The custom made, round, cherry wood cutting boards in our holiday gift bag inspired us to source and make some of our favorite French things to serve on them. These beauties were made in collaboration with Would Works, a local social enterprise that trains and employs people experiencing homelessness or extreme poverty in the craft of woodworking. Make it a cheese board with a mini Brillat-Savarin, cute 3.5 oz. buttons of soft-ripened, triple cream cow’s milk cheese from Burgundy have a soft blooming rind and luscious, creamy interior. To accompany the cheese and decorate your board we have K&K Ranch’s plumpest medley of raisins and red walnuts. Or make it a charcuterie board with some of Mel’s chicken liver pate, loaded with seared organic livers, neuske bacon and a bit of whiskey. Serve it with Bubb and Grandma’s jumbo baguette, dijon, cornichons and picked parsley... like the way we used to eat it at Canele. I have definitely eaten this alone for dinner, but it’s also a perfect party hors d'oeuvre. We’re also getting jars of Casa Forcello’s crab apple mostarda, one of my favorite condiments to serve with rich cheeses, liver pate, any assortment of charcuterie, or roast meats.