Chocolate Salami from Olympic Provisions

Have you ordered your Valentines?  Is your house covered in pink construction paper hearts?  I hope so. 

Chocolate Salami from Olympic Provisions {Pedantic Foodie}

Valentine’s Day is February’s gift to us.  It’s our excuse to cheer ourselves up with chocolate and pretty flowers as we trudge through the grey, rainy days of winter. 

Maybe chocolate salami does not scream romance to you, but allow me to share my logic.  Men like robust, cured meats and ladies like chocolate; those two come together and make chocolate salami.  Still weird?  Just bear with me.

When this beautiful, canvas-bound book arrived in the mail I immediately dove into Elias Cairo's story and fell in love.  Witty, charming, and surprisingly humorous, this book does not take itself too seriously, even if it does talk about food safety and, you know, processing meat.

Chocolate Salami from Olympic Provisions {Pedantic Foodie}

It's chocked full of solid, inspiring recipes, and will have you making your own pate and sausage in no time, but it’s never a bad idea to begin with dessert.

Chocolate Salami from Olympic Provisions {Pedantic Foodie}

I should preface this recipe by saying that yes, it does have egg yolks, and no, it does not come into contact with the stove.  However, the yolks will eventually be muddled with hot, melted chocolate which will make them just as safe for consumption as a poached egg.  

Chocolate Salami from Olympic Provisions {Pedantic Foodie}

Just take a moment to appreciate this with me.  Meat mongers dreamed up a dessert where rich, wine-scented, spiced chocolate meets toasted nuts, ginger, and oh yes, crushed potato chips.  You cannot go wrong here. 

Ben and Jerry are likely already working on turning this into an ice cream flavor. 

I would not boast that this creation has a “best part,” but one of my favorite parts is the fact that as it goes under the guise of “salami,” we can easily serve it as an appetizer.  That means we can sneakily have two courses of chocolate rather than one.  

And, because the chocolate flavor is tempered by the additions of salty nuts and rich wine, this can truly pass as a savory offering.  

The salami can be made a couple days in advance and stowed away in the freezer to save you a bit of prep time on the special day.  Just be sure to pull it out about twenty minutes before you intend on serving it, so that it is sliceable.

Chocolate Salami from Olympic Provisions {Pedantic Foodie}

I know, this is not red velvet, or pink, or anything like the numerous cutesy treats that are currently dominating your Pinterest feed, but it is truly superb, and something I believe your sweetheart will find surprising and delightful.

Chocolate Salami from Olympic Provisions {Pedantic Foodie}

Let's treat our sweethearts to something new this year.  

Sincerely, 

Pedantic Foodie

This post was in partnership with Blogging for Books.  As always, all opinions are my own.  

Chocolate Salami

makes three, 10-inch logs / adapted slightly from Olympic Provisions

  • 1/2 cup hulled pumpkin seeds 
  • 1/2 cup chopped hazelnuts 
  • 1/4 cup slivered almonds 
  • 4 tablespoons unsalted butter
  • 8 ounces dark chocolate, 70%
  • 4 egg yolks 
  • 1/2 cup brown sugar 
  • 1/4 cup cocoa powder 
  • 1 teaspoon orange zest 
  • 1/2 cup red wine, such as Merlot or Cabernet 
  • 1 teaspoon ground cinnamon 
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon round nutmeg 
  • 1/2 cup candied ginger, diced finely 
  • 1/2 cup thick potato chips, crushed finely
  • confectioner’s sugar 

Preheat oven to 350 degrees.  Prepare an 8x8 baking pan by greasing it with nonstick spray.

Line a baking sheet with parchment and arrange the nuts and pumpkin seeds in a single, even layer on the sheet.  Bake until lightly toasted and fragrant, about 12 minutes.  Set aside. 

Combine chocolate and butter in a microwave-safe bowl and microwave at thirty second increments, stirring after each, until melted.  Set aside.

In a large bowl, whisk egg yolks and brown sugar thoroughly until the yolks have thickened slightly and the mixture looks uniform.  Whisk in cocoa powder, orange zest, wine, and spices.  

Fold in melted chocolate and whisk quickly, so that the chocolate does not cause the eggs to separate.  Add toasted nuts, candied ginger, and potato chips and fold together until the mixture is well combined. 

Fold the mixture into the prepared baking sheet and use a spatula to spread it out evenly.  Cover with plastic wrap and place in the freezer for 30 minutes, until firm.  

Cut the firmed chocolate mixture into three equal pieces.  Dust a work surface lightly with confectioner’s sugar and roll each piece into a 10-inch log.  Wrap the logs in parchment paper and freeze for five minutes before serving, or until ready to use.  Slice at an angle, into 1/4-inch slices.  Enjoy!

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Galentine's Day Party

We are two weeks away from one of my very favorite holidays.  I love, seriously love, Valentine's Day.  We have talked about this before... 

