Happy Salami Season!!!! It’s that time of the year when I go all salamied out because Purim, and it’s been a Busy In Brooklyn tradition for years now!
It all started with this thing I read about salami being hung like the evil haman in the Purim story and a tradition was born to trash up salami every which way in true Purim spirit.
Unless you live under a rock, you’ve definitely heard of my viral DRUNKEN HASSELBACK SALAMI that’s become a staple in Jewish homes and deli counters worldwide, and the ever popular SALAMI BABKA that made waves in recent years.
I’m always dreaming up new salami ideas, and this year I took inspiration from Chef Erick Vargas Bromberg (@evb_nyc), formerly of one of my favorite kosher restaurants of all time, Boru Boru.
Erick served up salami nduja at his most recent job at Gruit (he has since left) and I was intrigued! Nduja (pronounce en-doo-ya) is a spreadable sausage, traditionally made with the nonkosher meat (if you know what I mean!) and calabrian chilies, but Eric used salami and gochujang (Korean chili paste), layered with smoked navel fat. I’m not usually a pâté person but it was GOOD and it made me see salami in a whole new light!
It ain’t easy doing something new and exciting with salami every year so I was grateful for the inspo! I made my own version which is not too spicy, a bit smoky, salty and all around deeeelicious.
I recommend serving with crusty bread, crackers, lots of pickles and plenty of wine, of course. Happy Purim!!
14oz. Abeles & Heymann salami, roughy chopped
1/3 cup sundried tomatoes packed in oil
2 tbsp oil from the jar of sundried tomatoes
1 tbsp smoked paprika
1 tbsp miso paste
2 tbsp chili garlic sauce (such as Huy Fong) or sriracha, to taste
Add all ingredients to the bowl of a food processor and blend until smooth and creamy. Store in the refrigerator in an airtight container for up to 2 weeks.
OK I can’t remember the last time I’ve been so excited about a recipe!!! Salami time AKA Purim, AKA the Busy In Brooklyn yearly salami tradition is here and YAYYYYYY!!
I love that the young girl who used to throw her weekly salami sandwiches down the incinerator chute is now known for her salami trash-ups! My friend recently said to me, “You know Chanie, no one is every going to look at salami without thinking of you”, and I’m OK with it. In fact I’m all over it. Because becoming known for a particular ingredient means I’m doing a good job as a blogger and that my friends, is my jam (also job, but yes, jam!).
So… why in the world am I so excited? Well I’ll tell you. If you’re not well versed in French pastry, you might not be familiar with the classic dessert, TARTE TATIN, an upside-down pastry in which fruit is caramelized in butter and sugar as it bakes under a blanket of puff pastry. Fancy pastry chef’s make their own, but most recipes call for the store-bought variety which means only one thing – QUICK & EASY.
But still, WHY am I so excited??? Well traditional tarte tatin uses fruit as it’s base, and you even might find some unique recipes for vegetable-based tarts, but you have never found a SALAMI tarte tatin and I, my friends, think it’s pretty genius. And I’m a pretty hard sell.
Whats more than the salami is the bourbon caramel that the salami bathes in as it cooks down. Yes, you got that right. Bourbon. Caramel. And although I abhor margarine, there was no winning here because coconut oil + salami is a no go, so I caved. And I’m ok with it. I mean the puff pastry is virtually all margarine anyway, so whats another few tablespoons, amiright?
It’s hard to keep up with myself with this salami thing and I was worried about how I’d one-up my previous recipes. The now infamous drunken hasselback salami is sold at virtually every kosher deli stand, and salami babka has made it around the world, so coming up with something new was quite daunting. But I’d said I hashtag #nailedit on this one.
I’m also crushing on the photos of this recipe, which is why I’m doing a lot of salami rambling aka filler content :) But in case you’re still scratching your head on this whole salami thing – it’s a BUSY IN BROOKLYN Purim tradition that I started a couple of years ago on the blog, after reading about a custom to eat salami on Purim, since it’s hung, like HAMAN. Cute, right??
I hope you love this recipe as much as I do! Happy almost-Purim!
Salami Tarte Tatin
1-2 14oz. Abeles & Heymann salamis, sliced 1/4″ thick
1/2 stick margarine
1/2 cup brown sugar
1/4 cup bourbon
1/2 tsp salt
1 sheet puff pastry sheet, thawed in the refrigerator
whole grain mustard, for serving
Remove the puff pastry from the fridge and roll it out to the same width as you skillet. Using a knife, trim the puff pastry into a round shape to roughly fit the size of your skillet. Return to the fridge.
Preheat oven to 375 degrees.
In a cast iron (or oven-safe) skillet, melt the margarine and brown sugar, whisking as it cooks so the mixture combines into a caramel. Add the salt and bourbon and continue stirring until the mixture is thick and bubbly. Add the salami slices, overlapping them slightly to form a pattern (you may need more or less depending on the size of your pan and how you lay them out). Cover the salami with the puff pastry and tuck in the sides, if needed, with a spatula.
