GET
GET ON
GET ON BOARD WITH THE CHARCUTERIE TREND FROM
BREAKFAST TO DESSERT THE
POSSIBILITIES ARE ENDLESS.
REGISTERED DIETICIAN HOLLY
GRANGER TOOK CARE OF THE BASICS
IN OUR KITCHEN SEGMENT.
>> HI, I'M SO HAPPY TO SEE YOU.
I HOPE AS WE HOPEFULLY ARE
BEGINNING TO ENTERTAIN MORE IN
OUR HOMES WE GET TO DO A
CHARCUTERIE BOARD.
CHARCUTERIE BOARD. I'M GOING TO JUMP IN.
I HAVE A FEW HERE, I DON'T KNOW
IF ONE IS BETTER THAN THE
OTHER.
OTHER.
OTHER. AND THEN HERE IS MY OTHER ONE.
IT'S KIND OF BIG, BUT THESE ARE
THE TWO IN I USE.
>> THOSE ARE AWESOME.
THE BIGGEST THING WHEN YOU'RE
CHOOSING YOUR BOARD IS TO
REALLY THINK ABOUT HOW MANY
PEOPLE YOU'RE SERVING AND WHAT
IT IS YOUR SERVING.
LET'S SAY YOU WANTED TO DO A
BREAKFAST BOARD LIKE THIS AND
YOU HAVE LARGER FOODS THEN YOU
HAVE PANCAKES OR BIG CROISSANTS
OR MAYBE A SANDWICH BOARD OR A
BURGER BOARD, A BIGGER BOARD
LIKE THAT WOULD BE KEY.
IF YOU HAVE SOMETHING, MAYBE A
LITTLE MORE INTIMATE, FEWER
PEOPLE, MORE THAN MEATS AND
CHEESES WE'LL TALK ABOUT IN A
SECOND.
SECOND.
SECOND. ONE LIKE THE MARBLE TOP LIKE
YOU SHOWED ME IS BEAUTIFUL.
AND IF THERE'S SOMETHING LIKE
THIS, LIKE THIS TRAY THAT MAY
NOT BE, ALL YOU HAVE TO DO AS
LONG IT'S FLAT IS JUST LAY DOWN
SOME WAX PAPER, PARCHMENT
PEOPLE OR MAYBE A LITTLE BIT OF
JUST THIS, IT'S CLEAN AND YOU
DON'T WORRY ABOUT STAINING YOUR
BOARD OR ANYTHING LIKE THAT.
>> HONESTLY I NEVER THOUGHT OF
DOING BREAKFAST FOODS ON A
BOARD, BUT A CHARCUTERIE BOARD
AND BREAKFAST BOARD ARE NOT
EQUAL.
EQUAL.
EQUAL. TALK ABOUT EACH OF THOSE.
>> WELL, THERE'S SO MANY
DIFFERENT OPTIONS AND IT REALLY
HAS BLOWN UP LATELY.
THE MAIN THING IS A CHARCUTERIE
BOARD, TRADITIONAL ONE THAT HAS
MORE OF YOUR CURED MEATS, YOUR
CHEESES, THE NUTS AND SPREADS.
BUT IT'S A FUN WAY TO SERVE A
DIFFERENT VARIETY OF FOOD LIKE
I SAID YOU CAN DO A TACO BOARD,
A BURGER BOARD.
I HAVE SAUSAGE AND SMOKED
SALMON AND YOGURT.
IT'S A GREAT WAY TO SERVE IT
AND PEOPLE CAN COME AND SERVE
THEMSELVES.
THEMSELVES. IF YOU DON'T WANT LOTS OF HANDS
ON YOUR FOOD, IT'S FUN TO DO
SMALL INDIVIDUAL BOARDS AS
WELL.
WELL.
WELL. OR
WELL. OR MAYBE PER FAMILY SO YOU HAVE
TO ENTERTAIN.
TO ENTERTAIN. >> LET'S GO FROM THE BRUNCH
BOARD TO THE CHARCUTERIE BOARD.
I'M COMPETED TO SEE YOU WORK
YOUR MAGIC, HOLLY.
>> THE MAIN THING WHEN YOU
BUILD YOUR BOARD, HOW MANY
PEOPLE YOU'RE SERVING.
RULES OF THUMB, IF YOU HAVE A
SMALL GROUP, YOU MAY ONLY WANT
TO HAVE ONE OR TWO CHEESES, ONE
OR TWO MEATS.
