Recipes

Decadent Honey Bourbon Hot Chocolate

Decadent Honey Bourbon Hot Chocolate

Indulge in the ultimate winter treat with this luxurious Honey Bourbon Hot Chocolate. Elevate the experience by using honey bourbon for a delightful twist, making it a perfect addition to your Christmas festivities. For an extra touch of goodness, consider adding whipped cream and a hint of baking soda.
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Equipment

  • large saucepan

Ingredients

Yields: 4 servings / Preparation Time: 15 minutes

  • Baking soda and whipped cream as desired (optional)
  • 2 teaspoons vanilla extract
  • ¼ cup bourbon
  • 2 tablespoons honey
  • 8 tablespoons chopped bittersweet chocolate
  • 4 cups whole milk

Instructions

  • In a large saucepan, heat the milk over medium flame until bubbles form around the edges of the pan.
  • Remove from heat and stir in honey and chopped chocolate until fully melted.
  • Return the mixture to a low flame and heat it through.
  • Once off the heat, stir in vanilla extract and bourbon for a delightful flavor infusion.
  • Top off each serving with whipped cream and, if desired, dust with cocoa for an extra layer of indulgence.

Notes & Wine Advice

Savor the richness of this Decadent Honey Bourbon Hot Chocolate with friends and family during the Christmas season, and let the warmth of the flavors create lasting memories.
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Course; Alcohol / Hot drinks

Warm Spiced Cider Delight

Warm Spiced Cider Delight

Share the joy of the holiday season by gifting this delightful Hot Butter Cider Mix to your guests. The enchanting blend of spices and the rich buttery flavor make it a perfect beverage for your Christmas party.
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Ingredients

Instructions

  • In a mixing bowl, blend softened butter and brown sugar until thoroughly combined.
  • Add in the ground spices and honey, beating the mixture until well incorporated.
  • Transfer the delightful blend into an airtight jar or container, and store it in the freezer for up to 2 weeks.
  • To Prepare the Hot Spiced Cider:
  • Take a mug and mix in ½ teaspoon of the prepared cider mix.
  • Pour in hot apple cider and add brandy, if desired.

Notes & Wine Advice

Serve this Warm Spiced Cider Delight to your guests, and let the comforting flavors of the season warm their hearts.
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Course; Alcohol / Hot drinks

Marinated Fresh Anchovies

Marinated Fresh Anchovies

Boquerones en Vinagre
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Ingredients

Instructions

  • Clean the anchovies by placing them in a strainer and rinsing them under cold water until the water runs clear.
  • Remove the spines and divide them into fillets.
  • Let the fillets dry on paper towels.
  • In a flat-bottom bowl, combine white wine vinegar and salt.
  • Add the anchovies, folding them to coat evenly.
  • Cover the bowl and let the anchovies marinate in the refrigerator for at least 6 hours, up to overnight.
  • Drain the marinated anchovies and arrange them in layers on a platter.
  • Sprinkle finely chopped garlic and parsley over the anchovies, and season with salt.
  • Pour extra-virgin olive oil over the anchovies, ensuring that the oil penetrates to the bottom layer.

Notes & Wine Advice

Serve the marinated fresh anchovies cold or at room temperature. Enjoy this classic and refreshing Spanish tapa!
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Course; Fish / Side Dish
Cuisine; European / Spain

Pickled Fresh Sardines

Pickled Fresh Sardines

Sardinas en Escabeche
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Ingredients

Instructions

  • Clean the sardines by removing the heads and bones.
  • Rinse them well, pat them dry, and dust with flour.
  • In a small skillet over medium heat, heat olive oil and cook the sardines until golden on all sides.
  • Transfer the sardines to paper towels to dry, reserving the oil.
  • Finally, transfer the sardines to an earthenware casserole dish or Dutch oven.
  • In the same skillet with the reserved oil over medium heat, cook the sliced onion and garlic until the garlic turns golden.
  • Add lemon peel, peppercorns, and bay leaves, then remove from heat.
  • Transfer this mixture to a small saucepan, and stir in vinegar, salt, and water.
  • Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for about 5 minutes.
  • Pour the mixture over the sardines in the casserole dish.
  • Let it cool, and then refrigerate until 30 minutes before serving.

