The old saying, “Necessity is the mother of invention” is so true in the kitchen. A few years ago, Frances Rocha of Kahului needed to use up some salami and cream cheese. Since she also had apricot-pineapple jam, she mixed the jam into the cream cheese, spread it on the salami and voila! Her family and friends loved her invented pupu.
The combination works very well — the sweetness of the jam and the creaminess of the cheese complement the saltiness of the salami. You can use any jam you have on hand.
At a party, these small roll-ups are the perfect walk-by-and-pick-up pupu.
Sometimes Rocha adds chopped green onions or chives in the cheese mixture for color. At other times, she adds a bit of hot sauce.
At 89, Rocha still enjoys cooking for her husband, Leroy; children Frank, Toni, Diane and Lori; 10 grandchildren; and 10 great-grandchildren.
Her advice for cooking: “Play around with ingredients. Invent things.”
SALAMI CREAM CHEESE PUPU
- 4 ounces cream cheese
- 1 tablespoon apricot-pineapple jam (substitute pineapple, apricot, orange marmalade or any other jam)
- 4 ounces sliced salami (about 20 slices)
- Toothpicks
- Chopped green onions or chives for color, hot sauce for heat (optional)
Soften cream cheese at room temperature for at least an hour.
In a bowl, mix cream cheese with jam until blended evenly. Put about 1/2 teaspoon of the mixture in a line across the center of the salami. Roll salami and secure it with a toothpick.
Serve immediately or refrigerate until ready to eat. Makes about 20 rolled-up sticks.
Approximate nutritional information, per salami-cream cheese slice: 45 calories, 3.5 g fat, 2 g saturated fat, 10 mg cholesterol, 120 mg sodium, 1 g carbohydrate, no fiber, 1 g sugar, 2 g protein.
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
