Thanksgiving Suggestions

It’s the season of food-filled holidays which are my favorite type of celebration!   At our house, we’re planning to treat the relatives to new flavors alongside our traditional family recipes.   We think the best way to do this is to serve a few Spanish tapas while the turkey is roasting.   Here are some easy and delicious recipes from The Spanish Table cookbook if you’re looking for new dishes for the holiday table:

 

BLACK OLIVE-FIG TAPENADE

Spain is a land of figs and olives.  Marrying them in this tapenade creates a savory-sweet spread that can be served as a tapa with wine, sherry or port.

½ teaspoon                  Minced Garlic

⅛ teaspoon                  Coarse Sea salt

1 cup                           Dried Figs, chopped

½ cup                          Olivada  (from a jar, or prepared at home*)

2 tablespoons               Lemon juice

¼ cup                          Extra Virgin Olive Oil

¼ cup                          Minced parsley

Crush the garlic and salt, then the figs with a mortar and pestle then slowly add olivada.

Thin with lemon juice and Extra Virgin Olive Oil then stir in parsley.    Or mix ingredients in a food processor, pulsing until blended.

*OLIVADA

This simple puree of black olive meat captures the richness of tree ripened black olives.  If time is short, it is faster to buy this in a jar.  The Spanish Table sells several versions using empeltre or arbequina olives and even green olives, from both Spain and Portugal.  But here are the ingredients if you are in a do-it-yourself mood:

1 cup                           Pitted black or green olives

2 tablespoons               Extra Virgin Olive Oil

pinch                           Coarse Sea salt

Crush together with a mortar and pestle or put in food processor and pulse gently until blended.

VARIATION: To make olivada into a classic tapenade, add capers and anchovies.

ARTICHOKE HEART AND MANCHEGO CHEESE SPREAD

The artichoke hearts of Navarra are the world’s most flavorful and Manchego, the sheep cheese of La Mancha, is Spain’s most popular.

¼ cup                          Extra Virgin Olive Oil

1 teaspoon                   Chopped garlic

1 jar (1½ pounds           Artichoke hearts in water

2 tablespoons               Lemon juice

½ cup                          Grated Manchego cheese

¼ cup                          Minced parsley

Sauté garlic in olive oil until soft then put all ingredients in food processor and process until blended.    Serve with sliced baguette or crackers.

PRAWNS AND LINGUIÇA SKEWERS

Makes 6 skewers

1 pound            Large prawns (18-25 count)

½ pound           Linguiça cut into ¼ inch thick slices.

Skewer the prawns, each with a Linguiça slice skewered from the side, so the prawn curls around the coin-like slice.    Cook over the hot grill, letting the fatty juices from the Linguiça bathe the prawns.

For the chocolate lovers in the family, pick up one of our new Delaviuda Chocolate Truffle Assortment, or Praline of Three Chocolates, Torta of Chocolate with Almonds…. we have over 20 new and tempting packages of holiday Chocolates.

Travel to Spain with a wine importer! Discover Spain; A Gourmet Wine Tour May 8-16, 2011 From Barcelona to Priorat, Zaragoza, Basque Country, Valladolid, Toro, Toledo &  Madrid.  Includes hotel stays from Sunday May 8th-Sunday May 15th; ALL breakfasts, lunches & dinners in the finest restaurants of each region; first class private tour bus featuring a private driver; travelers Insurance while on the bus;  and visits to the wineries; wine tasting & tapas.  Price:  $3800.00, not including air fare.   Please send us an e-mail to register or for more information.


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