The Union Bluff Hotel, York Beach, ME
This "salami" is actually a delicious fudge studded with dried fruit and nuts. Karl Mace and Nick Gough use blueberries and walnuts, but feel free to substitute dried cherries, pecans, or other mix-ins.
- 6 ginger cookies
- 1/4 cup port wine
- 1 3/4 cups chopped semi-sweet dark chocolate
- 1 3/4 cups chopped milk chocolate
- 2 tablespoons unsalted butter
- 1/4 cup sugar
- 1 1/2 vanilla beans, seeds only
- 4 egg yolks
- 1/2 cup nuts (such as walnuts or pecans)
- 1/2 cup dried fruit (such as blueberries or cherries)
- 1/2 teaspoon salt
In a bowl, break ginger cookies into large chunks and toss with 2 tablespoons of the port.
Melt chocolates in a double broiler. When almost completely melted, take off the heat and stir until smooth and fully melted. Do not let the chocolate overheat. The melted chocolate should be just warm to the touch.
Cream together the butter, sugar, and vanilla. Once the mixture is smooth, add the egg yolks and mix again until smooth. Fold in the melted chocolate. The mixture will become very thick and fudge-like. Fold in the cookies, nuts, dried fruit, salt, and remaining port.
Lay out a long sheet of wax paper or parchment paper horizontally. Place the mixture in the middle of paper and use your hands to mold it into a long cylindrical shape, centering it on the paper. Fold over the long edges of the paper to make a tube that encases the chocolate. Roll it as tightly as possible. It should be about a foot long. Tightly twist together the ends of the paper. Refrigerate for 2 hours, or until very solid.
Remove the salami from refrigerator 1 hour before serving, so that the chocolate becomes soft enough to slice.