Entertaining

Entertaining

  • Makes 12-14 One Inch Slices Servings
    Ingredients:

    1 sourdough baguette
    1/2 lb. sliced Gallo 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.
  • Makes 3 Dozen Servings
    Ingredients:

    1/4 lb. Gallo Pepperoni, finely diced
    1/2 cup vegetable oil
    1/2 cup white sugar
    1 tsp. freshly cracked black pepper
    3 1/4 cups all-purpose flour
    3 eggs
    1 tbsp. baking powder

    Directions:
    1. In a medium bowl, beat together the oil, eggs, sugar and pepperoni until well blended.
    2. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough.
    3. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet.
    4. Place roll onto the prepared cookie sheet, and press down to ½ inch thickness.
    5. Bake for 25-30 minutes until golden brown.
    6. Remove from the baking sheet to cool on a wire rack.
    7. When the cookie logs are cool enough to handle, slice each one crosswise into 1/2 inch slices.
    8. Place the slices cut side up back onto the baking sheet. Bake for an additional 7-8 minutes on each side. Slices should be lightly toasted.
  • 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. Gallo 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.
  • Makes 2 Servings
    Ingredients:

    2 1 oz. slices of provolone, cut in half
    1 2 oz. piece of imported parmesan or romano cheese, cut in half
    4 slices Gallo Sliced Salame
    4 slices Gallo Sliced Pepperoni
    1 small bunch of red seedless grapes
    4 cured olives
    2 strips grilled sweet peppers, room temperature
    4 slices crusty sliced bread or crostini
    1 thin breadstick or grissini
    seasonal greens for garnish

    Directions:
    1. Attractively arrange sliced salame, cheese and pepperoni on a bed of undressed seasonal greens. Add the breads, grapes, peppers and olives. Finish with breadstick.
  • Ingredients:

    8 oz. chub Gallo Salame Italian Dry Salame, skinned and diced
    2 Green onions, sliced
    3/4 cup Shredded Asiago cheese
    8 oz. Block cream cheese, softened
    2 tsp Dijon mustard

    Directions:
    1. Place Gallo Salame in bowl of food processor fitted with a metal blade. Process until Gallo Salame is chopped fairly fine.
    2. Add green onion and Asiago cheese; process using on and off pulses several times until onions are chopped.
    3. Add cream cheese and mustard; mix using the pulse button until ingredients are combined. DO NOT over mix.
    4. Chill until ready to serve. Remove from refrigerator 1 hour before serving to soften. As a variation, prepare spread omitting Gallo Salame; slice Gallo Salame chub end to end, placing about a tablespoon of spread on each slice.
    5. Roll slices and spread and serve.
  • Ingredients:

    8 oz. Gallo 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 Gallo 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. Gallo Salame Italian Dry Salame, chopped
    10 oz. Goat cheese
    4 Tbsp. Chives, chopped
    4 Tbsp. Calamata Olives, chopped
    2 Tbsp. Garlic, chopped
    Kosher Salt or Table Salt, to taste
    Black Pepper, to taste
    2 Tbsp. Parsley, chopped

    Directions:
    1. Start by mixing the goat cheese, Gallo Salame, chives, Calamata olives, garlic and parsley in a mixing bowl.
    2. Season the mixture with salt and pepper to taste.
    3. Serve as dip with preferred cracker or chip.
  • Ingredients:

    4 oz Gallo 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 Gallo 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
  • Makes Serves 18–24 People Servings
    Ingredients:

    8 oz sliced Gallo Salame Italian Dry Salame, sliced into 1/2 inch strips
    36 medium to large button mushrooms with the stems removed, sliced thin and reserved
    1 cup Parmesan Reggiano, grated
    1 cup seasoned bread crumbs
    1 cup toasted pine nuts (Optional)
    1 cup chopped golden raisons
    1/4 cup extra virgin olive oil
    1/2 cup chopped flat leaf Italian Parsley
    1/2 stick Unsalted Butter

    Directions:
    1. Preheat a large sauté pan over medium heat.
    2. Brown butter in pre-heated pan.
    3. Add sliced mushroom stems and cook until they are slightly brown.
    4. Season with salt and pepper to taste.
    5. In a large mixing bowl, combine all the remaining ingredients.
    6. Add the cooked mushroom stems to the mixture.
    7. On a large cookie sheet, lay all button mushroom caps cup side up.
    8. Fill each mushroom cap to the top with the mixture.
    9. Bake in a 425 degree oven for 12 minutes or until the top begins to caramelize.
    10. Serve immediately.