Charcuterie boards are a hot topic at cooking classes and house parties.
Many of us have been putting together trays of cheese and cold cuts and adding crackers for years, but when it comes to true charcuterie, the French way, artistry steps in to ensure an attractive presentation.
Because of the wide assortment of foods that are acceptable, there are never two alike. At a charcuterie workshop at Adrian College recently, each of the 14 participants arranged the foods in a different pattern.
The result was a display of assembled boards for everyone to praise or criticize.
It’s just possible that all the participants received an A-plus from each other and the teacher. The boards were in the shape of the state of Michigan and in Adrian, that’s a “yeah.”
Janine Grier, a self-trained charcuterie presenter who taught the class, is best known on the college campus as the sweet, kind, patient woman who is the caretaker and handler of Bruiser II, the college mascot. Bruiser lives with her, and she accompanies the handsome bulldog to college events.
She describes herself as a jill of all trades. She loves growing and arranging flowers and enjoys decorating her own home and helping others. A dental hygienist for 32 years, she is retired and now has more time for her favorite hobbies.
It’s the artistry and creativity that she especially enjoys in the charcuterie hobby. She doesn’t make them to sell, but if you invite her for dinner, chances are good she will bring one of her masterpieces.
Janine was invited to present the program by Beth Docking, wife of college president Jeff Docking. Beth annually plans informative programs for the board of trustees’ spouses.
Each participant received an assortment of goodies to use in their board designs. The extensive assortment supported Janine’s rule that a proper charcuterie is not made up of what’s in the refrigerator, but is planned out.
The variety of foods the spouses were given to work with included a hard cheese, soft brie, salami, prosciutto, chocolate-covered almonds, olives grapes, mixed nuts, dried apricots, dipping sauce, and mini French bread. Janine explained that cured meats are preferred, and that each slice is rolled into a tight bundle to work into the design.
Fresh cheese typically has a soft texture and no rind and does not age like feta, mozzarella, and ricotta. Soft cheeses have rinds but are creamy and sweet inside. Gouda is an example of semi-soft cheese.
There are many choices of hard cheeses, including parmesan, cheddar, and gruyere.
As for other board accompaniments, Janine advises that almonds and cashews are the best choices of nuts. Rather than use bottled olives in the refrigerator, she suggests shopping at a local store that features an olive bar. Dried apricots, figs, dates, and raisins are dried fruits that add color and texture.
Grapes and berries are the favored fresh fruits because they are juicy and don’t have to be sliced. Janine shared the kinds and amounts of foods needed for groups. If the board is to be served to from two to nine people, plan on two cheeses, soft and hard, one meat, one spread, and one fruit
For 10 to 20 people, the list is three cheeses, two meats, one spread, two fruits, and pickled bites.
Mary Alice Powell is a retired Blade food editor. Contact her at poseypowell@aol.com.
First Published May 29, 2022, 10:00 a.m.
