Summer is an excellent time for a tapas table—various bite-sized foods ideal for casual dining, pool-side snacks or the cocktail hour. The tradition is Spanish, where bountiful arrays of finger foods similar to hors d’oeuvres are set out, buffet-style. Spanish sherry or wine is traditionally served with tapas. You can make a full meal of these little snacks or just try one or two, along with carrot curls, sliced sweet red peppers, and black olives.
Olive-Chicken Empanadas
175 ml (3/4 cup) butter, softened
115 g (4 oz) cream cheese, softened
500 ml (2 cups) all-purpose flour
225 g (8 oz) chicken, cooked and diced
125 ml (1/2 cup) stuffed green olives, chopped
125 ml (1/2 cup) mayonnaise
1 ml (1 tsp) salt
2 ml (1/2 tsp) cumin, ground
1 egg
15 ml (1 tbsp) water
Preheat oven to 200º C (400º F). For dough, cream butter and cheese, add flour and mix until blended. Refrigerate dough for approximately 30 minutes.
Mix chicken, olives, mayonnaise, salt, and cumin together. Roll dough on lightly floured wax paper. Cut into 8-cm (3-inch) circles. Put a teaspoon of filling in centre of each circle and fold. Press edges together with a fork to seal. Mix together egg and water and brush over empanadas. Bake for approximately 15 minutes. Serve warm.
Cheese Puffs
Yield: approximately 36
170 g (6 oz) cheddar cheese, grated
175 ml (3/4 cup) all-purpose flour
50 ml (1/4 cup) butter, softened
150 ml (2/3 cup) stuffed Spanish green olives
25 ml (2 tbsp) fine breadcrumbs
Sweet paprika
Preheat oven to 180º C (350ºF). Blend together cheese, flour, and butter. Encase each olive in enough of this mixture to cover and roll in breadcrumbs. Sprinkle with paprika. Chill for approximately one hour and bake for 20 to 25 minutes.
Marble Eggs
6 or 7 eggs
40 ml (3 tbsp) black tea
40 ml (3 tbsp) soy sauce
25 ml (2 tbsp) salt
15 ml (1 tbsp) black pepper
1 bay leaf cut in half
Put the eggs in cold water to cover and bring to a boil. Simmer for approximately 10 minutes. Remove the eggs from the pan and cool until they can be handled. Crack the shells but do not peel. Put all other ingredients in the water. Add the eggs and enough water to cover, if needed. Simmer for approximately 25 minutes. Shells will be dark brown. Cool and peel. Serve cut in half.
Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings and Doctor’s Review among many others. Email: hallett_susan@hotmail.com
