DIY Charcuterie Cup Ideas

All the way from a Thanksgiving charcuterie board to a charcuterie chalet and many stops in between, there’s no denying that this time of year is perfect for as many fun charcuterie board ideas as you can dream up.

Whether you’re entertaining a crowd with a wine and cheese board or just having some snacks at home, this type of food is probably at its most popular during the holidays, so you can have a cranberry rosemary cocktail or grapefruit mule in one hand, and a snack in the other!

And sure, I’ve already done jarcuterie, and I know you’re thinking that this charcuterie in a cup really isn’t much different. And you’re right – it’s not! I’m just publishing these mini charcuterie cups to give you even more inspiration for single serving charcuterie this holiday season.

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Candy Corn Shots: A fun addition to your Halloween!

Don’t say I didn’t warn you: the Halloween food ideas continue this week! So far I’ve done savory things like a Halloween charcuterie board and Halloween salad and sweet things like Halloween dirt cups but I haven’t done any adult drink with alcohol in it yet!

Sure, they’re not as ksophicated as say, a cranberry rosemary cocktail, and Jello shots might make you flashback to college, but even when you’re well past that age, they can still be fun once in awhile!

Plus, my neighborhood has a tradition of giving out candy to the trick-or-treating kids but also adult drinks to the parents accompanying them. I’m willing to bet many other neighborhoods do this, too.

These Halloween Jello shots are perfect to hand out to ADULT trick-or-treaters or to serve at your next adults-only Halloween party. Have the kiddos stick to Halloween cake pops or Halloween cupcakes!

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Salads for specific holidays are becoming a hobby of mine. It all started with Thanksgiving salad, which became very popular and snowballed into Thanksgiving fruit salad.

Naturally, I tried my hand at salad for Christmas and Christmas fruit salad as well, and those were popular, too!

So this Spring, I’ve already brought you Easter salad, and you can definitely guess what is coming next, can’t you?

This Easter fruit salad recipe with sweetened whipped cottage cheese dip can be served in adorable little jars like you see here.

Or, serve it as a bowl of fruit salad, or arranged on your prettiest platter as an Easter fruit tray or fruit plate for Easter, with skewers to dunk into a bowl of dip.

Just like all of my holiday salads, it certainly isn’t meant to ONLY be enjoyed on that specific holiday (just like I wouldn’t hesitate to make shrimp deviled eggs in the middle of the summer).

Think of this more like a Spring fruit salad idea that you can enjoy any time you want this season. It’d also be right at home on a Mother’s Day brunch menu, alongside bacon in oven and vegetarian quiche.

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When it comes to Valentine’s Day, Jeff and I don’t take it too seriously. We *maybe* get each other cards, if we remember. But if somebody forgets, there’s no hard feelings.

I can’t remember the last time we got each other gifts, although one time Jeff did stop at a flower shop and buy me discounted flowers that WERE LEFT OVER FROM A FUNERAL (true story). Ah, romance.

So it should come as no surprise that we also usually avoid restaurant meals, figuring we can go out to eat (and get better service and not a stupid prix fixe menu) any other day of the year.

We usually just consider the day an excuse to cook something more delicious for dinner than usual, like salmon pasta made with sockeye salmon, or lasagna cottage cheese.

Or sometimes even just a board filled with Valentine’s Day snacks and a couple of rosemary cocktails is all we need for “dinner”.

And if we want something sweet but ridiculously easy, I’ll make something like these Valentine’s dessert shooters.

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Where are we at when it comes to food served in jars? I feel like recipes like mason jar taco salads, and food of all kinds served in mason jars, really, was peak 2014 on Pinterest.

Since I started this blog in 2013 and also happened to love mason jars, many of my early “popular” recipes were mason jar-based.

Trends come and go, and over time, people began replacing mason jars with other, more updated ways of packing their lunches.

But now that we’re hyper aware of germs, shared utensils and social distancing, maybe the time is right for jars to make a comeback?

I can make a pretty solid argument for jarcuterie being the new charcuterie board. And today, I’m doing away with layered dips in big communal baking dishes and serving them in individual jars instead.

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Disclosure: This is a sponsored post written by me on behalf of the Michigan Cherry Committee. All opinions are 100% my own.

While everyone knows I love my fun charcuterie board ideas, whether it’s breakfast charcuterie, a wine and cheese board or an epic platter of New Year’s Eve snacks, I think we can all agree that communal platters hit a little differently right now, and maybe for awhile longer yet.

And that’s actually fine with me, because once I discovered the jarcuterie trend, I hopped right on that bandwagon! I may never get back off, because putting things in cute jars (even Greek layer dip and Easter fruit salad) is about the only thing I love as much as charcuterie.

This sweet and savory jarcuterie rendition includes all of the cheese and cured meat classics, with a touch of sour sweetness from pickled cherries and dried cherries, too.

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Salad jars and I go way, way back. One of my recipe development clients requested a salad-in-a-jar a few years back, and then a Greek layer dip in a jar.

And somewhere along the way, jars like my Asian noodle salad became some of my most popular recipes, so people browsing Pinterest and search engines for recipe ideas must be liking them, too!

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The thing I love more than anything about cooking? You will learn something new every single day you are in the kitchen. I loved learning as a kid, and I still love learning as an adult.

When my friend Carla (who in turn learned it from another blogger) told me that the secret to a silky smooth cheese dip that stays silky smooth is evaporated milk, I was dumbfounded.

You mean those cans of shelf-stable milk that are always collecting dust at my grocery store? That’s the secret?

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For several years now, a trip to Williams-Sonoma or any other kitchen store just hasn’t held the same allure. Don’t get me wrong, they’re full of amazing kitchen equipment and products. But the thing is – I’m all set.

I’m not the biggest fan of single-purpose gadgets, so since I already have a beautiful set of pots and pans, some sharp knives, and a few high-quality small appliances (as well as a tiny kitchen with limited storage), I’ve resisted bringing anything new home for awhile now.

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Packing our lunches for the work week is a continual series of ups and downs. Since I work from home, with full access to a fridge and kitchen appliances, my lunches can be a little more flexible.

If all else fails, I can poach an egg, put it on a piece of toast and call it good. But I like to make sure that Jeff has a good lunch to take to work, too.

Some weeks, we have all kinds of blog food leftovers. “There’s buttermilk grilled chicken! !And crock pot ribs! And acini de pepe pasta salad! Or, I could make you a smoothie! Or a sandwich! Or a chicken and roasted veggie sandwich! Which one do you want?”

Other days, the “What can I take for lunch?” question is met with “Well…there’s this apple. I’m not sure how old it is. But you could dip it in peanut butter. And…there’s this half of a piece of grilled sockeye salmon. There’s one goat cheese fritter. And….mixed nuts? Is that an OK lunch?”

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