I Need Charcuterie Plate Help

[Skippy918]

Lol, did you mean gabbagoul...
to go with the galamad, rahgoat, brahzuit & mootzerell?

Haha, I read this article recently about Italian American history and how it pertains to language today. The funny thing is when 20 year olds learn to speak Italian thru their American family, it sounds like their 70yo when they use it to speak native in Italy.

https://www.atlasobscura.com/articl...agool-the-italian-new-jersey-accent-explained

My family is NY Italian. This article makes a lot of sense. All of my grandparents spoke their regional dialect. Watch the Cooking with Nonna videos. Most Italian grandmas including mine talk like her.

 

[tarheelmjfan]

Aldis has great prices on really delicious gourmet cheeses. I put together a cheese board with ash brie, sharp cheddar, cranberry goat cheese, havarti dill and some nuts, fruit and honey. It was inexpensive and SO good!

Your cheese board sounds good. I never shop at Aldi. Can you buy specific amounts there or do they only sell their cheese prepackaged?

They are pretty expensive! But I usually only have three or four cheeses and usually just a summer sausage or something similar for the meat since we're not big cured meat eaters. Crackers and grossini aren't terribly expensive, although one kind of cracker I'm particularly fond of is around $4 for a very small box but that's a holiday splurge. Most everything else I usually have on hand or are things I'd buy anyway--fruit, preserves, dried fruit and nuts-- so it's not like I have to go out and make a major expenditure all at once. The cheese is always the bulk of the expense, and yes, those can be very pricey.

But a big spread could easily out-price a nice dinner, that's for sure! But I looove cheese so it's worth it to me for a once or twice a year indulgence!

What is the cracker that you think is worth the splurge?

I'd go with a couple meat selections, 3 cheeses and for sure grapes, nuts and dried apricot. Of course crackers and or sliced baguette. I have picky people in my life, along with big appetites so I always select meat and cheese they'll eat

Fortunately, none of us are picky eaters, but DS does have a big appetite. Thanks for the suggestions.

I like to include some spreadable items on charcuterie boards for dipping or smearing on the bread and crackers. Black olive tapenade, whole grain mustard, fruit preserves, hummus, pesto... Charcuterie foods can sometimes lean towards the dry side, IMO, and this helps balance that.

In addition to the jarred-products aisle of the grocery store, check the international section for things like whole pimentos and pickled mangoes. Sauerkraut also pairs well if you’ll be including sausage and mustards.

Place a dish off to the side for disposing pits.

Prepare as much in advance as you can. Charcuterie boards can take a lot of time to assemble. I try to have most everything portioned and paired with its serving utensil in my fridge a day ahead of time, if possible.

Thanks for the suggestions. I'm definitely going to look for pickled mangoes. We've never had those.

Last year Costco had an amazing combination of 5 imported cheese wedges for $20. Made it very inexpensive to do a board for 14 house guests when they arrived. We keep olives and nuts and mustard on hand, I added crackers, baguette, honey comb, figs, Prosciutto, hard salami and dried beef “roses” stuffed with cream cheese. Around $50 to feed my hungry crowd.

That's a great deal! I'd love to have a Costco membership. Unfortunately, it's another one of those stores that's less than 5 miles away, but takes at least 45 minutes to get there most of the time. We were thinking of getting a BJs membership, because it's more convenient, but Costco sounds much better.

 

[tarheelmjfan]

This site gives the how to for a variety of textures, colors, and shapes that are visually appealing:

https://damndelicious.net/2018/01/26/antipasto-appetizer-cheese-board/
For your amount of guests I'd halve the amts called for.

I'd roast the olives since it takes the deli staple up to the next level w/ little effort.

https://www.foodandwine.com/recipes/herb-roasted-olives
For your amt of guests, 1/2 cup of olives should do well (the smallest container at the olive bar). It works fine using a strip of lemon or orange peel instead of getting all fussy with zest. Place an empty teacup sized saucer/dish nearby the olives so people don't throw the pits in your houseplants.

One 6.5 oz jar of marinated artichoke hearts works. After draining, I mix in a little rough chopped flat parsley (1 or 2 stalks) for a greener, fresh taste. You can probably find Roland brand in either the International or Italian aisle of your supermarket. Good bang for the buck.

At today's farmers' market I found some tasty very small grape tomatoes and bought 1 handful to use for our appetizer plate and salads (serving 2). Should they be good on your end the same amt would be fine for you appetizer plate.

