash vertically and remove the seeds. Place the halves cut-side down on a parchment-lined baking sheet. Rub the outside with 1 tablespoon of olive oil. Bake for 30 minutes, or until tender.
2. Allow squash to cool. Peel and dice into cubes.
3. In a large stockpot, heat the remaining oil over medium-high heat. Sauté shallots 2-3 minutes. Add the garlic and sauté until lightly browned. Add the nutmeg, salt, ginger, and cayenne. Cook for 1 more minute.
4. Add 2 cups of stock, brown sugar, maple syrup, and squash. Bring to a boil. Cover and reduce heat. Simmer for ~10 minutes (until very tender).
5. Puree with a stick blender, traditional blender, or food processor. Add heavy cream to reach desired consistency. (Use the remaining stock to thin if necessary.)
6. Top with toasted pumpkin seeds, if desired.

Smoked Gouda Mashed Potatoes

INGREDIENTS:
5 lbs Russet potatoes, peeled
and cubed
1 lb butter
1 pint heavy cream
1 pint half and half
1/2 lb smoked gouda, shredded
2 teaspoons white pepper
1 teaspoon smoked paprika
Dash of cayenne pepper
Salt, pepper, & garlic powder to taste

Directions:
1. Peel and dice the potatoes. Boil or steam until fork-tender.
2. In a separate pot, melt butter, add half and half and heavy cream. Mix in cayenne and paprika.
3. Mix in shredded cheese until melted and smooth.
4. Mash the potatoes in a large bowl. Pour in gouda mixture in small batches, mixing until absorbed.
5. Season with white pepper, salt, pepper, and garlic powder to taste. There should be a strong smoky and garlic flavor.

Roasted & Stuffed Delicata Squash

INGREDIENTS:
6 small delicata squash
(~1lb each)
4 tablespoons unsalted butter
2 medium onions, diced
1 bunch of red kale (~1lb), trimmed and chopped
6 ounces whole-grain bread, cut into 3/4-inch cubes (~3 cups)
1/2 cup crumbled bleu cheese
1/2 cup dried cranberries
1/2 cup pecans, rough chop
2 tablespoons maple syrup
2 tablespoons chopped parsley for garnish

Directions:
1. Heat oven to 425°F. Cut one inch off of the top and bottom of the squash. Scrape out the seeds. Sprinkle the inside with salt and pepper and stand upright on an oiled baking sheet.
2. In a large saucepan melt 2 tablespoons of butter over medium heat. When the butter begins to foam add onions and sauté until softened and translucent (~6-8 minutes). Add kale and continue to cook, tossing until kale begins to wilt (~5 minutes). Remove from heat and place in a large bowl.
3. Toast bread cubes on a sheet pan until they begin to crisp (~7-9 minutes). Add to the bowl with the vegetable mixture, then add bleu cheese and cranberries. Mix until combined.
4. Put pecans over medium heat in a dry sauté pan. Heat and toast nuts until they become fragrant (~4-6 minutes). Add syrup and cook for 1 minute, scrape into the veggie mixture and stir to combine. Taste and season the mixture.
5. Lower oven to 400°F. Divide the mixture between the squash. Cut the remaining butter into 6 pieces and top each squash. Roast for ~45 minutes (until the skin of the squash is tender and easily pierced with a fork).
6. Slice stuffed squash into one-inch rings to serve.
7. Sprinkle with parsley.

Take everyday dishes up a notch this holiday season
Photos by Jenna McKenney

While very much beloved, those old faithful side dishes can often get the short end of the stick in terms of our creativity. As we prepare to gather around the table with friends or family this time of year, consider spicing up that stuffing or adding a little pizzazz to those mashed potatoes. On the following pages, The Virginian Hotel Catering Team shares four of their tasty favorites.

Cranberry-Apple Cornbread Stuffing

INGREDIENTS:
1/2 cup butter
2 cups celery, chopped
1 yellow onion, chopped
3 medium tart apples, cored and chopped
6 ounces dried cranberries
6 cups dry, unseasoned cornbread cubes
14.5 ounces chicken broth
8 ounces apple juice
1 teaspoon: parsley, rosemary, and thyme, chopped

Directions:
1. Preheat oven to 325°F. Melt butter in a large skillet over medium heat. Add celery and onion. Cook until softened (~5 minutes). Add apple, cranberries, parsley, rosemary, and thyme.
2. Place bread cubes in a large bowl. Add the mixture, broth, and juice. Toss to combine.
3. Place mixture in a greased casserole dish, cover with foil and bake for 15 minutes.
4. Remove foil, bake for 20 more minutes until heated through and lightly browned.

