Welcome back to good day.
So it's a fancy French word that,
when broken down to its most
simple form, means snack.
All right. That's what I'm talking about.
Charcuterie is as varied as
the persons preparing it.
It can be anything you're hungry for.
Yes, and but there is a little
bit of an art to it. Actually.
She's here with us this morning
from Glass City. Charcuterie.
Charcuterie, charcuterie.
And you're gonna show us how
we make these beautiful trays.
So First off, good morning,
good morning.
Glad you taught us how to pronounce it,
because I think that is a
a big one for people.
Everyone
pronounces it a little bit.
I think you cleared that up,
but let's also explain what it is.
It's more than just snacks.
So it's really just a variety of
different like cured meats and
then a couple different cheeses
paired with some different fruits,
mixed berries, you know,
some healthy stuff in there,
a little bit healthy stuff.
And then we have usually something briny,
which I normally do like in olive
medley or maybe even stuffed olives.
And then we have just some
mixed nuts for some texture.
Variety and Ford.
And then usually put some
different kinds of jams, honeys,
mustards on a board to start with.
And that's why you got bread and
crackers and bread and crackers.
So before
we get into this, when is it
appropriate to have one of these out?
You can have one whenever
you have people over.
You can have one for date,
night appetizers and for dinner.
It doesn't really matter.
Exactly. Parties coming up.
Exactly with Valentine's Day, you know,
two people, they can share one and even
some of these look, you know, very fancy.
So this could be like perfect, you know,
for that date night coming up.
Exactly, very good.
So you're going to put one together. For us,
it starts with some sort of platter board.
Yes. The bigger the better.
Or not necessarily. Not necessarily.
I mean, if you have a really big board,
sometimes if you don't fill it out
all the way, you can look around.
More sparse. Yeah.
So I'm just going to do like kind of.
The smaller one. OK can we?
Put everything on it.
It's gonna look really, really full.
Yes. Alright, let's fill it up.
So let's do that. Yeah.
So what we're going to start with,
I always start with a centerpiece
that you kind of look at first,
which I usually make a it into a meat.
OK, but you thought you were
going to have wine for us.
Morning crackers and cheese.
Point right. Yeah.
So I'm going to show you how
to make a big salami roast.
Yes,
I've seen these and I just use
a I usually use a wine glass or
something with a smaller rim. OK.
And then all we're going to do is
we're going to start laying our look at that.
I would not have even thought to use my
glassware to help me make a meat roast.
Anything that helps us to
kind of make this form.
So.
And can we just use this for the
salami or can we use other meats
to kind of make the room use?
Different types of song.
Usually it's best for like the circle.
Just because of the way it
kind of ends up the OK,
you wanted to be in a circular
and this has to be layer looks like as well,
yes. So we're going to layer it on top
of every on top of one another, OK.
But how many slices is this that you use?
I use, I don't know slices,
but I usually use around 1/4 pounder.
OK, OK, well that's the way you're
going to buy it at the grocery.
Really. Sliced from the deli
saved you a little bit of money?
OK? And then you can kind of get
it sliced the way you want it.
So thinner is usually better to work with,
thinner is better to work with.
OK, that's a good
tip. And this is just the centerpiece for
now. The end of the party, it'll it won't
be not gonna, it's not gonna be pretty.
But you can start off that way.
You can start off that way.
And when we're making these boards,
we can do meats, cheeses,
what else are all the varieties
that we can put on a board?
Put some chocolate pretzels on there usually,
definitely the nuts. Olives.
You can include some veggies if there's,
yeah, vegetables, easy.
So there's no hard rules.
Whatever we want.
And in our, is our centerpiece done now?
Yes. So once you kind of aren't seeing
the any openings like in the salon,
no more openings, I like to press it down,
just increase the edges and then
we're going to flip it over.
I had no idea. Oh, that's cool.
I could do that. I think.
I feel like I can do that.
And then we're going to make one more type.
And if not, we could just
have her do it for us.
This item for parties for,
you know, whatever people can can
call you up and place an order.
Yeah, exactly right.
So our next kind of salami rows,
we're just going to lay.
I usually use about 7:00 or
8 slices of this.
I love salami.
I wanna mess it up.
What can I say? Alright.
She's like, it looks beautiful,
but I'm just gonna lay it flat.
I'm gonna press it down, OK?
And I'm just going to fold it over, OK?
And I just crease it and then we're
just gonna roll it. Oh, OK, doable.
How about that? A little rose.
There you go. That's nice.
And I like to tuck it right in next to
something so that edge doesn't unravel.
OK? And I already have one made.
With that right next and
we're making boards at home,
is there a certain proportion or like how
should we place all of this other stuff?
I usually I place it around the centerpiece,
I start with the centerpiece
and then build everything else.
What would we put maybe some cheese
now or would you do for them?
We're going to start with,
we're going to finish our meat, more meat.
I like to do about two to three
types of meat and then.
Start adding maybe three or
four types of cheese.
OK, alright, so I like the variety.
Shooto.
We're gonna take a slice here.
And are we making this to to decorate
the board as well or does this just
late round the board going to be
sort of a decoration more,
a little more pretty to look at,
like a ribbon ribbon.
So we're just going to fold it over
sort of like we did with the salami,
but this time we're just going
to go back and there you go.
There you go.
Alright it out a little bit.
Also easy that we can do at home.
Exactly. Yes. All right.
And then we want to, you know,
fill in all the gaps around
there and make it, make it look.
And actually, I don't know if you
talked about what's in this tray here.
So you have multiple cheeses,
but there's something that's purple.
Yeah, pretty, doesn't it?
Yeah. What is that?
So it is a blueberry goat cheese.
It's kind of a sweeter element
that is added to the board,
but it's also really creamy and it's one
that not a lot of people have tried before.
So I always like to kind of add one that is a
little more unique that not everyone's tried.
So you also kind of get that little
adventure that you're trying.
Haven't tried this one exactly.
And then it looks like
you've got blue cheese,
you've got is that it's.
Smoked cheddar,
but it tastes very similar to Gouda,
OK and then we have our manchego cheese.
I don't know if I've had that.
It's a really mild sheep's
milk cheese and it's just,
it's really good paired
with just about anything.
So I really love to have that one on
just so when we're building the board and
going between like cheeses and fruits,
is there a certain ratio?
Should we have more fruit or more cheese?
Really like to load up with
cheeses and meat and then fill in
with all the gaps with the fruit.
Ohh that's a good
rule. So people you, you were able
to walk us through in a really
easy way actually how to do this.
Well for some folks maybe they
don't want to put this together but.
You can do that for them, right?
Yes, I can. Where can we find you?
I am local, located in Toledo for pickup.
We're we're right on like
kind of the border of Toledo.
And Mommy, we're available for
pickup whenever you need it.
Just get on the website,
place your order there, our website,
our Facebook, wherever you can find us.
We've got a finished version here.
You look at this I've been busy making.
Yeah, just remove that. How beautiful.
Ashley, thank you so much for coming
in and showing us how to do this.
I'm grabbing something real
quick as I'm going. She's OK.
The other one, the blueberries.
OK. So while you guys are eating,
thank you of course for coming so
much and we still have a much more
good day coming up here on WTOL 11.