While we have made up several antipastos over the years, we have never done a charcuterie until now. We bought a nice looking 15"x22” walnut board from a vendor at the Lenoir City Crafts Fair for $85, which seemed like a good price.
On ours we had the following:
Meat – ham, salami, and andouille sausage
Cheese – smoked gouda, fontina, gruyere, and cream cheese
with pepper jelly
Condiments – dill pickles, mixed olives, jalapenos, coarse
ground mustard
Misc – dried dates and apricots, sugared nuts, grape
tomatoes
Crackers – breton original, wheat thins, cheese-its
And to top the food off, Laurie brought some of her famous
deviled eggs.
We were already attacking the food when I remembered to take a pic.
We finished the eating off with a Cindy-baked Hawaiian Cake
The Verdict:
The actual board worked very well as it was a good size for
our table and it held plenty of food.
The items we served were a hit with the guests and while we didn't eat everything, we did a pretty good
number on it.
Breakfast
And there was no way I could have the leftovers in the
fridge and not turn them into breakfast.
After chopping, I nuked the meat and olives for 30 seconds before adding
to the eggs.
If you like good cheese, deli meat, and olives, you would have to love this as I did.
Honey
While the three of set on the dock on a recent evening,
Cindy pointed out a sourwood tree across our small cove and soon after a
discussion about honey ensued. In this
area sourwood honey is prized and it cost about twice as much. As it turned out, Cindy had some sourwood
honey and we had some regular both from local suppliers.
This meant a taste test was in order and we each tried both with Cindy preferring the sourwood, Bev preferred the regular, and I liked them both - there was a distinct taste difference. I can see why the honey aficionados might prefer the sourwood, but I’m not one of them so we’ll stick with the regular honey at half the cost.
Photos can be enlarged by
clicking on them and the blue words are links.
Have a
great day and thanks for stopping by Almost Heaven South.
Larry
06/08/22
event date
I love making those boards. I try to stick with things that will go into omelets later so meats cheese and olives like you did. Perfect for bagging them in snacks for on the go lunches after wards. The only thing I add is lots of grapes the kids love them too!
ReplyDeleteNice presentation! We feast first with our eyes.
ReplyDeleteLarry, Not only was the charcuterie board a hit with us, so was that Hawaiian cake...very similar to what we experienced as a "Pig Licken Cake". Yum! Most important was that all of these goodies were shared with friends...a nice change after the past couple of years. Take Care, Dave and Laurie
ReplyDeleteWhat a fun and tasty evening and your breakfast the next day looked awesome. I love the walnut board you bought! So beautiful.
ReplyDelete