I adored this pink-hued holiday.  Valentine or no valentine, it is always a happy and welcome excuse to fellowship with some of my favorite ladies, eat chocolate by the handful, and top everything with pink whipped cream.  

So, when World Market approached me with the idea of throwing a "Galentine's Day Party," I could not pass up the chance to share one of my favorite traditions.

This year, however, I revamped my menu, replacing frozen yogurt with a decadent crepe bar, and one of the best things to ever come out of my blender - Frozen Red Velvet Hot Chocolate!

You can find all the party details and recipes here. Based upon the amount of laughter and empty glasses, I would say that this party was a wonderful success. Of course, much of that was likely due to the Nutella. Party. Starter.

Whether you have a sweetheart or not, I hope you are able to take some time to pamper yourself and your favorite ladies for an evening.  Happy Valentine's Day, friends!  

Sincerely, 

  Pedantic Foodie

This post was sponsored by Cost Plus World Market. As always, all opinions are my own.

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Eggnog Custard Pie

Several weeks ago, I was given the opportunity to create a holiday recipe using products from one of my favorite stores - World Market! My mind was spinning with possibilities but I kept returning to one mouthwatering word. Eggnog.

Eggnog is one of my favorite holiday flavors and I consume as much of the thick, creamy tonic as I can during December - the one month where drinking heavy cream, sugar, and eggs is not only permissible, it is encouraged. Best month ever! To my delight, World Market stores appreciate eggnog as much as I do, and they have a number of products that celebrate the flavors of this festive beverage!

Eggnog Custard Pie {Pedantic Foodie}

After my brain settled upon the idea of an eggnog-inspired dessert, there was really only one thing to do.  I had to make a pie.  And what a pie it was... 

This pie will make all your eggnog dreams come true. The custard is vaguely reminiscent of a creme brûlée custard - rich and silky smooth. The rum-scented whipped cream adds a pleasant kick to the lighter flavors of vanilla and nutmeg, and the crisp eggnog wafer sticks are the perfect topping.

I speak candidly when I say that this is probably my new favorite pie. Clear away the Bûche de Noëls and gingerbread houses. This pie will be getting all the attention at your holiday dessert table.

You can find the recipe below and links to the World Market speciality ingredients I used here!

Merry Baking! 

Sincerely, 

Pedantic Foodie

This post was sponsored by Cost Plus World Market. As always, all opinions are my own.

Eggnog Custard Pie

serves 8

for the graham cracker crust

  • 12 whole graham crackers

  • 1 tablespoon granulated sugar

  • 6 tablespoons unsalted butter, melted

Preheat oven to 350 degrees.

In the work bowl of your food processor combine graham crackers and granulated sugar. Pulse until the

graham crackers are finely chopped. Add butter and pulse until the crust has begun to pull away from the

sides of the bowl and holds together when pressed between two fingers.

Press the crust into a 9-inch pie plate, using the palm of your hand or a small glass. Start in the middle

and slowly work the crust up the sides of the pan.

Bake the crust for eight minutes and allow to cool while you prepare the filling.

for the custard

  • 2 cups whole milk

  • 3/4 cup granulated sugar

  • 1/4 cup Aspen’s Eggnog Mix

  • 4 egg yolks

  • 1 cup heavy cream

  • 1/4 cup cornstarch

  • 1 World Market Madagascar vanilla bean, split and scraped

  • 1/2 teaspoon freshly grated World Market Whole Nutmeg

In a medium bowl, whisk egg yolks until slightly lightened in color. Stir in heavy cream and cornstarch

and set aside.

Whisk to combine milk, sugar, and Aspen’s Eggnog Mix in a large saucepan and place over medium heat.

Cook, stirring often, until the milk is steaming, but not boiling. Remove from heat and pour 1/3 of the

milk into the egg yolk mixture, whisking constantly to temper the eggs. Add the tempered eggs to the pan

of milk and return to heat. Bring to a boil over medium heat and boil for 2-3 minutes, until thickened.

The consistency should be like that of a thin pudding. Strain the custard through a fine mesh strainer and

fold in vanilla bean and grated nutmeg.

Pour the custard into the prepared pie crust and cover with plastic wrap to prevent a skin from forming on

the top. Refrigerate for 4-6 hours, or overnight to set.

for the whipped cream + topping

  • 3/4 cup heavy whipping cream

  • 1 teaspoon rum extract

  • 1/3 cup confectioner’s sugar

  • 12 World Market Eggnog Stick Wafers, chopped roughly

In a large bowl, combine whipping cream and rum extract. Beat on high speed using an electric mixer,

until soft peaks form. With the mixer still running, slowly incorporate confectioner’s sugar until well

combined.

Fold the whipped cream onto the chilled pie and sprinkle with Eggnog Wafers. Do this just before

serving, otherwise the wafers will become soggy.

Enjoy!