Hello, friends -- In this episode I am arranging chairs, arranging flowers, and making plentiful appetizers for a friend's piano recital in my home. I hope you enjoy the video -- and Victoria von Arx's magnificent piano-playing! xKevin
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Salami Wedges
Ingredients for 16 appetizers
8 ounces (226g) cream cheese, softened to room temperature
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1 tablespoon minced, fresh parsley
12 slices Genoa salami
In a bowl, combine the cream cheese, mustard, horseradish, and parsley.
Lay out 6 slices of the salami, and pat the tops dry with a paper towel. Spread a thin(ish) layer of the cream cheese mixture on each slice. Arrange the filled salami into a neat stack, and top it off with another round of salami.
Repeat for the remaining 6 slices of salami.
Put the stacks on a plate or platter, cover with cling film, and refrigerate until the cream cheese firms up -- at least one hour. Cut each stack into 8 wedges, as if you were cutting a pizza. Insert a colorful skewer into each stack, and serve.
Jam and Brie Puff Pastry Braids
Ingredients for 1 braid (6-8 servings)
1 sheet store-bought puff pastry dough, thawed but still cold
2 tablespoons jam (fig, strawberry, etc)
4-5 slices of Brie cheese, cut 1/2-inch thick
1 beaten egg for glazing the pastry
Unfold the pastry to expose 3 "panels." Spread the jam on the center panel, and top the jam with the slices of brie. Make 1-inch slits along the two outer panels. Fold the slits up and over the brie to create a rustic "braid."
MAKE-AHEAD NOTE: The pastry may be assembled to this point. Cover with cling film and refrigerate for up to 24 hours.
When you are ready to bake, preheat the oven to 400°F/200°C.
Brush the pastry with the beaten egg. Bake until the pastry puffs and browns and the cheese melts -- 20-25 minutes. Cool for 15 minutes.
To serve, slice the pastry crosswise between the braids. Serve warm or at room temperature.