are doing a shery tray live so you really get to see all of my mess ups in real time now but um we are going to start before we start to assemble our our shery board and I've got some cool little things to show you just to J up your your board a little bit but we're going to start with some bread sticks so what I have here is just um uh some puff pastry that came from the grocery store already prepared easy peasy and we are going to add and you're going to see that I haven't really remembered everything um we are going to add um some pesto and we're going to add it to just one side of our puff pastry um and if you if you are working along with me make sure you preheat your oven to 4 425 um so that we can pop these babies in but um we're going to take this pesto and we're just going to spread it and I can tell that my choice of utensil here is not the best so I'm going to swap it out but we're just going to spread it um along one side of our puff pastry um and then we're just going to fold the other side over once we get it all spread and you will see the method to my madness here so just get a nice layer um I added some and this is just Jarred pesto that I bought um but I added some Parmesan cheese to it which just give it a little a little extra cheesiness to our bread sticks and then we're also going to add some Parmesan cheese um on the top before we pop them in the oven so okay nice little layer of pesto we can go all the way to the ends here so that every one of our bread sticks has a nice bit of pesto okay and then we're just going to take this fold it over like that even it up and because you can do long bread sticks if that's what you want um or like um and then we would keep it this way but I kind of want the shorter ones um like me so um I'm just flipping it over so that I have kind of the short side going up and down and then I'm just going to take a pizza cutter and we're just going to start slicing thin strips here and I say thin because they're going to puff up obviously when we bake them and so it's just better I think to be a little on the thinner side then then not so here we go we're just cutting them if you wanted to be super uh precise I guess you could measure but come on these are bread sticks it's not meant to be that PR size okay now we're just going to take I'm going to take um start with a middle one and I think you can see it but we're going to twist them so you just hold them on both ends and do like maybe three twists like that and then move it over onto a parchment line baking sheet I'll stick this here so you guys can see maybe a little bit better toothpicks down okay all right there's our first one and then we're just going to repeat with our other slices so get a nice little twist in there and then kind of pat down the ends a little bit so that they they hold their shape um so just pressing the ends down onto our onto our cookie sheet all right I think I'm just going to do a couple more but you guys do as many as you like um if this is like your favorite thing on the board shoot make two batches of them they really are easy and tasty so even if you aren't doing a Sherie board but want to do oh look um it came apart um but if you want to do just you know something a little fancy for dinner and want to make some bread sticks if you have some puff pastry in the fridge and by the way a friend of mine turned me on to this puff pastry that is in the refrigerator section versus the freezer section which makes it even more easy to um to actually use you don't have to worry about defrosting it and it's every bit is delicious oh we have a question how cold is your dough I took it right out of the refrigerator so um great question because you don't want your dough to be sitting out on the counter for a while before you start to work with it it will make it really difficult to work with um all right so now we have our our Twisted bread sticks we just want a little bit of egg wash on the top um let me get a a little brush here and the the egg is just going to give us a nice little color on our bread sticks but it's also going to kind of the moistness will help with our parmesan cheese sticking to the outside so you might want to be a little more careful than I'm being and just get kind of into the nooks and crannies there of the twists but I'm so excited to show you the rest of the Cherie board I just want to get through these bad sticks here and if pesto isn't your thing um you can certainly just put uh different cheeses in the center um you can make them really plain if you just want to cut slices of the puff pastry and twist it up you can do whatever you feel is your thing you could even line the puff pastry with Pudo um so be creative do what do whatever you like is all I'm trying to say okay parmesan cheese some grated Parmesan cheese we're just going to sprinkle and because the parmesan cheese itself is salty I'm not going to add any you know sometimes you might like to have a little bit of salt on your bread sticks but I think we've got enough salt in the parmesan cheese so I'm just lightly dusting with some [Music] Parmesan and I didn't say it but I've probably left more space than you need on the um on the the tray the baking tray but you could make them you could put more on you could put them a little bit closer together we have a question have you tried making the bread sticks into shapes I have not full disclosure but you know you could certainly twist them make