• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 8
    OK

    Fiambre (Guatemalan Cold Mixed Platter)

    Many consider the national dish of Guatemala to be fiambre, a platter of cold meats, sausages, cheeses and vegetables traditionally served at All Saint’s Day gatherings -- so plan ahead for this year's festivities!


    Ingredients
    Dressing
    3/4
    cup
    red wine vinegar
    1
    tablespoon
    whole grain Dijon mustard
    1/2
    teaspoon
    brown sugar
    3
    spring fresh thyme
    3
    sprigs fresh oregano
    2
    tablespoons
    chopped parsley
    1
    cup
    Olive Oil
    *
    salt and pepper to taste
    2
    bay leaves
    Vegetables
    1/4
    pound
    fresh pearl onions
    1
    pound
    cauliflower broken into florets
    1/2
    pound
    fresh green beans
    1
    pound
    peeled carrots sliced thickly
    1/2
    pound
    beets (tops and root trimmed)
    1
    tablespoon
    capers
    Meats and Cheeses
    2
    pounds
    cubed (not sliced) cold assorted deli or leftover meats: Ham; Turkey; Chicken; Roast Beef
    1/2
    pound
    salami cubed (not sliced)
    1/2
    pound
    dried Spanish chorizo cut into thick slices
    4
    ounces
    queso fresco cubed (fresh white Latin American cheese substitute Feta Cheese if you can’t find)
    4
    ounces
    white aged cheese (Manchego; Monterrey Jack; Muenster; Gouda)
    Garnish
    2
    hardboiled eggs (quartered)
    4
    ounces
    roasted red peppers cut into strips
    4
    ounces
    gherkin pickles
    4
    ounces
    mixed olives
    1/2
    pound
    fresh radishes (sliced)
    1
    jar
    Pacaya palm blossoms (optional)
    Directions
    To prepare the dressing – In a small mixing bowl, add the red wine vinegar and whisk in the mustard. Strip the leaves from the thyme and oregano, and add to the vinegar, discarding the stems. Add the parsley, then whisk in the olive oil. Salt and pepper to taste, and then add the bay leaves. Set aside.
    To prepare the vegetables – Fill a 2 qt saucepan with water, and bring to a boil. Add the pearl onions, boil for 2 minutes, then remove with a slotted spoon and place in a small bowl. Next, plunge the cauliflower into the boiling water and blanche for no more than 2 minutes. Remove the cauliflower with a slotted spoon, and set aside in a separate, large bowl. Briefly boil the green beans for 1 minute, remove, and then the carrots in the same fashion, removing them from the boiling water, and placing them in the large bowl. Add the beets to the boiling water, and allow to boil for 10 minutes, or until they are easily pierced with a fork. Remove the beets from the boiling water, and set aside in a separate bowl.
    Once the pearl onions are cool, trim off the root end, and peel. Add the peeled pearl onions to the large bowl of vegetables. Add the capers to the large bowl as well. Once the beets are cool, peel off the outer skin, and cut into quarters. Set aside in a separate bowl, so as not to stain the other vegetables.
    Pour the dressing over the vegetables in the large bowl, toss and store in the refrigerator for at least 2 hours, preferably overnight. Store the beets in a separate bowl overnight in the refrigerator as well.
    To prepare the fiambre- On a large platter, arrange the cubes of meats, sausages and cheeses. On top, place the marinated vegetables from the large bowl. Garnish the platter with the beets, eggs, red peppers, gherkins, olives, radishes and Pacaya palm blossoms. Once the platter is arranged with all of the ingredients, pour over the dressing left in the large bowl. Serve immediately.

    The base number of servings for this recipe is 8
    OK

    Write a Review