Welcome to holiday menu planning season! As I sit and prepare, my mind wanders off to holidays past. And do you know one thing I remember? That the food was good!
As I grew up a bit and started attending holidays at other people's homes, including my husband's family, the appetizer(s) were the early stages of the modern-day charcuterie board. My Italian mother-in-law always had a killer antipasto course. I tried many foods, like anchovies (yummy, salty goodness), crispy giardiniera (pickled vegetables), and a variety of cured meats– some sliced so thin you could almost see through it, and others cut into chewy chunks, hard and soft cheeses.
I also learned about my husband's timeless passion for marinated mushrooms. They are perfect to serve on any holiday or special occasion.
I can see my children, nieces and nephews, running in and out of the room, loading a small disposable plate with goodies, then heading to the children's table. A little loud. A bit boisterous. Rosy cheeks. Damp foreheads. Excited to be together and engage in the wild fun that is childhood.
Fast forwarding through time, I think about the Thanksgiving meals I've hosted and prepared with some form of those early antipasto courses included. Now, I make salami roses like they are standard fare by layering slices of salami around the rim of a small/medium-sized glass, turn it over onto the serving board or platter, and presto–a rose.
And one of the great things about a charcuterie board or antipasto course is the ability to please all palates, allergies, dietary restrictions, and guests of all ages. PLUS, you can use whatever ingredients you like in whatever quantity you prefer or can afford.
For example, the price of prosciutto has always been significantly higher than salami or ham, so I often use less of it. Have half a jar of olives? Put them in a smaller dish. Not a huge pickle fan? Buy a smaller container. Want to try a new ingredient? Serve less and see how it is received. Use more fresh produce like sliced cucumber, tomato, and fresh fruits for vegetarians, and consider plating them separately from the meats if possible.
If adding crispy crackers or toasted slices of bread– consider including a gluten-free option and identifying it. Someone is sure to love you for the effort.
Every once in a while, I consider cutting out the antipasto-like appetizers. The feeling lasts for just a second then I think about what I might add or eliminate from this year's version. I wonder what my grandchildren are already starting to crave at these gatherings?
My not-quite-two-year-old granddaughter recently pointed to the chair at the head of our dining room table and said, "Papa's chair." Made me stop and think about what she is noticing, experiencing, and looking forward to.
Who knows what holiday memories are being created for the next generation and how much they look forward to these special treats? The proof of their love for these foods is in the lack of leftovers.
Check out these past posts I've written for holiday appetizer ideas:
