Charcuterie boards are showing up everywhere. It’s not a new idea, it’s just another way of serving appetizers, hors d’oeuvres. They’re a delicious new art form, coming to a party near you.
Hello, again, Dear Readers:
It’s been a busy couple of weeks, with a web page project that has left me burning the midnight oil for quite a few nights. I just turned in the last page on mass torts last night, so I’ve got other stuff to catch up on, including this blog.
Our regular rainy days have given way to days of the long, hot summer with occasional cloudbursts, some torrential. I told you we’d be talking about the big freeze when summer came. Twice this week Mother Nature brought a very heavy monsoon of a rain shower, and the power went out for a few hours. Those Rotera tealight lanterns were deployed, with a reminder that I need to order more. BF’s sister may do an IKEA run for us one of these days.
I’ve been trying to get some sewing done on Saturdays as I used to in Houston, but there’s the matter of housecleaning. One bit at a time. I’ve still not returned to using the circa-1996 White sewing machine Big Joel sent me since it’s been back from the repair guy in Denham Springs. It works perfectly, I’m just afraid to use it. But I need to, because the one I use now isn’t great on buttonholes.
This year’s heavy rainy season lets me know that I need to make a more utilitarian raincoat than fabulous fashion raincoats I made in Houston. One is a poncho-like Donna Karan model from 2003, and the other a regular double-breasted, both from ripstop nylon. (The GER laughed at me when I made that Donna Karan raincoat.) They aren’t really suitable for life at the Casa de Rurale.
I bought some heavier raincoat fabric for this MimiG pattern, but I still haven’t cut it yet. Need some strong buttons and a couple of separating zippers, as well as a few other supplies that aren’t locally available. It means the mail ladies will be dropping off more packages.
Now, if you’re lucky enough to attend a gathering this summer, hosting one, or planning for the holidays, I’ve got something you’ll need to know about: the Charcuterie Board.
Has anyone used the word “charcuterie” in front of you? It’s certainly showed up in several of my Instagram feeds, so I knew I had to take a look for myself.
Charcuterie is a French word that has to do with preserved meats–bacon, ham, sausages, etc. It’s the practice of preserving meat used long before refrigeration was available. The practice may have originated with the Romans, but has been used in France for hundreds of years. The types of preserved meats varied by region.
The person who makes these things is called a charcutier, and their repertoire may also include pate’, as well as what’s called “head cheese,” or in Louisiana, “hogshead cheese,” as it was called when I was growing up.
It just so happens that Central Market in Texas is celebrating “Charc Week,” celebrating all the things you’ll need to make a charcuterie board at home. In a week or so, they’ll be celebrating their yearly Hatch Festival, with all things hatch chilis. I’ve got a few Anaheim chili peppers growing in a paint bucket now but will be heading to Hammond to partake of more Hatch chilis for us. Ok, for me.
Building The Board
First thing you’ll need: a board. No kidding, but not just any old cutting board that you’ve had since your first apartment. Unless, of course, you’re making it strictly for yourself. There’s nothing wrong with that, either–why wait for a party? But for entertaining, you’ll want something nicer. (Warning: affiliate links ahead.)
In the HeatCageKitchen, I could make do with a large, seldom-used cutting board I bought back in the 1990’s from Macy’s in downtown New Orleans. (On my lunch hour, of course.) But now that charcuterie boards are a thing, you can choose from more upscale models like this one from Smirly:
They also make an expandable version for a little more:
The Spruce also has a list of their best board choices for 2021.
Just do a search on Amazon and you’ll find about 3,000 results for them, with similar results from other places like Wayfair (also called “cheeseboards.”) You’ll find one that suits your tastes and fits your budget. And no, there’s no need to spend a fortune on one of these, either–find some suitable and less expensive cutting boards at both Cost Plus World Market as well as IKEA.
The Meats, Cheeses, And More
So, there are about a million ways to make one, and chances are there isn’t a “wrong” way to make them (not that I’ve found, anyway.) AllRecipes explains it simply here, and this article from WebRestaurantStore.com explains it in more detail.
The basic premise is that it’s small bites, with flavors and textures that go well together. Choose one or more types of meats, such as:
- Salami and other hard sausages
- Prosciutto or ham
- Spanish Chorizo (this is a fully cooked sausage like salami and not raw like Mexican chorizo)
- Mousse or pate’
And pair it with cheeses (I like Manchego), as well as:
- Spreads, like home-made hummus, mustard and chutney
- Pickles (those tiny cornichons are cute and tasty)
- Bite-sized fruit (think grapes, dried apricots, pineapple chunks)
- Veggies (grape tomatoes, small sweet peppers, cut carrots and cucumbers, etc.)
