{"id":346,"date":"2021-04-26T05:18:06","date_gmt":"2021-04-26T05:18:06","guid":{"rendered":"https:\/\/cookingenie.com\/content\/?p=346"},"modified":"2021-04-26T05:18:06","modified_gmt":"2021-04-26T05:18:06","slug":"how-to-dazzle-your-dinner-party-guests","status":"publish","type":"post","link":"https:\/\/dev.cookingenie.com\/content\/blog\/how-to-dazzle-your-dinner-party-guests\/","title":{"rendered":"How to Dazzle Your Dinner Party Guests? A Charcuterie Spread May Be The Answer"},"content":{"rendered":"

Whether it be displayed out at your\u00a0<\/span>dinner\u00a0<\/span>party, the beginning of date night<\/a>, or accompanying your favorite bottle of wine, a charcuterie board is a perfect accouterment. Charcuterie (pronounced \u201c<\/span>shahr<\/span><\/i>–<\/span><\/i>kyut<\/span><\/i>-uh-<\/span><\/i>ree<\/span><\/i>\u201d<\/span><\/i>) is the\u00a0<\/span>French<\/span>\u00a0word for the art of cookery dedicated to the preparation of preserved meats, typically pork. The name charcuterie dates back to 15th-century shops which sold many different styles of pork, from terrines and p\u00e2t\u00e9s to hams and sausages. They also specialized in confit, another preservation style involving slowly cooking protein in its rendered fat, for other delicacies like foie gras, a preparation of fatty duck or goose liver. The chef that runs the establishment is referred to as a Charcutier. In a more modern\u00a0<\/span>French<\/span>\u00a0kitchen, charcuterie is typically handled by a Garde Manger, a chef who is in charge of cold items like salads, cold soups, fruit, and charcuterie.\u202f<\/span>\u00a0<\/span><\/p>\n

Before they got to dinner parties: the origins of Charcuterie<\/span><\/b>\u00a0<\/span><\/h2>\n

Charcuterie started as a way of life for people who were looking to preserve what they had excess of. Someone could take and eat what they could fresh from their kill and smoke or cure what they couldn\u2019t currently use or didn’t want to go bad. Early examples of American cookbooks have recipes for a preserved culinary survival food called Pemmican, which is a loaf of dried beef, berries, and tallow to form a high-energy, simple food source. This was introduced by Native Americans and then eventually adopted by European fur traders and then found its way to the arctic as it was easy to prepare and would last for a long time before going bad.\u202f<\/span>\u00a0<\/span><\/p>\n

In modern kitchens, when you see a charcuterie board on a\u00a0<\/span>dinner party\u00a0<\/span>menu, it refers to an\u00a0<\/span>artisan<\/span>-level<\/span>\u00a0crafted assortment of meats and sometimes cheeses that seek to work as something to nibble on before the main course. It is often selected with the flavor profile of the wine, menu, or season in mind. In the summer, a cool and crisp Moscato will cut through a razor-thin slice of a rich prosciutto or serrano ham. Likewise, spicy dried chorizo or\u00a0<\/span>soppressata<\/span>\u00a0will help finish that bottle of bold, tannin-rich Cabernet Sauvignon on a cold winter night.\u202f<\/span>\u00a0<\/span><\/p>\n

In general, charcuterie typically has\u00a0<\/span>three<\/span>\u00a0main branches: whole-muscle, p\u00e2t\u00e9s, and cured sausages.\u00a0<\/span>Whole muscle<\/span>\u00a0typically refers to a whole loin of muscle, cured in salt and sometimes spices. It can include anything from American Bacon, Prosciutto, Speck, Jamon Serrano, Country Ham, Pancetta, Bresaola,\u00a0<\/span>Cappocollo<\/span>, Guanciale, and\u00a0<\/span>Lardo<\/span>. P\u00e2t\u00e9s can be any type of culinary preparation of forcemeat, herbs, fats, and spices. The most famous one people would know by name is probably p\u00e2t\u00e9 de foie gras, made from the livers of fattened geese, but most cultures around the world have their own takes on meat-pastes. Cured sausages cover anything from the pepperonis and salamis that you find in your local deli to finely crafted dry-aged Spanish Chorizo or French Saucisson.\u202f<\/span>\u00a0<\/span><\/p>\n

Nowadays most specialty grocers, Mediterranean\u00a0<\/span>wine bars<\/span>, and some high-end pubs will carry a varying assortment of curated meats and cheeses. In Cleveland, we even have access to locally made craft cheese and charcuterie. Places like The Brooklyn Cheese Shop and Astoria Cafe & Market, produce many varieties of their old-world preparations and recipes.\u00a0<\/span>If you are looking to assemble a charcuterie spread\u00a0for your dinner party guests, CookinGenie<\/a> can help. There are many Genies<\/a> who can create this incredibly classy looking starter for your guests.\u00a0<\/span>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Whether it be displayed out at your\u00a0dinner\u00a0party, the beginning of date night, or accompanying your favorite bottle of wine, a charcuterie board is a perfect accouterment. Charcuterie (pronounced \u201cshahr–kyut-uh-ree\u201d) is the\u00a0French\u00a0word for the art of cookery dedicated to the preparation of preserved meats, typically pork. The name charcuterie dates back to 15th-century shops which sold […]<\/p>\n","protected":false},"author":3,"featured_media":359,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[2],"tags":[10],"class_list":["post-346","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-cookingenie"],"yoast_head":"\nHow to Dazzle Your Dinner Party Guests? 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