Cheese Board

A selection of our finest breads, pastries, and accompaniments, perfect for any event.

Catering Spread

Rich chocolate cake with a creamy frosting.

Chocolate Cake

A delicious pizza topped with fresh mushrooms and cheese.

Mushroom Pizza

A refreshing cocktail made with local ingredients.

Birch Tree Cocktail

Mango Mojito

A delicious blend of fresh berries, basil, and gin.

Berry Basil Smash

A selection of cured meats, cheeses, and pickled vegetables.

Charcuterie Board

Grilled bread topped with diced tomatoes, garlic, and basil.

Bruschetta

A refreshing mix of vodka, ginger beer, and lime juice.

Birch Tree Mule

Mapleine Farms Orange Cream Milk

Mapleine Farms Coffee Milk

Mapleine Farms Strawberry Milk

Tito’s Vodka, Hazelnut Liquor, Pumpkin spice, bitters

PUMPKIN SPIDE PAVLOVA-TINI

Mapleine Farms Whole Milk

BUCKET OF BUBBLES

SAUVIGNON BLANC

CHARDONNAY

Pulman Sourdough Loaf

ROSE

PINOT NOIR

CABERNET SAUVIGNON

BIG ORANGE WINE

LUTRA BRANCO

Choose a variety of local cheeses ensuring a mix of textures and flavors. Arrange them on a large cheese board or platter. Cut the Brie and Goat cheese into wedges and leave the Cheddar, Gorgonzola, and Parmesan in blocks for guests to slice.

Select and Arrange Cheeses

Place the assorted crackers around the cheeses on the board. You can add bowls for honey and olive oil, or drizzle them directly onto the cheeses. Scatter fresh fruits and nuts around the cheeses to complement the flavors.

Add Accompaniments

Garnish with any herbs or edible flowers if desired for an aesthetic touch. Ensure there are cheese knives for each type of cheese, and toothpicks for easy serving.

Final Touches

Brie cheese

Cheddar cheese

Gorgonzola cheese

Goat cheese

Parmesan cheese

Assorted crackers

Fresh fruits (e.g., grapes, figs, apple slices)

Nuts (e.g., almonds, walnuts)

Honey

Olive oil

Using a serrated knife, slice the baguette and ciabatta into even pieces, about 1 inch thick, and cut the multigrain bread into thick slices. Arrange them on a large serving platter.

Slice the Breads

Place the croissants, Danish pastries, and mini muffins in separate sections of the serving platter. Ensure they are visually appealing and easy to access.

Arrange the Pastries

Soften the butter and place it in a small bowl. Pour the olive oil and balsamic vinegar into separate small bowls. Fill small jars with assorted jams and spreads. Arrange these accompaniments around the bread and pastries on the platter.

Prepare Accompaniments

Place the honey in a small bowl or jar and set it next to the butter for easy access during serving.

Add Honey

Baguette

Ciabatta

Multigrain Bread

Croissants

Danish Pastries

Mini Muffins

Butter

Olive Oil

Balsamic Vinegar

Assorted Jams and Spreads

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs, then add the whole milk, vegetable oil, and vanilla extract. Mix until smooth.

Combine Wet Ingredients

Gradually add the wet mixture to the dry ingredients, mixing until just combined. Be careful not to overmix.

Combine Wet and Dry Mixtures

Carefully stir in the boiling water. The batter will be thin; this is normal.

Add Boiling Water

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Cool the Cake

In a mixing bowl, beat the unsalted butter until creamy. Add the cocoa powder and mix until combined.

Prepare the Frosting

Gradually add the powdered sugar and whole milk, mixing until you reach your desired consistency. Add the vanilla extract and mix until well combined.

Add Powdered Sugar and Milk

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake as desired.

Frost the Cake

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Baking soda

Salt

Eggs

Whole milk

Vegetable oil

Vanilla extract

Boiling water

Unsalted butter

Powdered sugar

In a small bowl, combine warm water (about 110°F or 43°C) with sugar and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a shaggy dough forms.

Mix the Dough

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Knead the Dough

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Let the Dough Rise

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll or stretch it into a 12-inch circle.

Shape the Dough

Transfer the shaped dough onto a piece of parchment paper. Spread the tomato sauce evenly over the surface, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese on top, followed by the sliced mushrooms. Drizzle olive oil over the toppings and sprinkle with dried oregano, salt, and black pepper.

