Recipe Index: Chef Mindy Segal

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Pleasant Ridge Reserve Wrapped in Brioche with Hard Salami,
Sweet Pepper and Celery Root Slaw, Mustard Vinaigrette

 

Makes 24 Portions

Ingredients:

For the Sponge:

¾ cup warm milk
2 tablespoons dry yeast
3 eggs
3 ½ cups flour, divided

For the Brioche:

2 1/2 lb flour
1 ¼ cups sugar
2 tablespoons salt
10 eggs
2 oz honey
1 lb butter, softened
24 oz (1 1/2 lb) Wisconsin Pleasant Ridge Reserve cheese, cut in 1-oz portions 

For the Slaw:

6 oz hard salami, julienned
1 medium sweet pepper (cubanella, banana), sliced
1 medium celery root, shredded
4  roasted red peppers marinated in olive oil, chopped
½ cup chopped fresh Italian parsley 

For the Vinaigrette:

2 tablespoons whole grain mustard
1/2  tablespoon honey
2 tablespoons red wine vinegar
2 cups olive oil
Salt and pepper to taste 

Preparation:

Sponge:

In large bowl, whisk together milk, yeast, and 1 ½ cups of the flour. Cover the mixture with remaing 2 cups flour and let stand for about 20 minutes in a warm place.  Incorporate flour with mixer dough hook.  (The dough will be stiff.)

Brioche:

In large mixing bowl with dough hook, combine 2 ½ lb flour, the sugar and salt. Beat on medium speed. Add 10 eggs, the sponge and honey. Beat on medium speed until mixed. Beat an additional 2 minutes. Slowly add butter, mixing well after each addition. Place dough in another bowl; cover with plastic wrap. Let rise until double. Punch down with fist until all air is released. Cover again; place in cooler and let rise overnight.

Slaw:

In large bowl, mix salami, sweet pepper, celery root, marinated peppers and parsley. In medium bowl, whisk together the mustard, vinegar and 1/2 tablespoon honey. Slowly whisk in the olive oil. Season with salt and pepper. Toss with the salami mixture.

Final Preparation:

Heat oven to 325 degrees F. Place dough on floured surface. Roll out to ¼-inch thickness. Cut dough into 24 6x6-inch squares. Place a cube of cheese in center of dough squares. In small bowl, mix remaining egg with 1 tablespoon water. Brush dough with egg wash and fold corners to meet at center, making sure the cheese is completely covered and brioche is sealed. Place on greased baking sheets. Bake 20 to 25 minutes, or until outside is golden brown and soft to the touch.

Place warm brioche on plate. Spoon slaw on the side.