TAPAS FROM AROUND THE WORLD

Empanadillas Gallegas Mini Spanish Empanadas

Ingredients Sofrito Spanish sofrito is a combination of garlic, onions and tomatoes cooked in olive oil that serves as a base for many Spanish dishes. For our Empanadillas Gallegas, we will also add peppers to the sofrito. 3 tbsp. extra virgin olive oil 1 medium yellow onion, peeled and finely chopped 1 small red bell pepper & 1 small green bell pepper, seeded and finely chopped 4 roma tomatoes, seeded and finely chopped 2 cloves garlic, chopped 1 tbsp. Spanish paprika Salt and pepper to taste 11 oz. fresh Spanish style chorizo, skin removed (You can substitute cured Spanish chorizo as well. The skin can either be left on or removed, according to your personal preference.) 2 packs empanada dough 2 eggs 2 tbsp. sugar Salt Directions For the Sofrito: Heat the olive oil in a large saucepan until hot but not smoking. Add the onions and cook over medium low heat, covered for about 10 minutes until softened. Add the peppers and garlic and cook for another 15-20 minutes over medium low heat, stirring frequently. Add paprika and tomatoes and continue cooking over medium low heat for another 5 minutes. Add salt and pepper to taste. Drain off excess liquid and set aside to cool. If Using Fresh Chorizo: Add the chorizo to a pan over medium heat. Break the chorizo apart into small bits as you cook it. Cook for about 5 minutes, until the oil has been released and the chorizo becomes brown and starts to crisp. Drain off excess liquid and set aside to cool. Once cool, mix the chorizo and sofrito together. If Using Cured Chorizo: Finely dice the cured chorizo. Add to the sofrito at the same time you add the tomatoes and paprika. Drain off excess liquid and set aside to cool.

To Close the Empanadillas: Preheat oven to 375. Sprinkle a little flour onto a clean, dry surface and lay out your empanada dough. Spoon some filling onto each disc. Put some warm, salt water into a small cup. Dip your finger into the water and trace the outside edge of each disc. This will moisten the edges and make closing the empanadilla easier. You can close your empanadillas in one of three ways: repulgue (rolling the edge of the dough over on itself repeatedly along the edge), artisanal (pinching the dough together repeatedly along the edge) or with a fork (making small fork impressions repeatedly along the edge of the dough). Beat eggs with sugar and little water. Put in preheated oven for 15 minutes, checking halfway through to make sure cooking evenly. If not, turn pan around halfway through baking. Bake empanadillas until golden brown. Tips for Your Empanada Dough: Leave dough chilled until ready to use. If dough becomes too warm, it is difficult to work with and tears easily. Dont leave dough sitting out exposed to air too long before closing. The air will dry the edges of the dough, making it difficult to close. Make sure filling is at least room temperature before putting into empanada dough. Hot filling warms the dough up too much, making it difficult to work with (becomes too soft and tears easily). If necessary, place filling in refrigerator or freezer to cool quickly. Makes approximately 20 - 24 Empanadillas Alternative Flavors Saffron Add a pinch of saffron when adding the paprika and tomatoes to the sofrito. When using saffron, you want to use it sparingly, as a little saffron goes a long way. Italian parsley Add cup finely chopped Italian parsley when you add the salt to the sofrito. Madeira wine Add cup Madeira wine when you add the peppers and garlic to the sofrito.

Mushroom, Onion & Brie Tartlets (France)

Ingredients 2 packages frozen all-butter puff pastry, thawed but chilled 1 1/3 pounds medium porcini or baby portobello mushrooms, cleaned and trimmed 4 medium yellow onions, finely chopped 6 tbsp. unsalted butter 2/3 cup walnuts 1 pound brie, cut into 1 squares about 1/4 thick (20-24 squares) cup Chardonnay wine Extra virgin olive oil, for brushing Salt and pepper Directions Preheat oven to 350. Spread walnuts on a baking sheet and bake for 8 minutes or until lightly browned. Let cool and coarsely chop. Unfold the puff pastry and cut out approximately 20 three-inch rounds about 1/8 inch thick (Use a rolling pin to get to 1/8 thick, if necessary). Transfer the rounds to a baking sheet lined with parchment paper and prick all over with a fork. Cover with another sheet of parchment paper and set another baking sheet on top. Bake the pastry for about 20 minutes, or until it is cooked and slightly browned. Remove pastry from oven and allow to cool. Increase oven temperature to 400. Melt butter in a large skillet. Add the onions and cook, stirring constantly over medium high heat for 5 minutes. Add the Chardonnay wine. Continue cooking over medium high heat for another 5 minutes. Reduce heat to medium, stirring often until soft and golden, about 20 minutes. Allow to cool. Season to taste with salt and pepper. In medium sauce pan of boiling water, blanch the mushrooms until just tender, about 2 minutes. Drain, pat dry and slice thick. Drain off excess liquid from onions and spread a thin layer on pastry rounds. Arrange mushroom slices overlapping each other around the outside of the pastry round. Brush with olive oil and bake for 8 minutes. Take tartlets out of oven and place one brie square in the center of each and put back in oven for 2 minutes. Remove from oven and sprinkle walnuts on top of brie square and serve. Serves approximately 20

Alternative Flavors Chives Chop one bunch of chives and sprinkle over tartlets after baking. Bacon Chop 6 oz. of bacon. Crisp in a skillet over medium high heat and add to onions. Gruyre Cheese Substitute Gruyre cheese for the brie.

