Charcuterie

Method

Tap a step when it’s done — we’ll keep your place.

Glazed Salami

1. 01Remove the plastic wrapper from the salami and place chopsticks on both sides of the salami to prevent you from cutting to the bottom of the salami.
2. 02Cut ¼ to ¼ inch vertical slices while being careful not to slice through to the bottom.
3. 03Mix together the first three ingredients and then brush on to salami, making sure to get into grooves.
4. 04Place in a tin and bake uncovered for 25-35 minutes.

Beef Bourekas

1. 05In a large saute pan, heat oil and saute onion for 5 to 10 minutes until golden.
2. 06Add ground beef and use a fork or potato masher tool to separate the beef into very small pieces.
3. 07Add the red wine, tomato sauce, salt and allspice and bring to a boil. Simmer until most of the liquid has evaporated, being careful not to burn.
4. 08Turn off the fire and add red pepper and mix.
5. 09Fill puff pastry dough with 1 tbsp beef and seal well.
6. 10Beat egg well, brush the tops and finish with sesame seeds.
7. 11Bake on 350 for 35 minutes.

Franks in Blanks

1. 12Slice each puff pastry square into 3 strips.
2. 13Wrap each mini hot dog in a puff pastry strip
3. 14Beat egg well, brush the tops and finish with sesame seeds.
4. 15Bake on 350 for 15-20 minutes.
5. 16Prepare a wooden board by washing and drying it.
6. 17Begin by placing the larger items like the cooked salami and honeycomb on the board.
7. 18Wash and dry grapes and lay them on the board.
8. 19Then add the cooked bourekas and franks in blanks.
9. 20Place small bowls on your board and fill with olives, tomatoes, and pesto (or any other favorite dips).
10. 21Roll each pastrami slice and add tightly together on the board.
11. 22Place crackers, and dates around the board.
12. 23Fill in blank spots with lemon wedges and parsley.