The spread was incredible as always… and there was so much! We barely had enough room on the table for it all but we managed. My only regret was not getting a picture of everything. I was busy helping guests in my kitchen with final touches and greeting guests as they arrived that I didn’t get a chance to take pictures of all of the contributions to tonight’s dinner. Regardless, I do have quite a few recipes to share of dishes that graced our table. If you’re ever planning a Tapas party, these recipes will certainly represent Spanish cuisine. Overall, it was a fun night and everything made paired perfectly with the various sangrias I prepared.
To join in the fun, my fellow bloggers have submitted Tapas and Sangria recipes. As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event’s winner is Melissa of Mrs. Sac’s Purple Kitchen! Melissa will be receiving a Spanish Tapas cookbook. Congratulations Melissa and thanks to all that participated in the blogging event! Read on to check out the recipes submitted by my fellow bloggers and pictures of my Tapas event…
Tarta de Santiago (Galician Almond Tart)
shared at the event by Harv
(adapted from Delicioso! The Regional Cooking of Spain by Penelope Casas)
1 small eggplant
1 red bell pepper
1 green bell pepper
1 onion, skin removed
2 tbsp olive oil
juice of one lemon
1 1/2 tsp chopped fresh thyme
Flat-leaf parsley, for garnish
In a hot oven (450-500 F), roast the eggplant, bell peppers and onion (in a roasting pan) for about 10 minutes on each side, or until skin is blackened in places.
Let cool, then remove the skin and seeds from the eggplant and peppers.
Slice the onion, peppers, and eggplant into thin 1″-long strips.
Transfer to a bowl, and toss with olive oil, lemon juice, and thyme.
Season to taste with salt and pepper.
Slice the zucchini into thin slices.
submitted by Cara of Cara’s Cravings
from Boston, MA
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
juice from ~ 4 limes
juice from 2 lemons
1 cup minced red onion
1 jalapeno pepper, minced
1 cup chopped cilantro
1 cucumber, seeded, peeled, and diced
Cook the shrimp in boiling salted water for about 2 minutes (be careful not to overcook).
Remove to an ice bath to stop the cooking.
Drain the shrimp and roughly chop into smaller pieces.
Combine with lime and lemon juice and refrigerate for about 30-60 minutes.
Before serving, toss with remaining ingredients.
To make wonton cups, spray a muffin tin with nonstick cooking spray.
Press a wonton wrapper into each muffin cup, and lightly spray with olive oil.
Bake at 350 for about 5-7 minutes, until crispy.
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry redwine
1 cup orange juice
1. Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for
2 hours to develop the flavors.
2. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.