them into like little knots you could make them circular you could you could cut them um without doing like strips you could probably cut them into different shapes um it again just try it I mean it's not going to do whatever you feel would be fun to do um they're going to taste wonderful no matter how they they end up all right preheated 425° oven for about 15 to 20 minutes and while these guys are baking we're going to start putting together our the rest of our ingredients on the on the shuty TR okay don't forget to put your timer on um I can't tell you how many times I've done something where um I think oh I'll remember and then forget totally to um check my oven so put your timer on we're going to check these guys in 15 minutes and in the meantime now let's get all of the different things that we're going going to be using for our tray and I am using just this is a a marble rectangular tray that I have but certainly whatever you guys have if you have you know wooden a wooden board those are cool um if you have a platter a plate I mean use whatever you have available for your tray um because no matter what but the food on it is going to be delicious and you can have fun arranging no matter what the shape or size is um also that speaking of size I'm choosing uh a board that's a little bit on the smaller side um and that way then you know I just don't um have to worry about filling a lot of space and plus it's just me and my friends here today um and so it's um there's no need for a huge shutter tray all right let's just talk a little bit about you know I've been doing a lot of reading about shuder trays and how to arrange them and you know is there a science is it more art what what is it so I've read lots of things that have said okay break it up into quadrants or place like your Meats on first and then do your cheeses but probably the most helpful thing that I I've learned as I was doing research is um to kind of get a judge for you know what am I going to put on the board the the the best guide that I saw was um a three three and three so three cheeses three meats and um three Breads and then the rest is really up to your your little heart's desire so let me pull our meat that we have do this um so we've got got this little grouping um that I'm going to show you and where do it put our me there it is okay and then we've got today I've got I'm going to move this just to the side so you guys can see um I'm using Pudo I've got salami um I really don't have a third meat so I'm breaking the rule that I just told you but I want to show you something with hummus that I thought okay that's kind of a protein isn't it or filler or I don't know but I thought H that'll be my third meat that's what I'm pretending at least um but first let's just start with with some um salami roses but I've got to close the refrigerator for and just going to do things on a board I think it'll make it a little bit easier for everyone all right salami Rose if you guys watched any of um my other videos um we did a um a pie where we made um little roses out of of pie crust pie dough and it's the same principle here so to make a salami Rose we're just going to take five slices of salami and just put them all in a row and we could do one of two things some people fold it in half um and then roll it but what I'm going to do is just leave them just as they are I found this to be the easiest and you just start rolling across your five slices till it kind of looks a little bit like a cigar if you can see it here um and then I'm just going to take a knife and cut it in two so now your five slices of salami give you two little salami roses and then just to keep them kind of together taking a little toothpick which I found these online they've got little little flowers on them I thought they were sweet um and we're just going to keep our little salami rows um together like that so let me just do get this guy together like that and you know if you want I've also done where you get the little mini mozzarella balls um and you put a a little mini one on one side of your salami Rose a little mini one on the other side and then add a basil leaf on each side to make it look very florally and fun um but we've got other fun things in store for us today so that's why I'm just making some plain ones let's do that one more time and then we'll move on to our next item so five pieces of salami and we start rolling see if I can do this one a little quicker there we go cut it in half and you can also I really haven't messed with the the rose itself but if you want you definitely can spread it out and make make it like just a little bit more like an open flour um if you want another question if I get meat from the deli counter what thickness ah great question um this is the this particular salami is really I would tell them maybe for sandwiches um or or slice you can also tell them slice thin but then I'd ask to check to see because I mean you you want it you know to a to a point where you can definitely roll it but you don't want it so thin right that it's just going to break apart um so either one either depending on what your Deli folks are used to um for sandwiches or slic thin so okay there we have there we have our our little salami roses um and we can go ahead let's just start placing them a little bit so I'm going to put these guys I don't know kind of in the center I'm going to leave my well yeah little off to the center um I am going