Photo courtesy of Patchwork Pate.
Tired of turkey? Fatigued by cooking for family? Still inundated with social obligations but sadly out of savvy ideas for impressing? No worries! Charcuterie platters are all the rage this holiday season and the good news is that you don’t have to be a great cook to get in on this hot entertaining trend.
Like a cheese board, the success of a charcuterie platter depends on making good choices at the grocery store. Sure you can be like my husband Martin and make your own lamb sausage, but you can just as easily buy fabulous cooked sausages, pates and cured meats from a store.
When creating a charcuterie platter, be sure to choose a range of flavours, textures and types of meat. Ideally you’ll want smoky, spicy and aromatic (i.e. herbs, truffles) flavoured options as well as a range of textures from chewy dry cured chorizo to velvety smooth pates.
Likewise, opt for artisan and natural products versus mass produced cured meats to avoid cloying artificial flavours, unnecessary fillers and other nasty stuff.
What’s your favourite charcuterie platter option? Do you pine for pate de foie gras, or go bonkers over balotta ham?