Chocolate Salami - Salame al Cioccolato

Ingredients

8oz. dark chocolate, 60% cacao or more, chopped
2T cocoa powder, sifted
7T butter, softened
2/3 cup super-fine granulated sugar
3 egg
1 tsp. vanilla extract
7 oz. tea biscuits, digestive cookies, or Marie biscuits
¾ cup shelled pistachios, toasted and coarsely chopped
¾ cup raw almonds, toasted and coarsely chopped
3T Confectioners’ sugar

1. Place the chocolate in a medium-size, heatproof bowl and set the bowl on top of a pot of boiling water. Turn the heat off. Stir until the chocolate is melted. Remove from heat and set aside to cool slightly. Add the cocoa powder.

2. Place the cookies/biscuits in a bowl or plastic bag and break into small pieces, about the size of a dime.

3. In a medium bowl of you mixer (or by hand), beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs and mix until combined. Note: the mixture will look broken.

4. Stir the vanilla, and cooled chocolate; mix until combined.

5. Fold in the broken cookies and nuts and mix well.

6. On your counter, tear off a large piece of plastic wrap, or parchment paper about 15 inches long, place half the batter down the middle of the plastic in a log shape. Roll the plastic up around the batter and, using your hands, roll it back and forth then twist the end closed. Now using your hands roll it back in forth to create a smooth cylinder similar to salami. Repeat with remaining batter.

7. Place the chocolate salami in the refrigerator for at least 3 hours.

8. Once the salami is set, place on a clean piece parchment paper on your counter. Unwrap the salami and place onto the paper; dust the salami with Confectioner’s sugar. Reroll in the parchment and place back into the refrigerator.

9. When ready to serve, unwrap, slice to desired thickness, and place onto a platter.

TIPS & TRICKS

• Super-fine sugar, also called baking sugar, can be made at home. Just place granulated sugar in a food processor and process until the sugar is as fine as sand. Voilà!! Super-fine sugar!!
• You can use any cookie, tea biscuit, or vanilla wafer-style cookie. I like the Marie biscuits because they are crunchy and just slightly sweet.
• To toast nuts, place them on a baking sheet in a 350° F oven for 5 minutes. Give the pan a shake and toast for an additional 3 minutes until slightly brown. Be careful: they burn easily! Chop as desired.
• You can use any nuts: hazelnuts, macadamia or walnut; all substitute very nicely.
• You could also substitute one of the nuts for dried fruits, figs, candies orange peel, or cranberries. All are delicious additions.
• I roll the salami into 2 logs, but you could roll it into 1 large one and slice it and serve it on a plate with a fork for dessert.
• Since this cookie has raw eggs, it is best enjoyed within a few days.

Goat Cheese Truffles

Ingredients

16 oz. goat cheese
¼ cup Greek yogurt
1tsp. herbs de Provence

Roll:
½ cup finely chopped nuts, walnuts, pecans, pistachios or almonds
2T chopped parsley
½ cup dried cranberries finely chopped
½ cup spices: sesame seeds, everything bagel, or poppy seeds

Crostini:
1 baguette loaf, cut on diagonal into 24 thin slices
¼ cup olive oil

1. In a bowl of your food processor, pulse the goat cheese, yogurt, and herbs de Provence until well blended.

2. Damped your hand with water and place a teaspoon of the cheese mixture into the palm of your hand; roll into a small ball. Place on a parchment-lined baking sheet. Repeat until all the cheese is rolled into balls.

3. Cover the tray with plastic wrap and refrigerate until firm, about 2 hours or over night. Once the cheese balls have firmed up, remove them from the refrigerator and roll into the nuts, fruits and seeds, coating the outside of the balls completely.

4. Place on serving tray with crostini. Cheese Truffles are best when served room temperature.

Crostini

1. Preheat the oven to 400º F. Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes.

TIPS & TRICKS

• If the cheese gets too soft while rolling into balls, place the mixture in the refrigerator to firm up a bit.
• Goat cheese balls can be rolled 2 days in advance. Then, the morning of your event, roll the balls in the different coatings.
• Cheese is best served at room temperature, so remove the truffles from the refrigerator 30 minutes before serving them.
• I placed the balls in little paper cups to make them look more like truffles.

Celery Root & Fennel Soup

Ingredients

2 leeks
2 large celery roots
4 medium heads of fennel
2T olive oil
3 cloves garlic
7 cups chicken or vegetable stock
2 cups milk
Salt & pepper
½ cup chopped pistachios
5T olive or pistachio oil

1.    Using only the white and light green part, cut the leeks in half. Place under running water to rinse off any grit/dirt. Then, chop into medium dices. Set aside.

2.    Peel and cut the celery root into medium dices. Set aside.

3.    Cut the fennel bulb in half. Remove the core and cut into medium dices. Discard or reserve the fronds for another use.

4.    In a large soup pot over medium heat, add the olive oil. When hot, add the leeks and sauté until slightly soft, about 4 minutes. Add the garlic and cook another 2 minutes.

5.    Add the chopped celery root and fennel.

6.    Add 6 cups of the stock and all the milk. Cook until vegetables are soft and tender, about 25-30 minutes. Remove from heat. Let cool slightly.

7.    In a food processor or blender, and working in batches, puree the vegetables and liquid until a very smooth consistency.

8.    Return the soup to the pot. If soup is too thick, add the remaining cup of stock. Season with salt & pepper.

9.    Reheat the soup before serving.

10.    Ladle into soup bowls, drizzles a little olive or pistachio oil on top of soup. Sprinkle a little chopped pistachios on top and serve immediately. 

TIPS & TRICKS

•    While they are from the same plant family, apium graveolens, celery root or celeriac is not interchangeable with celery stalks. Celery root has a strong celery flavor with hints of parsley and a nutty twist. Their appearance is kinda ugly, all gnarled and brown. But the inside has the texture of a potato. They are a great addition to soups and stews.
•    Purchase celery roots that are a little on the heavy side. If available, the size of a grapefruit, or 3 smaller ones.
•    Soup can be made 2 days ahead.