Salami and Asparagus Filled Crepes with an Easy Orange Hollandaise Sauce

Today is National Orange and Lemons Day!  For those that observe, it's also Easter.  That makes this the perfect post-- a delicious salami and asparagus filled crepe with a ridiculously easy orange hollandaise sauce. 

Hollandaise is one of those things that many home chefs fear.  It's really not that hard.  Patience (and low heat!) is the key, and this version is even easier than the traditional method of placing a bowl over a pan of simmering water.  If you prefer that method, feel free to do that and simply substitute orange juice in place of the lemon juice.

The reason why I choose orange for this hollandaise was to bring out the Bolzano Salami.  The orange in the sauce pairs nicely with the fennel seed and the salt of the salami.  Once again, I'm featuring Bolzano's Fin Oh Kee Oh Na Fennel Seed Salami.  (If you missed the first recipe, make sure to go back and check out my Salami, Brussel Sprout, and Parmesan Galette. YUM!)

It was such a pleasure to be part of Bolzano Artisan Meat's Blogger Project!  I had a lot of fun working with this high quality product, and I can't wait to try more of their items!

Ingredients

• 2 whole eggs
• 1 cup milk
• 2/3 cup flour
• pinch of salt
• 1 ½ tsp vegetable oil
• Approx 1 pound asparagus, steamed or roasted
• 2-3 oz. Fin Oh Kee Oh Na Fennel Seed Salami, sliced
• Hollandaise Sauce (see below)

For the Hollandaise Sauce

• 2 egg yolks
• 1/4 cup water
• 1 tablespoon butter, melted
• 1 Tbsp orange juice
• Pinch of salt
• Paprika to garnish

Directions:

In a medium bowl, combine the 2 whole eggs, milk, flour, salt, and oil.  Using a mixer, blend on high until the batter is very smooth.  Cover the bowl and place in the refrigerator for 30 minutes to 1 hour.

After the batter has rested, heat an 8 inch frying pan on medium heat.  Lightly grease the pan with butter, and add ¼ cup of the batter to the pan.  Tilt the pan so that the batter evenly coats the entire surface.  Cook until the top is no longer liquid and you are able to turn the crepe over.  Once flipped, cook the crepe an additional 1 to 2 minutes.  Remove from pan and repeat until the batter is gone. Do not worry about keeping the crepes warm as you will be reheating them later.

Pre-heat oven to 350 degrees and begin assembling the crepes by placing 2 or 3 asparagus spears inside of each crepe.  Generously sprinkle some of the salami on the asparagus and roll up the crepe.  Repeat until crepes are gone.  Place rolled crepes in a baking dish, seam side down, and heat for approximately 10 minutes.

While the crepes are heating, make the Hollandaise Sauce.  In a medium sauce pan, whisk the egg yolks and water together. Stirring constantly, cook over medium-low or low heat, until the mixture has thickened.  You will know it is ready when it is thick enough to coat a spoon.  Be careful not to put the heat too high or the mixture will become lumpy.  Once the sauce has thickened, whisk in the melted butter, orange juice, and salt.   Remove from heat.

Pour the sauce over warm crepes and sprinkle with paprika. Serve immediately. 

Disclaimer: For the purpose of recipe development, I received free product in exchange for writing this post.  All opinions expressed above are my own.

 

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Salami, Brussel Sprout, and Parmesan Galette

One of the most fun things about food blogging is the connection established with local foodies.  It's exactly this type of connection that brought me to today's post! 

I think I was "Twitter trolling" when I stumbled on Lori over at Burp!  She has an amazing site that features lots of great recipes, Milwaukee-area business owners, food bloggers, and foodies.  Additionally, she and her husband are co-founders of #MKEfoodies.  If you're in the Milwaukee area, you need to check this out!  I swear, they do all the "cool stuff" after I move.... Gah!

Anway, a few months went by, and Lori reached out to me and asked if I'd be interested in participating in a Blogger Project with Bolzano Artisan Meats.  Of course I was interested!  --But first, I wanted to make sure that I would be doing it justice, so I went to their website, searched to make sure that their product was available outside of the Milwaukee-Metro area (since I'm in the Northwoods, you know!) and sure enough, you can get their product in lots of places throughout the great state!  Check out their "Product Locator" to see where you can buy this amazing salami!  For those outside of Wisconsin, you can have it shipped to you.

For my creations, I was given the Fin Oh Kee Oh Na™ Fennel Seed Salami.  Their website describes it like this:

"Our mildest salami with a light touch of freshly ground fennel seed on the finish that brings out the natural sweetness of the pork. Handcrafted from top quality local Berkshire pork from hogs raised without hormones or antibiotics."

I opened up the package, tasted a bit of the salami, and the first thing I wanted to do (besides eat the whole thing!) was to pair it with something simple so that the taste of the salami was featured in whatever dish I cooked up.  The fennel, combined with the sweetness of the salami, would pair perfectly with parmesan and a dash of red wine vinegar. 

Ingredients

• ½ pound fresh brussel sprouts, trimmed and washed
• 1 Tbsp olive oil
• 1 Tbsp red wine vinegar
• ½ cup parmesan cheese, shredded
• 1 sheet puff pastry, thawed
• 3 to 4 oz Fin Oh Kee Oh Na Fennel Seed Salami

Directions

Pre-heat oven to 400 degrees.

Slice the trimmed and washed brussel sprouts into strips.  Once sliced, toss the sprouts in a medium bowl with the oil.  In a large frying pan, cook the brussel sprouts over medium heat for a few minutes, stirring occasionally.  Add the red wine vinegar and stir.  Continue heating until the sprouts just start to turn brown.   Remove from heat and place the mixture back into a medium bowl.  Add the parmesan cheese and mix thoroughly.  Set aside.

Unfold the puff pastry sheet onto parchment paper and place on a baking sheet.  Using a sharp knife, carefully score a 1 inch border square all the way around the pastry sheet being careful not to pierce all the way through the dough.  Then, using a fork, lightly prick the center section of the sheet with small holes.

Place the sprout mixture on the puff pastry making sure to avoid the edges.  Sprinkle a generous amount of sliced salami on top.  Bake for approximately 15 minutes or until the puff pastry is golden.  Serve warm.

 

If you enjoyed this recipe, make sure that you stop back later this week for my next creation with Bolzano's Fin Oh Kee Oh Na Salami.  In the meantime, check out the other bloggers that are also participating in this event!

Rebecca from CakeWalk: featuring Pamploma Runner Chorizo with smoked paprika

Molly from Peanut Butter & Pickles: featuring RauchZwiebel Salami with smoked sea salt and onion

Sue from Little French Bakery: featuring Old School Salami with cracked black pepper

Melanie from From Fast Food to Fresh Food: featuring Fin Oh Kee Oh Na Salami with ground fennel seed

Anna from Tallgrass Kitchen: featuring Pig Red Salami made from heirloom Red Wattle pork

Disclaimer: I received free product in exchange for writing this post.  All opinions expressed above are my own.



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