Roasted Butternut Squash Soup
Topped with Toasted Pumpkin Seeds

INGREDIENTS:
One 3 lb butternut squash
(or 4 cups peeled and diced)
2 tablespoons olive oil (or avocado oil)
1-2 shallots, minced
4 cloves garlic, minced
2 teaspoons ginger, freshly grated
1/8 teaspoon cayenne
1 teaspoon nutmeg
Salt to taste
2-3 cups vegetable stock
1 tablespoon brown sugar
1 dash maple syrup
Heavy cream (to finish)
Pumpkin seeds (toasted)

Directions:
1. Preheat oven to 425°F. Slice squash vertically and remove the seeds. Place the halves cut-side down on a parchment-lined baking sheet. Rub the outside with 1 tablespoon of olive oil. Bake for 30 minutes, or until tender.
2. Allow squash to cool. Peel and dice into cubes.
3. In a large stockpot, heat the remaining oil over medium-high heat. Sauté shallots 2-3 minutes. Add the garlic and sauté until lightly browned. Add the nutmeg, salt, ginger, and cayenne. Cook for 1 more minute.
4. Add 2 cups of stock, brown sugar, maple syrup, and squash. Bring to a boil. Cover and reduce heat. Simmer for ~10 minutes (until very tender).
5. Puree with a stick blender, traditional blender, or food processor. Add heavy cream to reach desired consistency. (Use the remaining stock to thin if necessary.)
6. Top with toasted pumpkin seeds, if desired.

Smoked Gouda Mashed Potatoes

INGREDIENTS:
5 lbs Russet potatoes, peeled
and cubed
1 lb butter
1 pint heavy cream
1 pint half and half
1/2 lb smoked gouda, shredded
2 teaspoons white pepper
1 teaspoon smoked paprika
Dash of cayenne pepper
Salt, pepper, & garlic powder to taste

Directions:
1. Peel and dice the potatoes. Boil or steam until fork-tender.
2. In a separate pot, melt butter, add half and half and heavy cream. Mix in cayenne and paprika.
3. Mix in shredded cheese until melted and smooth.
4. Mash the potatoes in a large bowl. Pour in gouda mixture in small batches, mixing until absorbed.
5. Season with white pepper, salt, pepper, and garlic powder to taste. There should be a strong smoky and garlic flavor.

Roasted & Stuffed Delicata Squash

INGREDIENTS:
6 small delicata squash
(~1lb each)
4 tablespoons unsalted butter
2 medium onions, diced
1 bunch of red kale (~1lb), trimmed and chopped
6 ounces whole-grain bread, cut into 3/4-inch cubes (~3 cups)
1/2 cup crumbled bleu cheese
1/2 cup dried cranberries
1/2 cup pecans, rough chop
2 tablespoons maple syrup
2 tablespoons chopped parsley for garnish

Directions:
1. Heat oven to 425°F. Cut one inch off of the top and bottom of the squash. Scrape out the seeds. Sprinkle the inside with salt and pepper and stand upright on an oiled baking sheet.
2. In a large saucepan melt 2 tablespoons of butter over medium heat. When the butter begins to foam add onions and sauté until softened and translucent (~6-8 minutes). Add kale and continue to cook, tossing until kale begins to wilt (~5 minutes). Remove from heat and place in a large bowl.
3. Toast bread cubes on a sheet pan until they begin to crisp (~7-9 minutes). Add to the bowl with the vegetable mixture, then add bleu cheese and cranberries. Mix until combined.
4. Put pecans over medium heat in a dry sauté pan. Heat and toast nuts until they become fragrant (~4-6 minutes). Add syrup and cook for 1 minute, scrape into the veggie mixture and stir to combine. Taste and season the mixture.
5. Lower oven to 400°F. Divide the mixture between the squash. Cut the remaining butter into 6 pieces and top each squash. Roast for ~45 minutes (until the skin of the squash is tender and easily pierced with a fork).
6. Slice stuffed squash into one-inch rings to serve.
7. Sprinkle with parsley.

