SALAMI CRISPS WITH SOUR CREAM AND BASIL
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 24 pieces
Number Of Ingredients 3
Steps:
- Preheat the oven to 325 degrees F.
- Line 2 heavy large baking sheets with aluminum foil. Arrange the salami in a single layer over the baking sheets. Bake until the salami slices are amber brown, watching closely to ensure they brown evenly, about 15 minutes. Transfer the salami crisps to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool.
- Spoon a dollop of sour cream on top of each salami crisp. Sprinkle the basil over and serve.
- Do-Ahead Tip: The salami crisps can be made 8 hours ahead. Store in airtight containers and keep at room temperature.
- RECOMMENDED WINE #1: Ferrari Brut Methodo Classico N/V
- REGION/ORIGIN: Trentino
- GRAPE/VARIETAL: Chardonnay and Pinot Noir
- RECOMMENDED WINE #2: La Valentina Montepulciano d'Abuzzo 2002
- REGION/ORIGIN: Spoltore, Abruzzo
- GRAPE/VARIETAL: Montepulciano d'Abruzzo
SALAMI CRISPS
Salami chips.
Categories Pork Bake Low Carb Kid-Friendly Quick & Easy Back to School Gourmet Small Plates
Yield Makes 24
Number Of Ingredients 3
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
- Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)
SALAMI AND SCALLION BISCUITS
These rich, savory biscuits are even better than the traditional ham and cheese variety. Bits of chopped salami and scallions are scattered throughout tender dough that's been enriched with heavy cream. Did we mention that they come together - start to finish - in about 45 minutes? They'll be gone in about five.
Provided by Melissa Clark
Categories breads, quick breads, side dish
Time 45m
Yield 8 to 10 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, sugar and salt. Using a pastry cutter, cut cold butter into dry ingredients. Add soppressata and scallions and combine gently. Add cream and mix, preferably with your hands, until a shaggy dough forms.
- Turn dough out onto a lightly floured surface and knead for 3 to 5 turns, just until dough comes together. If dough is dry and crumbly, add more cream as needed. Gently pat dough into a 1-inch-thick rectangle. Using a 2-inch biscuit cutter, cut out 6 to 8 biscuits. Press scraps together and cut out another 2 to 4 biscuits.
- Transfer biscuits to a baking sheet and brush generously with softened butter. Bake for 15 to 20 minutes, or until biscuits are lightly browned.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 241 milligrams, Sugar 2 grams, TransFat 0 grams
EASY SUGAR CONE CORNUCOPIAS
Sugar cones shaped like cornucopias make for a festive treat! I like to dip them in white chocolate and candied ginger, but you could dip them in sprinkles, candies, nuts, you name it! And you can fill them with any kind of fruit (fresh or dried), berries, candies, nuts--the possibilities are endless!
Provided by Kim
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Wrap 1 sugar cone in a paper towel and place in microwave. Microwave on high for 15 seconds, or until the sugar cone is soft and pliable. Working quickly and carefully, shape the end of the cone upwards into a cornucopia shape and hold it there until the cone re-hardens, about 20 to 30 seconds. Repeat this process with each cone.
- Place white chocolate into a microwave safe bowl. Microwave for 30 seconds, or until chocolate is melted, stirring often. Place the candied ginger in a small wide bowl. Take one of the shaped cones and dip the top of the cone into the melted chocolate, and then into the candied ginger. Set cones on a wire rack to allow the chocolate to set.
- Fill each cone with grapes. Place the cones on a serving platter and sprinkle any extra grapes around the cones.
Nutrition Facts : Calories 133 calories, Carbohydrate 25.4 g, Cholesterol 1.6 mg, Fat 3.3 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 43.2 mg, Sugar 17.1 g
SALAMI CORNUCOPIA APPETIZERS
Slightly modified from Texas Tapestry cookbook. A nice "different" appetizer to add to your collection.
Provided by LorenLou
Categories Cheese
Time 20m
Yield 20-25 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except salami.
- With one hand, fold a piece of salami into a cornucopia shape.
- Pipe the cheese filling into the salami, using a star tube.
- Lay the filled cornucopia seam side down on your serving tray.
- Repeat process until you have used all ingredients.
- Cover and chill (at least 30 minutes) until ready to serve.
KIM'S PUFF PASTRY CORNUCOPIA
Steps:
- Gather a long sheet of tin foil and scrunch it up into the shape of a cornucopia (solid form), approximately 12-inches long, and as thick as you desire. Make it big, so you can add lots of desserts or other foods.
- Preheat oven to 400 degrees F.
- Next, roll out puff pastry and cut into 1 inch strips. Begin constructing the cornucopia by wrapping each strip of pastry around and around the tin foil. After approximately 20 strips, the entire foil inner will be covered. Cut out decorative leaves with the remainder of dough and decorate the top of the cornocopia.
- When it's finished brush with egg wash. Bake until golden, about 20 minutes.
- Once it has cooled, pull the inner tin foil out from the inside. You can fill it with brownies, squares, and cookies.
CORNUCOPIA
An easy Cornucopia centerpiece for your Thanksgiving table. Fill the cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE- To prevent this center-piece from absorbing atmospheric moisture, the baked cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the cornucopia will be inedible but can be preserved and re-used.
Provided by Becky
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 1
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
- Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
- Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
- Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
- Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)
Nutrition Facts : Calories 2638.7 calories, Carbohydrate 455.8 g, Cholesterol 0 mg, Fat 48 g, Fiber 12 g, Protein 72 g, SaturatedFat 0 g, Sodium 6957.1 mg, Sugar 48 g
CORNUCOPIA SNACKS
These are great for a children's Thanksgiving feast--and the children can help make them! They will satisfy your salty-sweet craving. To retain their crunchiness, assemble them the same day that you plan on serving them. *Please adapt measurements to suit how many you want to serve.
Provided by sassykat1213
Categories Lunch/Snacks
Time 20m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Slightly over-stuff each Bugle with white icing.
- Place various colors of Trix cereal on icing. (I try to use enough cereal to cover most of the icing).
- The result should look like a miniature cornucopia of fruit! :).
- Make a bunch, because they will disappear quickly!
Nutrition Facts : Calories 9.8, Fat 0.1, Sodium 16.2, Carbohydrate 2.2, Fiber 0.1, Sugar 1.1, Protein 0.1
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