Charcuterie

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

from Wikipedia

(/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.^[1]

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.^[2]

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

Start loading it up. Pile it high! It should look full and ready for all to enjoy. It makes a nice presentation if you keep your dips and sauces in a small container, pile it high but be sure to add the right serving utensils whether it be knives, forks or toothpicks you don’t want hands on all the food.

Meats – 3-4 slices per person is a good guide.

salami
prosciutto
ham
sausage

Cheese – Vary the hard and soft cheeses, although the full wheel looks great, presliced is easier all the way around.

cheddar
swiss
gudda
manchego

Bread & Crackers – Mix it up! Add a baguette along with crackers and maybe even pretzels and sticks.

full baguette & sliced
seeded crackers
triscuits
artisanal crackers of all varieties

Pickles, Olives – Vary the size full gherkins and pickle slices, pickled onions.

Fruit and Veggies – Dried, fresh, grilled all add texture and variety to the plate.

strawberries
dates
blueberries
cherry tomatoes
grapes

Dips and Sauces – Make a greek yogurt dip or go with ready-made are super easy

grainy mustard
jam
horseradish
spinach dip
creamy garlic hummus recipe here
For more dip recipes check out this post we did called Dipping Delicious Recipes

Pile it all on and you will have your self a great Charcuterie Plate.

Another option is to do a seafood Mediterranean inspired hors d’oeuvres plate. Here we added Lox, Shrimp Artichokes, grilled and roasted vegetables, capers and a mixed salad with chunks of fetta cheese. The opportunities are as endless as your imagination.

Hor D'oeurves. Finger Foods. Appetizers. Tapas. Cheese.

Don’t forget the cocktails!

If you are looking for a signature cocktail to sever at your party check out this post Intoxicating Blend a delicious grapefruit drink. Or the La Paloma Tequila Drink recipe here

Charcuterie

HORS D’OEUVRES – FINGER FOODS – APPETIZERS – TAPAS – CHEESE

What the heck is Charcuterie

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