A few weeks ago we posted
a teaser about the surprise party we were about to throw for our mom's 60'th birthday. Well, great news, it was a huge success!! Our little mommy was so surprised, and so happy!! AND, the food was a big hit. We went with a Spanish theme with red decor, and made red sangria and lots of tapas... perfect little nibbles for a party!
Wait, first of all, before I talk about tapas, we need to have a moment for the cake Siobhan made - the cake you may have noticed in the aforementioned post. It was a red velvet cake with cream cheese frosting, and man alive, it was delicious. After Mom blew out her candles, it was gone within minutes. Maybe if you are lucky Siobhan will talk about the recipe soon...
...She also made these tiny chocolate cupcakes, which were adorable as well as yummy.
By the way, they are displayed on the cupcake stand our step-dad made for Siobhan for Christmas. Isn't it pretty?
So, in all of the excitement we didn't get pictures of all the tapas. For example, we made some really amazing tiny meatballs (recipe
here) that got eaten up so quick that we didn't have a chance to snap a photo. There was also a delightful orange and fennel salad, some really great marinaded olives involving cumin and fennel seeds (which I am for SURE making again soon so stay tuned), and these paprika-spiced almonds:
Basically, you blanch about 1 lb raw almonds, remove their skins then toast them for about 7-9 minutes at 400°F, stirring occasionally, until golden and aromatic. Toss them with a tbsp of Spanish olive oil, then sprinkle with a mixture of coarse sea salt and smoked Spanish paprika, which has been ground in a mortar and pestle to a fine powder. Stir again and serve.
We also made prosciutto wrapped asparagus, a Spanish tortilla, homemade hummus, and the cutest dish by far, these tasty little cheese & olive empanadillas:
These were particularly fun to make, so here's the full recipe for you:
(makes 26)
3 oz firm or soft cheese (we used feta), diced
1/2 cup pitted green olives, diced
1/4 cup sundried tomatoes in oil, drained & diced
1¾ oz canned anchovies, drained & diced
pepper
2 tbsp sundried tomato paste (I think we just used regular tomato paste)
plain flour, for dusting
1 lb 2 oz ready-made puff pastry, thawed if frozen
beaten egg, to glaze
fresh flat-leaf parsley sprigs, to garnish
Preheat oven to 400°F. Put all the
chopped ingredients in a bowl, season with pepper to taste and gently
mix together. Stir in the tomato paste.
On a lightly floured work surface, thinly roll out the puff
pastry. Using a plain, round 3¼-inch cutter, cut into 18 circles.
Gently pile the trimmings together, roll out again, then cut out an
additional 8 circles. Using a teaspoon, put a little of the prepared
filling in the center of each circle.
Dampen the edges of the pastry with a little water, then bring up
the sides to cover the filling completely and pinch the edges together
with your fingers (I used a fork) to seal them. With the tip of a sharp knife, make a
small slit in the top of each pastry. Store the pastries in the
refrigerator until you are ready to bake them.
Place the pastries onto dampened baking sheets and brush each with
a little beaten egg to glaze. Bake in the oven for 10-15 minutes or
until golden brown, crisp and well risen.
Serve the empanadillas piping
hot, warm or cold, garnished with parsley sprigs.
Enjoy!
And Happy Birthday again Mom, we love you!!!!! xoxox
