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Cold Eats For Hot Days

 

It really is too hot to cook. I don’t even want to turn the stove burners on let alone the oven. I don’t want to grill either; not even outside. I want nothing else hot.

But I do still want to eat.

So what’s a poor girl to do for good eats?

Hot weather meet the Charcuterie. The Char…. what? I thought you didn’t even want to grill outside.

A Charcuterie is a very fancy way of saying buffet, cold cuts, or fancy sandwich.

Charcuterie is just a very fancy way to say, I don’t have to cook!!!

How do you pronunce  charcuterie? Click the link to hear it pronounced in both English and French:  Charcuterie Pronunciation.

Aside: I have listened to it half a dozen times and I still can’t pronounce it correctly. Fortunately, proper pronunciation is not necessary to make this meal. WHEW!!!!!

I was worried I was going to have to go on a starvation diet there for a minute!

Charcuterie is the art and science of the pig, (OINK OINK. Now that word I can pronounce!) or the butchering and preparation of pork. This art and science at least 6,000 years old.

Charcuterie became popular in Roman times. The Romans wrote laws regulating the production of pork joints. TheRomans wrote laws on everything it seems. The making and eating of cooked meats came to France, and was especially popular during the Middle Ages.  When the practice got to Germany sausages were added to pork science. During the Middle Ages meat shops that sold cured meats were known as ‘charcutiers’.

Since modern means of refrigeration were not availble in those times cured or smoked or cooked meats were very popular for those who could afford meats.

Today charcuterie has become a way to serve cold cured meats. I first read the term and saw a meal in a  Real Simple magazine. I cut it out and taped it in my cooking book #4. Don’t remember the year. But you can see the same thing I have in my book by clicking the folowing link: Real Simple Charcuterie Platter.

So remember,  when you fix this meal you are carrying on a 6000 year old tradition. Kind of warms the cockles of my heart. Oh! Sorry. That was just another heat flash!!!

Featured Recipe        Charcuterie Platter

This is fun and easy and best of all no cooking. This is a great recipe for children to help out in the kitchen too.

You can make your platter any way you want. Use what ever meats you want. Whatever vegetables cheese, and condiments  you want. 

Go for it.

This is what I used for 3 people:

3 slices Honey Glazed ham

3 slices rosemary ham

3 slices turkey

1 small hunk of swiss cheese

1 small head lettuce

1 loaf crusty bread

crackers

From the Fridge:

Pickles

Cocktail onions

Mustard

Marinated artichokes

Radishes

Here is what you do:

Arrange everything artfully on a platter and serve. Except for the bread, (Which I confess I did try to keep all to myself.) the two plates below are 1 serving.

I finished it all off with a cooling dessert of a watermelon slice. And this watermelon has kept the momentum going for it’s sweetness. Fruit this summer has just been wonderful!!!

Another great thing about this meal….little clean up. Yay!!!!

Bon appétit

Cost 

Approximate Cost Per Serving:

Your Charcuterie Platter’s cost will depend on the specific ingredients you use. The cost-out below is just a guide.

Meat                           $1.82

Cheese                        $0.72

Lettuce                        $0.20

2 slices bread              $0.55

5 crackers                   $0.33

From the Fridge:

Pickles                          $0.17

Cocktail onions              $0.42

Mustard                       $0.03

Artichokes                    $0.98

Radishes                      $0.26

Olives                          $0.20

Total Cost for 1 = $5.68

Quote of the Day

A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort.

Herm Albright

wwww

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