Make Holiday Parties Fantastico with Tapas
Barbara Walch

Planning a holiday party this season but looking to do something a little more out of the ordinary? At the center of most successful parties is great-tasting food. So maybe an exotic food theme is in order, like a Swedish smorgasbord, Italian antipasti table, or a Mediterranean meze spread.
Or, I’ve got it … how about a Spanish tapas party? Read the entire story!

Additional Recipes (not in story)

Manchego Cheese with Quince Topping
(Source: Angela Miner. This combination of salty/sharp with sweet is fabulous and so easy.)

1 - 2 wedges well-cured imported Manchego
quince paste or quince marmalade (available at Middle Eastern and specialty markets)

Remove rind from cheese, cut into small pieces, top each with quince paste or marmalade with pieces of quince.

Stuffed Mussels
(Source: Angela Miner)

18 medium mussels
1 slice lemon
1 Tbsp. olive oil
4 Tbsp. chopped onion
2 Tbsp. chopped cured ham
1 clove garlic, chopped
1 tsp. tomato sauce
1 Tbsp. chopped parsley
sea salt, freshly ground pepper
1 cup bread crumbs
1 Tbsp. grated cheese
2 eggs, lightly beaten with 1 tsp. water
oil for frying

WHITE SAUCE:
3 Tbsp. butter
4 Tbsp. flour
1/2 cup milk
sea salt, freshly ground pepper

1. Scrub the mussels well and remove beards. Place them in a pan with 3/4 cup water and the lemon slice. Bring to a boil and remove the mussels as they open. Do not overcook. Reserve 1/2 cup of the mussel broth.

2. Chop the mussel meat. Separate the shells and discard half of them. Heat the olive oil in a small skillet. Add the onion and sauté for 1 min. Stir in the tomato sauce, the chopped mussel meat, parsley, salt and pepper. Cook for 5 mins. Half-fill the mussel shells with the mixture.

3. To make the white sauce, melt the butter in a saucepan over moderate heat. Add the flour and stir for a minute or two. Gradually pour in the reserved mussel broth and the milk. Cook stirring constantly until the sauce is smooth and thick. Season with salt and pepper. Remove pan from the heat and cool slightly, stirring occasionally.

4. Using a teaspoon, cover the filled mussel shells with white sauce, sealing the edges by smoothing with the cupped side of a spoon. Refrigerate for 1 hour or more, until the sauce hardens. (May be prepared ahead.)

5. Mix together the bread crumbs and the cheese. Dip the mussels into the beaten egg, then into the crumb mixture. Heat the oil at least 1/2 inch deep in a skillet. Or, better, use a deep fryer. Fry the mussels filled side down until they are well browned; drain. Makes 6 servings.

Spicy Brochettes
(Source: Adapted from Tapas, The Little Dishes of Spain by Penelope Casas. Called Pincho Moruno, these are typically made with lamb but Angela Miner prefers beef or pork.)

1 lb. beef tenderloin, cut into 1-inch cubes

MARINADE:
3 Tbsp. olive oil
1 small onion, slivered
2 cloves garlic, minced
1 Tbsp. minced parsley
1 tsp. paprika, preferably Spanish style
1/2 dried red chili pepper, seeded, crumbled, or 1/4 tsp. crushed red pepper
few strands saffron, crushed
1/4 tsp. oregano
1/4 tsp. freshly ground cumin
salt, freshly ground pepper

1. In a bowl, combine the marinade ingredients. Add the lamb, stirring to coat well. Marinate in the refrigerator overnight.

2. Arrange meat cubes on six 7-inch brochettes (skewers). Grill on the upper rack of the broiler not more than 3 mins. per side, basting with the marinade. Serve immediately.