|
October 2009 Issue
| Tapas Tips |
How much is enough? Count 5-6 small plates or appetizers per guest for cocktail hour. If tapas will be the meal, increase amounts to 10-12 appetizers per guest and offer a variety of hearty menu choices.
It's easy to prepare tapas ahead of time, leaving you more time to spend with guests. "Small plates" parties are also an inexpensive way to entertain. |
|
 |
 |
| Duck fat, which is low in saturated fat, is excellent to sauté vegetables, fry foods, or make omelets. It has a high smoke point and adds a great flavor. |
|
|
What customers are saying about our products:
"I use your duck breast pan seared w/a wild mushroom risotto, finished w/a demi. Awesome product." -- @surfingchef via Twitter
|
|
 |
 |
 |
 |
|
Hello Friend,
Small plates or "tapas" parties have become increasingly popular. Tapas, an old tradition in Spain, brings people together for good food and conversation. Whether to accompany just cocktails or for a tapas meal, these recipes will entertain your guests with flair.
Just for you! Receive $10 off your online order now through Nov. 15th. Enter coupon code "TAPAS". |
|
| Created by Chef Ulrich Koberstein for Wisconsin Milk Marketing Board, Inc. |
 8 oz. (about 3 cups) Assorted wild mushrooms
(cremini, shiitake, morel, etc.), cleaned
and sliced 1/8-inch thick
1/2 cup Butter
1/4 cup Shallots, chopped
1 tsp. Garlic, chopped
2 tsp. Fresh rosemary leaves, chopped
1 tsp. Fresh thyme leaves, chopped
4 cups Fresh baby spinach
4 oz. Duck confit, shredded
Salt and black pepper to taste
4 large sheets Phyllo dough (about 16x13 inches)
1/2 cup Butter, melted and clarified
3 cups (12 oz.) Wisconsin Fontina Cheese, finely shredded, divided
| Directions: |
| 1. |
Heat oven to 350°F. Melt 1/2 cup butter in large sauté pan. Add mushrooms, shallots, garlic, rosemary and thyme; cook 2 to 3 minutes or until mushrooms render their liquid; reserve. |
| 2. |
In another large sauté pan, sauté spinach until wilted. Combine spinach with mushrooms and duck. Season with salt and pepper. |
| 3. |
Cover phyllo dough with moist cloth to prevent drying. Remove one layer and place on work surface. Brush with clarified butter; sprinkle with about 1/2 cup Fontina Cheese. Repeat layers twice; end with layer of phyllo dough. |
| 4. |
Drain any liquid from mushroom and duck mixture; stir in 1-1/2 cups Fontina cheese. Place the filling along long edge of dough. Roll into uniform roll and fold ends under. Roll should resemble a large eggroll. Place on large baking sheet. |
| 5. |
Bake 20 minutes or until golden brown. Cool and slice into sections. |
|
|
 1 - 1 Lb Loaf Italian bread (long)
12 Tbs. Extra virgin olive oil, divided
1-1/2 large Tomatoes, seeded, diced
6 Tbs. Capers, coarsely chopped
1 clove Garlic, finely minced
1 tsp. Red wine vinegar
1/2 cup Kalamata olives, chopped
1/2 cup Fresh basil, coarsely chopped
1/2 tsp. Fresh ground black pepper
4 oz. Goat cheese, crumbled
| Directions: |
| 1. |
Cut the top 1/3 off bread; reserve. Trim 1/2 inch off the open face of the remaining 2/3 loaf (cut lengthwise like the previous slice.) Scoop out the inside of bread from the top and bottom bread pieces. The crust will look like two boats. |
| 2. |
Cut the scooped out bread and 1/2 inch bread slice into a large dice. Place in a bowl and gently combine with 6 Tbs. of olive oil, tomatoes, capers, garlic, vinegar, olives, basil and pepper. |
| 3. |
Sprinkle remaining olive oil over the 2 hollowed-out bread crusts. Place 1/2 of the bread mixture in the bottom bread crust; sprinkle with goat cheese. Mound the remaining bread mixture over the goat cheese; top with remaining bread crust. Tightly wrap loaf in plastic wrap. Refrigerate for 24 hours. |
| 4. |
To serve, cut into 1 inch slices with sharp knife. Arrange on platter. |
|
|