Costco sells (used to?) a tub of mini bocconcini seasoned with pepper flakes, olive oil, and parsley that I always buy when possible. Lasts throughout the December holidays and gets eaten up by the dew drop inners starting w/ T-Day. Makes a tasty cheese to put on the platter.

Can't find Marcona almonds by you? Use any nuts that strike your fancy. Brazil nuts, Turkish pistachios, or smoked almonds are really good too.

Toaster naan or pita bread works just as good as focaccia. Rough cut either of the first two into triangles.

Got meat lovers plus puff pastry leftovers from a different dish? Make bacon cheese straws.

https://themom100.com/recipe/herbed-cheesy-puff-pastry-bacon-straws/

To keep from spoiling appetites or over indulging I put more veggies than protein on the plate.

HTH!

Thanks so much for the help. I'll check out your links. I was really clueless about how much I should buy of each item.

I'm curious. What makes Marcona almonds so much better than others?

Growing up we always did the Italian antipasti. This includes fresh mozzarella (either slices or balls), Italian bread, a medley of olives (green and kalamata), Italian dry salami, prosciutto, capacoal, roasted red peppers, sliced tomatoes.

This year I am keeping it casual. I have a hummus selection, pita chips, olives and fresh mozzarella, sliced cheddar cheese and crackers for the kids.

Sounds good. Thanks

Lol, did you mean gabbagoul...
to go with the galamad, rahgoat, brahzuit & mootzerell?

Haha, I read this article recently about Italian American history and how it pertains to language today. The funny thing is when 20 year olds learn to speak Italian thru their American family, it sounds like their 70yo when they use it to speak native in Italy.

https://www.atlasobscura.com/articl...agool-the-italian-new-jersey-accent-explained

I'll be right back, after I look up all of those words.

I love those pickled hot cherry peppers stuffed with proscuitto & provolone

When they can be found at a decent price, I'll cut in 4 and add to the platter. Good if you can find on an olive bar and buy a few instead of the huge jar.

That sounds interesting. Do you think Whole Foods would have that on their bar?

 

[Sabeking]

Awesome post! I needed specifics. Thanks a bunch.


Sounds good. Thanks


Sounds delicious! Thanks for the detailed instructions. That helps a lot. I'm definitely going to Whole Foods, so I can get a small amounts of a larger variety from their bar.



I had to look up caper berries. They sound interesting. I'll try to find some. Thanks

Pepper jam is something I've been wanting to try. Thanks

You can find capre berries at World Market if you have one there. I like table water crackers and the rosemary crackers you can find in the deli section.

 

[NYCgrrl]

Marcona almonds are...oilier than regular almonds and a bit meatier in taste than most any variety in the world. This site gives a better definition than I can:

https://www.seriouseats.com/2011/06/what-are-marcona-almonds-nuts.html
The man and I have been known to make a weekday dinner of them with Turkish pistachios and maybe a salad if we can step away from the nut tin long enough, LOL.

As you can see from all the lovely plates and trays our fellow posters have suggested, it's just a little bit of this and that to allow the cook to do his/her thing without constantly being asked for something. How much money you spend putting it together is your choice since expensive cheeses and meats can be omited or added with ease. I rarely make the same tray twice because if I see something that looks good I just store it away in my pantry for later use. Today, I was at a farmers' market and found a nice jar of herbed feta cheese in olive oil so into my bag it went. Mushrooms are frequently on sale this time of year. I buy 2 packs of button/white mushrooms for 3 bucks and make the following when the mood hits:

Marinated Mushrooms in Sherry Vinaigrette Yield- 2 cups

2 cups sherry wine vinegar
3/4 cup olive oil
3 bay leaves
2 garlic cloves, unpeeled but smashed
1/4 cup sugar
1 tsp whole allspice berries
1 tsp whole white peppercorns or 2 black peppercorns
1/4 tsp salt
2 lbs. small to medium mushrooms

In a large non reactive saucepan, bring all the ingredients minus the 'shrooms to a boil. Add mushrooms, reduce heat, and low simmer (lazy bubbles) for 10 minutes. Empty into a glass heat resistant container (Pyrex?) and allow to cool to room temp. Cover and refrigerate up to 2 days but at least overnight. Drain mushrooms and heap into a serving dish.



Nice drinks to go with charcuterie can be seltzer/club soda with sliced citrus in bowls next to the bottles; a sparkling wine cocktail such as French 75, or just sparkling wine; a hard cider such as Brooklyn Cider House's Kinda Dry, Angry Orchard's Pear or Crisp Apple. The sweet-tooths of the family are partial to Martinelli's or more of the hot spiced cider always on hand in a crockpot. Choose one and be happy.