If you’re feeling under the weather or are looking for a healing anti-inflammatory soup, you’ll love this recipe! It’s packed with garlic, which is anti-inflammatory, full of antioxidants and vitamins, and it acts like a natural antibiotic.

Turmeric is a powerful antioxidant best known for fighting inflammation. According to Anya Guy, a Mayo Clinic dietitian, “Turmeric has natural anti-inflammatory compounds called curcuminoids, and these curcuminoids have been associated with a positive effect on various diseases.” Onions are rich in antioxidants, in particular quercetin, which is a powerful anti-inflammatory compound that helps your body fight free radical damage. Onions also support your digestion because they are rich in inulin, a prebiotic-like fiber.

Gluten Free | Paleo | Anti-Inflammatory | Low Histamine | Low Oxilates

Ingredients:

1 lb of ground grass-fed beef
(or shredded hormone/antibiotic-free chicken)
8 cups of bone broth
1-2 cups each of chopped carrots and celery
1 large onion, chopped
2 cloves of garlic, diced
1 tbsp Herbs de Provence
1/2 tbsp salt
1/2 tsp white pepper
1/2 tbsp onion powder
1 tbsp garlic powder
1 tbsp basil
1/2 tsp sage
1/2 tsp turmeric

Directions:
If you’re adding protein, sear the beef until brown and add all ingredients to a soup pot or crockpot. I prefer to put all the ingredients in a crockpot for 6-10 hours on low for a richer flavor.

This recipe can also be done in an Instant Pot on the soup setting on high for about 10 minutes or in a stockpot on the stove for 15-20 minutes.

April Likins lives in Forest and is an Institute for Integrative Nutrition- and Duke Integrative Medicine-trained health coach. Learn more at aprillikins.com.

FOR “FOREST FOODIES”
photos by Ashlee Glen

What’s on the menu when you go camping? Are you content with a bucket of cold KFC for breakfast, lunch and dinner? Or do you prefer vacuum-packed, dehydrated veggies for an ultra-light soup? I’ve tried both extremes and honestly, the best option in my view is somewhere in-between. I like to make REAL nutritious food but without fussy recipes, perishable ingredients or a need for too much equipment.

Here are some of my favorites that you can try next time the woods are calling and you must go, whether it’s over a backyard campfire or on a backwoods trail.

Campfire Nachos
Nachos roasted over an open fire are simply delicious! They turn super crispy and take on a smoky, wonderful flavor that can’t be beat.

This dish is geared more toward the “backyard camper” than the thru-hiker because you’ll need a cast iron skillet. Plus, nacho chips tend to turn into nacho crumbs in a backpack, right?

The key to success is to wait until your campfire has died down enough that it will not burn the chips before the cheese has melted. If you do that, you’ll be amazed how special this surprising campfire treat can be!

Equipment:
Cast iron skillet
Aluminum foil

INGREDIENTS:
Corn chips, about half a bag
1 1/2 cups cheese, grated
(cheddar or Monterey Jack is safe up
to 12 hours without refrigeration)
1 tomato, diced
1/2 cup black olives
(Kalamata tastes best), sliced
1/2 cup cilantro, chopped
1/2 cup spring onions, sliced thin
1 jalapeño, diced (optional)
Sour cream, for serving
(optional; requires refrigeration)

Directions:
After your campfire has started dying down (embers only), position two flat stones on opposite sides of the fire so the skillet (or grate, if using) can balance over the embers. Prep the nachos by adding half of the chips to the skillet and sprinkle over 1/3 of the cheese. Avoid cheese falling to the bottom because it tends to burn. Add the second layer of chips and sprinkle tomato, olives, onions and cheese and cover with aluminum foil.

Cook over fire for about 10 minutes or until the cheese has melted. Keep checking under the foil because temperature is unpredictable! Serve with a few dollops of sour cream and plenty of cilantro!

Penne Alla Backwoods

This is our go-to meal for longer hikes because it’s tasty, filling and fast! It’s also reasonably lightweight and portable. The key to bringing prepared pasta sauce is to transfer it to a leak/crush-proof plastic container. Most camping stores sell Nalgene food jars and they are great. The jars only cost a couple of dollars and last forever.

