This week’s recipe is brought to us by Sam and Joy, Andrea’s nephew and sister. Joy recently rediscovered this recipe and remembers it as one that everyone enjoys. It is full of flavor, sweet and savory, and just perfect for a party, for warming up on a cold day, or would make a perfect football game watching snack!
Enjoy and thank you Andrea!
Apricot Glazed Salami
By Andrea Watman
My father would pick my mother, Pearl, up from work at Zabar’s on Fridays. He would arrive early, she was always late. My father enjoyed the time to catch up with the “guys” at the counter and get a “schtickle” of salami from the Deli Counter – a schtickle is a Yiddish term for a 3 or 4 inch “piece” of kosher salami, cut from one of the dozens of hand-picked salamis hanging from the ceiling. Some fresh and plump, the more cherished salamis were dried to perfection by the skilled hands of the experts. The connoisseur customer knew this was the choice. This snack would hold him until dinner. In honor of the salami, the following recipe brings salami into the main stream as a great football snack or hors d’oeuvre.
Try it! You’ll love it!
Post Notes from Andrea –
“A Nickel a Schtickle” --- Schtickle = Piece
A Recipe to warm your kishkes!
Apricot Glazed Salami
By Andrea Watman
Here is a single delicious hors d’oeuvre or snack, easy to make, scrumptious to eat!
Ingredients:
A 2 pound Zabar’s Salami
4 tablespoons Zabar’s Apricot Preserves
2 tablespoons Zabar’s Mustard (or Dijon mustard)
You will need:
Aluminum Foil
Baking Dish
Preparation:
Preheat the oven to 375 degrees.
Remove the wrapper from the salami.
Prepare the glaze: Mix together 4 tablespoons of apricot preserves and 2 tablespoons of mustard. You can adjust the ratio of apricot preserves to mustard for taste, but the end color of the glaze should be a light orange and the consistency should be more of a sauce than a jam (not too thick but not runny either). Make it sweeter or more mustardy depending on your taste.
Score the entire salami by slicing across and downward with angled cuts. Don’t cut completely through but about half way through the salami. This will allow the salami to cook better and more evenly.
Place the salami on the foil and place in the baking dish. Glaze the salami with all of the glaze and wrap the foil around the sides of the salami. Bake in the oven for 30 minutes.
After 30 minutes, take the salami out and spoon over the glaze from the bottom of the foil. Re-wrap the sides of the salami with foil and bake for another 30 minutes.
When done the salami will be sweet, tangy and will have a gorgeous dark color from the glaze. You can spoon the glaze over before you serve it or use it as a dip. Slice it and eat it right away while it’s still warm. This would also be delicious the next day heated on rye with some mustard!
Enjoy!