Oh and whenever pepadaws are available I just grab 'em; another "crack" nosh on this end that belong on most any cuisines' platter, LOL.

You can find capre berries at World Market if you have one there. I like table water crackers and the rosemary crackers you can find in the deli section.

When I do a French inspired platter with pate and such caper berries are a must when available. Yes, WF often has them.

 

[Imzadi]

We have a 5:00 pm dinner reservation for Thanksgiving. That's very early for our family to eat, so I'd like to put together a charcuterie plate to snack on later in the evening.

I say buy an extra turkey dinner and have it wrapped up to take home. Having no Thanksgiving leftovers because of eating at a restaurant can be disappointing. Since you have have a son who could eat a whole dinner again, maybe bring another one home, - or even just the sides: mashed potatoes & gravy, stuffing, etc. Then he can also nibble on the charcuterie and not feel like it's not enough.

 

[tarheelmjfan]

You can find capre berries at World Market if you have one there. I like table water crackers and the rosemary crackers you can find in the deli section.

We don't have a World Market. I'll look for them at Whole Foods. Rosemary crackers sound great.

Marcona almonds are...oilier than regular almonds and a bit meatier in taste than most any variety in the world. This site gives a better definition than I can:

https://www.seriouseats.com/2011/06/what-are-marcona-almonds-nuts.html
The man and I have been known to make a weekday dinner of them with Turkish pistachios and maybe a salad if we can step away from the nut tin long enough, LOL.

As you can see from all the lovely plates and trays our fellow posters have suggested, it's just a little bit of this and that to allow the cook to do his/her thing without constantly being asked for something. How much money you spend putting it together is your choice since expensive cheeses and meats can be omited or added with ease. I rarely make the same tray twice because if I see something that looks good I just store it away in my pantry for later use. Today, I was at a farmers' market and found a nice jar of herbed feta cheese in olive oil so into my bag it went. Mushrooms are frequently on sale this time of year. I buy 2 packs of button/white mushrooms for 3 bucks and make the following when the mood hits:

Marinated Mushrooms in Sherry Vinaigrette Yield- 2 cups

2 cups sherry wine vinegar
3/4 cup olive oil
3 bay leaves
2 garlic cloves, unpeeled but smashed
1/4 cup sugar
1 tsp whole allspice berries
1 tsp whole white peppercorns or 2 black peppercorns
1/4 tsp salt
2 lbs. small to medium mushrooms

In a large non reactive saucepan, bring all the ingredients minus the 'shrooms to a boil. Add mushrooms, reduce heat, and low simmer (lazy bubbles) for 10 minutes. Empty into a glass heat resistant container (Pyrex?) and allow to cool to room temp. Cover and refrigerate up to 2 days but at least overnight. Drain mushrooms and heap into a serving dish.



Nice drinks to go with charcuterie can be seltzer/club soda with sliced citrus in bowls next to the bottles; a sparkling wine cocktail such as French 75, or just sparkling wine; a hard cider such as Brooklyn Cider House's Kinda Dry, Angry Orchard's Pear or Crisp Apple. The sweet-tooths of the family are partial to Martinelli's or more of the hot spiced cider always on hand in a crockpot. Choose one and be happy.

Oh and whenever pepadaws are available I just grab 'em; another "crack" nosh on this end that belong on most any cuisines' platter, LOL.



When I do a French inspired platter with pate and such caper berries are a must when available. Yes, WF often has them.

Thanks for the Marcona almonds explanation. The mushrooms sound delicious. I've never had pepadaws, but I'll look for them.

I say buy an extra turkey dinner and have it wrapped up to take home. Having no Thanksgiving leftovers because of eating at a restaurant can be disappointing. Since you have have a son who could eat a whole dinner again, maybe bring another one home, - or even just the sides: mashed potatoes & gravy, stuffing, etc. Then he can also nibble on the charcuterie and not feel like it's not enough.

Good idea. The thing I hate about eating out on Thanksgiving is not having leftovers.

 

[mousefan73]

I had to google what the heck a c???? Plate was??

 

[Heather07438]

My family is NY Italian. This article makes a lot of sense. All of my grandparents spoke their regional dialect. Watch the Cooking with Nonna videos. Most Italian grandmas including mine talk like her.

I love Nonna, she reminds me of DH's Aunts. Their family came in the 50's from Puglia region, the 'spur' specifically. Something very endearing about these grandmas between the way they talk and take care of family

Part of my family came from Sicily long ago and lost the language, but they did help populate the US. Great GF was 1 of 26 children (his Dad widowed, remarried) & he went on to have 11 kids himself (10 girls). We can't imagine family sizes like this today, lol.

