As I was scrolling through my social media the other day, I saw many posts about charcuterie boards and crudité platters. These are both fancy names for a meat and cheese tray, and a vegetable platter. Basically, Lunchables for adults. I grew up with deli platters used for parties and holidays because my mom worked in the Kroger deli in the 80’s.
Serving veggie trays as an appetizer became popular in the United States during the 1960s and 1970s. In recent years, the trend of veggie trays has continued to evolve, with more unique and creative options. Traditionally, crudité refers to an appetizer of raw vegetables, served whole or sliced, with dips for dipping.
Charcuterie is just a fancy word for cured meat. A charcuterie board is primarily made up of cured meats, cheeses, and other ingredients like crackers, nuts, or spreads.
The first U.S. delis were simple mom-and-pop storefronts that served up smoked and cured meats and sausages. People loved the convenience of these small retail outlets. There seemed to be one on every corner. And, depending on who owned the deli and their nationality, you could find other ready-to-eat items like pickles, canned goods, and mustards.
Fifty years ago, most supermarkets didn’t have full delis. They emerged from the meat department in the late ’60s and early ’70s. Somewhere, a meat manager roasted a chicken, probably to save it in its last days of salability and suppliers who were dealing with mom-and-pop delis began to sell their fare to supermarkets. Originally, deli service was part of the meat department, and in the Midwest, sliced luncheon meats were big. Olive loaf and pickle loaf were the wanted flavors. Cooked chickens didn’t sell that well in meat, so they migrated to the deli [when it became a separate department]. In making the deli a separate department, stores could increase the offerings of convenience foods. Kroger was one of those that led the way in the ’70s and ’80s by populating its superstores with delis and bakeries. My mom would not recognize a Kroger deli-bakery today; one-stop shopping has grown into a complete shopping experience with endless variety, wine and cheese shops, sushi and even Starbucks. It’s convenient but homemade platters are less costly and can be configured to your favorites.
Some easy favorite vegetables to incorporate in your platters include, carrots, celery, bell peppers, cucumbers, cherry tomatoes, broccoli, cauliflower, and lightly boiled and cooled asparagus or green beans are interesting. I like to add a good ranch dressing, hummus, or onion dip.
For the meat and cheese platter (I just can’t call it charcuterie), I like to have a variety of meats that you can eat with your fingers, rolled up slices of genoa salami, ham, or turkey. Cheese in a variety of colors and range of softness. Bite size blocks of cheddar, Gouda, and Havarti, along with soft goat cheese or brie. Multi grain crackers, club crackers, pretzels, or thin slices of toasted baguettes are perfect for spreading and scooping! I include fresh fruit like grapes, strawberries, raspberries, blueberries, or apple slices to add color. Dried apricots or other fruits are sweet and add a different texture. Nuts should be shelled and salted. Small bowls of black, green, and kalamata olives, baby dill pickles, or other pickled vegetables.
If this seems overwhelming just remember the rule of 3-3-3-3; three meats, three cheeses, three types of accompaniments (like fruit and nuts), and three types of crackers or bread.
Shelly’s Best Dip
Ingredients
¾ cup sour cream
½ cup mayonnaise (Miracle Whip gives it a sweet note)
2 tablespoons dry ranch seasoning powder
1 tablespoon grated onion (see note)
¼ teaspoon dried dill OR 2-3 tablespoons chopped fresh dill
¼ teaspoon seasoning salt
Instructions
Whisk together all the ingredients. Serve with fresh vegetables and/or chips. The flavors get better with time; the dip can be made several days in advance and refrigerated until ready to serve.
Notes
*Add more or less of any of the ingredients to taste based on your preferences! Grated Onion: any variety of onion will work (yellow, white, red). I’ve found the best method for grating an onion is using the small holes (not the spiky holes) of a box grater. Seasoning Salt: different brands of this type of salt will vary in flavor, so use one you like the taste of.
