Difficulty: Medium - experience needed
Serves: 2 12-inch logs
Dietary guidance: v v d
4 ounces whole skinned almonds
4 ounces walnuts
1 Cup cooked millet
Peel of 1 small orange, finely minced (about 1 Tbl)
Safflower or canola oil (for oiling the blades)
4 ounces dried currants
4 ounces pitted dates
4 ounces raisins
4 ounces dried apricots
1 Tbl cognac
In the bowl of a food processor, chop together the almonds and walnuts until fine.
Transfer the contents to a large bowl and mix with the cooked millet and orange peel.
Oil the blades of the food processor with a bland oil such as safflower or canola oil and add all the dried fruits.
Process until the fruits are very fine.
Then add the cognac and the millet-nut mixture and process again until well mixed and the mass starts to form a ball.
Oil your hands well and divide the mixture into two parts.
Lay half on a waxed paper that has been placed on a work surface and roll and press it into a log shape 12 inches long by 1 inch in diameter.
Repeat the process with the remaining mixture.
Wrap each log tightly in plastic wrap and keep it at room temperature for 3 days to let the flavors blend.
Slice the log into 1/2 inch slices using an oiled knife.
The logs will keep for several months, wrapped tightly in the fridge.