- Cut bread, the size of Melba toast
- Other tasty bite-sized things you may like.
Remember that everything needs to be bite-sized and easy to pick up, since it’s self-served on small plates.
How To Make It
Of course, there is a myriad of recipes for these on Pinterest, AllRecipes, YouTube, and The Food Network, to name a few. And if you want a book for your collection, there’s this one, Beautiful Boards. I don’t have this one myself, and I never saw charcuterie referenced when I was a reviewer for Callisto. I guess that explains why I never saw it before now, either.
Once you have your ingredients, It’s simply a matter of assembling everything so that it’s attractive and easy to get to (preferaby with forks, right?) You can follow a picture or detail it the way you like it.
Don’t have time to make them? Check your area, you may be able to pick them up already made, like in Central Market. In Baton Rouge, there is a place called Bites & Boards, and in Houston, there are GrazeHTX and Charcuterie Houston. Do a Google search, because they’re ready to make one for your next get-together if you’re too busy or just want someone else to handle it.
Check your local grocer for “party trays,” because many will have something similar. HEB also has recipes for them, like this Texas Sized Charcuterie Board. Where do I get that board?? (Yes, I still miss Texas, but that’s another story entirely.) I haven’t checked Rouses, but they probably either have them or will make one to order.
British Charcuterie: The Ploughman’s Lunch
Let me point out that I have not been to Europe, and only know what I read, research, and see on Britbox, The Food Network, and other sites about any manner of European, Australian, and other non-US cuisines.
I found it interesting when Ina Garten, The Barefoot Contessa, visited a British pub in London and shared a Ploughman’s Lunch with her husband, Jeffrey. She’s a big fan of visiting Paris and they even own an apartment there, so I guess London was a day trip. The recipe on the Food Network’s website is more for a party, rather than for one person. Note: It’s not in any of her cookbooks that I found.
But a ploughman’s lunch is a cold and generally portable meal that’s intended to eat out in the fields, literally, when the ploughman gets a break. It consists of bread, cheese, onions, cold meat, pickles, and other items not needing refrigeration for a long period.
And what does it look like? In many cases, a lot like a charcuterie board. Really. With much the same things.
It’s been a thing for hundreds of years. But since the 1950’s, after WWII rationing ended, the “ploughman’s lunch” became a thing in pubs to sell more cheese. In recent years, gastro-pubs, which emphasize food rather than just beer, have elevated this humble meal to something more gourmet. So if you’re in a British pub (which could be anywhere, including The Blue Anchor in Delray Beach, FL), you may find it called “ploughman’s lunch” or something similar.
A Little Charcuterie Humor
You know people can’t leave things alone on social media, right? I won’t mention the memes made after the recent commercial space flights, complete with well-known public figures.
This article on Mashed talks about why charcuterie boards are now so popular. The pandemic lockdowns in 2020 saw a lot of people looking for new things to do. Making the boards became a pasttime, showing up on everyone’s Instagram feeds but mine. Apparently the “craze” began with author Marissa Mullen’s Instagram account, and it became the next big DIY craft project–and it’s edible.
Of course, there are multiple versions of charcuterie boards, such as these targeted to. . .um, individuals less gourmet inclined than myself:
And you know that’s Velveeta, right? BF can totally get behind this one.
In my Tuesday night Zoom call with my wonderful writer friends, I mentioned that the next topic for this humble blog would be charcuterie boards. And Bev in Georgia was very nice to find this amusing pic:
See? Social media isn’t all bad.
I know, I know, “boomer humor” and all that. I found it quite amusing, and so do a number of other folks. Better than some of the nastier stuff I see online.
For Next Time
I have a recipe I want to try and take pictures of to post. Because it’s something that will work well on a charcuterie board as well as a number of other things. Call it a “condiment.” But I’ll say this–when I tried it, courtesy of one of my Buddhist friends, I believe I became enlightened. I’ll explain when I can make it for you, complete with pictures and the story of how the stuff made it here. You will not be sorry.
Stay cool, stay hydrated, and be ready for anything if you’re on the Gulf Coast. You know what time of year it is, so it wouldn’t be a bad idea to get a few extra things for your pantry and home.
Meantime, have fun this summer as much as you can. Because you know in a few months we’re going to be embracing hot chocolate, pots of chilis and stews, and nearly everything Pumpkin Spice.