Equipment:
Hiking stove

For two hungry hikers:
Penne Rigate, three servings Water, in bottle or filtered from stream Alfredo sauce, one jar. My favorite brand is Newman’s Own. Fresh parsley, chopped or torn Salt/pepper, to taste

Directions:
Well, there’s not much needed in terms of instructions for this meal! Set up your camp stove, boil the pasta and drain off the water. Add the sauce, sprinkle with parsley, season with salt and pepper to taste, and serve! By the way, bringing fresh parsley and fresh ground pepper with you is easy and totally worth it.

Pro tips:
Bring a glass of wine to make this meal even more special! Most grocery stores sell very packable “juice-box” wines, and some are surprisingly good!

Overnight Oats
Few foods fill up and sustain like oatmeal. This recipe is a great option for hiking since it doesn’t require you to fire up your stove like regular oatmeal, but will fuel you for a long day of hiking. Just be sure to soak the oats in water, rather than dairy, to avoid any health concerns. Adding some peanut butter creates the same creaminess!

Two servings:
1 cup rolled oats
1 cup water
1/2 cup berries, dried fruits and/or seeds
Salt, a pinch
Peanut butter, one single serve container

Directions:
Mix all dry ingredients and water in a container that can be sealed tight enough to keep bugs out and leave overnight. Next morning, stir in fresh berries and peanut butter, if using it.

Trail Mix Balls
Trail mix (or granola bars!) is fantastic pocket-fuel for the journey, and it could not be easier to make. Mix some raisins, nuts and chocolate chips in a bag, and you have the carbs and fat you need on the trail.

This recipe for trail mix balls ups the ante a couple of notches, with fancier ingredients and upgraded presentation. Great for the “backyard camp” or paid campsite, but perhaps not ideal for the overnight hiker since they get sticky after a while.

Core ingredients:
1 cup rolled oats, old fashioned
1/2 cup peanut butter
1/4 cup honey
A pinch of salt
1 tsp vanilla extract
For rolling: sesame seeds, cocoa

Mix-ins of your choice
(should total 1 cup):
1/2 cup of seeds, such as flax, chia, pumpkin, sesame
1/2 cup of dried fruits, such as raisins, cranberries, dates, apricots or mangos

Directions:
Make ahead and mix all core ingredients, plus any mix-ins, in a food processor for about 30 seconds, then scoop and shape. Roll each with the sesame seed or cocoa coating—or, if you prefer, dip them in chocolate! These Trail Mix Balls stay good for two weeks if stored in an airtight container in the refrigerator. You can even freeze them for up to 3 months so they are ready when you go for that camping excursion.

“Baklad”
Baked Bananas with Chocolate

This was a favorite hiking dessert among me and my scout friends when growing up in Sweden. The name, “Baklad,” comes from combining the names of the two ingredients; banana and chocolate. It’s the perfect dessert after your camp dinner and essentially makes itself.

How’s this for easy:
3 bananas
1/2 cup chocolate chips (chips are less likely to melt during transport)
Aluminum foil, for roasting over the fire

Directions:
With a knife, slit the “inner curve” of a banana from top to bottom, about 3/4-inch deep. Push as many chocolate chips into the slit as you can. Wrap in foil and place in the outer edge of the burning-out fire. Bake until very soft, up to 30 minutes if your fire has died down a lot, and eat with a spoon!

SWEET, SAVORY, SPICY-AS-YOU-WANT-IT, TOMATO JAM IS AS DELICIOUSLY VERSATILE AS IT IS SIMPLE TO MAKE

As backyard gardens begin overflowing with sun-ripened beefsteaks and farm stands are boasting a rainbow crop of heirlooms and old favorites, tomatoes rightfully take center stage on summer plates. But what to do with that big basket of gorgeous—and sometimes delightfully ugly—fruits when you’ve drizzled balsamic glaze upon every imaginable variation of a caprese salad?

Sometimes the simplest preparation is the most delicious—and deliciously versatile. Sweet, savory, spicy-as-you-want-it tomato jam is the perfect example. A few basic ingredients slow-simmered in a single pot and you’ve captured summer in a mason jar. And, although farm-to-table seasonal beauties are best, the following recipe from cooking instructor Jacqui Renager is forgiving enough for even those suspiciously pink, mealy store-bought tomatoes available all winter long.

