Coast Cooking

The latest restaurant trend seems to be charcuterie; try serving it at home

Chef David Gooch preparing charcuterie platters at Cora’s.
Chef David Gooch preparing charcuterie platters at Cora’s. Special to the Sun Herald

More and more restaurants are offering charcuterie platters these days.

Charcuterie, the art of preparing hams, sausages, terrines, pâtés and other delicacies, are almost always paired with cheese and fruits.

It can be nothing more than a few slices of mortadella and salami and a nice piece of good cheese, to something as complex as what Chef David Gooch is preparing in the photo above.

Most of the larger grocery stores have good delis with a large selection of prepared meats and cheese.

A good idea, although it certainly is not a rule of any sort, is to manage your selection by country. So, if you want to go Italian, offer a nice chunk of Parmigiano-Reggiano, a few thin slices of prosciutto di Parma, soppressata, and a salami or two, a nice selection of olives, a good loaf of crusty bread, and a good bottle of Italian red wine.

This idea does not have to be highbrow, not at all. When I was a kid, my mom used to fix me slices of apple, slices of bologna and a little peanut butter. It’s the same thing, right?

Another idea you might like to try is to pair thin slices of country ham, a few good homemade biscuits, some fig preserves and hoop cheese. Try that one on your friends, and I’ll bet they will love it. By the way, there is a vendor at the Biloxi Farmers Market that sells fig preserves.

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