Menu Mainstays.
By definition, charcuterie is comprised of meats, cheeses, and other selections. “The first question we ask is whether this will be the main meal, an appetizer, or a dessert,” says Kennedy. “For the main meal with about four guests, we recommend a pound of cheese. For heavy or light eaters, you can adjust accordingly.”
Cheese selections depend on the comfort level of your guests. Typically, she suggests at least one cow, one sheep, and one goat; or one soft, one firm, and one crumbly. “Most people have at least one cheddar,” says Kennedy, who likes to add a Mobay or an Alp Blossom to the mix. Add at least two meats, such as the varieties that come in presliced antipasto sets. Any leftovers can be added to sandwiches the next day. “It’s better to have too much than not enough,” she says.
The Right Stuff.
Sweet and crunchy selections—from candied orange peel palate cleansers to cocoa cashews—are great ways to up the game. “I love throwing in anything pickled that also cleans the palate [between cheeses] like pickled asparagus,” says Kennedy. “You could even do kimchi or straight-up pickles on your boards.”
Crackers and bread can be kept simple. “Bread is more filling, and you want something plain to go with all the cheeses. If you add flavored crackers, put them next to the cheese they’re intended to go with,” says Kennedy, who suggests at least three options along with condiments like honey, mustard, and jam. “Those little add-ons really rewrite the experience.”
Other potential add-ons include dolmas, Sicilian marinated olives, and salmon jerky in flavors like maple. “Salmon looks beautiful on the boards, and people can just pick at it when they want more,” she says.
Before & After.
For charcuterie as an appetizer, Kennedy recommends two ounces of cheese per person paired with simple snacks like Marcona almonds. With an after-dinner board, she suggests specialty meats like prosciutto. “Get the really good stuff if you are doing it for dessert,” she says.
Blue cheese works well with sweet flavors (think honey and jam). You can even add cake bars and serve a fortified wine like port. For other mealtimes, you might try food-friendly table wine like Dolcetto.
Pretty Presentation.
For aesthetics, look to live-edge wood boards. “Any distinctive traits [in the wood] will be revealed when people start eating. With a beautiful board, you’re uncovering a mystery,” says Kennedy. A simpler foundation can be covered with a pretty cloth. “You can change out the design every time,” she adds.
Fruits and veggies, from fresh berries to bell peppers, add color and texture. “Your selections will form patterns like a drawing,” she says. Little bowls filled with nuts or canned fish (like sardines) add dimension. “I love mini forks, and mini spoons are great for honey and jams,” says Kennedy, who also recommends tongs. “They really improve the experience.”
Love the idea of a board but want to start small? Consider charcuterie built for two. It makes for a fun dinner after a long day. “Life is so much work,” says Kennedy. “A mini board is easy, and it’s so satisfying.”
/ Written by Jeanine Matlow.
Photography by VeselovaElena/iStock/Getty Images Plus, Prompilove/iStock/Getty Images Plus.