“This is a recipe you can whip up in no time and enjoy it all year if preserved by canning,” Renager says. “I prefer to leave the tomato skins on because it adds texture, and the acidity from the limes and clementines add the perfect brightness to balance out the sweet.”

Schmear the finished product on a right-out-of-the-oven biscuit and call it a great morning. Take avocado toast to the next level. Add dazzle to a grilled burger with a little tomato jam and smoked gouda sauce in place of the standard cheese slice and LTM. Pair it with pork, chicken, salmon or your favorite local BBQ. Generously top a wheel of brie with jam and bake for a quick and crowd-pleasing appetizer. Whisk it into a vinaigrette or add a dollop onto a freshly fried corn fritter. There are as many possibilities as there are tomato varieties.

Renager offers a few tips for success including choosing clementines over other types of oranges because they produce the most consistently plentiful sweet juice when squeezed and have less of the unwanted white pith when zested. She says “don’t get caught up in the small stuff” when chopping the tomatoes—it doesn’t matter how they look—but do use a serrated knife to make easy work of them.

Just as there are many varieties of tomatoes, there are plenty of variations on tomato jam. Change up the spice combinations or go skinless if you prefer a smoother texture. If you want a more jelly-like consistency, shorten the cooking time. Want more of a chutney? Add to the cooking time. Stir in crumbled bacon to take it over the top.

Dial back or turn up the heat to your liking with more or less jalapeños, pepper flakes or a dash or two (or 20) of your go-to hot sauce. However you make it, be sure to make enough to share with your friends and neighbors

BY LEONA BAKER, PHOTOS BY KATHY KEENEY

Tomato Jam

RECIPE BY JACQUI RENAGAR OF FUN IN THE KITCHEN WITH JACQUI (WWW.COOKINGWITHJACQUI.COM)

INGREDIENTS
1 1/2 pounds ripe local tomatoes, cored and coarsely chopped
1/2 cup granulated white sugar
1/2 cup dark brown sugar
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed clementine orange juice
2 tablespoons orange zest (for brightness)
1 tablespoon minced ginger or ginger puree
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or hot pepper stemmed and minced (seeded or not, your choice) OR 1/2 tsp crushed red pepper flakes

INSTRUCTIONS
Combine all ingredients in a heavy medium saucepan and bring to a boil over medium heat, stirring often. (Peeling the tomatoes first is a personal preference. Some like the skins in the jam, some do not.) Reduce heat to low and simmer uncovered, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use or preserve in mason jars.

TO PRESERVE
Transfer the hot jam to your mason jars leaving 1/2 inch at the top unfilled. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Put the jars on rack in a deep pot and cover completely with
water. Cover pot and bring to a boil over high heat. Boil for 15 minutes. Turn off heat, uncover pot, and allow jars to rest in water for 10-15 minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight

As we bring you our 9th annual Lynchburg Restaurant Week, Aug. 1-8, 2020, we don’t want to ignore the elephant in the room—it hasn’t been a great year for restaurants. After COVID-19 restrictions shut down dining rooms in March, restaurants were able to gradually reopen in May and June. That means now, more than ever, these local businesses need your
support to finish the year strong.

We are thrilled to showcase 11 local restaurants for this year’s week-long Lynchburg Restaurant Week event. Each business has handcrafted a menu that showcases some of their best dishes—at a price you will really love. Flip through the following pages to see what’s cooking and start planning out your stops today.

USING SIMPLE INGREDIENTS TO CREATE DISTINCT FLAVOR PROFILES
Photography by Jenna McKenney

The art of cooking has just as much to do with your taste buds as your technique. According to Jason Arbusto, pro chef and culinary director at the Bluffwalk Center, the challenge is identifying “what goes with what to make it taste good.”

Enter flavor profiles: these are the “secret weapon” of flavor combinations (herbs, spices, etc.) that can take your home meal preparation to another level. “Flavor profiles will guide you to be more creative and venture out of your comfort zone while remaining fairly simple to prepare,” he says.

On the following pages, Arbusto will not only break down three distinct profiles but he will also show you how to use them in three tasty recipes. But don’t let that stop you from experimenting with his combinations in your own unique way!

