A ‘Salami’ Every Hostess Would be Glad to See

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A friend reminded me of this recipe in her travels to New Orleans.

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This very special ‘salami’ is served as an accoutrement on a cheese plate and it was delish!

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A thinly sliced medallion of this log is especially tasty with a sharp sheep’s milk cheese or a smoky blue. I’m offering up two versions here but the combinations are really up to you and what you have on hand.

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Fig & Nut Salami – Spiced Orange, Apricot & Sesame

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  1. 1/2 lb dried figs
  2. 2 Tbsp balsamic vinegar
  3. 1/2 cup white wine vinegar
  4. 1/2 – 1 tsp Garam Masala
  5. 1/2 tsp salt
  6. Zest of half an orange
  7. 1/2 cup chopped dried apricots
  8. 2 Tbsp sesame seeds
  9. 3/4 cup toasted, chopped walnuts, pecans or sliced almonds
  10. 1 Tbsp orange liqueur

Fig & Nut Salami – Fennel Seed, Pistachios & Dried Cherries

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  1. 1/2 lb dried figs
  2. 2 Tbsp balsamic vinegar
  3. 1/2 cup white wine vinegar
  4. 1/2 tsp fennel seed, toasted and ground with a mortar and pestle
  5. 1/2 tsp salt
  6. Zest of a lemon
  7. 1/2 cup dried cherries or cranberries
  8. 3/4 cup toasted, chopped pistachios
  9. 1 Tbsp Pernod or Amaretto

Add ingredients 1 to 5 in a pot over medium heat. Cook for 10 minutes until most of the moisture has evaporated and figs begin to stick to the bottom of the pan. Remove from heat and cool for 15 minutes.

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Tip the figs into a food processor and blitz until smooth.

Add the rest of the ingredients and give everything a good stir by hand.

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Divide the paste onto 2 pieces of plastic wrap forming each into a log. Tightly roll the plastic around the log and seal the edges by twisting the ends so it looks like a giant wrapped candy.

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Trim the edges and roll the salami in decorative paper. Tie the edges with ribbon.

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Keep the fruit and nut salami in the fridge or freezer and slice into thin medallions before serving.

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Or don’t slice it at all – serve it whole and let you guests spread it with a spoon.

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