The most important thing about a New Year’s party? Have fun! What’s not fun? Stressing about the food. As a guest you want to bring something portable, pleasing and easy for the host. As a host you want to serve a celebratory spread that doesn’t require being in the kitchen until next year. A charcuterie board selected from Sanagan’s deli counter does it all.
To start with, here are some seasonal Sanagan’s exclusives and house-made items that will really flatter your New Year’s platter.
Mangalitsa: Our special speck, copa, bacon and prosciutto from the rare-breed Hungarian Mangalitsa pig. (Ontario-raised, of course.)
Premium Pâté en Croute: Our decadent pastry-encased pâté gets even decadenter over the holidays. We’ll be packing them with things like venison, smoked duck breast and foie gras. Naughty? Nice? You should still get a slice.
Holiday Terrines: Our in-house charcutier has whipped up various recipes to bring a touch of luxury to your celebrations.
Boudin Blanc: A delicate white sausage flavoured with black truffles.
Pickles and Condiments: Beerhall and Old Yeller mustard, pickled red onions, giardiniera, red current and cranberry jelly. All made by our Kensington kitchen team.
THE FIVE POINTS OF THE CHARCUTERIE BOARD STAR
Lets look at the essentials that will make your tray tres bon!
1. Cold Cuts and Sausages
Salamis, hams, cured meats and dried sausages; nothing says Buffet the Appetite Slayer like a big spread of these bite-sized delights. The cold cuts are served as melt-in-your-mouth deli slices and the sausages can be chopped into rounds for variations in texture and shape.
2. Terrines and Pâtés
These rich traditional preparations are the essence of festive nibbling. Spread these around and your New Year’s toast will have never had it so good.
Party snacking without cheese? No whey! Sanagan’s Kensington is proud to carry a selection of Ontario cheeses. Hard, soft, creamy and washed rind classic styles are available from artisanal producers like Monforte, Fifth Town, Back 40 and Forfar. If you're a Gerrard shopper, you can visit our neighbours at The Pantry for a similar selection.
4. Condiments and Pickles
The acidity of the pickles, the sweetness of the jellies, the bite of the mustard; they all add essential counterpoints of flavour, texture, colour and moisture to your board.
Fill ‘em up with crackers, toasts and bread. Even though we’re a butcher shop, we can help here too. Evelyn’s and our neighbour, Blackbird Bakery constitute Kensington’s cracker collection. And Gerrard’s got you covered with fresh Blackbird bread, daily.
THE NUTS AND BOLTS OF HAM AND CHEESE
As a starting point, you could budget 100 grams of proteins per guest. So for 10 partiers you could select 330 grams of cold cuts and sausage, 330 grams terrines and pates and 330 grams of cheese. Then add in your garnishes, bread and crackers and your guests will be greeted with the sight of charcuterie board that elegantly yet emphatically decrees — let the festive munching begin!
The above is a very approximate formula for an inexact art. Most customers will just come in, and with the help of a Sanagan’s meat hawker, build their charcuterie board navigating between their eyes and their wallet.