to leave my edges for some bigger things and some things that um I know um will look better like there on the edge itself um there we go all right so you know just put them in any sort of shape that you like and we can you can always rearrange once we get everything else on but just to get us started we've got that so the next thing I want to show you are these little guys and these are basically roasted red pepper some mozzarella basil leaf and Pudo um full disclosure here I was going to do something totally different with these and when I tried it earlier today it didn't work out so this is Plan B of of our little bundles here and they're so tasty and they're delicious and I had a jar of these roasted red peppers in the pantry so I thought let's let's do something with them so what we've got here is a slice of Pudo and I have here a little bit of um mozzarella I you could use you could use a cheese stick um and and slice a cheese stick but I just thought this the mozzarella was a little softer so I just have a little rectangle of mozzarella that I'm putting in the center I have my roasted red peppers out of the jar that I sliced up to make them more manageable size and then um just a Basil Leaf I'm going to put basil leaf on top of that and all we're going to do here is wrap our Pudo around our little bundle of deliciousness and then take your toothpick and secure it like that and I'll do one more because these are just so cute and they're yummy so we have a strip of Pudo we have a little rectangle of mozzarella cheese we have our roasted red pepper and we have a basil leaf and around we go again use these smaller ones and so now for these guys if we want to place them on at this point let's move them a little bit opposite um because we've got we've got our salami here on this end these are a little bit more colorful but um I don't want them like right next to um to our salami how much of this can you prep ahead of time great question because I was prepping uh you could prep probably all of the individual ingredients ahead of time especially like the meats you can do the salami roses the night before just wrap them up keep them refrigerated same with the Pudo and and red uh roasted red peppers all can be done ahead of time and it really will make putting the board together so much more enjoyable and um and then yeah you don't have to worry um that oh gosh I'm running out of time I've got to just throw this on it gives you a little extra time to to be creative a little bit and it also gives you time that hey if plan a doesn't work there's always plan B um so I'm just going to put like a few of these guys here and okay and now let's move on um I've got one more thing that I want to show you with Pudo and these are just really cool if I can find them you guys let's see the um jalapeno flowers I have I have kitchen helpers um did I leave them in here yep there they are um so these guys I don't know if I would do them the night before I probably would do them um you know the the same day because this the the kick from the jalapeno definitely uh seeps into the Pudo and um and yeah unless you really want that big heavy duty spicy kick and maybe maybe that is something that that you'd like to um to have but me not so much so here are this is what we're going to make and you can see we have like the the the stem is the bottom of our flour um and then I've just put a little bit of cream cheese inside i' I've gotten all the seeds out of the jalapeno and then um put a little bit of cream cheese in there and we are going to cut it so I I don't know if you guys can see but we're going to cut it so it kind of looks more realistic like a stem um and then put um our fan our Pudo out so it looks like a flower um and then we're also going to place that on our board so let me show you though how to do one of those uh here we go yes thank you so I already cut the Jalapeno in half pretty much and I also look for the smaller jalapenos because it just makes it a little bit um uh easier um on the palette if you're going to like really Chomp into this this this this lovely jalapeno um I've taken the seeds out already um and kind of reamed it out the center so all we're going to do is make cut out like little triangles um for our stem part here and this can be a little time consuming and be careful cuz you don't want to like Nick yourself and and then have you know jalapeno juice get in your little cut and oh look my um oven is beeping but we're going to let it beep because I think we'll be okay while I cut this out and I'm not sure if you guys can I'm sure you probably can't really see very well but all I'm doing is cutting little triangles out of my jalapeno pepper and it doesn't have to be exact or perfect because as we know flowers in nature are not all exact and perfect okay so see we can just kind of see the little edges it looks like the stem of a of a um of a flower all right so now let's check out our bread sticks ooh looks like they are ready here I'm going to let these cool just a little bit you can see my parchment paper burned a little bit or it's brown at least didn't really burn but that's okay our um our bread sticks are going to be yummy so let's just let those cool off a little bit so till we can handle them and continue on with our pruto flowers um so now I just put a little bit of cream cheese into a Ziploc sandwich bag cut a hole at the end and I'm just going to pipe a little bit of cream cheese in