Deli meat and locally made cheese tray

15 mins of preparation + 30 cooking time 6 servings


Maple and Labrador tea onion confit:

  • 5 mL (1 tsp.) of butter
  • 2 onions, thinly sliced
  • 4-5 Labrador tea leaves
  • 15 mL (1 tbsp.) of cider vinegar
  • 45 mL (3 tbsp.) of maple syrup
  • Salt and fresh ground pepper


Dried cranberries poached in apple juice:

  • 125 mL (½ c.) of whole dried cranberries
  • 60 mL (¼ c.) of raw apple juice


  • 1 package of each variety of duBreton Organic Ham
  • About 450 g (1 lb.) of Quebec/Ontario cheeses of choice
  • 1 duBreton pâté
  • Beet or other sprouts


  1. In a small saucepan over medium heat, melt the butter and sauté the onion with the Labrador tea leaves for 10 minutes.
  2. Add the vinegar and cook for 2 minutes.
  3. Add the maple syrup and season to taste. Bring to a boil and continue cooking for 7 to 8 minutes or until the syrup is thick and the onions are sticky. Transfer to a bowl, let cool and remove the Labrador tea leaves.
  4. In another small saucepan, combine the dried cranberries and apple juice. Cover and cook over medium heat for about 10 minutes or until the cranberries have softened and absorbed nearly all of the liquid. Transfer to a bowl and let cool.
  5. Arrange the deli meats and cheeses on a serving board. Spoon the poached cranberries over top, place a bowl of onion confit on the board and garnish with the beet sprouts.