Yummy edible gifts: Chocolate-hazelnut salami, vanilla bean syrup, and seasoned salts

Claire Tansey makes gifting food easy!

Whether you need a party favour or a hostess gift, Chatelaine‘s Claire Tansey shares three easy recipes to cook up as delicious presents.

Chocolate-hazelnut salami

Prep time: 30 minutes
Total cooking time: 6 hours, 30 minutes
Serves: 24
Per serving: 337 calories, 4 g protein, 24 g carbs, 25 g fat, 4 g fibre, 28 mg sodium. Excellent source of iron.

Ingredients:

  • 1/2 cup hazelnuts
  • 1/2 cup slivered almonds
  • 2 170g packages of good-quality dark chocolate, coarsely chopped
  • 1/3 cup unsalted butter
  • 2 tbsp 35% cream
  • 3 tbsp hazelnut liqueur or amaretto
  • 1 tsp vanilla
  • 1 cup coarsely crumbled gluten-free amaretti cookies
  • 1/2 cup icing sugar

Method:

Preheat oven to 400 °F. Place hazelnuts on a rimmed baking sheet and toast in centre of oven for 5 minutes, then transfer to a tea towel. Rub hazelnuts until most of skin flakes off.

Place almonds on same baking sheet. Toast in the centre of oven until golden, for 3 to 4 minutes.

Combine chocolate with butter and cream in a microwave-safe medium bowl. Microwave on high, stirring halfway through, for 2 minutes.

Stir until smooth. Stir in liqueur and vanilla. Stir in amaretti cookies, almonds and hazelnuts until well coated.

Refrigerate until chocolate starts to firm up, for about 1 hour.

Lay 2 large pieces of plastic wrap side-by-side on the counter. Divide semi-firm chocolate mixture in half and scrape each portion onto centre of a plastic sheet.

Shape each into an 8-inch long log, and about 1 1/2-inch thick. Wrap tightly with plastic, and twist the ends. Then roll back and forth until sides are smooth.

Refrigerate until chocolate is just firm, for about 1 hour. Roll logs back and forth again. Refrigerate until very firm, 4 hours or preferably overnight.

Pour icing sugar onto a baking sheet. Remove plastic wrap from logs, then roll the logs in sugar. Brush off excess sugar using a pastry brush.

Let the chocolate salami come to room temperature before cutting 1/2-inch slices with a serrated knife.

Tip: Once chocolate is firm and has been rolled in icing sugar, it can be kept wrapped with plastic at room temperature, for up to 3 weeks.

 

Vanilla bean syrup

Prep time: 5 minutes
Total time: 15 minutes 
Makes: 1 1/4 cups
Per tbsp: 40 calories, 10 g carbs

Ingredients:

  • 1 vanilla bean
  • 1 cup granulated sugar
  • 1 cup water

Method:

Use a sharp paring knife to slice the vanilla bean in half length-wise. Scrape out vanilla seeds.

Combine sugar with water, vanilla seeds and bean in a small saucepan. Boil, then reduce heat to medium. Gently boil for 5 minutes. Pour mixture into a glass jar.

Keep vanilla bean in the syrup. Syrup keeps well for up to 2 months in the fridge.

 

oct14-ediblegifts23 seasoned salts

Lemon salt

Prep time: 5 minutes
Total time: 10 minutes
Makes: 1/2 cup
Per 1/2 tsp: 262 mg sodium

Ingredients:

  • 1/4 cup lemon zest
  • 1/4 cup flaky sea salt, such as Maldon

Method:

Heat a small non-stick pan over medium. Add lemon zest, stirring constantly with a spatula until dry, for about 3 minutes. Let it cool for about 3 minutes.

Combine with salt in a small jar. Cover with lid and shake until combined.

Keeps well in an airtight container at room temperature for up to 1 month.

 

Smoked chili salt

Prep time: 5 minutes
Total time: 10 minutes
Makes: Scant 1/3 cup
Per 1/2 tsp: 394 mg sodium

Ingredients:

  • 1/4 cup flaky sea salt, such as Maldon
  • 2 tsp hot red chili flakes
  • 1 tsp smoked paprika

Method:

Combine salt with chili flakes and smoked paprika in a small jar. Cover with lid and shake until combined.

Keeps well in an airtight container at room temperature for up to 1 month.

 

Herbes de provence salt

Prep time: 5 minutes
Total time: 5 minutes
Makes: 1/3 cup
Per 1/2 tsp: 295 mg sodium

Ingredients:

  • 3 tbsp flaky sea salt, such as Maldon
  • 1 tbsp dried lavender
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary, crumbled

Method:

Combine salt with lavender, thyme and rosemary in a small jar. Cover with lid and shake until combined.

Keeps well in an airtight container at room temperature for up to 1 month.