I'll be right back, after I look up all of those words.

That sounds interesting. Do you think Whole Foods would have that on their bar?

Lol. The article missed a common one around here, gallamahhhhd for the word written calamari It is interesting where they explain why that is.

I've seen stuffed cherry peppers on many olive bars around here like Fairway, Market Basket, Corrados but stores that carry them don't consistently. Worth keeping an eye out. Jars prices vary greatly $8 - $20, that's why I prefer getting 2 or 3 when they show up on the olive bar. Some are quite spicy but all are packed with flavor, a little bit goes a long way. 3 peppers are usually enough for 6ppl when cut in quarters.

 

[Cindy's Mom]

I've been making these my whole life, before they were called Charturier (sp, and don't care lol). We simply call them an antipasti platter at my house.
Mortadella
Polish Ham
Volpe Genoa Salami
Capacoll
Prosciutto

Provolone
Fontinella
feta

olives
artchoke hearts

a loaf or two of beautiful bakery bread and you're all set.

 

[mousefan73]

Ok, I was the PP who admitted that I have no idea what that word was.. I googled and dear God it's simply a cold cut platter. No big deal. We make these all the time.. I like using mirrors as a platter or granite slabs..

This is what I usually put on my platters..
asparagus rolls.. take a piece and roll it up with ham.
cheese cubes and grapes on a toothpick.
for meats, pickeled onions or pickels..

different cheeses but with cheese I like to add veggies... sliced bell peppers, cucumbers etc... people like cheese with that stuff.
toss a few walnuts about for decorations. and grapes.

 

[NYCgrrl]

I've been making these my whole life, before they were called Charturier (sp, and don't care lol). We simply call them an antipasti platter at my house.
Mortadella
Polish Ham
Volpe Genoa Salami
Capacoll
Prosciutto

Provolone
Fontinella
feta

olives
artchoke hearts

a loaf or two of beautiful bakery bread and you're all set.

Yep called antipasti by Italians and charcuterie in France. The Spanish version is filled with lucious pork and and cheese while the French version is similar to the Italian with various veggies, cheese and pate, mousse, and/or rillettes. The Germans do meats, cheeses and lots of salads based on potato and cabbage. It's all the same type of dish and at this point if you say charcuterie in various parts of Central or North Europe most will know what you speak of even if you are served the local version. Not sure why the word "antipasti" hasn't traveled as far but sure it made it over the Atlantic to North America.

I love mortadella made w/ pistachios and will forgo the provolone if it isn't an Italian import which tastes much different from most of the American versions.

 

[Imzadi]

I like to add grapes, cantaloupe and/or whichever fruits look good at the market.

I agree with grapes, strawberries and apple slices (dipped in lemon juice.) They go really well with Brie cheese and the cleanse the palate between different cheeses.

Also, I don't think anyone mentioned getting a pumpkin or apple pie with whipped cream for dessert. Yes, I know it's not part of a charcuterie. But, it's good to have to round out the nibbling.

 

[Imzadi]

Yep called antipasti by Italians and charcuterie in France.

And us uncultured types just call it a cheese board.

 

[Moliphino]

And us uncultured types just call it a cheese board.

No, charcuterie is mostly meats. Cheese is sometimes included, but not always.

 

[Imzadi]

No, charcuterie is mostly meats. Cheese is sometimes included, but not always.

I stand corrected: ( )

And us uncultured types just call it a cheese meat board.

 

[NYCgrrl]

No, charcuterie is mostly meats. Cheese is sometimes included, but not always.

Charcuterie literally means a form of meat cooking (sausage, rillettes, pate, terrine, etc) however in modern times ( about 1950s to date) a charcuterie plate includes cheese and vegetables as well.

 

[Wishing on a star]

Those of you with the real foodie expertise and knowledge are making me jealous!!!
Alas, I just don't have the availability of these great and unique foods here! We have Kroger, and Ruby Tuesdays!!! Hahahaha!!!

 

[Moliphino]

Charcuterie literally means a form of meat cooking (sausage, rillettes, pate, terrine, etc) however in modern times ( about 1950s to date) a charcuterie plate includes cheese and vegetables as well.

I've definitely had charcuterie boards that didn't include any cheese (Tiffins, for one).

 

[NYCgrrl]

I've definitely had charcuterie boards that didn't include any cheese (Tiffins, for one).

Wouldn't be surprised and I should have said "however in modern times (about 1950s to date) a charcuterie plate frequently includes cheese and vegetables as well". .