there and really that's just kind of like the glue for the prudo and then we we are going to take a piece a slice of our Pudo and easy peasy here all we're going to do is kind of fan it so um I'm just grabbing the the one end of our Pudo and just see how I just kind of fan it into like a flower now I'm pretty sure that this is going to be too much to cram into the to the jalapeno so I'm just going to cut off some of the end of it and um then all we have to do is Slide the Pudo it's easier to do if you do it on flat surface slide it in and then just fan out your fan out your Pudo while it's in the the little jalapeno and then we're going to put that on our tray and I have a one that I did earlier that I am also going to put on the one thing I will say that if you do these just maybe an hour even before that would be fine and what happens is the cream cheese kind of firms up so it it helps to hold the the Pudo in um but look at how sweet that looks on on the tray itself okay so now let's just move on to our cheese when you are choosing meats and cheeses um are you looking for a balanced tasting experience or each things stand alone I think that's really up to you um I think when you're I mean the typical you know Meats on a Sherie tray are things like salami ham Crudo um but you know if that's not your thing I um you could do you could do salmon you could do turkey you could do you really the it's it's open to whatever you like and as far as pairing it really with um cheese um again you could but I think I mean I think you could if you get enough variety on your board of of all of the above then people can make their own pairings and their own you know choices based on what you got um I think that's probably the best way to go but great question all right here our cheese so what I have today is I've got um some havari that I just I purchased already sliced I mean just to show you that you know goodness gracious right everything doesn't have to be you know oh from the wheel of cheese and now I'm going to do this and now I'm going to do that um it's just as easy to buy sliced um pre-sliced um this is um thin on the thin side and I mean we can do many things with this but all I'm going to do for for today really is I'm just going to roll it up um and just kind of put I don't even need to it'll it'll pretty much stay if I put it seam down seams side down and I'm just going to I kind of put it in the center going to roll all five of these cuz it's easy um and I can do it I mean you can make them smaller rolls if you want um or or you can you know just cut the slices um smaller you could cut the slices into shapes if that's your thing um but I just think hey it's easy to just pick up a roll bow of cheese and you can take a bite of the cheese along with then a salami Rose or whatever your heart desires um I'm just going to do yeah one more and I know I've looked at a lot of Instagram photos of Sherie trays I don't know if you guys have but you know a lot of them show like a little it almost looks like a river of cheese that goes through um so this is this let's call this our little Lake of cheese here not quite not quite a little stream rolling through but then I also have for another cheese option and this is going to be the easiest I bought some um uh Boron cheese which is that nice creamy cheese that has all different flavors um let me grab it out of the fridge and I like it not only because is it delicious and this one has you know chives and some probably garlic and some other flavors in here but um I like it because you can just put it right on your tray in its own little uh container um so how easy how easy can that be um I am going to put that in between our and see sometimes you just have to you know move things around where did you find the that cheese um this cheese I'm thinking is what you get um it's in the the cheese section of the grocery store um it it's not it's not even in like the the fancy cheese uh containers or whatever you call those you know display cases it's just there with you know your good old American cheese and and all of those other slices um yeah it you it look for it you'll find it it it's you know it's one of those things where you might not notice it until you then find it for one thing and then you'll notice it all the time um but easy peasy um and then I also just bought some cheddar cheese so I kept it pretty simple in terms of cheese pieces and because it's Sunday and I um am um exceptionally lazy on Sundays I actually bought the cheese that is already sliced oh my gosh I'm I'm almost embarrassed to tell you and you know is in little cute little squares so all I'm going to do with these guys is just cut them into cut them diagonally then um and have little triangles and voila I mean certainly you can do this with you know block cheddar cheese um but I just wanted to make this as easy as I possibly could so this is I mean and then this adds a little color and so all I'm going to do with these guys is just kind of fan them out a little bit so you can see just banom um we can place those maybe on the other side here of our Harari and I mean you can put as much as you like um or you can as little and then fill in maybe as things you know if people are like chomping on one thing more than another but there we go I'm just going to spread those guys around and kind of since my board is relatively small I'm just going to oops um pile it a little bit too so we get the most