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We. Die. For Celebrations (and baked salami)

November 10, 2011
If there is one thing these two co-bloggers have in common, it is that we like to party. Especially if we are throwing said fête and it is to not only celebrate Homecoming at our alma mater but, hello! Our blog’s second birthday, too! We cant believe Deux Maisons has been encouraging over-indulgences with everything from “light bite fare” to doodling up your maison to social media portal overload. Whew, it’s been a great two years.
Liz designed the invitation to meet Dallas with New York, the blog with Homecoming and it was nothing short of perfect! We were very lucky to have some of our best buds in town for the blog’s birthday Homecoming and just a little too excited to be back in the kitchen together (or just together, really).  We wanted to prepare some old favorites (ahem, DM baked brie…with truffle oil!) and play off of the blog’s name and color scheme (why aren’t you cute, Deux Maisons Black & White Cookies!).

And how could we not throw in a little silly? The pièce de résistance on the menu was, in fact, Rachel Zoe’s Baked Salami.  If you caught the season finale of the Rachel Zoe Project on Bravo and screamed every time they said the secret word “salami,” then you would have loved this menu addition. While not the most attractive “light bite” we’ve made for this blog, it was a hit (especially with those who saw the episode) and quite tasty. And hilarious. I mean, may-jour.
Thank you to everyone who helped us celebrate our two year blog birthday! Maybe RZ will make a cameo next year. We’ll try to work that social media angle.  Cheers!
RZ Baked Salami
Rachel Zoe’s Family Recipe adapted from Epicurious
1 large soft salami (We used 2 Hebrew National Salamis that were about 6″ each)
1/2  cup sweet & spicy mustard (there are lots of brands and variations of honey mustard, but we liked some heat in ours)
3/4 cup apricot or  peach jam (we used jalapeno peach)
Preheat oven to 350˙
In a small bowl, combine mustard and jam. Place salami  on a cookie sheet or baking dish. (Hint: Spray  with non-stick spray for easier clean-up.) Make multiple  slits in the top of the  salami, cutting about 3/4 of the way through. We made lots so that the slices would be narrow. This will let the fat drip out and marinade drip in during baking. Brush  mustard mixture onto salami, making sure to get some in between the slices. Bake for 1.5 hours, basting every 30 minutes.
Slice and serve warm, crackers optional.

2 Comments leave one →
  1. securesignings permalink
    January 24, 2012 4:55 pm

    THANK YOU THANK YOU THANK YOU!!!!!!!!!!!!!!!!!!!
    I have been dying for this recipe.


  1. Rachel Zoe’s Crack Salami. | FOOD BY BETSY

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