Entertaining

Entertaining

  • Ingredients:

    Salame Macaroon
    2 3/4 cups powdered sugar
    1 1/2 cups almond meal
    1 1/3 cups egg white
    3 1/2 tbsp. sugar
    5 tbsp. Galileo Salame, finely diced

    Port Wine Cream
    5 tbsp. port wine reduction
    1 1/3 cups whipped cream
    2 fresh strawberries, finely diced

    Lotus Root Chip
    lotus root, finely sliced

    Port Wine Reduction Sauce
    port wine

    Directions:

    Salame Macaroon

    1. Sift powdered sugar.
    2. Mix powdered sugar and meal together.
    3. Whip egg white and add sugar.
    4. Mix meringue with powdered sugar and almond meal with diced salame until smooth
    5. Pipe into a circular shape onto a sheet pan and bake at 325 degrees Fahrenheit.
    6. Double sheet pan for 25 minutes then freeze.

    Lotus Root Chip

    1. Boil lotus root slice for 1 minute in simple syrup with red food coloring.
    2. Remove the lotus root from syrup and place them between two silicon mats with Isomalt sugar on either side.
    3. Dry in Oven for about 20 minutes at 250 degrees Fahrenheit.

    Port Wine Reduction Sauce

    1. Pour port wine into a pot and boil until mixture is thick.

    Directions for Presentation of Macaroon

    1. Flip over finished macaroon and pipe the port wine sauce onto the center of it.
    2. Place fresh raspberries around the edge of the macaroon and put fresh strawberries that have been cut into 3 quarters on top of the macaroon crossing each other.
    3. Sprinkle some powdered sugar on top of the macaroon and lastly place the lotus root on top.
  • Ingredients:

    4 oz Galileo Salame Italian Dry Salame, shredded
    2 cups Light mayo
    2 cans Artichoke hearts, sliced
    1 small can Water chestnuts, diced
    10 oz Fresh spinach
    1 cup Grated cheese
    Vegetable spray as needed
    1 package Pita chips

    Directions:
    1. In a large mixing bowl combine the mayo, shredded Italian Dry Galileo Salame, sliced artichoke hearts, diced water chestnuts. Set aside
    2. De-stem and hand rip fresh spinach leaves. Add spinach and grated cheese to the mayo mix and stir well
    3. Place in an oven-proof casserole dish liberally sprayed with nonstick vegetable spray
    4. Serve as a snack or appetizer with pita chips that have been cut into triangles, then lightly toasted in the oven
  • Ingredients:

    8 oz. Galileo Salame pepperoni, sliced
    10 oz. (16 slices) Italian Baguette, pre-baked, 1/4 inch slice
    1/4 cup Olive Oil
    2 tsp. Kosher Salt or Table Salt
    1 tsp. Black Pepper
    8 oz. Olive Tapenade, pre-made
    5 oz. Mozzarella Cheese, shredded
    2 Tbsp. Italian Parsley, finely chopped

    Directions:
    1. First, brush the sliced bread with olive oil.
    2. Sprinkle the salt and pepper across all of the sliced bread.
    3. Now grill the sliced bread on both sides until char marks are apparent.
    4. Next, evenly distribute the olive tapenade across one side of each piece of bread.
    5. Place the Galileo Salame Pepperoni on top of the tapenade, again evenly distribute among all the slices of bread.
    6. Sprinkle the mozzarella cheese onto each slice and place on a sheet pan under a broiler for 2 minutes (until cheese melts and begins to brown).
    7. Lastly, sprinkle with Italian parsley as garnish.
  • Ingredients:

    4 oz Galileo Salame Italian Dry Salame, shredded
    2 cups Light mayo
    2 cans Artichoke hearts, sliced
    1 small can Water chestnuts, diced
    10 oz Fresh spinach
    1 cup Grated cheese
    Vegetable spray as needed
    1 package Pita chips

    Directions:
    1. In a large mixing bowl combine the mayo, shredded Italian Dry Galileo Salame, sliced artichoke hearts, diced water chestnuts. Set aside
    2. De-stem and hand rip fresh spinach leaves. Add spinach and grated cheese to the mayo mix and stir well
    3. Place in an oven-proof casserole dish liberally sprayed with nonstick vegetable spray
    4. Serve as a snack or appetizer with pita chips that have been cut into triangles, then lightly toasted in the oven
  • Ingredients:

    8 oz. Galileo Salame pepperoni, sliced
    10 oz. (16 slices) Italian Baguette, pre-baked, 1/4 inch slice
    1/4 cup Olive Oil
    2 tsp. Kosher Salt or Table Salt
    1 tsp. Black Pepper
    8 oz. Olive Tapenade, pre-made
    5 oz. Mozzarella Cheese, shredded
    2 Tbsp. Italian Parsley, finely chopped

    Directions:
    1. First, brush the sliced bread with olive oil.
    2. Sprinkle the salt and pepper across all of the sliced bread.
    3. Now grill the sliced bread on both sides until char marks are apparent.
    4. Next, evenly distribute the olive tapenade across one side of each piece of bread.
    5. Place the Galileo Salame Pepperoni on top of the tapenade, again evenly distribute among all the slices of bread.
    6. Sprinkle the mozzarella cheese onto each slice and place on a sheet pan under a broiler for 2 minutes (until cheese melts and begins to brown).
    7. Lastly, sprinkle with Italian parsley as garnish.
  • Makes 12-14 One Inch Slices Servings
    Ingredients:

    1 sourdough baguette
    1/2 lb. sliced Galileo Salame, shredded
    1/4 lb. grated sharp cheddar cheese
    3 cloves minced garlic, sautéed in ¼ tsp olive oil
    3 tablespoons fresh oregano
    1 tablespoon dry basil
    3/4 cup Merlot Wine
    2 tablespoons extra virgin olive oil

    Directions:
    1. Pulse all ingredients in a food processor, adding wine slowly until reaching a smooth consistency.
    2. Cut baguette into 6-inch lengths, discarding the ends, and hollow the center bread leaving ¼ inch on the baguette for a shell.
    3. Stand the baguette on its side, laying a piece of plastic wrap under the side on the flat surface.
    4. Using piping bag with no tip, pipe in the pate making sure it is packed tight into the bread.
    5. Wrap loaf in plastic wrap.
    6. Repeat process for the other lengths of baguette. Chill overnight.
    7. Slice to serve.
    8. Drizzle with 2 tablespoons extra virgin olive oil when plating.
  • Ingredients:

    4 oz Galileo Salame Italian Dry Salame, shredded
    2 cups Light mayo
    2 cans Artichoke hearts, sliced
    1 small can Water chestnuts, diced
    10 oz Fresh spinach
    1 cup Grated cheese
    Vegetable spray as needed
    1 package Pita chips

    Directions:
    1. In a large mixing bowl combine the mayo, shredded Italian Dry Galileo Salame, sliced artichoke hearts, diced water chestnuts. Set aside
    2. De-stem and hand rip fresh spinach leaves. Add spinach and grated cheese to the mayo mix and stir well
    3. Place in an oven-proof casserole dish liberally sprayed with nonstick vegetable spray
    4. Serve as a snack or appetizer with pita chips that have been cut into triangles, then lightly toasted in the oven