Tag: charcuterie

Charcuterie Stuffed Figs

Leftovers! We all have a love/hate relationship with day-old food that we’ve already eaten. I mean we had it once, we enjoyed it, now why have it again, right?

Sunday night is usually our leftovers day because of all the food we have from Shabbosfest. I tend to repurpose the leftovers and find a new, fun way to serve them, because lets face it, the kids will turn their noses at it otherwise! It’s kind of a competition to me and I love to have fun with it – but we never touch it after the weekend.

Mondays is meatless in our house, and Tuesdays is for tacos (duh), which basically means anything with ground beef. Wednesdays I tend to make chicken, but it’s also the day that I’ll go through the fridge and see if there are any leftover ingredients that are going bad before I do my Thursday restock for Shabbat. If I have fruits on the fringe, I’ll know to make a fruit crisp for dessert and if my veggies are not quite crisp enough for salad, then there’s something with roasted veg on the menu.

This week, when I had leftover deli meat, and a couple of fresh figs, I came up with this sweet and salty appetizer – because that combo is my JAM! I won’t say how many I ate but it was many. And I could have probably eaten the whole tray in one sitting.

 

Related Recipes:

halva and ricotta stuffed figs
orange cardamom malabi with drunken figs

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Drunken Hasselback Salami

I bet you’ve never heard of anything like drunken hasselback salami. Hasselback potatoes, maybe. What are they? Well back in the 1940’s, a dish of whole potatoes cut to resemble an accordion was first served at the Hasselbacken restaurant in Stockholm. Cutting the potatoes this way results in a soft and creamy interior with crisped and browned edges.

Hasselback potatoes have been popular ever since, most commonly served in a simple preparation of butter and salt. I put my own twist on these a while back, using sweet potatoes & apples for a sweet variation.

For Purim, I decided to really bring some hassel back with a sweet & savory combo of salami in an apricot-brand glaze. Since salami is a food that is traditionally hung to dry, many have a custom to eat it on Purim to commemorate the hanging of Haman.

There’s no question that this drunken hasselback salami will be the star of your Purim meal! I couldn’t resist adding some booze to the sauce to really take it over the top. Coming from a former salami-averter, trust me when I tell you that this stuff will please even the pickiest palate. Salami is NOT my thing, or I should say, WAS not my thing – until I ate this. My husband and kids gobbled it up, sopping up the extra sauce with the pulled salami chips.

The first time I tried to make hasselback potatoes, I inadvertently sliced all the way through so many times that my accordion potato morphed into a gratin. But after stumbling upon the coolest¬†hasselback trick, I haven’t screwed up a single potato since! Simply place a chopstick on either side of the potato (or salami) and slice. The knife will stop cutting when it hits the chopstick for perfect accordions every time!¬†How cool is that?

This finger-licking hasselback experiment has got my wheels turning. I’m already dreaming up lots of other accordion-style treats – stay tuned!

Related recipes:

hasselback sweet potatoes with apples
salami chips with dijon dipping sauce

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