For far too many years I shunned charcuterie. It makes no sense – so much of it seemed to be about presentation and appearance – one would think it would be my cup of pekoe. Alas, I’m much more practical than most give me credit for being, and when it comes to food I’m not all that fancy. However, a few years ago Andy and I stopped at the Lucas Confectionery in Troy, and I ordered a charcuterie platter as a meal, and since then I’ve been a convert.
Lately, I’ve been working on eating a little healthier, and that means portion control. I found myself actually finishing one of the big dinner plates from Lanie’s (which normally last for two meals) and busting through waist sizes like every day was Thanksgiving. A simple collection of charcuterie, when chosen carefully and feasted upon in good time, is a good way to slow things down and remind oneself of the joys in eating. I’ve also come to embrace the precious nature of its display.
For New Year’s Eve, our extravagant plan was to stay home and do absolutely nothing. To add just the slightest bit of flair to such humble proceedings, I put together this charcuterie plate, which I served with our annual NYE Fondue Savoyarde. Along with the meats and cheese, I added some olives and cornichons. They may seem like frivolous afterthoughts, but I found them integral to the spread, right down to their cute little bowls. (Suzie would be proud of all the mini dishes.)
All in all, it was one of my favorite meals of 2018; here’s to more of that this year.
