How do you like these precious little Foie Gras Canapés? Really, there’s nothing uglier than a smushed up slab of pâté an hour or so into a party. Not only does it lose its shape as people eat it, but eventually, an ugly crust starts to form on the surface. And, that my friends, is just nasty.
By scooping bite-sized bits of pâté onto crackers or toasts, you have an elegant appetizer to pass around. And, that helps you to mingle with your guests, too. It’s a magical system if you ask me.
Even if you don’t like to serve foie gras, you can still make a 60-second appetizer by using a mini-scoop and any creamy pâté. Heck, it would likely even work with salmon mousse!
How do you feel about pâté? Gourmet treat or cruel and unusual punishment?
Photo courtesy of Patchwork Pate.
Tired of turkey? Fatigued by cooking for family? Still inundated with social obligations but sadly out of savvy ideas for impressing? No worries! Charcuterie platters are all the rage this holiday season and the good news is that you don’t have to be a great cook to get in on this hot entertaining trend.
Like a cheese board, the success of a charcuterie platter depends on making good choices at the grocery store. Sure you can be like my husband Martin and make your own lamb sausage, but you can just as easily buy fabulous cooked sausages, pates and cured meats from a store.
When creating a charcuterie platter, be sure to choose a range of flavours, textures and types of meat. Ideally you’ll want smoky, spicy and aromatic (i.e. herbs, truffles) flavoured options as well as a range of textures from chewy dry cured chorizo to velvety smooth pates.
Likewise, opt for artisan and natural products versus mass produced cured meats to avoid cloying artificial flavours, unnecessary fillers and other nasty stuff.
What’s your favourite charcuterie platter option? Do you pine for pate de foie gras, or go bonkers over balotta ham?