bang for our buck here all right there's the cheese now there is one thing that I I am dying to show you guys because with Easter coming up even for Passover um and you you you have people coming over um it's um it's it's how to cut an egg to a hardboiled egg that makes it so like darling um and let me show you how I actually when I was looking online the other day it's called vaning I'm not sure if that's official or not but that's what I saw online um and here here is what they look like cut and um and I'll I'll show you what I put on top too um to give it that little J of color but I just thought they look so sweet that it is absolutely something the baking Journal would show you guys how to do um so let me grab my egg and this is just a regular hard-boiled egg that we've got and all we are going to do move this out of the way yep fact here we can move this out of the way too so I'm just going to take this egg and start in the center as best as you can and here we go with our triangles again but I'm going to take this knife and I'm only going halfway through don't go all the way through and I'm just making let me see if I can do it upside down triangles go in halfway through with the knife and we're going to go all the way [Music] around stop talking so I can pay attention to what I'm doing I don't want to get you guys all psyched about how cool this is and then like totally mess it up but that's always possibility um sometimes it's a little hard to see like where you started so just as you think you're getting around to the end just kind of be careful all right I've gone all the way around and now all we're going to do is gently pull this apart and voila you have a lovely little fancy sliced egg is what I'm going to call it I'm not sure now the one you know the one side of the egg is a little bit flatter so that will sit nicely on its own but the more rounded one just take off just a real little bit of that rounded Edge so you have two halves that sit nicely on a flat surface and so I saw this recently in a store you guys um and all this is is coarse sea salt um and these are dried flower petals so it's like corn flour I think there's a little bit of Rose um this might be I'm not really sure if this is marold um but you get the and I saw it in a store combined like this it was so expensive I was like oh my gosh so I actually had I had the cor sea salt here already and I I had the dried flowers that I got um I ordered it off of Amazon for for something else um and um I thought I could do this so I just combined the two and I let it sit I did let I've let it sit for probably a week or so so some of that floraly flavor from the dried flour petals got into the salt so it gives a really unique kind of it's not sweet but it's a a salty floral like mildness to to the Salt salt and I think it looks pretty darn cute on top of the um the eggs so all I'm going to do is take a little pinch here and just put it on top of our egg I me won't that that will be perfect for guests coming over for the upcoming holidays get a little red here let's have to add a little color and there we have really really cute sliced eggs to put on our board and I want to put these somewhere I mean our board is white um our our our havar cheese is white so I want to put it somewhere want and you don't have to put them all together we're just going to maybe right just intersperse them and and here and there like put one there and let's see where else could we use a little pop of color how about like just right there cool all right so now let's just do some I've got some other options here so we need our breads we haven't put our our crackers on yet and all I have here are um these just bagel chips that I I put on in a little dish that I had um which I think will fit and this I'm just going to rearrange a little bit so I can fit that on here nicely we have we have a question could you pop out the yolks oh absolutely yeah great idea and you absolutely could pop out the yolks you can do whatever you love for your deviled egg filling and then either pipe the pipe it back in or just be you know very careful I guess in spooning the egg yolk mixture back into your eggs so you don't lose that lovely little um design but yeah yeah great idea absolutely um all right so we've got we've got these crackers I have these crackers but I'm kind of limited on space so I'm actually going to take these crackers out of my little dish that I had as cute as the dish was um and just place the crackers directly on um on the board here put one more on and now let's grab our our um bread sticks and get those on too so I want those to to stand up um on the board to give so let's give the board a little height and I need a container so I have these containers that I got from yogurt that I like and any anytime I can figure out how to use them um that's what I am going to do so here we go so I'm just going to put that there on the edge and so see we have our kind of crackers and our breads are on the edges um and let's see cool it's cool enough I'm not burning myself you guys um and look at these though don't they they just if you could smell them they they smell great and we're just going to put these into our jar that's perfect now we still have spaces and we still have more stuff to put on but what I'm so what I definitely want to have on my Shuter Fray are olives so all I did here was buy some mixed olives nothing fancy again um put them in a a lovely