Add Sauce and Toppings

Carefully slide the pizza (with parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven and let it cool for a few minutes. Slice into wedges and serve hot.

Slice and Serve

Warm water

Active dry yeast

Sugar

Fresh mushrooms, sliced

Mozzarella cheese, shredded

Tomato sauce

Olive oil (for drizzling)

Dried oregano

Black pepper

In a small saucepan, combine equal parts water and sugar over medium heat. Stir until the sugar dissolves completely. Allow to cool before using.

Prepare the Simple Syrup

In a large mixing glass or cocktail shaker, combine the birch sap, gin, fresh lemon juice, and simple syrup. Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Mix the Cocktail

Strain the mixture into chilled glasses filled with ice. Garnish each drink with a slice of lemon and a few fresh mint leaves.

Strain and Serve

Birch sap

Fresh lemon juice

Simple syrup

Lemon slices

Fresh mint leaves

In a sturdy glass, add the fresh mint leaves and granulated sugar. Use a muddler or the back of a spoon to gently muddle them together until the mint releases its oils and the sugar starts to dissolve.

Prepare the Mint and Lime

Cut the lime in half and squeeze the juice from both halves into the glass. You can also drop one half into the glass for extra flavor.

Add Lime Juice

Add the mango puree to the glass and stir gently to combine with the muddled mint, lime juice, and sugar.

Incorporate Mango Puree

Pour in the white rum and stir gently to mix all ingredients together.

Mix in the Rum

Top the mixture with club soda to give it a refreshing fizz. Stir gently to combine without losing the carbonation.

Add Club Soda

Garnish your mango mojito with mango slices, mint sprigs, and lime wedges for a beautiful presentation.

Garnish the Drink

Serve immediately over ice in a tall glass and enjoy your tropical mango mojito!

Serve

Fresh Mint Leaves

Lime

Granulated Sugar

Mango Puree

White Rum

Club Soda

Mango Slices

Mint Sprigs

Lime Wedges

Using a muddler or the back of a spoon, gently mash the berries until they release their juices.

Muddle the Berries

Gently muddle the basil leaves with the berries to release their aromatic oils.

Add Basil

Stir the mixture gently to combine all ingredients without breaking down the basil too much.

Add Liquids

Shake vigorously for about 15 seconds to chill the mixture.

Shake

Use a fine mesh strainer to catch any berry pulp and basil bits.

Strain into Glass

Pour gently to maintain the fizz of the soda.

Place the basil sprig and a mix of berries on top for presentation.

Garnish

Sip and relish the refreshing flavors of the cocktail.

Fresh Strawberries

Fresh Blueberries

Fresh Basil Leaves

Lemon Juice

Simple Syrup

Basil Sprig

Fresh Berry Mix

Collect all the cured meats, cheeses, pickled vegetables, and accompaniments listed in the ingredients.

Gather Ingredients

If not pre-sliced, cut the prosciutto, salami, and chorizo into thin slices. Cut the brie into wedges, and the cheddar and gorgonzola into cubes.

Slice Cheeses and Meats

Drain any excess liquid from the pickled cucumbers, carrots, and red onions. Arrange them in small bowls or directly on the board.

Prepare Pickled Vegetables

On a large serving board or platter, start by placing the cheeses in different sections. Then, add the cured meats next to the cheeses, folding or rolling them for presentation.

Arrange on Board

Place the pickled cucumbers, carrots, and red onions around the cheeses and meats on the board.

Add Pickled Vegetables

Add the olives, nuts, and crackers to the board. You can scatter them around or place them in small bowls for an organized look.

Incorporate Accompaniments

Pour the honey into a small dish and place it on the board, or drizzle it directly over the cheese for a touch of sweetness.

Drizzle Honey

Invite guests to enjoy the charcuterie board by pairing meats with cheeses and accompaniments as they please. Encourage them to mix and match flavors!

Cheese Board

Catering Spread

Chocolate Cake

Mushroom Pizza

Birch Tree Cocktail

Mango Mojito

Berry Basil Smash

Charcuterie Board

Bruschetta

Birch Tree Mule

Mapleine Farms Orange Cream Milk

Mapleine Farms Coffee Milk

Mapleine Farms Strawberry Milk

Pumpkin Spide Pavlova-tini

Mapleine Farms Whole Milk

Bucket Of Bubbles

Sauvignon Blanc

Chardonnay

Pulman Sourdough Loaf

Rose

Pinot Noir

Cabernet Sauvignon

Big Orange Wine

Lutra Branco