Eggplant Involtini with Marinara Sauce (Italy)

Ingredients 3 eggplants, sliced lengthwise thick into approximately 20 slices Filling: 3 cups ricotta cup grated parmesan cup breadcrumbs, unseasoned 1/3 cup fresh basil, chopped 4 garlic cloves, minced 2 eggs, beaten tbsp. lemon zest Extra virgin olive oil Salt and pepper to taste Marinara Sauce: 1 large yellow onion, finely chopped 1 red bell pepper, seeded and finely chopped 6 cloves garlic, minced 12 roma tomatoes, pured 1 six oz. can tomato paste 3 tbsp. Italian parsley, chopped 2 tbsp. dried oregano 2 tbsp. dried thyme Extra virgin olive oil Salt and pepper to taste Shredded parmesan for topping Toothpicks Directions For the Involtini: Lightly sprinkle the eggplant slices with salt and let stand for 15 minutes. Preheat grill to 400. Blot the eggplant slices dry with paper towels and brush with olive oil. Grill the eggplant, turning once until tender and lightly charred, about 6 minutes. Transfer to pan and let cool. In a bowl, combine all ingredients for filling, except for the egg. Salt and pepper to taste. Add eggs to filling. Spread filling evenly in a thin layer over the eggplant pieces. Be careful not to use

too much filling, as it can make the eggplant difficult to roll and the filling will be more likely to ooze out while baking. Insert a toothpick(s) into each piece. Cover a baking pan with aluminum foil and lightly coat with cooking spray. Put eggplant pieces on pan seam side down. Set aside. For the Marinara: Cover the bottom of a large pot with just enough olive oil to coat. Heat the oil over medium high heat until hot but not smoking. Add onions, peppers and garlic and cook over medium heat until translucent, about 8-10 minutes. Add pured tomatoes, tomato paste, parsley, oregano, thyme and salt and pepper to taste. Reduce heat, cover and let simmer until becomes a thick sauce, from a minimum of 30 minutes to a maximum of 2 hours. When Ready to Serve: Preheat oven to 350. Bake eggplant pieces on pan until just warmed through, about 10-15 minutes. Sprinkle with shredded parmesan and serve with Marinara Sauce. Serves approximately 20 Alternative Flavors Rosemary Add 2 tbsp. chopped fresh rosemary to filling. Roasted Red Peppers Add cup chopped roasted red peppers to filling. Make sure peppers have been patted dry and all excess moisture removed. Merlot Add 1/3 cup of merlot wine after onions, peppers and garlic have cooked but before adding the tomatoes. Allow to bubble before adding tomatoes and the rest of the ingredients.

Chicken Satay with a Peanut Dipping Sauce (Thailand)

Ingredients Marinade/Basting Mixture: 2 medium yellow onions, sliced 6 cloves garlic 2 thumb size pieces ginger, thinly sliced 1 tsp. dried turmeric 1 1/3 tbsp. coriander 1 1/3 tbsp. cumin cup soy sauce cup fish sauce 1/3 cup brown sugar cup sesame oil 1/2 cup coconut milk Peanut Sauce: 2 cups creamy peanut butter 2/3 cup coconut milk 4 tbsp. water 4 tbsp. fresh lime juice 4 tbsp. soy sauce 1 tbsp. fish sauce tbsp. (or to taste) Sriracha sauce 1 tbsp. fresh ginger root, minced 4 cloves garlic, minced 1 tsp. sesame oil Approximately 20 chicken tenders Approximately 20 skewers Directions For the Marinade: When using wooden skewers, soak them in a large bowl of water while you prepare the meat (to prevent burning.) Put all of the marinade ingredients in a food processor and process well. Taste test your marinade before adding to the chicken and make adjustments. Place chicken tenders in a resealable bag and pour half of the marinade over the chicken. Set aside the other half in order to baste the satay while grilling. Seal bag and rotate around to coat chicken. Marinate in refrigerator for anywhere from 20 minutes to 1 hour.

For the Peanut Sauce: While the chicken is marinating, prepare the peanut sauce. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. Set aside. For the Satay: When ready to cook, thread meat onto skewers. Fill up to of the skewer, leaving the lower half empty so that you have a handle to easily turn the satay during cooking. Grill the satay, basting the first time you turn it with the reserved basting mixture. (Or if you dont have access to a grill, you can broil them in the oven on a broiling pan with the oven set to broil. Place the satay fairly close to the top heating element and turn every 5 minutes until cooked. Depending on thickness of meat, the satay should cook in 10-20 minutes.) Cut through one to make sure there is no pink in the middle. Serve with Peanut Sauce. Serves approximately 20 Alternative Flavors Lemongrass Add cup minced fresh lemongrass to marinade. Red Chilies Add 1-2 chopped fresh red chilies to the marinade and/or peanut sauce. Cilantro Add 2/3 cup chopped fresh cilantro to the peanut sauce.

