Edible Michiana Holiday 2022

Ashley Swartzendruber is Edible Michiana ’s recipe editor, stylist and photographer based in Goshen, Indiana. She can be found cooking, eating and photographing local food in her home or exploring Michiana with her family. You can find more of her photos, styling and motherhood musings on her Instagram@mywildhaven. interchangeable for recipes that don’t call for a leavening agent. Bittersweet chocolate, semi-sweet chocolate and milk chocolate can be used interchangeably based on the level of intensity and sweetness you’d prefer. You’ll find them in bar or chip form. Chips have added stabilizers to help them keep their shape when baked, so keep that in mind when you want your chocolate to melt easily. Unsweetened chocolate, also known as “baking chocolate,” melts quickly, has no added sugar or flavors and is intended for baking only. It’s not a good choice for eating straight out of the pantry. Storing : Chocolate easily absorbs odors, so it’s best to store it in an airtight container in a cool, dark, dry place. If properly stored, darker chocolates will keep for close to two years, while milk chocolate will keep for one year. Unopened cocoa powder has an even longer shelf life, at around two to three years, although the flavor might weaken over time. Opened cocoa powder should be consumed within a year. Avoid storing chocolate in the refrigerator or freezer because the humidity and moisture can affect the appearance and the chocolate is more likely to absorb unpleasant odors. Pairing: Alliums, allspice, apples, avocados, basil, beans, beef, beer, beets, berries, butter, cardamom, carrots, celery, cheese, chicken, chilis, cilantro, cinnamon, cloves, coconut, coffee, corn, cumin, eggs, fennel, fish, ginger, grapefruit, honey, lemon, lime, liquor, mango, matcha, milk, mint, mushrooms, mustard, nuts, olives, orange, oregano, peppers, pineapple, pork, potatoes, rice, rosemary, sage, salt, sesame, spinach, squash, sugar, sweet potatoes, tea, thyme, tomatillos, tomatoes, turkey, vanilla, wheat, wine

Chocolate Salami

Serves 8–10 Sometimes called chocolate sausage, this make-ahead, no-bake dessert is perfect for the holidays. It originated in Europe, where it exists in too many variations to count. The main ingredients are cocoa powder, butter and sugar, with leftover tea biscuits emulating the specks of fat in a roll of salami. These ingredients were the most readily available during the Soviet era and prevented housewives from wasting the precious commodities. You can replace the pistachios with other nuts, and the coffee with milk, port wine or spiced rum. The possibilities are endless with this traditional treat. ½ cup unsalted butter, room temperature 1 cup plus 1 tablespoon powdered sugar, divided cup unsweetened cocoa powder ½ teaspoon salt 1¼ cups chopped tea cookies/biscuits ¼ cup pistachios 3 tablespoons brewed coffee, espresso or instant, cooled ½ teaspoon vanilla extract

Beat the butter and 1 cup powdered sugar with an electric mixer until fluffy and combined, about 5 minutes. Add the cocoa powder and salt and beat on low for 1 to 2 minutes or until fully combined. Add the chopped cookies, pistachios, coffee and vanilla and beat on low until just combined. Lay down a piece of plastic wrap or parchment paper that is 24 inches long. Dump the cookie dough in the middle and roughly form into a 12-inch-long log shape. Begin rolling the plastic wrap or paper over the dough and keep rolling until it is completely sealed. Twist and tighten the two ends so that the dough looks like a roll of sausage. Place clips or twist ties on the ends to keep it tightly bound. Place in the refrigerator for 3 to 4 hours to set completely. When time to serve, sprinkle the remaining 1 tablespoon of powdered sugar on the outside of the log. Slice and serve immediately. The log can be stored in the refrigerator for a week and in the freezer for a few weeks—just make sure to let it warm up slightly before slicing if it’s been in the freezer.

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