What a great time we had at Betsy Hodges cool place! Here are the recipes and wine suggestions from the Sunday Salon benefiting Rape Crisis and Abuse.

Cheers!

Amy

Just click "read more" for the recipes and wine suggestions!

Tapas: Tiny Tastes of Spain

Bacon-wrapped Dates stuffed with Marcona Almonds

Serves 4

Wine Suggestion: Artazuri Rose 2006    $10.99 This grape is grown in soil which is mainly composed of limestone, with alternating layers of chalk and red clay, producing wines of dark, peppery fruit with amazing balance and soft tannins, 100% grenache cuvee. This crisp, elegant effort reveals surprising flavour depth along with tangy acidity, classic framboise aromas and flavors, and a long dry finish

12 marcona almonds

12 pitted dates 
4 slices bacon, cut into thirds

Line a baking sheet with foil. Heat oven to 400 degrees.

Place an almond in each date. Wrap bacon around each almond-stuffed date; secure with a toothpick. Place almonds on foil lined baking sheet. Bake 12-15 minutes or until bacon is crisp. Remove to paper towels to drain, Serve warm.

Banderillas

Ingredients ideas are per toothpick.  To serve 8, make 32 assorted banderillas

Banderillas are named for the beribboned darts used in bullfights in Spain.  They are assembled on toothpicks or very short skewers and eaten in one bite so that all the tastes compliment each other.  These are easy to put together and fun to eat.

Use your favorite ingredients or try some  of the options below. Serve them on a platter and let guests help themselves.

Wine Suggestion:   Burgan's Albarino 2006     $ 12.99  Pale lemon in colour, with an intense perfumed, tropical aromas of pineapple, green apple and basil. The palate is full of nectarines and lemon, with high acidity, light body and a medium finish.

·     Small cube quince paste and small cube queso fresco

·     1 cooked shrimp, ¼ marinated artichoke heart, 1 small slice roasted red pepper

·     1 slice chorizo sausage, 1 small cube manchego cheese, 1 marinated pearl onion

·     1 thin slice cured Serrano ham, 1 small cube cantaloupe, ¼ fresh fig

Meatballs in Saffron Sauce

Serves 4-6

Wine Suggestion:  Casa Castillo Monsatrell 2005     $10.99  An example of good grapes and good winemaking, earthy, medium violet, aromas and flavors of blueberry, black berry, starts with a lot of vanilla spice leaves with a quiet warm finish, smoothness for such high alcohol content, after an hour of decanting, it was superlative

1 pound meatballs, frozen or homemade

2 tablespoons olive oil

2 tablespoons minced onion

1 teaspoons flour

¼ teaspoon Spanish style paprika

½ cup beef broth

2 tablespoons white wine

Several strands saffron

Minced parsley for garnish

Heat olive oil in a large casserole; add meatballs and brown on all sides.  Add onion, sauté until soft. Sprinkle with flour and paprika; cook for 1 minute.  Stir in the broth and wine; bring to a boil.  Reduce heat, cover and simmer for about 40 minutes.  

Meanwhile, mash the garlic, parsley and saffron with salt in a mortar and pestle.  Stir the mixture into the meatballs. Sprinkle with parsley; serve.

Ham Filled Mushroom Caps

Serves 4

Wine Suggestion:  Las Rocas Garnacha 2005   $11.99 Dry with aromas of kirsch, raspberries, pepper, and damp earth, full-flavored wine with a supple texture (soft), and no hard edges (not too tanic), let it decant for at least an hour before serving

3 tablespoons cured ham, finely diced

2 cloves garlic, minced

2 tablespoons parsley, minced

½ dried red chili pepper, seeds removed

¼ teaspoon crushed red pepper

2 teaspoons olive oil

12 medium mushroom caps, brushed clean

In a bowl mix together the ham, garlic, parsley, chili pepper, and olive oil.

Fill the mushroom caps with the mixture.

Arrange in a baking dish [may be prepared ahead0:  bake at 350 degrees F for 15 minutes.

Spicy Tomato Sauce with Goats Cheese

Serves 6

Wine Suggestion:  Borsao Campo 2005    $ 6.99 A blend of 80% Grenache and 20% Tempranillo. This stainless steel-fermented, deep ruby-hued effort displays plenty of sweet black cherry, strawberry, and raspberry fruit, a hint of black currants, medium body, silky tannin, and wonderful ripeness.

No stick cooking spray

11-ounce log goat cheese

4 cups spicy tomato sauce, purchased or homemade (see note)

Freshly ground black pepper

Crusty bread slices as an accompaniment

Heat oven to 350 degrees. Spray 2 small baking dishes or au gratin dishes with cooking spray.

Slice goat cheese into 10 “coins”; place  5 slices in each prepared baking dish. Pour 2 cups spicy tomato sauce over each. Season with pepper. Bake 15 minutes or until bubbly. Serve with crusty bread slices.

Note: Rao’s Arrabbiatta Sauce has a nice kick to it. You can add up to 1 teaspoon of crushed red pepper flakes to add even more zing.

Garlic Shrimp

Serves 4

¾ pound medium shrimp

8 tablespoons olive oil

4 cloves garlic, chopped

1 dried red chili pepper, stemmed and seeded, cut in half

1 teaspoon good quality Spanish paprika

Salt, to taste

¼ cup minced parsley

In a large skillet heat olive oil over medium high heat; add garlic, chili pepper and paprika.  Sauté until garlic is lightly golden, but not brown.  Add shrimp; cook 2 minutes or just until done. Season with salt. Transfer to a small serving dish.  Sprinkle with parsley; serve immediately with crusty bread for dipping into the oil.