Thai Flavor Profile

Four simple ingredients can turn your basic chicken salad into a flavor bomb: Mint, Cilantro, Basil, Lime Juice

INSTRUCTIONS
In a small bowl, combine 6 oz. of shredded chicken with a good pinch of rough chopped mint, cilantro and basil. Squeeze in lime juice and add olive oil,
salt and pepper. Toss to combine.

Mediterranean Flavor Profile
Five simple ingredients can turn your Sunday Salmon or shrimp into something special: Capers, Lemon, Olives, Tomato, Parsley

Ingredients
6 oz shrimp
Cherry tomatoes
1 T capers
2 sprigs of rough chopped parsley
Juice of 1 lemon
Olive oil

INSTRUCTIONS
Place shrimp in an oven safe casserole pan. Add a handful of cherry tomatoes cut in half. Place in the oven for about 5-7 minutes at 350 degrees. Once finished cooking, add a little bit of fresh parsley. Crush the tomatoes up a little bit to create some juice. Baste the seafood and serve with all the remaining ingredients on top.

Israel / Middle Eastern Flavor Profile

Four simple ingredients can upstyle your next batch of roasted veggies: Yogurt,Pine, Nuts, Mint, Pomegranate Seeds

Ingredients:
2 large sweet potatoes
4-6 T yogurt
3 sprigs of chopped mint
2 T toasted pine nuts
2 T pomegranate seeds

INSTRUCTIONS
Peel and dice sweet potatoes. Roast in the oven for 25-35 min at 350 degrees. Remove and let cool slightly or serve cold as a salad. Spread a thin layer of yogurt on bottom of plate. Add sweet potatoes and top with mint, pine nuts and pomegranate seeds.

SIMPLY VANILLA GOURMET CHEESECAKES OUTGROWS HOME KITCHEN AND MOVES INTO BRICK-AND-MORTAR RESTAURANT

PHOTOGRAPHY BY LUCAS MOORE

It all started with two broken legs. Jessica Kercher and her two-year-old daughter suffered the same injury in the same week. She wanted to thank a family friend for helping to take care of her daughter. With her husband out of town and no way to get to the grocery store, Jessica used what she had in the house to make one of the trickiest desserts: a cheesecake.

That family friend told a few people about the delicious cheesecake Jessica made, and word spread. Soon Jessica’s culinary skills were in high demand. Five years later, she owns Simply Vanilla Gourmet Cheesecakes, which grew from her kitchen to a new 1600-square-foot restaurant.

Jessica has always had a passion for culinary arts. After receiving a degree in hospitality management, she worked for Sodexo at Liberty University. Jessica left that position to start a family—and ultimately found her dream job. “I always felt like there was something more,” she says. “I loved talking to people, I loved customer service, and I loved the art form of pastries themselves.”

One of the first things Jessica did was come up with a name for her new business. “From the very beginning, it had a name. It had a brand. The brand spoke for itself. Simply Vanilla came from the fact that it came from one recipe, one idea. A simple idea,” Jessica says.

She secured food safety certifications to make cheesecakes in her kitchen. Then the Kercher family moved from Lynchburg to Forest to a home with a bigger kitchen—and the business grew from there. “I would wake up at 2 or 3 in the morning and I would bake until my kids had to go to school,” Jessica says. “So I knew I had a certain timeline. Eventually that timeline went all night.”

She sold out of pop-ups at River Ridge and partnered with other restaurants like Bean Tree Café and Mission House Coffee. As her cheesecakes gained even more popularity, she decided to bring on a team and pursue a brick-and-mortar store. In August 2019, they signed a lease and built their restaurant in a brand-new shopping center just off Route 221 in Forest.

When you walk into Simply Vanilla Gourmet Cheesecakes, you will see a display of 12 to 15 different cheesecake flavors. A four-inch cheesecake is $10. They also make quiches, scones and other baked goods from scratch, plus a different soup each day. Jessica wants customers to think of this as a meeting place—where you can eat lunch and get something sweet for dessert.

You can also order ahead, a popular choice around the holidays. And in February, Simply Vanilla debuted a new two-bite cheesecake option called “petites.”

Jessica says their top seller is the White Chocolate Raspberry Cheesecake. She sees a lot of customers try that on their first visit, then come back for something more adventurous, such as the Grasshopper or Red Velvet.

