No matter the entertainment season, and many of us try to decide if it’s beer and wings, a bunch of premade frozen appies or if we have a day to make something ourselves. Then there is a old favorite, cold cuts and cheese.
Magazines are filled with suggestions for that popular favorite, calling it charcuterie. That might be a new word to
you, but it actually goes back roughly 6000 years. It means to preserve meats by means of curing, smoking, etc. But what does charcuterie mean to you when you are prepping for those guests you want to impress? It means putting together a nice collection of sliced meats, blocks of cheese, and all the supporting pieces that all compliment each other and look wonderful on your table. That can be bewildering when standing in front of your favorite deli counter trying to decide how much you need and what to buy.
Tips to Make your Choices Easier
- Meats: A variety of flavours, from the mildest to something bold and spicy gives even your most picky guest options. Don’t be afraid to ask your deli for samples. They will be pleased to offer you a slice. You can go for meats from one country or region, like Genoa salami and prosciutto. Or mix it up. Offer at least 3 meats on each board. As for quantities, if your party is several hours count on 100 grams per person.
- Cheeses: The sky’s the limit for choices here, but I suggest picking a variety of textures from soft and creamy to old and bold with a firm texture. Don’t forget to include the blue cheese lovers. You could go with a few good basics and then splurge on the black truffle. Whether you are going to your local cheese shop or the grocery, again ask for samples, when you can and ask what’s new. It’s easy to gravitate to your favorites, but it’s more fun to expand your palette with things you haven’t tried before. Again, pick a range from mild to strong, counting on 100 grams per person.
- Wines: It’s nice to have 6-8 different wines, red, rose and white when you have a group of 12-18, and you don’t
have to break the bank with really expensive wines. I like to stay vintage and varietal, but there are some really great blends that break all those rules. We created a tasting card for our last charcuterie. It will encourage your guests to think about the combinations they are putting together. The conversation can become quite involved as people discuss the jams, cheeses and meats they pair and how they pair with each wine. Speaking of that don’t over pour. Give your guests the chance to try all the wines by thinking of sampling size in a regular wine glass, roughly 1.5 to 3 oz. - The supporting cast: Here’s what will set you apart from every other party. Fresh breads, whether you make them yourself or hit up the local bakery for great artisan breads. Please avoid those salty, overly flavoured crackers from a box. They won’t do anything to support all those beautiful cheeses and meats you selected. You can also toast up flat breads in the oven or on a panini press. Savory jams, yes this is a plug here. They pair beautifully with all kinds of cheeses. Include a few choices of nuts, some fresh fruit, like grapes or Ambrosia apples (they don’t brown as quickly). A nice selection of olives or little pickles, both if you like, make great pickings. Make sure the olives don’t have pits. Your guests will be looking for a place to put them. Lastly some chocolate, plain, preferably dark.
Putting it all Together
Remember to make it easier for guests. Leave the cheese in blocks, but include several cheese knives. It’s always a good idea to use name markers for your cheeses. Then you don’t have to dig for the package to remember what you picked. Cut large meat slices in half and roll. You can put meats and cheese on the same board, but I find it easier for guests if I put several boards out around on the table. Separate bowls for the pickles and the savory jams are a good idea, but if there is room on the board, a nice arrangement with a few herbs always looks tempting. The chocolate can tuck in wherever you can find space.
Give your guests the feeling of elbow room to fill their plates, spread jams, etc by spacing out your boards or platters. It always becomes a kitchen party when there is good food, particularly nibbles. Plus spreaders, you can never have too many spreaders and a few extra forks and spoons for pickles,etc, especially if others are bringing things.
You might not be thinking the cover of ‘Food’, but decorating each board with a few mixed nuts, fresh fruit with the cheese, fresh herbs on both makes your guests feel special, that you went to some effort. Please, no plastic trays. A couple of decent wooden or slate boards won’t set you back much.
There, it’s done, now pour yourself a glass of wine and await your guests.
Laura