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Charcuterie Board with Konky's Creative Kitchen - Paula and Eddie learn about charcuterie from Melanie Cramer of Konky's Creative Kitchen in New Hampshire.
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0:00
- So...
0:02
Today we are doing a video
0:06
on a charcuterie board.
0:08
And...
0:10
I had a friend from high school,
0:12
which actually I have not actually seen since--
0:16
- Is this the closest you've seen her since--
0:19
- Since high school. - Since 1928?
0:20
- Oh Lord!
0:21
(laughing)
0:26
Yeah, well, I was...
0:28
I will say I was class of 1989.
0:32
Melanie, I would-- - '89.
0:33
- This is Melanie Kramer and...
0:35
- Hello, Melanie.
0:37
Hi, Paula (laughs).
0:39
- When you were-- - I'm Paula Dean.
0:40
- This is Paula Dean.
0:41
(laughing)
0:43
- Oh my God, I had no idea.
0:44
(laughing)
0:47
Yes, you were class of '89.
0:50
I was a rising freshmen for '88, '89.
0:54
You and I were in band together.
0:56
- Right, right, we were in band together.
0:58
- And what instrument did you play?
1:00
- I played clarinet.
1:01
- And what did you play, Melanie?
1:04
- Bassoon, clarinet, saxophone and I also did piano.
1:09
- My gracious, do you still do your instruments today?
1:14
- Oh, no.
1:15
They went to people who needed an instrument for their kids.
1:18
I ended up...
1:19
I actually ended up changing it in.
1:23
You know, I became a parent years ago
1:25
and you know you got to prioritize.
1:27
But I did do it for about 20, 27 years total?
1:31
- Yeah.
1:32
My favorite instrument is a sax.
1:35
- Yes.
1:36
- I love Kenny G's.
1:38
- Yeah.
1:39
- Absolutely.
1:40
- So, I was so happy when Eddie told me about you.
1:45
He said I have this friend, Paula,
1:47
that I went to school with. - Yeah.
1:48
- And weren't you looking-- - Well, I--
1:50
That was on Facebook or something, Eddie?
1:52
- Well, it's a couple of years ago,
1:54
she friended me on Facebook
1:56
and you know, like on the weekends
1:59
all of a sudden I would see all this like--
2:02
- Beautiful stuff.
2:02
- I see all fancy food showing up on my screen.
2:04
And I was like, "Oh, well she must be a chef."
2:08
(Eddie laughs)
2:10
And then I wasn't quite sure if you were a chef or not
2:13
or if it was just a...
2:16
You know, a fun hobby for you,
2:18
but she would do all this amazing fruit carving and--
2:21
- I know, Eddie showed me some of it, Melanie,
2:24
and it's exquisite y'all.
2:28
- Thank you.
2:29
- I don't nearly have the patience to do that.
2:31
- So, when we started--
2:32
- I'm a Southern sloppy cook, I think.
2:34
- We started talking about doing a charcuterie board
2:38
and she just instantly came to mind.
2:42
So--
2:44
- I'm so happy,
2:45
I'm so happy you made this introduction.
2:48
I watched a video of you, Melanie,
2:51
and I just fell in love with you.
2:53
- Oh god.
2:54
- And tell you what,
2:55
I could sit and listen to you talk all day.
2:58
(Melanie laughs)
2:58
Because you know what?
2:59
I don't know if you know this or not,
3:00
but you have an accent.
3:02
- You do have an accent.
3:04
- You have an accent.
3:05
(Melanie laughs) - And I don't ever think--
3:07
- Eddie doesn't have one.
3:08
- I don't think I ever had, no.
3:10
You know, my family does sound like that to me.
3:14
- Do they?
3:15
- I don't think I ever had that accent though.
3:17
(Melanie laughs)
3:18
- I bet you did.
3:19
- I'm born and raised in Massachusetts and I still...
3:21
- (mumbles) ( Paula laughs)
3:24
- I still have the accent.
3:26
You know, it is what it is.
