| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Salami; (whatever size you want. Just make extra sauce if it is large.) |
| 2 |
tb |
Apricot or peach preserves |
| 1 |
tb |
Regular yellow mustard |
| 1 |
tb |
Honey mustard |
| 1 |
tb |
Dijon mustard |
INSTRUCTIONS
SAUCE OF BASTING & DIPPING
Score salami, end to end, in several places to allow fat to drain while
cooking. Foil line a shallow baking dish and place salami in it. Cover with
sauce (just mix ingredients no baking) and bake in 350 oven until charred
on all sides (between 45 min. to an hour typically). Continually baste and
turn throughout cooking to ensure even charring.
Once done, cut into bite-size chunks and serve with dipping sauce (I
usually make two servings of sauce - one to baste and one to dip) and
toothpicks.
Posted to JEWISH-FOOD digest Volume 98 #008 by lisamontag@juno.com (Lisa
Montag) on Jan 5, 1998
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“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”