Her team put in a lot of work making sure the restaurant would be a success. They even visited pastry shops in France, taking notes on how they displayed their products. “It is a show when you walk in. It is an experience beyond the taste of the products,” Jessica says. “It is a full package deal when you walk in here.”

Simply Vanilla is a true family affair. Jessica’s husband Ahron Kercher (a nuclear engineer) is the technical expert. Travis Burckhard is the executive chef and his wife Donna is the marketing director. They have big plans for 2020, including the launch of a website where you can place online orders. Jessica says the next step is to offer made-to-order sandwiches and salads.

The team of 12 employees is going to keep testing out new offerings for customers. “The good thing about the business is that we get to play a lot more. We get to try different flavors, we get to play with different savory products,” Jessica says.

Making a cheesecake takes time—and patience. “There’s a reason why people stray away from cheesecake. It is very temperamental,” Jessica says. “It does require a specific process to keep it consistent.”

The team at Simply Vanilla Gourmet Cheesecakes is happy to do that work for you.

Simply Vanilla Gourmet Cheesecakes
1381 Crossings Centre Drive, Suite C, Forest, VA 24551
@SimplyVanillaGourmet on Facebook
Mon.-Wed. 7 a.m.-3 p.m. • Thurs. & Fri. 7 a.m.-6 p.m. • Sat. 8 a.m.-1 p.m.

SIMPLE AND ENDLESSLY VERSATILE, THIS RECIPE COULD BE THE MAIN ATTRACTION OF A STRESS-FREE WEEKNIGHT DINNER PARTY

PHOTOGRAPHY BY RJ GOODWIN

The best parties are the fun ones—the ones you leave with a smile on your face. But if you are the host, there can sometimes be too much to do to enjoy your own event. Take heed—these three tips for stress-free party planning will help you relax and enjoy the night:

1. Weeknight over weekend. Everyone’s weekends are so busy that scheduling becomes a nightmare. Why not pick a weeknight when more of your guests are available? Since nobody expects you to take the day off to cook and clean, expectations are automatically lower, and by having people over on a weeknight, they tend to say goodnight faster.

2. Keep the guest list small. The best parties are often the smaller ones, giving you a chance to have more interesting conversations and get to know your friends on a closer level. Inviting 4-6 guests is a good number for that, without too much work involved.

3. Cook only one thing. It’s tempting to try too hard and attempt more dishes than you should. Keep the menu simple, but make things festive by serving in nice dishes. Plan to make only one thing yourself and assemble the rest. For instance, the recipe below for a savory Dutch Baby makes for a fun, dramatic (but quick) main course. Serve with a Spinach-Strawberry salad and some good ice cream with store-bought pound cake for dessert and you have a party!

Dutch Baby
Makes 4-6 servings per “baby”
Prep time: 20 min
Total time: 45 min

INGREDIENTS
3 extra large eggs
3/4 cup whole milk
2+1 tablespoons unsalted butter, melted
1/2 cup all-purpose flour (I use King Arthur brand)
2 tablespoons cornstarch
3/4 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground

RECIPE PREPARATION
Place a 12” cast iron skillet in the oven and heat to 450 degrees. Let skillet heat up for 20 minutes while you prepare the batter.

In a regular blender, blend eggs until frothy, about 30 seconds. Add milk and 2 tablespoons of the melted butter and blend for another 10 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine.

Remove the skillet from oven and carefully pour remaining 1 tablespoon of butter into it and swirl quickly to coat. Before the butter burns, pour the blender-batter into the skillet. Bake until settled in the middle and puffy and brown around the edges. Don’t worry if one side is taller than the other; that’s part of the fun (and it will sink down, somewhat).

TOPPING IDEAS
A Dutch Baby lends itself equally well to both savory and sweet toppings without changes to the recipe. It’s a blank canvas for being creative! Here are some of my favorites:

• Mascarpone, berries and powdered sugar (great, make-ahead dessert!)

• Mozzarella, pepperoni and basil (add topping and then bake under broiler for a few minutes to melt cheese)

• Thinly sliced gravlax, sour cream and dill (trust me, it’s delicious!)

• Sautéed kale, crispy bacon, and shaved Parmesan (I like green curly kale because it’s very mild)