3:29
- Don't ever try to lose it because it's so endearing.
3:33
- Thank you so much. (laughs)
3:37
- Well, I'm so glad
3:38
that we're having this opportunity today.
3:41
Now, where can they go to find you on Facebook or Twitter?
3:46
- So, I actually named it after my late grandfather.
3:51
His nickname is Konky. - Okay.
3:54
- It's called Konky's Creative Kitchen.
3:57
- Spell it please.
3:58
- K as in Katherine, O, N as in Nancy, K as in Katherine, Y.
4:05
- Konky. - K-O-N-K-Y.
4:06
Basically, he used to conk out all the time in the chair.
4:10
- He would conk?
4:12
- He would conk out in the chair,
4:13
so that's how we got his nickname.
4:15
- Oh, conk out? - Yeah.
4:17
(laughing)
4:18
- Konky would conk out.
4:20
(laughing) - I actually learned...
4:21
(laughing)
4:22
I learned how to do a lot of the cooking with him
4:24
and my grandmother.
4:26
I'm the oldest of 36 grandkids and great-grandchildren.
4:30
- Could they name y'all?
4:32
- Oh god!
4:34
I think they should have to be honest
4:35
because we lived there pretty much.
4:38
- So, they would call every one of y'all by name?
4:41
That would be amazing.
4:42
I have 11 and I stumble over their names.
4:46
(Melanie laughs)
4:48
- He was very influential with the whole
4:51
nothing gets wasted.
4:53
- Yes.
4:53
- Nothing gets spared, everything is saved, no matter what.
4:57
- Yes.
4:58
- And charcuterie is just that,
5:00
the epitome of nothing gets wasted
5:02
and that's how historically it's been known.
5:04
- All right, now pronounce that one more time for me.
5:08
- Charcuterie.
5:09
- Huh?
5:10
- Charcuterie.
5:10
- Charcuterie.
5:13
- Charcuterie? - Yeah.
5:14
- That's what I call it, I think.
5:16
- Charcuterie.
5:17
- I think--
5:18
- I call it like a charcuterie.
5:21
- I think the thing is--
5:21
(Paula laughs)
5:22
- All right, give us a...
5:23
You know, like a brief background of it real quick and--
5:28
- All right.
5:29
So, wait.
5:30
Before you do that,
5:30
tell us where we can find you again.
5:32
I got you off on another story.
5:35
- Konky's Creative Kitchen on Facebook.
5:39
- Konky's Creative Kitchen?
5:42
- Yep, on Face--
5:43
- .com or anything?
5:45
- I do have the website, it's the shorter version.
5:49
kcknh.com.
5:53
- kc?
5:55
- K.
5:56
- K and then a C.
5:58
- It's kcknh.com.
6:00
- Okay, like my friend KC and the Sunshine Boys.
6:04
- Bingo.
6:05
- It's just a K in a C. ( Melanie laughs)
6:08
Okay, so--
6:09
- But I also have Instagram.
6:10
- It's kc, is there a period after either one of those?
6:15
- kc
6:17
k
6:18
nh
6:19
.com.
6:20
- nh?
6:22
Knh
6:24
.com? - kcnh.com.
6:26
All right.
6:27
- Okay, I just want to make sure of that
6:28
because there's going to be a lot of people
6:30
watching you do this, Melanie,
6:32
and I just want to make sure
6:34
that they're going to be able to find you.
6:36
- Yeah.
6:37
- And just see all your beautiful work.
6:39
So, y'all, Melanie is gonna take over
6:44
with the rest of this video.
6:46
So, I'm just going to sit back and watch the master.
6:49
- Sounds great.
6:50
(Melanie laughs)
6:52
- Hey, guys.
6:53
I am getting ready to set up the board here.
6:56
I figured the best way to display what I'm doing
7:01
is to have the camera directly above the board.
7:04
I think this is the best way to handle this
7:06
so I can show you exactly what we're going to do.
7:09
One of the things with the prep work
7:13
that gets involved with charcuterie,
7:15
just how much do you need to prep?