IF THIS IS THE ONLY FOOD AND
IT'S NOT JUST AN APPETIZER OR A
GRAZING BOARD YOU MAY WANT MORE
OPTIONS AND THE BEST WAY TO
START IS STARTING WITH YOUR
LARGER ITEMS OR YOUR LARGER
CONTAINERS, AND SO, I HAVE A
SPREAD HERE, WHICH IS
TRADITIONAL AND THIS IS JUST A
DIJON MUSTARD AND IT'S ALREADY
IN A LITTLE BOWL AND I HAVE
SOME MARINADED OLIVES IN
ANOTHER BOWL.
ANOTHER BOWL. AND SOMETIMES IF YOU'RE DOING
SOMETHING TALL, YOU CAN USE
JUST DIFFERENT KIND OF CUPS.
THIS IS A TEA LIGHT CANDLE FOR
SOME GREEN BEANS AND SET THIS
HERE AND MOVING WITH YOUR
LARGER FOODS.
LARGER FOODS. THIS IS A GOAT CHEESE, I'M
GOING TO SET IT DOWN AND JUST
KIND OF PICK A PLATE AND BUILD
AROUND IT.
AROUND IT. WHEN I USE SOMETHING LIKE A
GOAT CHEESE, I LIKE TO HAVE A
HARDER CHEESE AS WELL.
GOAT CHEESE IS A SOFT CHEESE,
THIS IS A HARDER, JUST WHITE
CHEDDAR AND I ALSO LIKE TO
THINK ABOUT DIFFERENT SHAPES
AND SIZES, DIFFERENT COLORS.
YOU CAN SEE HERE, I HAVE MY TWO
CHEESES AND NOW, I ALSO HAVE
SOME SALAMI AND DIFFERENT CURED
MEATS AND DIFFERENT SALAMI AND
IT'S EASY TO FIND NOW, REALLY
DELICIOUS CURED MEATS AT THE
GROCERY STORE, SOMETIMES
THEY'RE SOLD INDIVIDUALLY AND
SOME YOU CAN EVEN BUY A PACKET
SET UP FOR YOU.
AND SO, FOLD THESE, LAY THEM
DOWN, AND REALLY, THERE'S NO
PERFECT WAY TO DO THIS AND
THAT'S KIND OF WHAT IS NICE
ABOUT THIS.
ABOUT THIS. YOU DON'T -- THERE'S NO
SPECIFIC RULE.
SPECIFIC RULE. SO, I JUST KIND OF PUT
EVERYTHING DOWN, AND THESE ARE
FOLDED IN TRIANGLES AS ARE
THESE AND WE'VE SEEN PEOPLE
MAKE LITTLE ROSES AND HAVE FUN
WITH THE DIFFERENT MEATS AND I
ALSO LIKE TO ADD SOME FRUITS
AND VEGETABLES, SO I HAVE SOME
CUCUMBERS THAT I HAVE PUT THESE
HERE AND YOU CAN PUT THEM IN
DIFFERENT PLACES ON THE BOARD.
DEPENDS ON YOUR PERSONALITY.
SOME PEOPLE WILL MIX IT ALL UP.
OTHER PEOPLE WILL HAVE LITTLE
SPACES FOR THEY WANT IT.
>> AND I LOVE WHAT YOU SAID
EARLIER, THERE ARE NO RULES AND
PEOPLE CAN GET INTIMIDATED
DOING SOMETHING LIKE THIS, AS
LONG AS YOU'RE SERVING THE
FOOD.
FOOD.
FOOD. PEOPLE ARE GOING TO BE HAPPY.
>> I REALLY THINK THE HARDEST
THING ABOUT A CHARCUTERIE IS
JUST SAYING CHARCUTERIE, PEOPLE
GET SO INTIMIDATED BY IT AND
YOU REALLY DON'T HAVE TO
BECAUSE AS LONG AS YOU HAVE
FOODS THAT WHOEVER YOU'RE
ENTERTAINING OR EVEN YOURSELF,
THAT YOU KNOW THAT THEY LIKE,
THEN, YOU KNOW, IT'S A WIN-WIN.
NOW, I HAVE SOME BREADS AND
CRACKERS, AND THESE ARE
BAGUETTES THAT I SLICED.
YOU CAN SLICE AND TOAST THEM
AND I'M GOING TO SET THESE HERE
AND AGAIN, IT'S ALL ABOUT THE
VARIETY OF DIFFERENT SHAPES,
SIZES, COLORS, YOU CAN'T GO
WRONG AND IT'S THAT EASY TO
BUILD A SIMPLE BOARD THAT YOUR
FAMILY AND FRIENDS WILL LOVE.
>> ALL RIGHT, HOLLY GRANGER,
THANK YOU SO MUCH.
CHARCUTERIE.
CHARCUTERIE. >> YES, YOU GOT IT, I CAN'T
WAIT TO SEE WHAT YOU MAKE.
CHRISTINE: CHARCUTERIE,
CHRISTINE: CHARCUTERIE, DELICIOUS.
DELICIOUS.