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!


You may also like...

Honey, Lemon & Sea Salt Caramel Corn

I’ve been going through a snacking phase.  Do you know those times?

Honey, Lemon & Sea Salt Caramel Corn {Pedantic Foodie}

I do not want to eat full meals, like a sensible person, I just want to raid the refrigerator and pantry for whatever can be eaten by the handful.  For no good reason, marshmallows and popcorn sometimes sound far better than making a real dinner.

Honey, Lemon & Sea Salt Caramel Corn {Pedantic Foodie}

Popcorn is one of my dearest friends.  Salty or sweet, chocolatey or spicy, I love popcorn.  The kind of popcorn you make with oil and popping corn on a stovetop, not with a fake-butter laden bag and a microwave. 

Honey, Lemon & Sea Salt Caramel Corn {Pedantic Foodie}

Did you know that you can make caramel out of honey?  You can.  No corn syrup, no refined sugars, just honey and butter. 

The final product is rich, sweet, and slightly floral.  I used a very floral honey for this recipe, to play off of the lemon. A good orange blossom honey would be an excellent choice. 

This popcorn has a lot going on, it’s sweet, salty, and brightened by fresh lemon zest.  The combination is surprising and addicting.

Honey, Lemon & Sea Salt Caramel Corn {Pedantic Foodie}

The lemon is more of an after note, one that keeps you coming back for more. 

Snack dinners aren’t going out of style anytime soon.  

Honey, Lemon & Sea Salt Caramel Corn {Pedantic Foodie}

Happy Wednesday!  

Sincerely, 

  Pedantic Foodie


Honey, Lemon & Sea Salt Popcorn

serves 4-6

  • 3 tablespoons coconut oil
  • 3/4 cup popping corn 
  • 1 cup honey 
  • 1/2 cup unsalted butter 
  • 1 tablespoon lemon zest 
  • 1/2 teaspoon baking soda 
  • 1 teaspoon lemon juice 
  • 1 1/2 teaspoons sea salt 

Preheat oven to 250 degrees. 

Place a large pot over medium high heat and add coconut oil.  When the oil begins to shimmer, add popping corn and cover.  When the corn begins to pop, shake the pot gently, to prevent the kernels from sticking to the bottom of the pan.

When the popcorn has stopped popping, remove from heat.  Transfer the popped corn to a deep-sided, 15x10 baking dish.  Place the popcorn in the oven while you prepare the caramel sauce.  This will help the corn to stay crisp. 

In a medium saucepan, combine butter, honey, and lemon zest.  Place over medium heat and stir until all the butter has melted and the mixture begins to boil.  Boil for 5-7 minutes, until the caramel has deepened slightly in color.  Remove from heat and stir in lemon juice and baking soda.  

Pour the caramel over the popcorn immediately and stir to cover all the popcorn evenly.

Return the popcorn to the oven and bake for 35 minutes, stirring every 5-10 minutes.  Remove the popcorn from the oven and sprinkle with sea salt.  Toss to coat. 

Allow the popcorn to cool before serving or storing in airtight containers.  Enjoy!


You may also like...

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.


You may also like...