7:17
So, you have to ask yourself one important question,
7:21
are you serving dinner?
7:24
If you're serving dinner and you want a charcuterie,
7:27
it's best to estimate about two to three ounces per person,
7:32
maybe even four.
7:34
Because you figure some people
7:35
that kind of have the appetite,
7:36
they could definitely do a small meal size appetizer
7:40
before the dinner comes out.
7:43
Then if you're going to be doing what I'm doing
7:45
where charcuterie is going to be the main meal,
7:48
we typically would end up
7:50
with six to eight ounces per person.
7:52
That's how I handle it with my catering.
7:55
So, even though it's just my husband and I,
7:58
I have enough food plan for the next few days
8:01
cause I can repurpose all this.
8:03
One of the first things I have here is my stand.
8:07
I just got a little simple paper doily here
8:10
to try to soak up any of the garlic butter I have on.
8:13
I have my toast.
8:15
So, we're just going to make it fairly simple,
8:18
a nice little setup.
8:20
Just fun it out,
8:22
this doesn't have to be anything substantially displayed
8:27
but it certainly looks wonderful
8:29
especially with all these nice little blisters.
8:32
I love this.
8:34
Oh, this is my favorite.
8:36
So, this looks wicked sweet right now.
8:40
I'm actually going to put this aside.
8:44
Now, here we go with the board.
8:47
So, we're doing meats, cheeses, crackers, mini sandwiches,
8:50
roasted squash.
8:52
I have homemade pickling made,
8:54
I even did up some shrimp cocktail.
8:57
So, what we're going to do,
8:58
we have our spreadables.
9:02
I've got here a ginger herb tuner spread,
9:06
goes great on bread especially toasted pumpernickel
9:10
or crackers.
9:12
So, we're going to put our spreadables.
9:14
This is the homemade Boursin cheese spread.
9:18
I make this homemade all the time,
9:20
my husband loves this.
9:22
So, I'm going with spreadable on the corners.
9:26
It just offers me an optical balance here.
9:30
I have here some homemade marinated (mumbles)
9:37
and I marinated some pearl mozzarella balls
9:40
with a homemade pesto sauce.
9:42
Now, I have six little Crocs.
9:46
So, I need to figure out how I'm going to configure this.
9:50
So, I'm going to take a look quite simple.
9:53
We'll go to the poles which I get edges
9:56
and then the middle and just gauge it from there.
10:00
I have homemade marinated mushrooms
10:04
and I have some olive oil soaked sun dried tomatoes,
10:08
these are awesome.
10:10
So, we just simply set them up.
10:13
I find this helps map everything else out for myself.
10:18
Now, I also have two kinds of olives.
10:22
I have some beautiful Greek olives and queen olives.
10:27
Mind you again, this is all going to be repurposed,
10:30
nothing's going to waste.
10:33
So, let's go ahead and start with these cheeses.
10:35
We've got cubed version where I have some Colby Jacks
10:39
and I have some mild cheddar.
10:41
And I'm just going to go ahead
10:42
and start plugging everything in
10:47
because everything's going to have its own little piece
10:49
of real estate.
10:51
This does not have to be precise,
10:54
there's no rule that says you put this here and that there,
10:58
there is just something very freeing
11:00
about charcuterie boards,
11:05
but the only thing I can say that's considered rule-based,
11:08
anything that's marinating or in the solution, a brine,
11:13
set it up in a Croc, set it up in a small bowl if you want,
11:17
just think it makes it that much easier and simpler
11:20
because when you break everything down,
11:22
you don't want what I call cross-contamination,
11:25
you don't want marinades going on things
11:28
that are just going to taste a little funky.
11:30
Yeah, we don't want to do that.
11:32
So, cubed cheese is in place.
11:35
I'm actually looking next at some mini sandwiches.
11:39
I find little sandwiches are awesome to make.
11:43
This is the actual tuna spread.
11:45
We've got some red bell peppers,
11:47
thinly sliced provolone, some wild greens.
