Don't Get Bored With Your Board: New Charcuterie Ideas
spice up your spread with these creative twists on a traditional charcuterie
Charcuterie remains a popular staple for dinner parties, restaurants, and gatherings — these spreads clearly show no signs of decline and aren't going anywhere.
While I love meat, cheese, fruit, and relishes as much as anyone, I can only put Genoa-style salami on a wooden board a few more times before getting bored of the whole enterprise.
Here are a couple of new ideas to freshen up your board:
Chorizo
While ground chorizo is great for breakfast burritos, you can find whole, cased chorizo sausage at Noe's Mini Market (628 Water St., Eau Claire). Sliced, it'll go great with fruits like fresh cherries or pears, or cheese like manchego or brie, which you can find at Eau Claire Cheese & Deli (1636 Harding Ave., Eau Claire).
Hog Plums
Never heard of a hog plum? Me neither! Also known as Coyoles, these tropical fruits have a sweet-tart flavor and are often found packed in honey. These would make a great addition to any board featuring sweet elements and pair well with goat cheese or crumbly, earthy cheeses. You can find packs of 'em at HmongStop (307 E Clairemont Ave., Eau Claire) and Noe's Mini Market.
Kimchi
Pickled items are a familiar component of charcuterie boards, complementing the meats, cheeses, and fruits. Kimchi provides a tangy, fermented, crunchy flavor that melds perfectly with deviled eggs, and cured meats. Furthermore, napa cabbage is in the same botanical family as horseradish and mustard, so it's really quite at home in our Western Wisconsin palates. Kimchi, once a specialty item, can now be found in most local grocery stores, offering a chance to explore different varieties. Alternatively, consider the rewarding experience of making your own batch at home.
Don't hesitate to ask your local meat and cheese providers about unique offerings to further expand your board's horizons and surprise guests, family, and friends.