Hello there!
Remember me?!
I know it’s been a while but I’ve been at this so long, that I feel I need to make no excuses to y’all for my absence. Because life happens and because you know I’m committed to my corner here in the blogosphere. And that means this website needs to roll with the punches – just like me.
These past few weeks, I’ve been cooking up a storm. You won’t know it because, you haven’t heard from me about all those recipes – hand written scratches on equally ratty pieces of paper are stacking up in the corner of my counter top patiently waiting for me to make sense of them, organize my thoughts and finally write a post.
I find I hardly watch the news channels anymore & have removed the Facebook app from my phone. I have no reason to turn my energies towards the ‘echo box’ except once a day when I take delight in the happening of friends and their rich lives.
However, I am resolved to make my corner of the world a little better. And that means by creating more, cooking more, writing more and spending quality time with my family & friends. I love my job working with Adult and Community education, I love the people who join me for my cooking classes and I have so much to be grateful for because they give my life, purpose.
So each day, I THINK. HAPPY. THOUGHTS. And so many of those revolve around great food! And travels! Like the trips we've taken. And the next culinary vacation I've put together for Montreal & Quebec city next year. BTW, email me if you want to join (I have 2 spots open!)
See? HAPPY THOUGHTS.
So finally, here I am sitting on my exercise ball (yes I do and no, I don’t have an office chair) in front of my computer writing about one of the most yummy and chocolaty recipes you can ever make these holidays.
From Tuscany, Chocolate ‘Salami’ loaded with nuts and biscuits and a hint of orange zest. The roll makes wonderful hostess gifts, presents beautifully and is perfectly portioned so you can enjoy a piece of, rather than indulge in gluttony followed by a hefty dose of self loathing!
On that note, here we go…
Gather the ingredients,
6 tbs unsalted butter, cut into pieces
12 oz. bag semi-sweet Ghirardelli chocolate chips
2 tbs sugar
2 tbs brewed coffee
2 tbs heavy cream
Zest of ½ orange
1/3 cup pistachios
1/3 cup walnuts
1-1/4 cup digestive biscuits, broken into ½” pieces
Also required: parchment paper & aluminum foil
Nuts: Place nuts in a zip-loc bag. Gently crush with a rolling pin ever so slightly to break into pieces without turning into dust. To toast, microwave for 3 minutes, tossing after each minute. Allow to cool completely.
Put the butter, sugar and chocolate in a heatproof medium bowl and place the bowl over a pan simmering water. The bowl with the chocolate should NOT touch the water below.
Stir until the chocolate has melted and the mixture is smooth, about 5-6 minutes.
Remove from the heat and stir in the coffee & heavy cream until smooth.
Add the nuts, biscuit pieces and orange zest, and stir until combined. Cover the bowl and refrigerate until firm but moldable – approx. 1 to 1-1/2 hours.
Place half of the mixture in the center of a 24” long piece of the parchment paper. Using a spatula, form the mixture into cylinder.
Roll up the log and twist the ends to seal. Cover with aluminum foil and roll back and forth on a work surface a few times to make the log evenly round – approx. 2” diameter.
Refrigerate the log until firm, about 2 hours. Spread the confectioners' sugar on a baking tray.
Remove the wrappings from the log, then roll them in the sugar until coated.
Using a pastry brush, brush away the excess sugar.
Let the logs sit at room temperature for approx. 15 minutes or so. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
Cook's Note: The dessert can be frozen for up to 1 month. Thaw at room temperature for 20-25 minutes before slicing.
Recipe for
Chocolate Salami
Shopping list
6 tbs unsalted butter, cut into pieces
12 oz. bag semi-sweet Ghirardelli chocolate chips
2 tbs sugar
2 tbs brewed coffee
2 tbs heavy cream
Zest of ½ orange
1/3 cup pistachios
1/3 cup walnuts
1-1/4 cup digestive biscuits, broken into ½” pieces
Also required: parchment paper & aluminum foil
confectioner's sugar enough to spread on baking sheet.
Preparation:
Nuts: Place nuts in a zip-loc bag. Gently crush with a rolling pin ever so slightly to break into pieces without turning into dust. To toast, microwave for 3 minutes, tossing after each minute. Allow to cool completely. If this doesn't work for you, preheat the oven to 350 deg F and toast nuts lightly for 8 minutes.
Method:
- Put the butter, sugar and chocolate in a heatproof medium bowl and place the bowl over a pan simmering water. The bowl with the chocolate should NOT touch the water below.
- Stir until the chocolate has melted and the mixture is smooth, about 5-6 minutes.
- Remove from the heat and stir in the coffee & heavy cream until smooth.
- Add the nuts, biscuit pieces and orange zest, and stir until combined. Cover the bowl and refrigerate until firm but moldable – approx. 1 to 1-1/2 hours.
- Place half of the mixture in the center of a 24” long piece of the parchment paper. Using a spatula, form the mixture into cylinder.
- Roll up the log and twist the ends to seal. Cover with aluminum foil and roll back and forth on a work surface a few times to make the log evenly round – approx. 2” diameter.
- Refrigerate the log until firm, about 2 hours. Spread the confectioners' sugar on a baking tray.
- Remove the wrappings from the log, then roll them in the sugar until coated.
- Using a pastry brush, brush away the excess sugar.
- Let the logs sit at room temperature for approx. 15 minutes or so. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
Enjoy!
Cook's Note: The dessert can be frozen for up to 1 month. Thaw at room temperature for 20-25 minutes before slicing.