11:51
And I just think these look absolutely adorable,
11:53
these are perfect for someone
11:55
who just wants a little sandwich, maybe a couple pickles.
11:59
So, you can easily place those anywhere
12:03
and everywhere you want.
12:07
Again, no rules, this is so forgiving.
12:12
And already we're seeing this come together.
12:19
I have roasted squash next.
12:22
I went and did a nice simple olive oil, garlic,
12:25
salt and pepper.
12:27
So, we have some summer squash and zucchini.
12:31
I'm going to pile it up right here
12:35
without any care in the world.
12:37
It's going to look beautiful all on its own.
12:43
And I find certain items go very well with each other
12:47
when you're you're going ahead and piling it on your plate.
12:53
These will go wonderful with the sun dried tomato,
12:55
they'll go great with the Greek olives
12:57
and the Boursin cheese.
12:59
Colossal, Colossal family get together right there.
13:03
It's beautiful.
13:06
All in all,
13:07
this is going to be the simplest easiest thing you can do.
13:12
I'm now working with Greek marinated steak,
13:15
I had a nice Greek dressing made.
13:19
This was marinated for a couple of days before grilling.
13:25
And we're going to also put in some prosciutto,
13:27
very classic.
13:33
But these are wrapped up.
13:34
I find it's much easier to just grab.
13:41
This is probably one of my most favorite prosciutto.
13:44
Sometimes it does get a little pricey,
13:46
but you can always get a different type of ham.
13:52
So now I'm going to work with jemima salami.
13:56
I went and already arranged it a bit.
13:59
We did some small pieces so they can go great on crackers
14:03
and I'm just going to fit that right here
14:08
in it's a little corner.
14:10
And just for some fun I wrapped up a few,
14:13
basically just taking the slice, cutting it in half
14:17
and making little cones out of it.
14:21
That's perfect for when you want to just have a quick bite
14:23
of a protein and then you go and sit down, enjoy.
14:31
The real legwork is the prep.
14:34
I actually took my time with many of these items
14:36
because some of them had to be made ahead of time.
14:39
Like the marinades, the dressings
14:42
figured that was perfect to do.
14:44
And the bulk of everything else
14:46
is typically done the day of.
14:49
So, when we come back,
14:50
we're to show you what this board looks like all done.
14:53
I'm going to get back to work
14:55
and I'll catch you in a minute.
14:56
All right, the final result.
14:58
Look at the board.
15:00
We have such a variety here.
15:02
This actually is enough for about 20 people,
15:06
possibly even 25.
15:09
But if you knew my husband,
15:10
he could probably eat for three people right away.
15:13
So, we've got our cheese platter, crackers,
15:15
some fresh fruit, shrimp cocktail.
15:19
I have some (mumbles), puff pastry, garlic bread
15:25
and of course the charcuterie board.
15:28
- Melanie, (chuckles) I thought I loved you
15:33
but now I know that I love you.
15:35
That was just wonderful watching...
15:39
Watching you create a charcuterie board.
15:43
And I know that there's so many other things
15:45
that you can do.
15:47
And I'm going to ask you right now, would you come back
15:50
and let's do another segment together at some point?
15:56
- Are you kidding?
15:58
Yeah, (chuckles) I would love to.
16:00
- I'm--
16:01
- You got to see some of her fruit carving, that would be--
16:04
- Her fruit carving is over the moon, y'all.
16:08
- Thank you.
16:10
- I'm so glad that I have a new friend now
16:14
and I'm so glad that...
16:17
Well, I couldn't live without Eddie,
16:18
I'll tell you right now, Melanie.
16:20
But I'm so glad he introduced us, made the introduction.
16:24
And then-- - Absolutely.
16:25
- So, everybody out there along with Melanie,
16:29
I send y'all love and best dishes
16:32
and enjoying her work y'all.
16:35
- Thank you.
16:36
You as well, Paula. Thank you.
16:37
Thank you, Melanie.
16:38
- Bye, Melanie.
16:40
- Bye. - Bye.
16:41
(laughing)
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