Today I visited an old-fashioned Italian-American-owned independent grocery store my brother just told me about; it’s in the town over from him. He suggested it would be a good place to source meat and cheese for a charcuterie board.
This part of PA doesn’t have the volume of Italian immigrants that many places in the NE US do, so this felt like discovering a hidden gem. Plus the business is like 100 years old or something.
At the deli counter, they happily let me taste the soppressata and two different capicolas, as well
as some prosciutto. There was some excellent sharp provolone too.
I bought some fancy crackers and grissini for the party, and a discounted limoncello panettone from Italy for me and mom :))
I’ll return on Friday evening for the rest of the board components.
I am partial to Alice Medrich’s recipe, which could certainly be dressed up any number of ways. With Meyer lemons (which I always use), I reduce the sugar by 25 percent. It sounds a bit crazy to use less sugar than lemon juice by volume, but the balance is perfect. Note that to fill the tart, you actually need a double recipe of curd, and end up with some left over.
Wednesday - finalize ingredient spreadsheet, grocery run. Call butcher to schedule pickup. Make dessert decisions. Make batch of breadcrumbs for the kale salad.
Thursday - Grocery run 2, scale out ingredients for baking.
Friday - Early morning farmer’s market run; fetch the aged ribeye steaks. Pack it all up and drive 45 minutes to the party location and unload. Trip to Italian grocery for charc board components.
Bake desserts. Make whipped ricotta and salad dressing. Scrub citrus. Sleep.
Saturday am - Roast fennel, par-cook carrots, bake final dessert element.
Saturday afternoon - Mis-en-place for all three side dishes. Charc board assembly. Prepare desserts for later.
My brother’s in charge of the grilling. Once the meat is done and rested, he’ll slice it and everything will be served (prob family-style.)
A lot of us do! I am in Austin, and we are at that latitude which will most likely get sleet, later freezing and turning icy. I would much rather deal with snow.
So the prime rib did not make the cut? But at least the steaks will not be your problem. The rest of the menu sounds great. Hope the weather behaves until the last guest gets home!!
Storm prep on top of dinner party prep is whoa. The grocery stores are out of control.
Anyway, tonight I shopped for some odds and ends: more organic carrots, apples for one of my desserts, and some elements for the charcuterie board.
I bought some small mozzarella nuggets. They were also offered pre-marinated, at a lot more $$, so I figured I’d marinate them myself. Garlic and chile flakes are obvious, but what else could I try? And I wonder how long to marinate them for.
I would add fresh thyme or other fresh herbs such as oregano or marjoram if you have it plus a strip or two of orange or lemon zest (not grated). Marinate not longer than 24 hours, less works too.
Best of luck with party and storm prep!! May the weather behave until the last guest and you get home!!
Big farmer’s market trip early this morning for best-quality fresh herbs, kale, fennel and some other crucial ingredients. These particular veg are not common around here so grocery-store versions, if you can even get them, usually suck.
I’m working til noon, then I’ll pack the car and drive to the butcher, load up the steaks, and make the 45-min drive to my brother’s. Then I’ll unload, get back in the car, and go to the Italian grocery.
Tonight I’ll roast the fennel, make the salad dressing, select the charc boards and other servingware, and prep the pastis garcon for baking in the morning.
