Sunday, November 27, 2016

Chocolate Salamé

Easiest Italian "no bake" cookies around!
Plus, what fun to fool your guests with this around the holidays.
There are many versions of chocolate salami, some including nuts and dried fruit, but I liked this simple version taught to me by a darling Italian exchange student, Giulia. She gave me the recipe in the grams, which is easy enough to do with a kitchen scale.  Measuring by weight is much more accurate than measuring cups, so if you have a scale, give it a try.

This is a crunchy fudgy goodness to enjoy.

Makes 1 roll about 10 inches long

2 cups (300 gram) biscuits (plain butter cookies)
2/3 cup (150 gram) butter
1/2 cup (100 gram) sugar
1 cup (200 gram) cocoa powder
2 egg yolks
Dash of rum
Powdered sugar for dusting

Break the biscuits (cookies) into little pieces.
Melt the butter.
Separate the eggs, you will use the yolks only.  Save the whites for something else...
Put the biscuits, the sugar, the butter, cocoa powder and yolks into a bowl.  
Mix all together
Shape and roll your salamé into a long tube.  Chill for about 1 hour.
Dust with powdered sugar
Remove from fridge and let sit for about 30 minutes before slicing and eating.

NOTE- This recipe is traditionally made with uncooked egg yolks, much like tiramisuDo don't feed this to the very young, the very old and anyone who is pregnant to be on the safe side, who can all be at more risk to salmonella.  However, you can buy eggs pasteurized in the shell, as the USDA says, “In-shell pasteurized eggs may be used safely without cooking."

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Friday, November 25, 2016

Wild Rice, Mushroom & Bacon Stuffing

I feel like kind of a dork for posting a stuffing recipe the day after Thanksgiving, but since I just ate a bowl of this for breakfast, I thought I would share.

This is a great side dish for the holidays, or anytime!
I like this because there is a ton of great flavors and it's very hearty.  If you have any vegetarians over at the holidays, this one would be great as an almost entree (just omit the bacon, or use vegan bacon).

We served this at Thanksgiving as we needed a gluten free option, and my daughter thought this sounded marvelous. It was.  

Leftovers would be a good, and pretty healthy, "good carb" side dish too.

Serves 10-12

4 1/2 cups broth (Chicken, beef or vegetable)
1 1/4 cups short-grain brown rice
1 1/4 cups wild rice

8 oz. bacon, chopped into 1/2-inch pieces (optional, or use vegan bacon)
One 14-ounce bag frozen pearl onions, thawed
1 lb crimini mushrooms, thinly sliced
3/4 cup carrots, minced
3/4 cup celery, chopped small
3 tablespoons chopped fresh thyme
Salt & Pepper 

For the rice: In a heavy saucepan or Dutch oven, bring the broth to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.

For the vegetables: In a skillet, cook the bacon over medium-high heat. Add the mushrooms, onions, carrots, celery and thyme. Cook until softened, about 8-10 minutes. Season with salt and pepper

Transfer the vegetable mixture to the saucepan of cooked rice. Adjust the seasoning with salt and pepper. Toss until all the ingredients are mixed. Transfer to a large bowl and serve, or cover and keep warm in the oven.

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