Charcuterie

445.  What is a Charcuterie or Charcuterie Board?  Seems everyone has jumped on the trend and anything seems to go. The word "charcuterie" is a French term for a line of cooking devoted to prepared meat products, primarily from pork.  The Italians have a different meaning for "charcuterie" as they interpret the word to mean "salted meats", which includes preserved whole cuts of meat and force-meats.  Now, what is a "forcemeat" you ask?  They are spreadable mixtures of meat and organ meats like pâtés and such.  Now, Americans have turned the charcuterie board on end and have changed the whole purpose.  I've seen candy charcuteries, fruit charcuteries and yes, even egg charcuteries.  

So, what is right and what is wrong?  I guess in our day and age, if you want to be original, ask a real butcher or simply follow the simple "3 3 3 3 Rule".  That is, three meats, three cheeses, three starches and three accompaniments such as fruit, nuts, brined or pickled items and veggies.

You can arrange on a wooden board, plates, marble slab or as I've seen, right on the surface of a table, covered with butcher paper.  It was quite clever and so unexpected.

So, when you attempt to be a charcutier and serve a charcuterie at your next football watch party, soiree, holiday party or event, remember the "3 3 3 3" Rule.  That is, three meats, three cheeses, three starches and three accompaniments such as fruit, nuts, brined or pickled items and veggies to make sure it is a true charcuterie and not an American bright idea.  If you want to do a candy, fruit or egg display, call it a buffet, arrangement, array, presentation, exhibition, panorama, ostentatiousness, etc.  Of course I'm being facetious, but, now you understand.

"Adulthood:  Where lunchables are now called a charcuterie."

~Anonymous Humor

"I've learned from past mistakes that you should never own something as fun as a charcuterie board and keep it for 'special occasions,' because it's highly likely that the people you saved it for will somehow end up not having been worth it in the long run.  Then, you'll just end up lamenting all the missed opportunities you had to enjoy the thing all by yourself."

~K.J. Micciche, The Book Proposal

Quiche

358.  Spring is here and it was a perfect day to celebrate a beautiful young lady who is a bride-to-be.  We held a shower for her and I wanted to share our simple but delicious menu.

Two plates of mini Quiche Pies were a big hit.  We prepared one with sausage and one without.

Here is the recipe:

To save recipe card just select and drag to desktop and print as an image or print as a photo from your mobil device.

 Next was a Yogurt Parfait with vanilla greek yogurt, fresh strawberries and blueberries and a sprinkle of granola on top.

 A charcuterie board with a variety of crackers, cheeses, olives, meats, honey and jam along with

a heaping platter of fresh fruit.  And a fantastic chocolate cupcake with buttercream frosting (you can find the recipe here:  Best Chocolate Cupcake with Buttercream Frosting

 Coffee and Fruit Water with grapefruit and orange slices were the beverages.

It was a lovely event filled with great friends, conversation, fun facts, yummy eats and beautiful gifts.

"Love is a fruit in season at all times, and within reach of every hand."  ~ Mother Theresa