Almond Citrus Olive Oil Cake with a Citrus Compote and Orange Mascarpone Whipped Cream (Italy)
Ingredients Cake: 1 cups all-purpose flour 2 teaspoons baking powder tsp. salt 1 cup sugar 3 large eggs 2 tsp. orange zest 2 tsp. lemon zest (When grating orange and lemon peel, be careful not to grate the white part underneath the outer surface. This part has a bitter flavor.) cup whole milk cup extra virgin olive oil cup sliced almonds, toasted and coarsely chopped Citrus Compote: 2 pink grapefruit, peeled and segmented (membrane removed), coarsely chopped 4 oranges, peeled and segmented (membrane removed), coarsely chopped 1/3 cup sugar 1 cinnamon stick 3 tbsp. orange zest 2/3 cup hot water Orange Mascarpone Whipped Cream: cup mascarpone cheese, room temperature 2 tbsp. orange juice cup heavy whipping cream 2 tbsp. powdered sugar tsp. orange zest Directions For the Cake: Preheat oven to 350 degrees. Lightly oil one donut shaped pan (similar to a bundt pant). Whisk the flour, baking powder and salt in a medium bowl to blend. Using an electric beater or mixer, beat the sugar, eggs and zests in a separate large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Cut cake into bite size pieces and serve with Citrus Compote and Orange Mascarpone Whipping Cream (see below).

For the Citrus Compote: Place the grapefruit, oranges, sugar, cinnamon and water in a medium saucepan over high heat. Bring to a boil. Reduce heat to low and simmer for 15 minutes or until the syrup thickens slightly. Remove from heat and set aside for 5 minutes to cool. Remove and discard the cinnamon stick. For the Orange Mascarpone Whipping Cream: Add the mascarpone and the orange juice in a large bowl. Stir until smooth. Add the whipping cream, powdered sugar and orange zest. Using an electric beater or mixer, whip ingredients together until soft peaks form. Alternative Flavors Amaretto Add 1 tbsp. Amaretto to cake batter. Grand Marnier Add 2 tbsp. Grand Marnier to Citrus Compote. Orange Blossom Water Substitute tsp. orange blossom water for orange zest in whipped cream.

Mini Dulce de Leche Pionono (Argentina)

Ingredients Cake: 6 eggs 2/3 cup sugar 2/3 cup all-purpose flour 1 tsp. vanilla extract 2 tbsp. honey 1 tsp. yellow food color Filling: 1 cup dulce de leche Directions For the Cake: Preheat oven to 350. Put eggs in bowl and beat vigorously (or on high with an electric mixer). While beating eggs vigorously, slowly add sugar until you achieve a thick consistency and the batter becomes a little bit stiff (about 8-10 minutes). To test consistency, lift beater out and allow batter to drizzle on top of remaining batter in bowl. If the drizzle rests on top of the remaining batter, then it is the right consistency. If it sinks, the batter is not stiff enough. While still beating vigorously, add vanilla, honey and yellow food color. Using a rubber spatula, add the flour a little bit at a time and fold into the batter gently until the flour is completely mixed. Do not stir but fold gently until the flour is well incorporated into the batter. Take a piece of parchment paper and butter both sides. Lightly sprinkle flour on one side and place the parchment paper on a sheet pan with the flour side up and with enough overhang that you can use the parchment paper as handles to lift out the cake after baking. Gently pour half of the batter into a thin layer (about ") on one of the sheet pans. At this stage, it is important to pour the batter very gently, taking care not to further handle the batter in a rough manner as it will take out the air and cause your cake not to rise fully. Repeat this process for the other half of the batter. Bake for 8-10 minutes, until cakes are a golden color (not brown) and are cooked all the way through but still soft. Remove the cakes from the sheet pans using the overhanging edges of the parchment paper as a handle and place on a flat, clean surface. Lightly sprinkle the top of the cake with sugar and cover with a layer of slightly damp paper towels. When the cakes are still slightly warm, remove the paper towels (about 5-8 minutes). Place the clean, bottom side of another sheet pan on top of the cake and flip cake over. Remove

parchment paper. Cut the cake into two equal 9" x 12" pieces. Repeat process for second cake (if needed). For the Filling: Gently warm the jar of dulce de leche in a simmering pot of water until a spreadable consistency is achieved. Spread the warm dulce de leche in a thin layer over each of the cake halves. This must be done gently, being careful not to tear the delicate cake. Roll the cake up carefully and cut with a serrated knife into one inch pieces. Serves approximately 20 (The cake part of this recipe actually makes 2 cakes. One is to use and the other serves as a back up. The cake can be frozen if not used.) Alternative Flavors Mascarpone Cheese Swirl cup of room temperature Mascarpone Cheese with cup Dulce de Leche and spread mixture on cake according to above instructions. Orange Blossom Water Add tsp. Orange Blossom Water to the batter. Coconut Sprinkle coconut on top of each pionono piece.