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Issue 382: Stacked Pastrami Rollups

Rivky Kleiman

This showstopping appetizer is huge in flavor and presentation, yet simple to prepare

Wednesday, March 01, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

Here is an absolutely showstopping appetizer that is huge in flavor and presentation, yet simple to prepare. Always a winning combination!

INGREDIENTS

SERVES 12

  • 12 thin slices pastrami
  • 3 6-inch (15-cm) round wraps, sliced into 8 like a pizza pie, and each wedge sliced in half
  • ¼ cup sweet and sour duck sauce
  • 1/8 cup yellow mustard

Balsamic Glaze
  • ¼ cup raspberry jam
  • ¼ cup honey
  • a little less than ¼ cup balsamic vinegar
  • a little less than ¼ cup ketchup
PREPARATION

Preheat oven to 350°F (180°C). Prepare a baking sheet and line it with baking paper. Spray the baking paper with cooking spray. Lay the wrap wedges on the sprayed paper. In a small cup or bowl mix the duck sauce and yellow mustard. Brush each wedge generously with the mixture. Bake 10–12 minutes. Remove from oven and set aside to cool.
Combine raspberry jam, honey, balsamic vinegar, and ketchup in a 1-quart saucepan for the glaze. Bring to a boil over a medium heat, stirring until mixture is smooth. Remove from heat.
Slice the 12 pastrami slices in half lengthwise, so you have 24 slices, each about 6 inches (15 cm) long. Roll each slice and place seam-side down in an 8-inch square disposable pan or baking dish. Pour balsamic glaze over pastrami rollups. Bake 20–30 minutes.
To assemble, place a baked wrap wedge in the center of your appetizer plate. Place a pastrami rollup on top. Repeat layering. Top with a wrap wedge.

Note These wedges freeze beautifully and can be frozen up to a month. They’re so tasty you can prepare the entire package and use the extra wedges to serve as a snack, together with liver and eggs, or along with your soup.

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