Tag: Charcuterie

Charcuterie an Artful Palette of Flavors and Colors

 

 

 

 

 

 

 

 

Capizzano Olive Oils & Vinegars Charcuterie Menu – November 8 2017 Event.

Cheeses are from Fromage Fine Foods in Old Saybrook CT.
Ewphoria (Holland) with our Cranberry Orange Salsa
Polder Goat Gouda (Holland) with Maple Balsamic, Fruit and nuts
Crucolo (Italy) with Private Limited Reserve Balsamic, almonds, pecans and fruit. Pairs with the Baklouti Chile Pepper Olive Oil.
Piave Vecchio (Italy) with Olive Wood Smoked Olive Oil and our Olives Garlic Stuffed Gordal and Seville Orange Manzanillo.
Chaumes (France) with thinly sliced onions, crackers, almonds and pistachios paired with Olive Wood Smoked Olive Oil.
Finnocchiona (Italy) cured meat with fennel pairs with cheese, crackers, onions and nuts.

Nuts: Pecans Roasted in Black Mission Balsamic & Local Spicery Dawn Spice, Roasted Maple Pepitas Stony Brook Oils, Pistachios, & Marcona Almonds.

Fresh Fruit: Asian Pears, Honey Crisp Apples, Asian Persimmons
Dried Fruit: Mejadool Dates (pitted), California Apricots & Black Mission Figs

*Capizzano™s Olives, Garlic Stuffed and Seville Orange Stuffed .
*Cranberry Orange Salsa made with Blood Orange Olive Oil & Runamok Maple Syrup Elderberry Infused.
*Walnut Green Bean Spread with Mushroom & Sage Olive Oil
* All made with Capizzano Olive Oils & Vinegars LLC.

*Sweet Treats: Greek Chocolate Coffee Bark made with Limonata Olive Oil and Raspberry Balsamic
Red Apple Tart from Broad Street Kitchen with Limonata Olive Oil and Red Apple Balsamic emulsified topping.

*Limonana Shrub Drink made with Sicilian Lemon Balsamic, Just Cranberry and Sparkling water

Wine: Aqua de Piedra (Argentina) Malbec 2016 pairs well with the cheeses, fruit and nuts with a balanced spicy red plum flavor combined with it silky texture a great choice for the charcuterie.

Creating the Charcuterie – Creating Art

charcuterie-mine

 

 

Capizzano Olive Oils & Vinegars

Photo by Suzanne Capizzano

 

 

 

 

 

Charcuterie is French in origin but there are no rules to create fun appetizers to pair with your favorite wine. This was a joy creating for everyone.

Artfully design and arrange your savory flavors on beautiful wooden platters; create splashes of color with bowls that hold nuts, olives or spreads and enjoy time together.

Our Charcuterie Holiday event was inspired by The Magnolia Journal. The fun of pairing the cheeses from Holland, Italy and France started with the Cranberry Orange Salsa made with our Blood Orange Fused Olive Oil, Walnut Green Bean Spread showcasing the Wild Mushroom Sage Infused Olive Oil, sweet treats; Ozou White Chocolate Baklava Bark with Blood Orange Fused Olive Oil and Dark Chocolate Truffles made with Limonata Fused Olive Oil and Raspberry Aged Balsamic. My trip to the Cheese Shop in Essex CT was full of creative ideas. What fun learning from the knowledgeable team member there.

The wine needed to be balanced for the savory and sweet flavors I chose a red wine from Piedmont Italy, called Mariaia – Marachesi Barolo which complemented the palate.

For all of our guests here is what we had for the Charcuterie Holiday Event:

Cheeses from Holland – Ewephoria and Polder Goat Gouda that went well with the Black Mission Fig Balsamic drizzle, Asian Pears, Papaya and Cranberry Orange Salsa.

Italian cheese: Crucolo was divine alone or with a drizzle of Baklouti Green Chile Fused Olive Oil and Marcona Spanish Almonds.

France – Chaumes cheese was exceptional with the crusty bread and a small thin slice of red onion, alongside of the almonds and pistachios.

The Finnocchiona meat with fennel was perfect with any of the cheeses.

Serve an artisan crusty bread to add to the cheeses and meats. The nuts were Spanish Marcona Almonds, Pistachios, Pecans that I roasted with our Maple Balsamic Vinegar.

We also had organic Turkish Figs and California Apricots. The fresh fruit was Asian Pears and Papaya – fresh Persimmons are great also. Our exceptional whole queen olives were a perfect addition to the table.

The shrub drink was made with our Sicilian Lemon White Balsamic, Just Cranberry juice (no sugar) and sparkling water.

The recipes made by Suzanne for this event can be found on our website under RECIPES

Cranberry Orange Salsahttps://capizzanoco.com/cranberry-orange-salsa/

Walnut Green Bean Spreadhttps://capizzanoco.com/2484-2/

Ouzo White Chocolate Baklava Barkhttps://capizzanoco.com/ouzo-white-chocolate-baklava-bark/

Dark Chocolate Truffles – https://capizzanoco.com/our-famous-truffle-recipe-released/

There are so many ways to present the Charcuterie creating your own masterpiece.  At Capizzano Olive Oils & Vinegars our “Charcuterie Designer” will help you create your own unique Charcuterie Board that your guests will remember. Decorate with vibrant colors on the table using bowls to make a statement. With planning and preparation beforehand  you’ll spend more time with family and friends instead of being in the kitchen.

Thank you for enjoying this wonderful event together.

Suzanne Capizzano

#capizzanooliveoils #Pawcatuck #westerly