HORS D’OEUVRES – FINGER FOODS – APPETIZERS – TAPAS – CHEESE
What the heck is Charcuterie
You see it everywhere these days, but what the heck is it and where did it come from and how do I make one? Today it seems Charcuterie is an all-encompassing word for a hors d’oeuvres plate. But the origins of the word is for how the meats are prepared. Today’s Charcuterie boards combine fruits, vegetables, breads, spreads, olives anything you can imagine you can add it to your Charcuterie.
But to start out with the actual definition of Charcuterie comes from the preservation of meats
(/ʃɑːrˌkuːtəˈriː/ or /ʃɑːrˈkuːtəri/; northern French: [ʃaʁkytˈʁi] or southern French: [ʃaʁkytəˈʁi], from chair, ‘meat’, and cuit, ‘cooked’) is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
Charcuterie is part of the garde manger chef‘s repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.
Photos by Aric AttasOriginally Published on Vero Home Life & Design
Start off with the presentation – with a great serving platter, tray or board. I’ve seen quite a few amazing parties with tables covered with brown paper Filled with a variety of items to tantalize your taste buds. But for the smaller cocktail gathering get a great cutting board
- full baguette & sliced
- seeded crackers
- artisanal crackers of all varieties
- cherry tomatoes
- grainy mustard
- spinach dip
- creamy garlic hummus recipe here
- For more dip recipes check out this post we did called Dipping Delicious Recipes
Don’t forget the cocktails!