Issue link: http://publications.winnipegfreepress.com/i/1372915
FOOD T he art of grazing is taking a bite out of meal preparation. Charcuterie boards are all the rage – and for good reason. They of- fer flexibility, quick prep times and the ability to add whatever ingredients you have on hand. You can simply start by artfully ar- ranging an array of meats and chees- es, and then adding other finger foods such as fruits and nuts. These culinary creations can also be tailored to suit the tastes of different diners, with opportunities for gluten- free, pork-free, vegetarian, vegan or allergy-friendly spreads. "It is a great option because char- cuterie boards are a definite crowd- pleaser. They can be something you make quickly. All you need is some tasty meat and cheese," said Cas- sandra Carreiro, owner of a Winni- peg-based gourmet charcuterie ca- tering and delivery company called Sharecuterie. "You can also have some fun and add your own personality in there by making it as esthetically pleasing as you would like – maybe with some meat or cheese roses – or by choos- ing unique flavours that ap- peal to you." To prepare for surprise guests dropping by the cabin for an unexpected visit (de- pendent on pandemic restric- tions, of course), it's worth investing in a few key ingre- dients to create an easy-to- please snack pla er. MUST-HAVE INGREDIENTS For adults, Carreiro suggests start- ing with cured meats such as salami and prosciu o. With cheese, you can be adventurous and try some unique options or stick with tried-and-true fa- vourites like old cheddar, Brie or classic Bothwell flavours. She also recommends adding some pepper jelly, which elevates the over- all board at an affordable price. Other mouth-watering additions include honey, pretzels, pickles, crackers, grapes and berries. For youngsters, Carreiro envisions a kids' board with cheddar cheese, sa- lami and crackers, as well as an assort- ment of fruit, veggies and dip. And without a doubt, an artful pre- sentation is all part of the fun. "Everyone loves a nice-looking char- cuterie board. It's almost like creating an art piece," she said. "You can play around with co- lours and textures, depending on your vibe, mood and theme of your get-together." With a focus on supporting Mani- toba businesses, Carreiro strives to buy local whenever she can – and she en- courages others to do the same. "It's just a bit fresher and you can taste the difference when it is made by a local or smaller business. However, when in a pinch, there are some good grocery store options as well," she said. "You do not always have to break the bank to make a great board." Charcuterie boards can be tailored for the tastebuds of adults and children. SUPPLIED PHOTOS Artistic snacking Perfect for drop-in guests BY JENNIFER MCFEE 4 L A K E L I F E S U M M E R 2 0 2 1