On a laid-back Sunday afternoon in the summer, it is custom to hang out with family and friends. The best setting is on your back porch at your home. The fans are circling around and the television is on, but no one is listening because everyone is discussing the weather, sports, and the latest fashion or fads with each other. The children are playing cornhole and laughing.
Three charcuterie boards are on a six-foot table with crunchy chicken wings, three wing sauces, cauliflower bites, creamy blue cheese dressing, and ranch dressing. Charcuterie boards are the most popular food trend these days for causal and formal dining. Chicken is custom for Sunday dinners in the south, but now there is a new twist for Sunday dinners that all can enjoy the sweet and tangy palate to one’s liking. The key to a charcuterie board are the right ingredients, love, and bringing people together.
Traditionally, Sunday is a special day to attend Sunday School, Worship Services, and Children’s church. Afterwords, it is time to load up the children and head to your in-law’s home to have Sunday dinner. I can remember growing up I spent a lot of time at my grandparents’ home eating and playing with my cousins. Sunday was and still is my favorite day of the week. As I got older, I had to do my chores and homework when I left my grandparents’ home. Now, I keep the tradition of eating at my parents’ home, and everyone comes by and to relax. I have started a new tradition at my home in Canton, MS my parents and family members come over once a month on a Sunday to eat, chill and talk about church. At my home we always have an activity such as as painting with watercolors of landscapes on a canvas.
A recipe that I found out of the America’s Test Kitchen Book, title “Boards Stylish Spreads for Casual Gatherings” by Food Styling & Expert advice by Elle Simone Scott found on pages 90-95
Fried Chicken Wings
2 quarts peanut or vegetable for frying
1 and half cups water
1 cup all- purpose flour
3 tablespoons cornstarch
1 tablespoon table salt
1 teaspoon pepper
1 teaspoon cayenne pepper
3 pounds chicken wings cut at joints, wingtips discarded
¾ cup wing sauce
Buffalo Wing Sauce
Classic Buffalo Wing Sauce is made with Frank’s Red Hot Original Cayenne Pepper Sauce.
½ cup hot sauce
4 tablespoons unsalted butter, melted
1 tablespoon molasses
Smoky Barbecue Wing Sauce
¼ cup chicken broth
¼ cup ketchup
1 tablespoon cider vinegar
1 tablespoon minced canned chipotle chile in adobo sauce
¼ teaspoon liquid smoke
Mango Chutney Wing Sauce
¾ cup mango chutney
1 shallot, minced
3 tablespoons water
1 tablespoon minced fresh cilantro
1 teaspoon grated lime zest
Whisk all the ingredients for each sauce in a bowl.
Cauliflower Bites
2 quarts peanut or vegetable oil
¾ cup cornstarch
¼ cup cornmeal
½ teaspoon table salt
¼ teaspoon pepper
1 pound cauliflower florets, cut into 1 ½- inch pieces
2/3 cup canned coconut milk
¾ cup wing sauce of your choice
Creamy Blue Cheese Dressing
2 ½ ounces blue cheese, crumbled (about ½ cup)
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
Ranch dressing
2/3 cup sour cream
¼ cup buttermilk
2 tablespoons minced fresh cilantro, dill, tarragon, and/or parsley
1 tablespoon minced shallot
2 teaspoons white wine vinegar
¼ teaspoon table salt
¼ teaspoon pepper
All ingredients can be found at a market locally in the town of Canton, MS. The cookbook can be found at Canton Library. Enjoy your charcuterie board on a laid-back Sunday afternoon in Canton, MS.
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