Honey Cheese Board with Fire Cider Pickled Onions

Chunk of honeycomb resting on a round of brie on a wooden board with sliced dark bread, green grapes, almonds and blackberries.

Photo: Unsplash

Fire cider used: Herbs & Honey | Honey used: Far & Away Cut Comb Honey, Whiskey Barrel Aged Honey

Our honeys belong on a cheese board. Far & Away Cut Comb Honey goes in the center, and Whiskey Barrel Aged Honey, with its oak and vanilla flavors, sits next to smoked gouda and apple slices. Herbs & Honey fire cider makes quick pickled onions that cut through all that richness.

Serves 6 to 8 | Prep 25 min, plus 1 hour for the onions

Ingredients

Fire cider pickled onions

  • 1 medium red onion, thinly sliced
  • 1/2 cup Fire Cider: Herbs & Honey, shaken well
  • 1/4 cup water
  • 1/2 teaspoon kosher salt

Board

  • 1 package Far & Away Cut Comb Honey
  • 1/4 cup Whiskey Barrel Aged Honey, in a small bowl with a dipper or spoon
  • 3 to 4 cheeses, about 2 to 3 ounces per person total: for example smoked gouda, aged cheddar, brie and a blue
  • 4 to 6 ounces sliced salami or prosciutto
  • 1 apple and 1 pear, thinly sliced
  • A small bunch of grapes
  • 1/2 cup toasted walnuts or pecans
  • Crackers and sliced baguette

Steps

  1. Pickle the onions: pack the sliced onion into a clean pint jar. Stir the fire cider, water and salt until the salt dissolves and pour it over the onions. Press them under the liquid. Let stand 1 hour at room temperature, or refrigerate overnight.
  2. Take the cheeses out of the fridge 30 to 45 minutes before serving so they taste their best.
  3. Set the cut comb on a small plate or right on the board, and set the bowl of Whiskey Barrel Aged Honey nearby.
  4. Arrange the cheeses around the honey, then fan out the meats.
  5. Fill the gaps with fruit, nuts, crackers and bread. Drain a small bowl of pickled onions and add it to the board.
  6. Slice the apples and pears last, or toss them with a squeeze of lemon, so they don't brown.

Tips and storage

  • Try the Whiskey Barrel Aged Honey on smoked gouda with an apple slice, and a bit of cut comb on brie or blue cheese.
  • Whipped Virginia Gold, our European style creamed honey, is a soft, spreadable swap for either honey.
  • Don't leave the board out more than 2 hours. Wrap and refrigerate leftovers.
  • Pickled onions keep in the fridge up to 2 weeks, liquid covering them.
  • Refrigerate fire cider after opening.

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