Notes & Wine Advice

Discard the bay leaves. If using an earthenware dish, serve at room temperature, or transfer to a platter. Enjoy your pickled fresh sardines!
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Course; Fish / Side Dish
Cuisine; European / Spain

Tuna-Stuffed Baby Pickles

Tuna-Stuffed Baby Pickles

PEPINILLO RELLENO
For those with a taste for the unique, Tuna-Stuffed Baby Pickles offer a delightful combination of flavors in a popular Spanish tapa. This recipe can be easily scaled up for larger gatherings.
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Ingredients

MAKES 2 TAPAS of 1 SERVING

Instructions

  • In a small bowl, combine the tuna, a pinch of salt, and a dash of freshly ground black pepper.
  • Cut a lengthwise slit in each baby pickle without slicing all the way through.
  • Fill each pickle with the seasoned tuna mixture.
  • Sprinkle finely chopped onion over the tuna-filled pickles.
  • Top each pickle with a pimiento-stuffed green olive, securing the ingredients with a toothpick.
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Course; Fish / Side Dish
Cuisine; European / Spain

Butter Beans in Caper Vinaigrette

Butter Beans in Caper Vinaigrette

JUDIONES EN VINAGRETA DE ALCAPARRAS
This summer salad, featuring butter beans, smoked salmon, and trout in a caper vinaigrette, is a refreshing delight. If you can find judiones or pochas, the large broad beans from Castilla and La Rioja, use them for an authentic touch; otherwise, butter beans work beautifully.
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Ingredients

MAKES 4 SERVINGS

Instructions

  • In a medium bowl, whisk together the olive oil, white wine vinegar, salt, pepper, and sugar.
  • Gently stir in the drained butter beans using a flexible rubber spatula.
  • Fold in the slivered onion, capers, parsley, dill, smoked salmon, and smoked trout.
  • Let the salad sit for at least 1 hour to allow the flavors to meld.

Notes & Wine Advice

Serve the butter beans in caper vinaigrette at room temperature. Alternatively, refrigerate for at least 2 hours and serve cold. Enjoy this refreshing and flavorful summer salad!
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Course; Side Dish
Cuisine; European / Spain

Russian Potato and Vegetable Salad

Russian Potato and Vegetable Salad

ENSALADILLA RUSA
Cerveceria Alemana in Santa Ana Square, Madrid, is renowned as the Mecca of Ensaladilla Rusa, a dish whose name's origins remain a mystery. Interestingly, post-Civil War, attempts were made to rename it "Ensaladilla Nacional" due to anti-Russian sentiments, but the new name didn't stick.
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Ingredients

MAKES 6 SERVINGS / PREPARE SEVERAL HOURS IN ADVANCE

  • ½ pound red waxy potatoes
  • ¼ pound carrots peeled (baby carrots work well)
  • ¼ cup frozen peas thawed
  • 3 ounces canned or jarred white or light meat tuna drained and flaked
  • 10 small pitted green olives preferably Spanish
  • ½ cup mayonnaise mayonesa, thinned with 1 teaspoon water
  • Kosher or sea salt
  • 2 ounces cooked very small shrimp shelled and deveined (optional)
  • 1 large hard-boiled egg cut into eighths, for garnish
  • Pimiento strips for garnish

Instructions

  • Place the potatoes in a small saucepan, add cold water to cover, and salt.
  • Cover and bring to a simmer over low heat.
  • Cook for about 15 minutes or until tender when pierced with a knife.
  • Do not overcook.
  • Drain and let cool slightly.
  • Peel.
  • In another small saucepan, place the carrots, add cold water to cover, and salt.
  • Cover and bring to a simmer over low heat.
  • Cook for about 5 minutes or until tender.
  • Do not overcook.
  • Cut the potatoes and carrots into â…œ-inch cubes.
  • Place them in a large bowl and fold in the peas, tuna, olives, and shrimp if using.
  • Gently fold in the thinned mayonnaise and shape the mixture into a mound.
  • Garnish the salad with the egg and pimiento strips.

