Tapas: Sensational Small Plates From Spain by Joyce Goldstein

By Joyce Goldstein

A professional in Mediterranean delicacies, Joyce Goldstein brings the heat of Spain around the Atlantic with this pleasant array of tapas recipes. those treats are small, savory, and ideal for a night in with acquaintances. even if reliving a scrumptious journey to a tapas bar in Spain or studying those small-plate delights for the 1st time, readers will locate Goldstein's 60 recipes actual, effortless to make, and wonderful to the palate. not anything can be a higher accompaniment to a lingering glass of Catalonian wine than a couple of bites each one of Fried Marcona Almonds, Chorizo Sausages Sautéed in Cider, and skinny slices of Serrano Ham. With a quick background detailing the origins of Spanish cooking, Tapas could have crowds of enthusiasts inquiring for más.

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Additional resources for Tapas: Sensational Small Plates From Spain

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3 1/2 3/4 1/3 1 1 1 1 21/2 cup (1 stick) unsalted butter cup honey cup sugar tablespoon finely chopped Candied Orange Peel (page 138) or store-bought candied orange peel tablespoon finely chopped Candied Lemon Peel (page 138) or store-bought candied lemon peel teaspoon grated lemon zest teaspoon grated orange zest cups all-purpose flour Combine the butter, honey, and sugar in a medium saucepan. Heat slowly over low heat, stirring occasionally, until the butter is melted and the sugar is dissolved.

My nephew Dillon was receiving his First Holy Communion that weekend, and I wanted to contribute something sweet to the four days our extended family would be celebrating together. No sooner had we arrived, however, than Dillon’s younger brother, Logan, took command of the cookies. It seemed that every time I saw him, he was munching on another one. Within two days, the bag was filled with nothing but a few granules of sugar. I’m not sure whether anyone else had a chance to taste my molasses cookies that weekend, but I didn’t mind.

Finally, I hit on a recipe that produces spicy, sweet, and really, really crisp little gems. What’s more, the dough is easy to prepare and keeps well in the refrigerator for weeks. The key to these cookies is to roll the dough very thin. Yes, this requires a bit of patience, but the results are worth any sore knuckles you might incur during the rolling process. Cut the dough into any shape you like. Just know that smaller cookies rolled this thin are easier to remove from the work surface than larger ones.

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