Charcuterie used to mean just a plate of sliced cold cuts, some cheese and a host of bread and crackers .now it['s a board filled with everything from seafood to candy. Anything you can pull together makes for an interesting buffet for the New Year.
Charcuterie boards of any type are easy to make up and fun to nibble from. You don't have to have a traditional wooden board that's typically used for cheeses. any flat surface will do. You can use a platter or a large enough cutting board. Even baking sheets will do in a pinch. Should you line it with aluminum foil? You can.it guarantees an easy clean up however you can also use large , pretty napkins too. paper ones can work as well. Traditional charcuterie platters originated in France and featured mostly pork based cold cuts like Jambon de Bayonne and Jambon de Paris, the last can be bought in Whole Foods. Thickly sliced ham and thickly sliced salame are the basis of an American charcuterie board. You can also include prosciutto and sopprasutta as well. Cheeses are a must. Brie would be a good choice along with Gruyere and a soft cheese like Edam. If you want include goat cheese as well. some add cornichons, along with green and black olives.Both bread and crackers should be included. Thinly sliced French and Italian bread are perfect for this but sourdough and even rye or pumpernickel can be used. Any kind of cracker is perfect. Vary them, from buttery Ritz to Japanese rice ones.
The definition has expanded to include other foods. Vegans can delight in a meat free board. Tofurky and Light life have a good selection of cold cuts. You can get ham , turkey and pepperoni and even bologna. Cheeses aren't a problem either. Miyoko's Creamery has an excellent array of them, from mozzarella to creamy Road house. You could even serve the company's plant based butter on warmed, crusty slices of sourdough bread. Violife also has some tasty dairy free fromages like Provolone and feta. You can still serve cornichons along with some other veggies such as artichoke hearts and fresh veggies with a vinaigrette dip. Seafood is taking its' turn at the charcuterie board. Shrimp cocktail is a must, Make sure you have little cups or ramekins of shrimp sauce with it.Crab legs can also be included along with lobster tails. These can be served warm or cold, with either individual lemon slices or melted butter. If you're ambitious enough you could also make California or dragon rolls too with it. Lox can also be served if you want too along with gravlax. Keep the veggies to a minimum and mix the cheese. Try a small sampling of carrots , celery or broccoli with a simple olive oil and lemon or vinegar dressing.
There's nothing like a charcuterie board. Go with the traditional or try a variation. either way is a great fun feast.
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