little jar and I am going to put those back here to kind of offset some of the height and that's the other thing you know use use your you know be creative use your own like eye and judgment for where you want to place things I you know I was reading you know some people were just so exacting about it and I'm like and just you know get it on there make sure you know it kind of flows and you've got different colors throughout but there's really no you know right or wrong here which is what I love about a Sherie board so okay so now let's add a little sweet our fruit um I wanted to get grapes but the grapes weren't looking great in the store but these cherries were looking pretty good so I'm just the that's going to be an option for me but I don't want to put those on yet I do want to put some of these cute little Mandarin oranges on um I just peeled peeled them whole but I think to put on our board um let's let's just break them up a bit um not only are they yummy but they provide nice color and and I'm just going to kind of put them you know just wherever you feel you could use you know a little bit of a pop of color um cuz we're getting to the point now where we're really looking for filler space right um and and that's really the last part of putting together your Sherie tray is you know just kind of filling with little things odds and ends so like like this fruit like blue I've got some blueberries too I have some nuts that I think I am going to um let's see I'm going to move our egg over here and see you can just rearrange as you go so here we're going to put our nuts there we've got our oranges there let's um put and this is too where you know if you have dried fruit certainly you could put apricots you can put dry cheres you can put whatever um you know dried fruit you you enjoy um but I just when I was in the store and I saw okay we've got some very cool looking fresh fruits so let's go ahead and and use that as well so I'm just placing these cherries on top where I think you know they're just going to look kind of nice and decorative and I've got you guys probably can't see but I've got some space back here in the back here that that is lonely and doesn't have anything so I'm just going to fill that in there and then I'm going to take my blueberries and where we still have some open Real Estate um since our blueberries are small right we can kind of fill in our space with oops runaway blueberry down there um with some blueberries just trying to see I see a little hole here so I'm just going to fill in in the different areas oops oops come on I want to go down here okay and now let's see we can put a couple more blueberries maybe right [Music] here couple here and the final final piece to our Sherie tray is I always we can we can add certainly a little bit of fresh [Music] basil um probably right here if it leans over a little bit that certainly adds to the Aesthetics um maybe a little bit more um you can put that probably right right here I don't want to cover up our egg but I think we're we're getting to the point where um we're coming back of you not a whole lot of space left and then I do like to just add I I'm I'm not expecting anyone to eat these flowers but um they still add a lovely little element of color and I think a little a little bit of sophistication um to our board and it's it's so easy to do so why not just put it in we don't have to go overboard with our flowers but maybe one more and I think all we really need now is just make sure that you have something for people to pick up their items um so I've just got some more toothpicks here I'm not going to put them on because I'm afraid that everything will Start Tumbling over but you always want to have something that people can pick up their items with and um or you can have I've got Little Forks here we certainly could um put some Forks on top here and I'm looking for my here we go and then we we have certainly a knife for our soft cheese oh another question do you have vegetarian friendly items suggestions well yeah I mean this is the perfect way to for a Sherie tray is to just use veggie options I mean you can I mean the the and the fruit right um so anything here that the olives the fruit um carrots you know you can buy the the little carrots that even have the little greeneries on them you can peel that you can have carrots you can have celery you can have cucumbers you can have I mean it's it's just yeah I mean all of the things that you enjoy most you can you know uh put asparagus you know maybe even roast some aspar arus and then some red have the roasted red peppers oh my gosh I mean it really is quite endless um the choices that you have um for a vegetarian or for any really other dietary restriction that's that is the beauty and I also know that they're doing you know you can have dessert shuty trays you can have cheese ones you can have meat ones you can have vegetarian ones so please don't limit yourself into thinking that it has to be you know ones one specific way or another um and I think you guys um oh oh how good I forget so uh you know coming up holidays I found some chocolate covered marshmallows so for those of you like me that need a little bit of sweet no matter what you're eating I thought we could add that uh let's see let's put our little chocolate here oh my God chocolate I forget chocolate my favorite and um let's put one like maybe right over here and there you have it guys thanks for joining