Notes & Wine Advice

Refrigerate overnight to chill, and serve cold. Enjoy this classic “Russian” Potato and Vegetable Salad!
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Course; Salad
Cuisine; European / Russian / Spain

Pickled Eggplant, Almagro Style

Pickled Eggplant, Almagro Style

BERENJENA DE ALMAGRO EN ESCABECHE
In the heart of La Mancha, the land of Don Quixote, emerges a gastronomic gem – the Pickled Eggplant, Almagro Style. Rediscovered in recent years, the cuisine of this region now boasts esteemed products like Manchego cheese, celebrated not only in Spain but also gaining popularity in the United States. Almagro, nestled in the middle of La Mancha, takes pride in its locally grown eggplants, and the Mesón del Corregidor restaurant is a delightful haven to savor these regional delights.
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Ingredients

MAKES 4 SERVINGS

Instructions

  • Place the eggplants in a medium saucepan, add water to cover, and season with salt.
  • Bring to a boil over high heat.
  • Reduce the heat to low, cover, and simmer for 5 minutes or until tender.
  • Drain and let cool.
  • Cut off the stems and halve each eggplant lengthwise.
  • Heat the olive oil in a medium skillet over medium heat.
  • Add the eggplant and cook for 1 minute per side.
  • Transfer the eggplant to a platter.
  • In the same skillet, add the onion, bell pepper, tomato, cumin, oregano, chile pepper, salt, and black pepper.
  • Cook, stirring, until the vegetables are softened, about 5 minutes.
  • Transfer to the platter.
  • Reduce the heat to low and return the eggplant to the skillet, cut side up.
  • Add the vinegar and water and simmer until only a small amount of liquid remains, approximately 10 to 15 minutes.
  • Remove from heat and let cool.
  • Sprinkle with parsley.

Notes & Wine Advice

Serve the Pickled Eggplant, Almagro Style, at room temperature or refrigerate to chill and serve cold. Savor the flavors of La Mancha!
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Course; Side Dish
Cuisine; European / Spain

Crispy Pork Skins with Marinated Anchovies

Crispy Pork Skins with Marinated Anchovies

CORTEZA DE CERDO CON ANCHOA
This simple yet satisfying tapa features the crunch of fried pork skins paired with the bold flavor of marinated anchovies. While the dish itself is straightforward, the combination of these two ingredients creates a delightful contrast in texture and taste.
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Ingredients

MAKES 4 TO 6 SERVINGS / PREPARE SEVERAL HOURS IN ADVANCE

  • ¼ pound Marinated Fresh Anchovies see partial recipe below
  • 1 small bag fried pork rinds
  • Marinated Fresh Anchovies:
  • Partial Recipe
  • [Include the ingredients and steps for marinating fresh anchovies as per your preferred recipe.]

Instructions

  • Prepare the marinated fresh anchovies using your preferred recipe or follow the partial recipe provided.
  • On each toothpick, thread 1 small pork rind, and top it with 1 marinated anchovy.

Notes & Wine Advice

Serve the crispy pork skins with marinated anchovies at room temperature, allowing the flavors to meld. Enjoy this effortlessly delicious and texturally intriguing tapa!
Note: Ensure that the fried pork rinds and marinated anchovies are made at least several hours in advance to allow for proper preparation and marination.
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Course; Fish / Pork / Tapas
Cuisine; European / Spain

Egg and Seafood Skewer

Egg and Seafood Skewer

PINCHO DE HUEVO
In the realm of Spanish pinchos, these small toothpick delights, this unique combination brings together hard-boiled egg, shrimp, pimiento-stuffed olives, and anchovies. The result is a medley of flavors that's both interesting and unusual.
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Ingredients

MAKES 2 TAPAS (1 SERVING)

Instructions

  • Sprinkle the shrimp with salt.
  • Bring a small saucepan of water to a boil over high heat.
  • Add the shrimp, reduce the heat to low, and simmer until pink, 2 to 3 minutes.
  • Drain, let cool, and remove the shell and the vein.
  • Spoon 1 teaspoon of mayonnaise onto the yolk of each egg.
  • Insert a toothpick in the center of the egg (with the egg white at the bottom), then add 1 shrimp on top of the egg, followed by 1 olive and 1 anchovy.

Notes & Wine Advice

Serve the skewers at room temperature, savoring the delightful combination of textures and flavors. Enjoy this intriguing and delicious egg tapa!
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Course; Eggs / Fish / Tapas
Cuisine; European / Spain