Transfer the tarte to the oven and bake for 35 minutes, until the puff pastry is puffed and golden.
Place a large plate over the skillet and flip it over.
Serve warm with mustard.
NOTE: this pastry is best served fresh as the dough can get soggy from the syrup as it it sits.
VARIATION: for a sweet and spicy caramel, add a spoonful of mustard to the caramel.
I…I…I…don’t even know what to say…. but BREAKING THE INTERNET comes to mind!! Move over Kim Kardashian because I’ve got Salami Babka in the house!!
I don’t know how I’ve held it in for this long – this gorgeous savory babka has been eating away at me (or have I been eating away at it?) ever since I conceived of it months ago… I wanted to shout it from the rooftops the second this baby came out of the oven, but it was not to be, because, as you know, I save all my SALAMI revelations for Purim! Yes, Purim. The holiday of booze, dress-up, and here at Busy In Brooklyn, SALAMI.
My salami hacks have been making their mark each year for the holiday, and I think I might have finally outdone my drunken hasselback salami, because, lets face it – ain’t nothin better than bread – and when you fill that bread with the sweet and savory fillings of apricot jam, mustard, brown sugar and salami – well…. you basically BREAK. THE. INTERNET.
Babka has been all the rage this year, from the famous Bread’s bakery babka (who’s recipe was recently made public in the Baking Breads cookbook) to the spreads in The New York Times, Bon Appetit Magazine, and all that other stuff. I have to admit that I have never made true, authentic babka (with buttery brioche dough), although I often fill my leftover challah with gooey chocolate spread, twist it up and call it a day.
I’ve had savory babka on my mind for a while now, and I was kind of surprised that I haven’t seen too many savory variations on the net. Especially since turning traditional sweets into savory adaptations is kind of a thing right now. My biggest obstacle with a salami babka was the brioche dough. The good stuff is loaded with butter and I just couldn’t stand the thought of using all that margarine (the rules of kosher forbid me from eating milk with meat, so no butter and salami together). And yes I realize that’s ironic since this thing is loaded with salami (insert facepalm emoji here!)
I considered going with a challah dough, but I finally decided I would make this super easy for everyone and just use pizza dough. Of course you can use any dough you choose, and even go crazy with the deli you stuff it with. Don’t worry about all of the mess – the little bits of salami that poke out of the bread and get all crispy and caramelized are my favorite part of this recipe!
Now if you’ve missed my whole salami situation – the reason for my yearly Purim salami postings are due to a little nugget of information that I read a couple of years back. I don’t know if it was true, or it was all a Purim joke – but it made mention of the fact that some people have a tradition to eat salami on Purim since it is hung, like Haman. I thought it was the coolest food custom I had ever read, so I adopted it. The part that you don’t know though, is that that was a huge deal for me! Why? read on.
So growing up, my mom would make salami sandwiches every Friday afternoon for lunch for my siblings and I. She’d send us outside to the courtyard of our building to eat them, so we wouldn’t make a mess inside the house before Shabbat. Little did she know, we all hated those little hard white pieces inside the salami (I’m pretty sure they were solid fat!), so one by one, we all chucked our salami sandwiches down the incinerator chute – every. single. week. My poor mom thought we were eating lunch and little did she know!
From thereon out, I never looked at salami again. For years. Until I got married and the only thing my husband knew how to cook from his Yeshiva days was salami and eggs. I always swore I’d never try it, until one day, he convinced me, and the rest is history! I learned that cooking out the salami fat leaves you with a super crispy, tasty bits of heaven that are so perfect for trashing up in fun ways!
Just. Like. This. Lets get hangin’!
1 lb. pizza*, challah or brioche dough
1/3 cup apricot jam
2 tbsp deli mustard
2 tbsp brown sugar
7 oz. Abeles & Heymann salami, thinly sliced
2 tbsp everything bagel spice
Preheat oven to 350 degrees. Flour your work surface and roll the dough out to about 11″ x 16″. Melt your apricot jam in the microwave or in a small saucepan and brush over the dough. Squeeze some mustard over the jam and sprinkle with brown sugar. Spread the salami slices out in one layer and starting from the long end, roll up jelly-roll-style. Slice the roll in half down the center, and gently twist the two strips around each other. Don’t worry if some of the salami falls out, or if pieces stick out of the dough, just try to keep the layers from falling apart. Place the salami babka into a greased loaf pan and sprinkle with everything bagel spice. If any of the salami fell out, just tuck it into the sides of the pan.
Bake the babka until golden, about 35-45 minutes. Remove from the loaf pan and slice. Serve warm, with mustard for dipping.
NOTE: I know this recipe seems messy but the idea is to have some of the salami piece sticking out of the dough so that they get crispy and caramelized, while other pieces stay moist on the inside. The thinner you slice the salami, the more your babka will hold together, so try to slice as thinly as you can.
VARIATION: Try this recipe with kosher bacon, or other deli meats like turkey and/or pastrami.
*of course I used store-bought pizza dough because I’m about the 1-2-3!