One of my favorite meals is sure to remind you of the scene
in Ratatouille when fireworks blast off as he tastes cheese and a strawberry together
for the first time…a Charcuterie plate and wine. Charcuterie is the culinary
art of preserving meat when refrigeration was unheard of. It is easy, there is
no rules, and you get it right every time!
Your first stop will be to your local wine or liquor store.
Pick out your favorite wine or ask the wine expert at the store for recommendations.
Most wine labels will provide recommendations on the type of food that is best
to enjoy with the wine, but I say, drink what you like.
Your next stop will be to your local grocery or specialty store.
Check out the refrigerated cases in the deli to find specialty cured meats and higher
quality cheeses. For your guests who is not familiar with cured meats, you can
pick up deli meat. Ask your friendly deli person to slice it thin.
Pick up some nuts, dried or fresh fruit, a hardy loaf of
bread and viola you have the makings of a charcuterie plate. Choose what looks
amazing, put it on a board, and get ready to hear oh’s and ah’s as you set it
on the table.
Ingredients:
Cured Meats:
Prosciutto, mortadella, pancetta, pepperoni, liverwurst,
soppressata, speck, bacon or pancetta
Deli Meats:
Ham, turkey, roast beef or summer sausage
Cheeses:
I love soft cheese because they are easy to spread on bread
or crackers. I then add a piece of fruit, fruit spread or cured meat for the
perfect bite.
Soft cheeses such as brie, camembert, Neufchatel, gorgonzola,
feta, goat cheese, ricotta, mozzarella or fontina are some excellent examples.
Hard cheeses stand up to full-bodied wines like Chardonnay and
Cabernet Sauvignon and are absolutely delicious with meat or fruit. One of my
favorites is Manchego from Spain made with sheep milk. It has a crumbly, buttery
texture with a slightly salty finish and pairs well with Chardonnay.
Other hard cheese to try are Pecorino Romano, Parmigiano-Reggiano,
Gouda, Provolone, Emmental, and Cheddar.
Use a variety of milk types to stretch your palate.
Fruits and Veggies:
Fresh: Grapes, apples, pears, strawberries, blueberries,
blackberries, raspberries
Dried: Apricots, cherries, mangos, prunes, dates,
cranberries, raisins
Bread and Crackers:
French baguette, rustic wheat, sourdough, rye, focaccia, thin
pretzel crisps, Ritz, Club crackers, water biscuits
If you have a gluten allergy, no worries. There are excellent
choices of gluten-free bread and crackers on the market. Stroll on over to the
natural products aisle of your favorite grocery store.
Olives, Pickles, and Nuts:
Green olives, black olives, Kalamata, kosher dill pickles, cornichons
or gherkins pickles, almonds, cashews, walnuts, hazelnuts, pistachio
Some higher end grocery stores will have olives, pickled garlic,
mushrooms and other items in a self-serve food bar near the deli. Create your
own mix. Be care, some olives will still have their pits in it. No need to have
to see your dentist for a broken tooth.
Spreads, Oils & Vinegar:
Sweet and savory spreads and chutneys are perfect with soft
and hard cheeses. Fig, berries, cherries, onion, and pepper are great options.
Pick an extra virgin olive oil (EVOO) for dipping your bread.
EVOO is the purest and most delicately flavored of all types of olive oil. It’s
not meant for cooking, it’s meant to be tasted. Look at the top shelf of the
oil section of your grocery store. The tall, skinny bottles from Spain, Italy
or Greece are the ones to reach for. They are a bit pricier than cooking olive oil
but are worth it.
Balsamic vinegar is a great addition to your charcuterie
plate and your diet. Health levels of calcium, iron, magnesium, and potassium will
make your mom and doctor happy.
As you can see the combinations of a charcuterie plate are
limitless. Your imagination and interest in trying something new is your only
limitation. Make your dinner table and this holiday season fun. Cheers!
What is your perfect charcuterie bite? Please share or comment
for us to try it too!
